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

$7 each or three for $18

Smoked Mozzarella, Marinated Tomato                          Prosciutto Di Parma, Parmigiano Reggiano
Caciocavallo, Salt Roasted Beet, Dates                             Smoked Duck, Blood Orange Agrodolce
Robiola, Pickled Cherry, Scallion Pesto                            Salami with Pepperoncini, Shaved Fennel
Montasio, Marcona Almond, Rillon                                Scallop Mousseline, Salmon Roe, Sunchoke Chip
Castelvetrano Olives, Piave Vecchio, Cara Cara               Sea Urchin Butter, Radish



Anatra Affumicata
Smoked Magret duck breast, pickled cherries and sunchoke puree
Vongole e Polpo alla Calabrese
Clams with Merguez sausage, octopus, potato and Castelvetrano olives

Capesante e Foie Gras
Seared scallops and foie gras, blood orange agrodolce and charred scallion pesto

Porchetta Picolla Abruzzese
Porchetta, potato rosti, garlic crema, broccoletti rapini and roasting broth

Maria’s Polpette alla Romana
Kobe beef meatballs, San Marzano marinara, ricotta, basil pesto and local greens

Primi Piatti

Select house-made pastas are priced as appetizer and entrée portions

Tagliatelle Carbonara di Lazio
House-made tagliatelle pasta, English peas, shaved black truffle, egg yolk
Parmigiano Reggiano and crispy prosciutto

Vincisgrassi di Marche
Fregnacce pasta folded with braised beef tenderloin, besciamella
cauliflower and salmoriglio

Ravioli con Aragosta Piedmontese
Butter poached lobster filled agnolotti style ravioli, sautéed lobster, sea beans
and preserved tomatoes

Bolognese di Campagna
Fileja semolina gnocchi with stewed beef, pork, San Marzano Bolognese
with pepperoncini, spinach and ricotta

Saffron Spaghettini di Sardinia
Saffron spaghettini with bottarga, sea urchin, salmon roe, and smoked brodetto

Prosciutto e Datteri  
Prosciutto di Parma, Medjool dates with almond milk ricotta, grissini and frisee

Insalata Mista di Campagna
 Sandy Hill Farm greens, robiola cheese and vegetable sott'olio

Tartare di Marche
Beef tartare, salt roasted beets, shaved fennel and assorted winter chicory

Filetto di Manzo Fiorentina
Grilled Canadian beef tenderloin with spinach erbazzone, forest mushrooms
and roasted bone marrow

Branzino di Campagna
Pan roasted Italian Sea Bass with a scapece of cauliflower romanesco and
cauliflower puree

Scaloppini di Pollo
Grilled chicken scaloppini and confit with roasted artichoke al forno, olives
and asparagus cream

Costoletta di Maiale alla Milanese
Milanese style seared bone-in pork chop, roasted fennel polenta and sauté of salumi
parsley and marcona almonds

Pesce Agrodolce in Vincotto
Mediterranean turbot vincotto, variations of celeriac, cara cara orange, basil and chicory

Vitello alla Griglia
Grilled veal chop with salt roasted beets, chickpea fritto, rapini and panna acida  

$7 Each

Broccoletti Rapini, Garlic
Sautéed Cauliflower
Variety of Roasted Baby  Potatoes
Roasted Fennel Polenta
Saffron Spaghettini
Aglio e Olio
Grilled Asparagus

Executive Chef: Jethro Loichle
Sous Chef: Anthony Pennacchio



© Ristorante Massimo