Mamma Maria Boston, MA

Venetian-style Carpaccio sourced locally from Westmoreland, NH -- with summer truffles lemon, arugula, and salt-cured capers.

Vin Santo-glazed Long Island duck leg with chanterelle mushrooms and Sicilian black rice pilaf.

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

Imported salumi sampler with cured olives, sliced dried tomatoes and aged parmigiano.

Duxbury selected, MA oysters, baked with prosecco zabaglione

Buffalo Mozzarella from Campania, Italy with sautéed vine-ripened tomatoes and fresh basil,

Martha’s Vineyard, MA tuna tartare with local Maine radishes and cucumbers,

Slow-roasted duck leg with dried cranberries and Sicilian black rice pilaf

Handmade truffle Burrata from Campania, Italy, served over a citrus-spinach coulis -- topped with a pinch of fennel bread crumbs and anchovies from Cetara: a small seaside village on the Amalfi coast

Venetian-style Maine lobster and pasta agnolotti with poached asparagus, red tobiko, oriental mushrooms, and crumbled guanciale.

Plump porcini ravioli filled with a ragu of local and hand-foraged mushrooms,

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

Rustic pasta and meat ragu - as prepared in the village of Serralunga di C rea - with handmade egg pepperoncini tagliatelle,

Woods Harbour, Nova Scotia halibut with Hen of the woods mushrooms, sauteed spring garlic, fresh herb salsa Verde, and creamy parsnips,

Grilled Black Angus beef tenderloin with Hudson Valley foie gras, roasted sweet bell peppers and baked fusilli pasta carbonara,

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

Grass-fed Venison three ways: grilled chop, homemade sausage, & pan-seared tenderloin, served with garlicky greens and volcanic stone ground white corn polenta