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D I N N E R M E N U
 Z U P P E 
MINESTRONE • Fresh seasonal vegetables soup 8.95
RIBOLLITA •Tuscan style
bread and vegetable soup 11.50
I N S A L A T E
RADICCHIO CESARE • Massimo’s special Caesar salad made
with radicchio lettuce
and homemade croutons 10.75
ENDIVIA BELGA • Endive lettuce with red apples, tomato, crunchy pancetta,
homemade
candied walnuts and goatcheese, balsamic vinaigrette 14.25
INSALATA POLLO • Romaine, tomato, avocado tossed with
warm grilled chicken breast,
roasted potatoes and a sprinkle of Parmesan 13.95
NICOLETTA • Steamed and sliced artichokes hearts tossed with
shaved parmesan cheese and balsamic vinaigrette,
served over baby mixed greens and tomatoes 14.75
SANREMO• Arugula salad with hearts of palm, avocado,
tomato, zucchini and toasted pine nuts 12.95
EMILIANA• Mixed baby lettuce with cherry tomato,
Prosciutto di Parma and truffle cheese 16.50
A N T I P A S T I
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TERRA
ANTIPASTO TOSCANO • A platter of
Prosciutto di Parma, Salame Toscano,
marinated olives and baby artichokes,
Burrata and peperonata
(for 2 people) 18.95
TRIPPA ALLA PARMIGIANA • Slow braised
beef tripe with Parmesan cheese 15.25
MELANZANE AL FORNO • Eggplant
and mozzarella cheese baked
with tomato sauce 12.75
SALSICCIE E FAGIOLI •Homemade
succulent chicken sausages
sautéed with Cannellini beans,
garlic and sage 14.75
BURRATA L.A. • Fresh Burrata cheese
served with vine ripened tomatoes,
avocado, anchovies, basil
and olive oil 13.50
CARPACCIO • Thin slices of beef
topped with arugula, avocado,
shaved Parmesan and toasted
pine nuts, lemon juice
and olive oil 14.95
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MARE
CALAMARI E SPINACI• Roasted calamari with garlic sautéed spinach and toasted pine nuts 14.95
GAMBERI DEL MARINAIO • Grilled Black Tiger shrimp served with Cannellini beans, red onions and x.v. olive oil 15.75
TEGAMINO DI MARE • Clams, shrimp, scallops and calamari braised with garlic, tomato and white wine served light spicy on top of a toasted garlic crostone 16.95
VONGOLE IN BRODETTO • Manila clams with garlic, crushed tomato, white wine, oregano and parsley, toasted garlic crostone 14.50 |
P R I M I P I A T T I
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PASTA
RIGATONI E MELANZANE • Rigatoni sautéed with eggplant, garlic, tomato sauce, basil and Burrata cheese 17.95
SPAGHETTI ALLE LENTICCHIE • Spaghetti with green lentils, oven roasted tomatoes and spinach 18.50
CONCHIGLIE BOLOGNESE • Conchiglie with slow braised beef Bolognese sauce with wild mushrooms 18.75
SPAGHETTI DI MAIS ALLA BOSCAIOLA • Corn spaghetti with wild mushroom ragout and snap peas 21.95
PAPPARDELLE AL CINGHIALE • Pappardelle sautéed with slow braised wild boar and black olives sauce 20.75
LINGUINE ALLO SCOGLIO • Linguine sautéed with Manila clams, shrimp, scallops, calamari, garlic, parsley and light tomato sauce 26.75
TAGLIATELLE ALLA LIGURE• Tagliatelle sautéed with homemade chicken sausages, pesto and crushed tomato 19.75
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PASTE RIPIENE E RISOTTI
RAVIOLI ROSSI DI MAGRO• Red beet ravioli filled with beef and cheese, served with x.v. olive oil and black pepper 21.75
AGNOLOTTI AL GRANTURCO • Agnolotti filled with sweet corn and cheese, sautéed with butter and sage 20.50
GNOCCHI VERDI • Massimo’s signature spinach and ricotta gnocchi sautéed with Porcini mushroom 19.75
RISOTTO AI SAPORI DI BOSCO • Risotto with wild mushrooms, asparagus and truffle essence 22.75
RISOTTO ALLA VENETA• Risotto with sea scallops, snap peas and Prosecco 24.50
RISOTTO ALL EMPOLESE • Risotto with braised artichoke hearts and Prosciutto di Parma 23.95
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S E C O N D I P I A T T I
POLLO SCAMICIATO AL BALSAMICO • A whole boneless chicken roasted with garlic
and herbs, served with aged balsamic vinegar sauce 27.00
STINCO DI VITELLA • Massimo’s slow braised baby veal shank
served with saffron risotto 29.50
BISTECCA CHIANTIGIANA • Grilled Prime N.Y. steak
served with Chianti reduction sauce and sautéed wild mushrooms 37.75
COSTATA D’AGNELLO • Roasted New Zealand lamb rack,
served with sautéed artichokes and Cannellini beans 39.50
SALMONE E ZUCCHINE • Grilled wild King salmon filet
served with braised zucchini and black olives 31.00
MAHI MAHI ALLA MEDITERRANEA • Filet of Mahi mahi
served with sautéed tomato, capers, black olivesand oregano 29.50
C O N T O R N I
FAGIOLI ALL’OLIO • Cannellini beans with olive oil 5.95
SPINACI AL SALTO• Garlic sautéed spinach 5.95
PPERONATA • Braised peppers, onions, eggplant and zucchini 6.95
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PATATE ARROSTO • Roasted potatoes with herbs 4.95
CARCIOFI BRASATI• Slow braised artichokes with fresh herbs 7.95
BROCCOLI AL VAPORE • Steamed broccoli 5.95
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Split Charge $3.50 -Corkage $18 -18% Gratuity Added to Parties of 6 or More
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