Ristorante Massimo Menu (Update 2025)
Introducing the menu at Ristorante Massimo, an Italian gem in Portsmouth. Located at 59 Penhallow St, this restaurant offers a variety of delectable dishes with vegan options available. From Grey Sole Roulade to Foie Gras Scented Polenta, the antipasti is a perfect start to your meal. Indulge in small bites like Capicola and Prosciutto di Parma, or sample cured meats like Manchego and Gorgonzola Dolce. Customers rave about the exceptional food, attentive staff, and cozy ambiance. Try the famous carbonara or lobster agnolotti for a truly unforgettable dining experience. Whether it's a special event or a casual dinner, Ristorante Massimo promises to exceed your expectations. Don't miss out on the cookie box and carrot cake for a sweet finish to your meal. Make a reservation today and immerse yourself in the exquisite flavors of Italy at Ristorante Massimo.
Antipasti
Grey Sole Roulade, Local Swiss Chard
Crispy Shrimp, Minted Peas, Rillon
Potato Croquette, Peppers, Smoked Mozzarella
Parmigiano Stewed Artichokes
Sauted Antipasto Olives
Foie Gras Scented Polenta, Apple-Fennel Slaw
Capicola
Fennel Soppressata
Prosciutto di Parma
Salami Toscana
Pate di Campagne
Rillon (crispy bacon)
Smoked Duck Breast
Seared Foie Gras
Daily preparation
Mezza (Small Bites) & Charcuterie
Cured Meat
Manchego - Spain
Wood Ripened Brie - VT
Porter Cheddar - Ireland
Humboldt Fog - CA
Parmigiano Reggiano - Italy
Gorgonzola Dolce - Italy
Buffalo Mozzarella - Italy
Triple Cream - Italy
Gamberi Nell' Olio D' Oliva
Gulf shrimp poached in olive oil, baked with cherry tomatoes, rosemary and garlic, served with house-made grissini
Zuppa di Manzo
Kobe beef stew in a merlot broth, with purple top turnips, savoy cabbage, local rutabaga and carrots, garnished with basil pesto and crouton
Anatra e' Mele
Moulard duck leg confit, accompanied by local gala apple and fennel slaw, crispy foie gras scented polenta and finished with grape saba
Aragosta alla Gratin
Locally caught butter poached lobster and house-made chorizo, served over a Swiss chard and parmesan cheese gratin, garnished with gremolata and crouton
Maria's Polpette
Kobe beef meatballs, slow stewed in San Marzano tomato sauce, topped with arugula and shaved Parmigiano Reggiano
Cheeses
Main
Tagliatelle Carbonara
House-made tagliatelle pasta served "Carbonara style" with crispy prosciutto, English peas, Parmigiano Reggiano, shaved black truffles and egg yolk (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, garnished with shaved pecorino, chili oil and fresh parsley florets
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
Mele con Formaggio
Locally grown Gala apples poached in Riesling with warm softened Brie, Frisee salad and puff pastry crouton
Insalata Cesare
Baby romaine tossed in roasted garlic anchovy aioli, with brioche crouton and shaved Parmigiano cheese
Primi Piatti
Insalate
Filetto con Pomodoro
Grilled Canadian beef tenderloin with mashed yukon gold potato, brunoise of mirepoix, local acorn squash and sundried tomato demi glace
Sogliola e' Granchio
Crispy fried local Grey sole over sautéed Tuscan kale and cannellini beans topped with butter poached Alaskan king crab and a lemon aioli
Brasato di Manzo
Chianti-braised beef short rib served over roasted Sandy Hill farms butternut squash and parsnip, scented with sage and topped with crispy dauphine potato
Vitello alla Milanese
Pan-fried center cut veal chop Milanese style served with warm fingerling potatoes applewood smoked bacon, hard cooked egg, with grilled lemon aioli finished with Parmigiano emulsion
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
Pollo alla Anna
Roasted free range statler chicken breast, over artichoke barigoule, house-made bacon baby carrots, fresh peas, served with cast iron cooked potato Anna