Mamma Maria

Classic salumi platter with cured olives, homemade panzanella, sliced dried tomatoes, house cured pickles, sliced pear, and hard Parmigiano Reggiano

Local Martha's Vineyard, MA yellow-fin tuna tartare with sliced cucumber and sliced local Maine watermelon baby radishes

Chickering Farm, Westmoreland, NH pork polpetti, baked on a skewer, with mint yogurt, sage pesto, and roasted tomatoes

Fresh smoked local Wellfleet, MA mackerel with grape tomatoes, fresh basil, and butter-crusted croutons

Variation on the spicy Roman-style classic with imported bucatini pasta, pecorino romano tuile, cracked black pepper, and shaved black truffles

Slow-roasted duck leg with fresh currants and Sicilian black rice pilaf.

Named after the Renaissance painter and created by Harry's Bar in Venice --our version features local arugula and shaved black truffles.

Marinated escargot, imported lumache ("snail-shaped") pasta, fresh herbs, and roasted cherry tomatoes

King Caesar Duxbury, MA oysters, baked with Prosecco zabaglione, 18

Local greenhouse baby arugula with a pan-sauce of smoked bacon, pecorino, and sliced blood orange

Artisanal mozzarella burrata from Campania, Italy with imported fusilli, fresh basil, and a slow-braised semi-dried tomato marinara

Pasta alla chitarra with Falmouth, MA clams, toasted pine nuts, pea tendrils, and Parma prosciutto

Maine lobster and Venetian-style pasta agnolotti in lobster brodo, with chanterelle mushrooms and red tobiko.

Rustic pasta with meat ragu - as prepared in the village of Serralunga di Crea - with homemade pepperoncini tagliatelle.

Slow-cooked small farm Sonoma rabbit, in the Tuscan-style, with pappardelle pasta, crispy pancetta, and fresh rosemary.

Grass-fed venison two ways: pan-seared tenderloin and grilled chop with caramelized heirloom carrots and garlicky local greens

Rotisserie-roasted suckling pig, from Quebec with baked figs, Gorgonzola dolce, local baby beets and toasted faro

Roasted upstate NY Cornish game hen with baby Brussels sprouts, Meyer lemon, green olives, and black lentils,

Pasture-raised veal ossobuco with saffron risotto carnaroli alla Milanese.

MSC certified Canadian sword loin, grilled, puttanesca-style with homemade squid ink spaghettini, tomato, olives, capers and anchovy

Truffle-glazed Tuscan-style NY strip steak, wood grilled, with graffiti eggplant and roasted mini bell peppers(Bone-out or Bone-in)