Ristorante Massimo

Ristorante Massimo    
59 Penhallow Street   
Portsmouth, NH 03801   
(603) 436-4000   

Est. 1994   

Throwback Thursdays  

Creative Approach

Only the finest. We select seafood, meats, fruits, and vegetables based on freshness, variety, and most important—flavor. We actively seek seasonal ingredients, cure our own meats, and make our own bread and pastas from scratch.

Using New England delicacies like Maine lobster and Bang's Island mussels, Ristorante Massimo is an Italian restaurant that deliciously transforms timeless Italian favorites. Our executive chef individually creates each entree with a distinctive, refined touch. Unbelievably satisfying. Thoroughly unforgettable.

See our menu for Upstairs at Massimo's

Mezza (Small Bites)
$7 each or 3 for $18

Crispy Fried Oyster, Butternut Squash, Andoullie Lobster Bisque Shooter
Day Boat Scallop, Zucchini, Spicy Tomato Coulis

Sautéed Antipasto Olives

Lobster Croquette, Herbed Crème Fraîche Fried Eggplant, Tomato Bacon Jam


Cured Meat/ $6   Cheeses/ $6  
Capicola Pate di Campagne Manchego - Spain Parmigiano Reggiano - Italy
Fennel Soppressata Rillon (crispy bacon) Wood Ripened Brie - VT Gorgonzola Dolce - Italy
Prosciutto di Parma Smoked Duck Breast Porter Cheddar - Ireland Buffalo Mozzarella - Italy
Salami Toscana Seared Foie Gras $15
Daily preparation
Humboldt Fog - CA Triple Cream - Italy

Trio di Aragosta
Maine lobster bisque topped with butter poached lobster and crème fraiche
 served with a crispy lobster croquette

Agnello con Piselli
Slow-stewed lamb, a snap pea and cherry tomato salad with pea tendrils, and ricotta salata over a house made tostada

Foie Gras
Seared Hudson Valley foie gras over house made brioche crouton with fig preserves, pickled onions, and local micro greens

Ostriche Fritte
Semolina crusted Wellfleet oyster crispy fried and served over a garbanzo, edamame, and cannellini bean salad, garnished with bell pepper coulis and herbed crème fraîche

Maria's Polpette
Kobe beef meatballs slowly cooked in San Marzano tomato sauce and topped with arugula and shaved Parmigiano Reggiano

Primi Piatti

Select house-made pastas are priced as appetizer or mid-course and entrée portions.

Tagliatelle Carbonara
House-made tagliatelle pasta served "Carbonara style" with crispy prosciutto, English peas, Parmigiano Reggiano, shaved black truffles and egg yolk
$12 (appetizer only)

Gnocconi alla Loichle
Chianti-braised beef tenderloin tossed with house-made cracked pepper dumplings, arugula and crème fraiche; topped with toasted pine nuts, fried basil and shaved pecorino

Pappardelle della Nonna
House made sweet Italian sausage sautéed with broccoli rabe, over black garlic house-made pappardelle pasta, finished with pecorino romano

Ravioli del Giorno
Our homemade ravioli selection changes nightly
(Also available as an entrée)


Insalata Mista
"Sandy Hill Farms" seasonal greens dressed with a hazelnut-white balsamic vinaigrette, topped with Humboldt Fog cheese and toasted hazelnuts

Insalata di Barbabietole
Roasted organic red and yellow beet salad served with red wine reduction,
hydroponic baby mache greens, gorgonzola dolce and toasted walnuts

Insalata Cesare
Baby romaine tossed in roasted garlic anchovy aioli, with
brioche crouton and shaved Parmigiano cheese

Thinly sliced peppercorn crusted seared beef tenderloin with a verdura salad of baby carrots, sugar snap peas, cherry tomato, smoked leek vinaigrette, and fried capers


Filetto di Manzo
Grilled Canadian beef tenderloin with crispy fried eggplant, tomato bacon jam, and wilted napa cabbage slaw finished with a rosemary demi glace

Capesante con Verdure
Seared day-boat Maine scallops with roasted carrots, purple potato, sugar snap peas, cherry tomato, fried garlic confit, and a saffron emulsion

Costola Brasato
Kobe beef short rib with a spicy San Marzano tomato sauce, over herbed scented barley, Tuscan kale and sautéed spinach finished with lemon herb yogurt

Vitello alla Griglia
Grilled center-cut veal chop with sage scented butternut squash, sautéed andouille sausage, finished with a local mushroom ragout

Locally-caught lobster served two ways: grilled lobster tail with rosemary infused butter and lobster risotto with butter poached lobster claws,
garnished with truffled arugula salad

Merluzzo Arrosto
George's Banks Cod pan roasted with lemon, served with sautéed zucchini spaghetti tossed in basil pesto, and plum tomatoes simmered in olive oil

Executive Chef: Jethro Loichle



© Ristorante Massimo