Massimo's Eclectic Fine Dining

Sushi grade tuna loin stuffed with norwegian oak-smoked salmon, red onions, capers and boursin cheese, served with wakame seaweed in a lime-wasabi sour cream and soy sauce

Mediterranean white anchovies with toast points, arugula and tomato, served with lime-black pepper yogurt

Fresh imported mozzarella stacked with fresh tomato and grilled eggplant, drizzled with a sherry-roasted garlic vinaigrette

Fresh imported mozzarella stacked with fresh tomato and grilled eggplant, drizzled with a sherry-roasted garlic vinaigrette

Grilled ciabatta bread topped with fresh tomato, garlic and fresh herbs

Thinly sliced filet of beef carpaccio in a lemon-truffle vinaigrette, served on a bed of mesculin mix with shaved Parmesan cheese

Prosciutto di parma, artisan fellino salame, sopressata, pecorino toscano and chicken liver pate with crisp garlic-rosemary crackers, castelvetrano olives and dijon mustard

Mixed wild mushrooms sauteed with shallots and fresh thyme, baked in puff-pastry and served with a mascarpone cheese-pesto sauce

Duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce

Battered in rice flour with a ginger-horseradish-soy dipping sauce

Seared 2 ounce hudson valley grade a foie gras with french toast in a cognac sauce, garnished with membrillo and cippoline

With fried artichokes in a lime-avocado-arugula salsa and scotch bonnet sundried tomato oil

Black mussels sauteed with garlic, extra virgin olive oil, fresh tomato and marinara sauce

With lobster meat and sherry wine

Fresh baby spinach with roasted duck breast, goat cheese and pecans in a warm mango vinaigrette

With baby arugula, Gorgonzola cheese and tomato in a honey-balsamic dressing

Tossed with homemade dressing, Parmesan cheese and garlic croutons

Linguine pasta with diver scallops, shrimp, clams and mussels in a garlic white wine sauce or tomato sauce

Filled with lobster and cheese in a fresh tomato-leek white wine butter sauce

Veal and beef tortelloni in a tomato sauce

Eggplant layered with mozzarella and tomato sauce, served with angel hair pasta

Ear shaped pasta tossed with roasted garlic, anchovies, extra-virgin olive oil, broccoli rabe and sprinkled with crushed red pepper flakes

Tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce and served in a parmesan cheese basket

Roasted half duck a l'orange

Lightly breaded chicken breast topped with mozzarella, parmesan cheese and tomato sauce, served with angel hair pasta

Homemade beef and veal sausage with cherry peppers, cippolline, fresh herbs and tomato, served over fettucine

Lightly breaded bone-in cutlet topped with fresh mozzarella, tomato, basil and drizzled with a balsamic oil infusion

Veal scallopini sauteed with capers in a lemon white wine-butter sauce

Sauteed chicken breast topped with fresh sage and prosciutto in a butter-white wine sauce

Pan seared veal sweetbread in a pernod sauce

Veal scallopini sauteed with mixed wild mushrooms and shallots in a Cognac cream sauce and drizzled with white truffle oil

Twelve ounce veal chop grilled with garlic, extra virgin olive oil and balsamic vinegar, served with cannellini bean ragout

Lightly breaded veal loin topped with mozzarella, parmesan cheese and tomato sauce, served with angel hair pasta

Australian rack of lamb roasted with rosemary, goat cheese and garlic in a chardonnay lamb stock reduction

Seared eight ounce center-cut filet mignon in a Brandy shallot sauce

Grilled wild salmon filet with artichoke hearts, black olives, capers, pine nuts, fresh tomato and extra virgin olive oil

Seared chilean sea bass in a lobster broth and crab meat over julienned vegetables

Grilled jumbo shrimp in a fra diavolo sauce served over linguine

Seared ahi tuna loin with a green tea crust, served with basil pesto and garnished with marinated crystallized ginger

Chocolate covered cannoli filled with pistachio mousse

Kahlua and banana-chocolate mousse served in a brown sugar phyllo basket

Served warm with vanilla ice cream and drizzled with caramel-cinnamon sauce

Vanilla whip cream layered with homemade espresso-kahlua sorbet and garnished with brandied cherries

Amaretto liquor and mascarpone-ricotta cheescake served with vin cotto

Chocolate polenta topped with flameed strawberries & mandarin oranges, served with vanilla ice cream