Mamma Maria Menu

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

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

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,

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

Martha’s Vineyard, MA yellow-fin tuna tartare with sliced cucumber, Maine radishes, and DOP extra virgin olive oil from Lazio,

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

Freshly picked local tomato and bell pepper soup-topped with fennel bread crumbs, toasted croutons, drizzled basil oil, crème fraiche and Maine lobster

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,

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

A warm salad of local beets from Verrill Farm, Concord, MA– candy stripe, golden and cabernet – with fresh watercress and crumbled goat cheese,

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

Greenlaw Gardens, Kittery, ME field lettuces with toasted almonds, sliced pear, local berries, quinoa, and imported ricotta,

Honoring the Renaissance painter and perfected by Harry’s Bar in Venice, beef Carpaccio from Chickering Farm – with black truffle, lemon, arugula, and capers

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

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

Homemade ravioli typical of the city of Mantua, in Northeastern Italy: filled with autumn squash, Mostarda di frutta (candied fruit mix) and Amaretti di Saronno. Topped with a brown butter sauce, fresh sage, wild harvest chanterelle mushrooms, and toasted walnuts,

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

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

Rotisserie-roasted suckling pig, from Quebec with fig jam, baked apple, Gorgonzola dolce, and toasted faro,

Wild-caught Narragansett, RI, halibut with lobster mushrooms, fresh herb salsa verde, and creamy local parsnips,

Grilled Black Angus beef tenderloin with Hudson Valley foie gras, fingerling potatoes, tricolored baby bell peppers and colorful fall vegetables

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