Massimo's Eclectic Fine Dining
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Upscale Eclectic Fine Dining with Wine Pairings
valutazione
Recensioni
fotografia
menù
sushi grade tuna marinated with vodka and Florida citrus, stacked with fresh watermelon and cucumber on a bed of seaweed, drizzled with wasabi-chili aioli topped with ginger candy
roasted yellow bell pepper, arugula, tomatoes and basil drizzled with cranberry-white balsamic vinegar and 15 Olives extra virgin olive oil
imported Prosciutto di Parma, artisan Felino salami, wild boar cacciatore, pistachio mortadella, bresaola, mixed pitted olives, Parmigiano Reggiano, Manchego cheese and dried fruit complemented with truffle honey and mustard
grilled artisan bread topped with fresh tomatoes, basil, garlic and shaved Parmesan cheese
mixed mushrooms sautéed with shallots, leeks and fresh herbs, baked in a pastry shell and served with Mascarpone cream sauce
duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-Champagne sauce
crab and Maine lobster cake served in an arugula avocado aioli
battered in rice flour with a ginger-horseradish-garlic aioli dipping sauce
please ask your server
tossed with cold-pressed extra virgin olive oil, cherry tomatoes, baby beets, hearts of palm, cannellini bean ragout and drizzled with a sherry vinegar reduction
spring mix, romaine, tomato, guacamole, crispy potato straws, ricotta salata and olives in a honey-orange-chipotle vinaigrette
tossed with homemade dressing, garlic croutons and Parmesan cheese
fresh baby spinach with smoked duck breast, goat cheese and pecans in a warm mango vinaigrette
arborio rice tossed with fresh Porcini mushrooms and black truffle, drizzled with white truffle oil
linguine pasta tossed with clams, roasted garlic, fresh herbs and baby clams au jus
tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce served in a Parmesan cheese basket
served with angel hair pasta
filled with lobster, cheese and shallots in a fresh tomato-leek-white wine-butter sauce and garnished with lobster meat
angel hair pasta sautéed with garlic, shrimp, basil, and evoo in a mildly arrabiata sauce
egg pappardelle with colossal crab meat in Alfredo sauce
Ask your server. Italian arborio rice with ingredients of the day
partially boneless roasted half duck in a triple sec orange glaze
all-natural breaded chicken breast topped with tomato sauce, Mozzarella and Parmigiano Reggiano, served with angel hair pasta
roasted rack of lamb with mint pesto and goat cheese
double cut pork chop in a bourbon grade A Maple syrup glaze
seared veal loin scallopini sautéed with garlic, asparagus, artichokes, pine nuts and fresh tomato in white wine-butter-parsley sauce
seared elk chop with a balsamic vinegar-fig vanilla reduction and Macadamia parsley pesto
seared veal loin scallopini sautéed with shiitake mushrooms and shallots in a Cognac cream sauce, garnished with black truffle
seared 8 oz. peppercorn mélange crusted filet mignon in a port wine Gorgonzola sauce
seared Faroe island salmon filet with a Mediterranean salsa (garlic, capers, olives, sundried tomato, citrus & fresh herbs) and evoo
grilled jumbo shrimp coated in a mild garlic-lime-jalapeño aioli
please ask your server
seared diver scallops topped with pistachio au gratin in a vanilla-Greek yogurt sherry wine infusion, served with grilled asparagus
seared 8 oz. pepper crusted Saku block tuna loin in a Florida citrus ginger glaze
dark chocolate sponge cake filled with Nutella mousse and drizzled with chocolate sauce, served with honey whipped cream
Chef Massimo's classic recipe
served warm with vanilla ice cream and drizzled with caramel-cinnamon sauce
served with vanilla whipped cream and Amarena cherries
Créme de Framboise liqueur flavored custard in a chocolate cup garnished with fresh raspberries and whipped cream
served with fresh raspberries
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sushi grade tuna marinated with vodka and Florida citrus, stacked with fresh watermelon and cucumber on a bed of seaweed, drizzled with wasabi-chili aioli topped with ginger candy
roasted yellow bell pepper, arugula, tomatoes and basil drizzled with cranberry-white balsamic vinegar and 15 Olives extra virgin olive oil
