Mamma Maria

Select oysters from Duxbury, MA, baked, Florentine-style with Prosecco zabaglione

A warm salad of local beets-candy stripe, golden and cabernet-with watercress, and crumbled goat cheese

Barolo-braised Bison short rib, homemade truffle scented pumpkin-shaped gnocchi, and fresh lemon chive ricotta

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

Honoring the Renaissance painter and perfected by Harry's Bar in Venice, beef Carpaccio –with black summer truffle, lemon, arugula, and capers

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

Veal meatballs, baked, with mint yogurt, sage, mint pesto, and roasted tomatoes

All-imported salumi sampler with spiced oil, and aged Parmigiano

Point Pleasant, NJ tuna tartare with sliced cucumber, local Maine radishes, and DOP extra virgin olive oil from Lazio

Maine lobster and Venetian-style tri-colored pasta agnolotti with wild mushrooms, grilled asparagus, and crumbled guanciale

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

Slow-cooked Londonderry, VT rabbit, in the Tuscan-style, with pappardelle pasta, crispy pancetta, and fresh rosemary

Line–caught wild Maryland black bass with morel mushrooms, fresh herb salsa verde, and creamy local parsnips

Oven-braised Cornish hen with baby Brussels sprouts, Sicilian eggplant, Meyer lemon, green olives, and black lentils

Pasture-raised veal ossobuco Piemontese-style with saffron risotto carnaroli alla Milanese

Classic Milanese "elephant ear" of breaded veal with farm egg, fresh arugula, black truffle and chanterelle mushrooms

Grass-fed venison three ways: grilled venison chop, roasted venison loin, homemade venison ravioli, tricolored caramelized baby carrots and blueberry sauce