Ristorante Massimo Menu and Prices

$14.00

A collection of house-cured meats, Prosciutto di Parma, artisan cheeses, marinated grilled vegetables and Italian olives

$15.00

Maine lobster cake served over a corn and red bell pepper ragout, finished with a rich sherry-scented lobster glaze and locally grown corn shoots

$14.00

Confit of margret duck leg, served over crispy fried green tomatoes and a celery root slaw, garnished with green almond-ramps pesto

$15.00

Alaskan king crab salad dressed with roasted garlic aioli, served over julienne purple top turnips and baby mache

$12.00

Canadian beef tenderloin carpaccio encrusted with toasted black peppercorn and coriander, served with pickled jardinière of green beans,wax beans and cauliflower, finished with chimichurri and a gril

$13.00

Crispy fried poppy seed-crusted george's banks calamari and fried Meyer lemon wedges, over a crushed red pepper, nicoise olive, roasted yukon gold potato salad

$9.00

Back river farms seasonal greens dressed with a hazelnut-white balsamic vinaigrette, topped with humboldt fog cheese and toasted hazelnuts

$10.00

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

$11.00

Locally grown blue oyster mushroom and a goat cheese duxelle-filled tart, with grilled bears head mushrooms, house cured bacon, tomato jam, and watercress salad

$33.00

Pan-seared canadian beef tenderloin, served with pecorino and nutmeg-scented potato gratin and english pea pesto, finished with a peppercorn bordelaise sauce

$28.00

Pan seared locally caught monkfish tail served saltimbocca style, layered with sage and Prosciutto di Parma, served over rosemary-scented cherry tomatoes poached in olive oil, and a sage emulsion

$29.00

Grilled painted hill farms rib eye steak, with sautéed baby red bliss potato and grilled asparagus, finished with san marzano tomato-scented demi- glaze, topped with bell pepper romesco and oven roas

$27.00

Pan roasted day boat cod served with house-made chorizo, over sautéed baby spinach and cauliflower puree, finished with a paprika-oregano aioli and lobster glaze

$34.00

Grilled center cut veal chop over red bell pepper potato puree, with lemon zest-tossed fiddleheads, finished with roasted garlic and black peppercorn béchamel

$36.00

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

$22.00

All natural murray's farm chicken breast roulade, with parmesan and black truffles, over local ramp risotto and baby vegetables, finished with a rich chicken jus

$12.00

House-made tagliatelle pasta served carbonara style with crispy prosciutto, english peas, parmigiano reggiano, shaved black truffles and egg yolk. Appetizer only

$14.00 - $25.00

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

$15.00 - $27.00

Porcini crusted day boat scallops over a locally grown king trumpet and blue oyster mushroom risotto finished with a saffron lemon emulsion

$14.00 - $25.00

House made sweet italian sausage sautéed with broccoli rabe, over a black garlic house-made papperdelle pasta, garnished with shaved pecorino, chili oil and fresh parsley florets

Price may varies

Our homemade ravioli selection changes nightly. Available as an entrée

$13.00

Italian black truffle infused celery root bisque, topped with pan seared day boat scallop and shaved green asparagus, finished with shaved black italian truffles and fresh herbs