imported Prosciutto di Parma, artisan Felino salami, wild boar cacciatore, pistachio mortadella, bresaola, mixed pitted olives, Parmigiano Reggiano, Manchego cheese and dried fruit complemented with truffle honey and mustard
grilled artisan bread topped with fresh tomatoes, basil, garlic and shaved Parmesan cheese
mixed mushrooms sautéed with shallots, leeks and fresh herbs, baked in a pastry shell and served with Mascarpone cream sauce
duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-Champagne sauce
crab and Maine lobster cake served in an arugula avocado aioli
battered in rice flour with a ginger-horseradish-garlic aioli dipping sauce
please ask your server
tossed with cold-pressed extra virgin olive oil, cherry tomatoes, baby beets, hearts of palm, cannellini bean ragout and drizzled with a sherry vinegar reduction
spring mix, romaine, tomato, guacamole, crispy potato straws, ricotta salata and olives in a honey-orange-chipotle vinaigrette
tossed with homemade dressing, garlic croutons and Parmesan cheese
fresh baby spinach with smoked duck breast, goat cheese and pecans in a warm mango vinaigrette
arborio rice tossed with fresh Porcini mushrooms and black truffle, drizzled with white truffle oil
linguine pasta tossed with clams, roasted garlic, fresh herbs and baby clams au jus
tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce served in a Parmesan cheese basket
served with angel hair pasta
filled with lobster, cheese and shallots in a fresh tomato-leek-white wine-butter sauce and garnished with lobster meat
angel hair pasta sautéed with garlic, shrimp, basil, and evoo in a mildly arrabiata sauce
egg pappardelle with colossal crab meat in Alfredo sauce
Ask your server. Italian arborio rice with ingredients of the day
partially boneless roasted half duck in a triple sec orange glaze
all-natural breaded chicken breast topped with tomato sauce, Mozzarella and Parmigiano Reggiano, served with angel hair pasta
roasted rack of lamb with mint pesto and goat cheese
double cut pork chop in a bourbon grade A Maple syrup glaze
seared veal loin scallopini sautéed with garlic, asparagus, artichokes, pine nuts and fresh tomato in white wine-butter-parsley sauce
seared elk chop with a balsamic vinegar-fig vanilla reduction and Macadamia parsley pesto
seared veal loin scallopini sautéed with shiitake mushrooms and shallots in a Cognac cream sauce, garnished with black truffle
seared 8 oz. peppercorn mélange crusted filet mignon in a port wine Gorgonzola sauce
seared Faroe island salmon filet with a Mediterranean salsa (garlic, capers, olives, sundried tomato, citrus fresh herbs) and evoo
grilled jumbo shrimp coated in a mild garlic-lime-jalapeño aioli
please ask your server
seared diver scallops topped with pistachio au gratin in a vanilla-Greek yogurt sherry wine infusion, served with grilled asparagus
seared 8 oz. pepper crusted Saku block tuna loin in a Florida citrus ginger glaze
sponge cake topped with chocolate mousse dusted with cocoa powder, served with a saffron-Madagascar vanilla Chantilly cream and fresh berries marinated in Grand Marniere
Chef Massimo's classic recipe
served warm with vanilla ice cream and drizzled with caramel-cinnamon sauce
served with vanilla whipped cream and Amarena cherries
with fresh strawberries, drizzled with strawberry coulis
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sponge cake topped with chocolate mousse dusted with cocoa powder, served with a saffron-Madagascar vanilla Chantilly cream and fresh berries marinated in Grand Marniere
Chef Massimo's classic recipe
served warm with vanilla ice cream and drizzled with caramel-cinnamon sauce
served with vanilla whipped cream and Amarena cherries
with fresh strawberries, drizzled with strawberry coulis
sushi grade tuna marinated with vodka and Florida citrus, stacked with fresh watermelon and cucumber on a bed of seaweed, drizzled with wasabi-chili aioli topped with ginger candy
roasted yellow bell pepper, arugula, tomatoes and basil drizzled with cranberry-white balsamic vinegar and 15 Olives extra virgin olive oil
imported Prosciutto di Parma, artisan Felino salami, wild boar cacciatore, pistachio mortadella, bresaola, mixed pitted olives, Parmigiano Reggiano, Manchego cheese and dried fruit complemented with truffle honey and mustard
