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.
Antipasto per Uno
A collection of cured salami, Prosciutto di Parma, artisan cheeses,
marinated grilled vegetables and Italian olives
$13
Gamberi Fritti
Crispy fried Gulf rock shrimp served over Jicama slaw topped with a basil aioli
and oven roasted San Marzano tomatoes
$14
Anatra con Mele
Duck confit accompanied by fennel, apple and frisée salad with toasted
walnuts finished with walnut vinaigrette
$13
Maiale Locale
locally raised pork rillette in a Phyllo tartlet, served with artisanal
goat cheese mousse and roasted red Maine beets
$12
Trinita di Capesante
Trio of Day Boat scallops: Pan roasted with basil pesto, Crispy fried with
remoulade and Grilled with rosemary-lemon olive oil
$15
Carpaccio
Canadian beef tenderloin carpaccio served with celery root slaw,
dressed in oregano chimichurri and garnished with a parmesan crisp
$13
Select pastas are priced as appetizer and entrée portions.
Appetizer portions are not available as entrées.
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
$14/$25
Mezza Luna Ravioli
House-made Mezza Luna ravioli filled with butternut squash and ricotta cheese,
topped with crispy fried Wellfleet oysters and frisée salad, finished with a
brown butter scented butternut squash emulsion
$14/25
Ravioli del Giorno
Our homemade ravioli selection changes nightly
(Also available as an entrée)
Pasta e Fagioli
Kobe beef meatballs, Italian sausage, kidney beans, stewed mirepoix,
and Ditalini pasta, in tomato brodo, garnished with Manchego cheese
$9
Insalata Mista
“Back River Farms” seasonal greens dressed with a hazelnut-white balsamic
vinaigrette, topped with Humboldt Fog cheese and toasted hazelnuts
$9
Insalata di Asparago Bianco
Roasted white asparagus topped with sweet bell peppers and romesco, served al Forno
$9
Insalata di Pere
Warm Bosc pears poached in spiced port wine; filled with gorgonzola dolce served over
radicchio salad dressed with port wine and balsamic vinegar
$9
Bistecca con Funghi
Grilled Painted Hill Farms rib eye steak over oven roasted fingerling potatoes
and garlic-scented crimini mushrooms; finished with pecorino-spinach emulsion
$29
Pesci Spada
North Atlantic Swordfish “Chop” with native New England corn puree, cannellini beans
scented with spicy caramelized tomatoes, accompanied with asparagus
$28
Salmone alla Toscana
Pan-seared farm raised Scottish salmon, over black beluga lentils with butter softened
leeks, whole grain mustard emulsion, topped with crispy leeks
$27
Cotoletta di Vitello
Grilled center-cut Veal chop over mashed red bliss potatoes and sautéed broccoli
finish with a Chianti wine demi-glaze
$34
Aragosta
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
$35
Filetto con Pomodoro
Pan-seared Canadian beef tenderloin served with parmesan and Arborio rice filled hot-house
tomato finished with basil pesto and balsamic reduction
$32
Pollo con Gnocchi
Grilled organic chicken breast sautéed with house-made herbed potato gnocchi
tossed in a basil emulsion and sundried tomatoes; topped with toasted pine nuts
$22
Osso Bucco
Slow braised Veal Osso Bucco served with potatoes maxim, roasted eggplant,
goat cheese and lemon confit watercress salad
$25
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