Massiminos Cucina Italiana

Dipped in egg and cheese batter, pan fried.

Served with asparagus in a pink vodka cream sauce.

Thin slices of eggplant with garlic and oil.

Little neck clams with bread stuffing.

Sauteed with garlic and a white wine sauceq.

Sauteed with garlic and a tomato sauce.

Toasted bread topped with tomatoes, basil, olive oil and garlic.

In garlic and oil.

In garlic and oil.

Fresh garden tomatoes, buffalo mozzarella, basil and olive oil.

Fresh garden tomatoes, Buffalo mozzarella, basil and olive oil.

Assorted vegetables, cured meats and cheese served over mixed greens.

Marinated with olive oil, garlic and vinegar.

Served with vegetables.

Sauteed with sun dried tomatoes, capers and basil in a marsala wine sauce.

Stuffed with ham and cheese in a mushroom and marsala wine sauce.

Rolled and stuffed with eggplant and ricotta cheese in a plum tomato sauce.

Dipped in egg batter served with lemon and a white wine sauce.

Stuffed with escarole ham and cheese in a mushroom white wine sauce.

Peppers, mushrooms and onions in a light tomato sauce.

Sauteed with mushrooms and ham in a marsala wine sauce.

Scaloppini dipped in egg batter with lemon, white wine sauce, and capers.

Peppers, mushrooms and onions in a plum tomato sauce.

Rolled with ham, cheese and mushrooms in a marsala wine sauce.

Rolled with ham and cheese in a spicy plum tomato sauce.

Sauteed with mushrooms, artichokes, olives and baked with mozzarella.

Veal stuffed with smoked mozzarella and prosciutto in a pink sauce with artichokes.

Stuffed with escarole, ham and cheese in a mushroom white wine sauce.

Sauteed with mushrooms and broccoli in a pink sauce baked with mozzarella.

Assorted vegetables with garlic and oil or a tomato cream sauce.

Prosciutto, perorino romano cheese and cream.

Fresh plum tomato sauce and basil.

Homemade fusilli with Bermuda onions, prosciutto, red wine and plum tomatoes.

Homemade fusilli in a plum tomato sauce and basil.

Sauteed with garlic, onions and Pecorino Romano cheese.

Potato gnocchi baked with plum tomato cream sauce and mozzarella.

Cheese tortellini baked with ricotta, mozzarella and Romano cheese.

Pan seared sirloin steak in a spicy plum tomato sauce.

Served with assorted vegetables.

Layered eggplant with mozzarella and Romano cheese.

Stuffed with ricotta cheese and topped with tomato sauce and mozzarella.

Stuffed with roasted peppers, prosciutto, and smoked mozzarella in a white wine sauce.

Shrimp sauteed with garlic and white wine, served over linguine.

Peppers, mushrooms and onions in a light tomato sauce.

Dipped in egg batter with a lemon white wine sauce.

Baked in a spicy plum tomato sauce.

Served in a red or white wine sauce.

Served with a red or white sauce.

Tender calamari with a red or white wine sauce.

Peppers, mushrooms and onions in a light tomato sauce.

Mussels with a touch of crushed red pepper in a light tomato sauce.

Mussels, clams, shrimp, calamari and swordfish in a light tomato broth over linguine.

Served with shrimp in a red fra diavolo sauce.

Italian greens in chicken broth with cannellini beans.

Italian greens in chicken broth with cannellini beans.

Cheese tortellini with chicken broth and tomato.

Cheese tortellini with chicken broth and tomato.

Traditional cannelini beans and tubetine pasta.

Traditional cannelini beans and tubetine pasta.

Egg drop soup with chicken broth.

Egg drop soup with chicken broth.

Chicken cutlet baked with mozzarella cheese. Served with penne.

Tender cuts of chicken over pasta with fresh broccoli and shaved parmesan cheese.

Layered eggplant with mozzarella and romano cheese. Served with penne.

Littleneck clams with bread stuffing.

Littleneck clams sauteed with garlic and white wine sauce.

Littleneck clams sauteed with garlic and tomato sauce.

Made with fresh, marinated artichokes.

Garden fresh.

In garlic and oil.

Thin slices of eggplant with garlic and oil.

Caprese.

Grilled Italian bread rubbed with garlic and topped with extra-virgin olive oil, diced tomatoes, basil, salt, and pepper.

Bowl. Cooked endive with cannellini beans.

Bowl. Cannelini beans and elbow macaroni in a base broth of olive oil, garlic, onion, and spices with stewed tomatoes.

Bowl. Stuffed ring-shaped pasta in our broth.

Bowl. Italian eggdrop soup made by beating eggs and adding grated Parmesan cheese, salt, pepper, nutmeg, and semolina.

Flat, thick noodles mixed with fresh vegetables, garlic, oil, and parmesan cheese.

Fettuccine pasta tossed with parmesan cheese, butter, and heavy cream.

Flat, thick noodles with pesto made from basil and crushed pine nuts.

Potato dumplings prepared with garlic, olive oil, and parmesan cheese.

Large pasta crepes, stuffed with cheese.

