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View Our Wine Menu
Lunch | Dinner | 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 $15.00
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 $14.00
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 $14.00
mushrooms sautéed with shallots, leeks and fresh herbs, baked in a pastry shell and served Mascarpone cream sauce
Maine Lobster and Lump Crab Meat Ricotta Cake $16.00
served with fried artichokes in an arugula-guacamole aioli
Maple Leaf Duck and Brie $14.00
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 $10.00
spring mix, romaine, tomato, avocado, crispy potato straws, ricotta salata and olives in a honey-orange-chipotle vinaigrette
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 and 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 $27.00
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 $19.00
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
Duroc Pork Chop* GF $27.00
double cut pork chop in a bourbon grade A maple syrup sauce
Elk Chop* GF $42.00
seared elk chop with a fig-vanilla infused balsamic vinegar reduction and macadamia parsley pesto
Chicken Boscaiola GF $23.00
sautéed all-natural chicken breast and mixed mushrooms in a creamy aurora 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-parsley sauce
Veal Chop al Formaggio
pounded and breaded veal chop with Parmesan cheese Alfredo sauce
M.P.
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 Faroe Island salmon filet in a lemon-mustard cream sauce and honey-soy glaze
Jumbo Shrimp* GF $30.00
pan seared jumbo shrimp dusted with curry and rice flour in a ginger-soy sauce, served with julienned vegetable nest
Chilean Sea Bass* GF
seared 8 oz. Chilean sea bass in a lemon beurre blanc sauce drizzled with elderberry infused white balsamic vinegar
M.P.
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