grilled artisan bread topped with fresh tomatoes, basil, garlic and shaved Parmesan cheese
mixed mushrooms sautéed with shallots, leeks and fresh herbs, baked in a pastry shell and served with Mascarpone cream sauce
duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-Champagne sauce
crab and Maine lobster cake served in an arugula avocado aioli
battered in rice flour with a ginger-horseradish-garlic aioli dipping sauce
please ask your server
tossed with cold-pressed extra virgin olive oil, cherry tomatoes, baby beets, hearts of palm, cannellini bean ragout and drizzled with a sherry vinegar reduction
spring mix, romaine, tomato, guacamole, crispy potato straws, ricotta salata and olives in a honey-orange-chipotle vinaigrette
tossed with homemade dressing, garlic croutons and Parmesan cheese
fresh baby spinach with smoked duck breast, goat cheese and pecans in a warm mango vinaigrette
arborio rice tossed with fresh Porcini mushrooms and black truffle, drizzled with white truffle oil
linguine pasta tossed with clams, roasted garlic, fresh herbs and baby clams au jus
tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce served in a Parmesan cheese basket
served with angel hair pasta
filled with lobster, cheese and shallots in a fresh tomato-leek-white wine-butter sauce and garnished with lobster meat
angel hair pasta sautéed with garlic, shrimp, basil, and evoo in a mildly arrabiata sauce
egg pappardelle with colossal crab meat in Alfredo sauce
Ask your server. Italian arborio rice with ingredients of the day
partially boneless roasted half duck in a triple sec orange glaze
all-natural breaded chicken breast topped with tomato sauce, Mozzarella and Parmigiano Reggiano, served with angel hair pasta
roasted rack of lamb with mint pesto and goat cheese
double cut pork chop in a bourbon grade A Maple syrup glaze
seared veal loin scallopini sautéed with garlic, asparagus, artichokes, pine nuts and fresh tomato in white wine-butter-parsley sauce
seared elk chop with a balsamic vinegar-fig vanilla reduction and Macadamia parsley pesto
seared veal loin scallopini sautéed with shiitake mushrooms and shallots in a Cognac cream sauce, garnished with black truffle
seared 8 oz. peppercorn mélange crusted filet mignon in a port wine Gorgonzola sauce
seared Faroe island salmon filet with a Mediterranean salsa (garlic, capers, olives, sundried tomato, citrus & fresh herbs) and evoo
grilled jumbo shrimp coated in a mild garlic-lime-jalapeño aioli
please ask your server
seared diver scallops topped with pistachio au gratin in a vanilla-Greek yogurt sherry wine infusion, served with grilled asparagus
seared 8 oz. pepper crusted Saku block tuna loin in a Florida citrus ginger glaze
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94pts WS
96pts RP
91pts ST
90pts JD
93pts WS
94pts RP
98pts WS
100pts RP
90pts WE
91pts WS
93pts WA
93pts WA
93pts WS
90pts RP
94pts RP
96pts WA
93pts AG
97pts WA
92pts RP
97pts WS
94pts RP
96pts WS
94pts WS
98pts WS
95pts AG
96pts WA
93pts WS
95pts JS
96 pts JS
94pts WA
97pts WS
92pts RP
96pts WS
93pts WE
95pts WS
93pts WS
100ptsWS
98pts WS
97pts WS
95pts JS
97pts JS
100pts JS
93pts WA
90pts WS
92pts MP
94pts WS
92pts WS
95pts WA
94pts JS
94pts RP
92pts WS
96pts WS
92pts WS
96pts WS
92pts WS
93pts RP
96pts WS
94pts JS
98pts RP
95pts WS
96pts WE
96pts WA
94pts WS
90pts WE
93pts RP
95pts WA
92pts WS
96pts RP
95pts WS
95pts RP
97pts RP
100ptsWS
98pts WE
98pts JS
95pts WS
97pts JS
99pts WS
97pts JS
96pts WS
98pts RP
96pts JS
94pts JS
98pts IWC
96pts WS
94pts WS
95pts WE
99pts RP
94pts WS
100pts RP
95pts RP
98pts WS
96pts RP
97pts RP
98pts WA
98pts RP
99pts RP
94pts WS
98pts RP
98pts RP
94pts WS
100pts Wa
100pts JS
97pts WS
98pts WS
100pts WE
97pts RP
94pts RP
93pts WS
98pts RP
91pts IWC
100pts WA
97pts WS
94pts RP
96pts WS
97pts JS
06pta WA
97pts JS
98pts JS
95pts WS
100pts WS
98pts WS
97pts WS
95pts WA
99pts JS
97pts RP
94pts WS
90pts WE
93pts RP
95pts WA
92pts WS
94pts RP
95pts WS
96pts WS
95pts RP
95pts RP
95pts RP
94pts WS
94pts WN
95pts RP
97pts RP
100pts WS
98pts WE
95pts WS
97pts JS
98pts WS
98pts RP
95pts WS
96pts AG
98pts RP
97pts AG
98pts AG
98pts WS
98pts RP
100pts RP
96pts WS
97ptsRP
91pts ST
91pts WS
98pts WS
99pts WS
97pts JS
95pts AG
96pts WA
97pts RP
100pts JS
98pts JS