Made with alternate layers of pasta, cheese, and ragu.

Long, thin pasta with your choice of protein and our homemade red sauce.

Flat, narrow pasta with fresh anchovies, minced garlic, and olive oil.

Flat, narrow pasta in a mixture of fresh basil and crushed pine nuts.

Long, narrow strands of pasta in a mixture of cream, eggs, parmesan cheese, and pancetta.

Made with vodka and penne pasta, mixed with heavy cream, crushed tomatoes, garlic powder, and sausage.

Chicken with mushrooms, peppers, and onions in a marinara sauce.

Served with penne.

Boneless chicken breast stuffed with ham and cheese. Sauteed in marsala wine sauce, mushrooms, and ham.

Chicken cutlet baked with mozzarella cheese. Served with penne.

Served with penne.

Chicken dipped in batter with white wine sauce. Served with penne.

Tender cuts of chicken over pasta with fresh broccoli and shaved parmesan cheese.

Tender chicken with potato wedges and tangy vinegar peppers.

Made with Chef's selection of fresh seasonal vegetables.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Pan-seared scrod with a mildly spicy red sauce. Served with penne.

Served with penne.

Shrimp in cheese batter with lemon sauce. Served with penne.

Layered eggplant with mozzarella and romano cheese. Served with penne.

Stuffed with ricotta cheese, topped with tomato sauce and mozzarella. Served with penne.

Stuffed with roasted peppers, prosciutto and smoked mozzarella in a white wine sauce. Served with penne.

Two layers of ladyfinger biscotti dipped in espresso coffee. Layered with mascarpone cheese and chocolate sprinkles.

Pastry shell filled with Italian cream cheese with lightly powdered sugar sprinkled over the top.

Littleneck clams with bread stuffing.

Littlenecks clams sauteed with garlic and white wine or tomato sauce.

Made with fresh, marinated artichokes.

Garden fresh.

Thin slices of eggplant with garlic and oil.

Caprese.

Grilled Italian bread rubbed with garlic and topped with extra-virgin olive oil, diced tomatoes, basil, salt and pepper.

Bowl. Cooked endive with cannellini beans.

Bowl. Cannellini beans and elbow macaroni, in a base broth of olive oil, garlic, onion and spices, along with stewed tomatoes.

Bowl. Stuffed ring-shaped pasta in our delightful broth.

Bowl. Italian eggdrop soup, made by beating eggs and adding grated Parmesan cheese, salt, pepper, nutmeg, and semolina, added to boiling broth.

Flat, thick noodles mixed with fresh vegetables, garlic, oil, and Parmesan cheese.

Fettuccine pasta tossed with Parmesan cheese, butter, and heavy cream.

Flat, thick noodles with pesto, made from fresh basil and crushed pine nuts.

Potato dumplings prepared with garlic, olive oil, and Parmesan cheese.

Large pasta crepes, stuffed with cheese.

Made with alternate layers of pasta, cheese, and ragu.

Long, thin pasta with your choice of meat and our homemade red sauce.

Flat, narrow pasta with fresh anchovies, minced garlic, and olive oil.

Flat narrow pasta in a mixture of fresh basil and crushed pine nuts.

Long, narrow strands of pasta in a mixture of cream, eggs, Parmesan cheese, and pancetta.

Made with vodka and penne pasta, mixed with heavy cream, crushed tomatoes, garlic powder and sausage.

Chicken with mushrooms, peppers, and onions, in marinara sauce.

Served with penne.

Boneless chicken breast stuffed with ham and cheese, sauteed in Marsala wine sauce, mushrooms, and ham.

Chicken cutlet baked with mozzarella cheese. Served with penne.

Served with penne.

Chicken dipped in batter with white wine sauce. Served with penne.

Tender cuts of chicken over pasta, with crisp, fresh broccoli, and shaved Parmesan cheese.

Tender chicken with potato wedges and tangy vinegar peppers.

Made with chef's selection of the freshest seasonal vegetables.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Served with penne.

Pan-seared scrod with a mildly spicy red sauce. Served with penne.

Served with penne.

Shrimp in cheese batter with lemon sauce. Served with penne.

Served with red or white sauce.

Served with penne.

Served with penne.

Served with penne.

Two layers of ladyfinger biscotti dipped in espresso coffee, layered with mascarpone cheese and chocolate sprinkles.

Delicate pastry shell filled with Italian cream cheese, with lightly powdered sugar sprinkled over the top.

Grilled Italian bread rubbed with garlic and topped with extra-virgin olive oil, diced tomatoes, basil, salt, and pepper.

Littleneck clams with bread stuffing.

Thin slices of eggplant with garlic and oil.

Littleneck clams sauteed with garlic and white wine sauce.

Caprese.

Garden fresh.

Made with fresh, marinated artichokes.

Littleneck clams sauteed with garlic and tomato sauce.

In garlic and oil.

Bowl. Stuffed ring-shaped pasta in our broth.

Bowl. Cannelini beans and elbow macaroni in a base broth of olive oil, garlic, onion, and spices with stewed tomatoes.

Bowl. Cooked endive with cannellini beans.