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Dessert Menu
Dinner
Corkage Fees: $30 750ml | $40 magnum
Split Plate Charge $4.95 Cake Charge $2.50 per person
Cold Appetizers
Tuna Tiradito
GF
$14.00
sushi grade tuna marinated with Stoli vodka and Florida citrus, stacked with fresh watermelon and cucumber on a bed of seaweed, drizzled with wasabi-chili aioli and topped with ginger candy
Massimo's Charcuterie
$22.00
imported Prosciutto di Parma, artisan Felino salami, wild boar cacciatore, bresaola, mixed pitted Italian olives, Parmigiano Regginao, Boursin cheese and duck liver pâté complemented with taralli and grisini
Bruschetta
V
$7.00
grilled focaccia bread topped with fresh tomato, garlic, and fresh herbs
Fresh Burrata
GF
V
$13.00
with grilled eggplant, roasted red bell pepper, tomatoes and basil drizzled with a cranberry-white balsamic vinegar and 15 Olives extra virgin olive oil
Hot Appetizers
Wild Mushroom Tart
V
$13.00
mushrooms sautéed with shallots, leeks and fresh herbs, baked in a pastry shell and served Mascarpone cream sauce
Maine Lobster & Lump Crab Meat Ricotta Cake
$15.00
served with fried artichokes in an arugula-guacamole aioli
Maple Leaf Duck and Brie
$13.00
duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce
Fried Calamari
GF
$15.00
battered in rice flour with a ginger-horseradish-soy dipping sauce
Soup and Salad
Soup of the Day
please ask your server
Massimo's Chopped Salad
GF
V
$12.00
spring mix, romaine, tomato, avocado, crispy potato straws, ricotta salata and olives in a honey-orange-chipotle vinaigrette, served in a Parmesan cheese basket
Cahaba Clubs Microgreens
GF
V
$10.00
tossed with cold-pressed extra virgin olive oil, bruschetta cherry tomatoes, baby beets, cannellini bean ragout and drizzled with a sherry vinegar reduction
Caesar Salad
$8.00
tossed with homemade dressing, garlic croutons and Parmesan cheese
Add: white anchovies $2
Warm Duck
GF
$9.00
fresh baby spinach with smoked duck breast, goat cheese and pecans in a warm mango vinaigrette
Pasta & Risotto
Unless otherwise requested, all pastas are served al dente
+ May substitute gluten free penne only add: $2
Pappardelle with Black Truffle & Porcini Mushroom +
V
$28.00
tossed in shallots, white wine, fresh herbs and black truffle, drizzled with white truffle oil
Penne Vodka +
V
$19.00
tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce and served in a Parmesan cheese basket
Linguine alle Vongole +
$21.00
linguine pasta tossed with clams, roasted garlic, fresh herbs and chopped clams au jus
Lobster Ravioli
$26.00
filled with lobster, cheese and shallots in a fresh tomato-leek-white-wine-butter sauce and garnished with lobster meat
Farfalle al Balsamico +
V
$19.00
bowtie pasta tossed with sun-dried tomatoes, garlic and mushrooms in a balsamic cream sauce
Risotto of the Day
GF
please ask your server
Italian arborio rice with ingredients of the day
M.P.
Eggplant Parmigiana +
V
$18.00
served with angel hair or penne pasta
Poultry & Meat
Duck á l'Orange
GF
$34.00
partially boneless roasted half duck in a triple sec orange glaze
Lamb Rack*
GF
$32.00
Australian rack of lamb roasted with rosemary and garlic in a Chardonnay lamb stock reduction
Berkshire Pork Chop*
GF
$27.00
double cut pork chop stuffed with hazelnuts, smoke Gouda and bacon in a bourbon glaze
Chicken and Sausage Puttanesca
$23.00
sautéed chicken breast & Italian sausage in a puttanesca sauce
Veal Massimo
$32.00
seared veal loin scallopini sautéed with shiitake mushrooms and shallots in a Cognac cream sauce, garnished with black truffle
Veal Scallopini
$27.00
veal scallopini sautéed with garlic, asparagus, artichokes, pine nuts and fresh tomato in a white wine-butter sauce
Battuta di Vitello alla Crema
$28.00
seared breaded veal loin topped with Swiss cheese and Prosciutto di Parma in a cream sauce, served with wilted spinach and tomato concassé
Filet Mignon*
GF
seared 8 oz. peppercorn mélange crusted prime cut filet mignon in a port wine-Gorgonzola sauce
M.P.
Fish
Salmon Filet*
GF
$29.00
seared salmon filet in a mildly spicy lime-alfredo sauce
Jumbo Shrimp*
GF
$29.00
pan seared jumbo shrimp dusted with curry and rice flour in a ginger-soy sauce, served with julienned vegetable nest
Zuppa di Pesce
$26.00
shrimp, scallops, black mussels, clams and crab meat in a mildly spicy fra diavolo sauce served over linguine
Diver Scallops*
GF
$29.00
pan seared diver scallops with dollops of pistachio Greek yogurt, drizzled with a sherry infusion, served with grilled asparagus
Food Menus: * Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions
Wine Lists: Although we make every effort to keep our wine list current, vintages are subject to change and availability may be limited.
Corkage Fees: $30 750ml $40 Magnum
GF
=Gluten Free
V
=Vegetarian
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