Massimos Eclectic Fine Dining

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Lunch | Dinner | Dessert Menu

Dinner

Corkage Fees: $30 750ml | $40 magnum
Split Plate Charge $4.95 Cake Charge $2.50 per person

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

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 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

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

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.

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

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