Massiminos Cucina Italiana

Chicken cutlet baked with mozzarella cheese. Served with penne.

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

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

Tender chicken with potato wedges and tangy vinegar peppers.

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.