Mamma Maria

Homemade pumpkin gnocchi paired with colossal shrimp, Positanese sauce, burrata, roasted baby heirloom tomatoes, fresh basil, extra-virgin olive oil, and toasted pine nuts.

Tender slow-roasted duck leg served alongside tart dried cranberries, smoky grilled graffiti eggplant, and nutty Sicilian black rice.

Fresh black mission figs baked with gorgonzola dolce and balsamic pearls, layered with 24-month aged DOP Prosciutto di Parma.

Canoe-cut roasted bone marrow served with beef tartare, trumpet royal mushrooms, pickled onions, Dijon mustard aioli, blueberry goat cheese, and toasted garlic crostini.

Yellowfin tuna tartare with English cucumber, Granny Smith apple, wild fennel pollen, Maine red radishes, balsamic pearls, truffle, and Lazio DOP extra-virgin olive oil.

Handmade Burrata al tartufo flown from Campania, Italy, served with sautéed radicchio, endives, sliced roasted pears, and shaved almonds.

Homemade sourdough cannoli stuffed with cucumber ricotta, crowned with Penobscot peeky-toe crabmeat, yuzu tobiko, and citrus-spinach coulis.

Strube Ranch beef carpaccio served with fresh Burgundy truffle, peppery arugula, and caper berries, honoring Venetian Renaissance traditions.

Roman-style marinated artichokes and warm roasted artichoke flan with fresh imported stracciatella from Puglia, served over red beet coulis.

Greenhouse baby lettuces with toasted almonds, baby heirloom tomatoes, fresh pear, quinoa, house-made tarragon dressing, and fresh Pugliese ricotta.

Handmade coin-shaped embossed corzetti pasta tossed with colossal shrimp, Positanese sauce, burrata, baby heirloom tomatoes, basil, and toasted pine nuts.

Charles River Farm field tomatoes, handmade Campania mozzarella, local yellow peaches, plums, nectarines, DOP extra-virgin olive oil, and fresh basil.

Ripe cantaloupe and honeydew melon wrapped with translucent Prosciutto di Parma, finished with a rich pomegranate reduction.

Homemade lumache pasta in a roasted cherry tomato sauce with grilled eggplant and black truffle burrata flown in fresh from Puglia.

Day-boat, harpoon-caught Nova Scotia swordfish tomahawk grilled puttanesca-style with tomato, black olives, anchovy, and squid ink tagliolini.

Vin Santo-glazed Vermont pork rib chop served with Gorgonzola Dolce baked green apple, sautéed sugar snow peas, and toasted farro.

Grass-fed venison in three preparations: grilled chop, roasted loin, and homemade ravioli, with tricolor baby carrots and blueberry sauce.

Grilled Strube Ranch Wagyu striploin with truffle butter, homemade creamy baked carbonara, Long-water Farm brussels sprouts, and asparagus.

Oven-braised semi-boneless pulcino chicken with Meyer lemon, green olives, seasonal vegetables, black lentils, and shaved truffles.

Golden pan-seared wild-caught opah with silky roasted bell pepper sauce, cider-glazed spaghetti squash, broccolini, and caper berry gremolata.

Grilled Chatham sea bass with roasted cherry tomatoes, lemon piccata, sautéed spinach, shrimp, and homemade orzo.

Grilled beef tenderloin with truffle butter, homemade baked carbonara, Long-water Farm brussels sprouts, and asparagus.

Homage to Giuseppe Verdi with green Amaro di Erbe Grinita, falernum liqueur, shaken pineapple juice, and fresh mint.

Organic Hanson premium vodka shaken with white peach puree and Bauchant orange liqueur for an elegant Venetian twist.

Artisanal prickly pear liqueur from Malta paired with raspberry-infused G4 tequila, lemon ice cube, and agave.

Organic cucumber-infused vodka, fresh lime juice, Italicus liqueur, and a splash of Prosecco.

Smoky organic mezcal margarita rendition with fig liqueur and agave nectar.

Aged small batch rye stirred with signature Amaro Lucano from Basilicata and fresh orange peel.

Italian fig and Laurel Gunpowder gin, Italicus bergamot liqueur, fresh citrus juices, and lemon soda.

Spicy smoked margarita with organic mezcal, fig liqueur, Calabrian pepper, and agave nectar.

Non-alcoholic white wine from Casa Emma in Tuscany, offering crisp notes and refined balance.

Rosemary-infused Dhos bitters, 0% Mionetto Prosecco, and sparkling seltzer.

Vibrant zero-proof blend of fresh mango, apricot, nectarine puree, tangerine, and prickly pear Italian soda.

Non-alcoholic gin, N/A sweet vermouth, and Milano bitters with a homemade mandarin-spice ice cube.

Creamy zero-proof espresso martini crafted with Lapo’s Espresso and organic condensed milk.

Crisp non-alcoholic golden lager from Italy with a refreshing effervescent profile.

Hazy non-alcoholic New England IPA brewed in Salem, MA, with rich hop aromas.

Exquisite alcohol-free elixir featuring Figlia Sole, tangerine and prickly pear soda, and homemade apricot puree.

Vibrant ruby-red Barbera from Pico Maccario in Piedmont.

Crisp sparkling Prosecco Brut from Cavicchioli in Veneto.

Fresh and crisp Sicilian white wine from Morgante.

Complex and mineral-rich Timorasso white wine from La Spinetta in Alessandria.

Premium Sicilian white wine from Tenuta Regaleali Palermo.

Tuscan Sangiovese blend from Ciacci Piccolomini d’Aragona.

Translucent garnet-red Nebbiolo wine from Boroli in Piedmont.

Bold Super Tuscan Cabernet blend from Ornellaia in Bolgheri.

Sophisticated Tuscan red wine from Fonterutoli and Mazzei.

Refreshing Friulian white wine from Sisi.

Crisp Alpine white wine from Algis Lageder in Trentino.

Traditional cloudy German Hefe-Weizen with a thick, billowy white foam head.

Classic crisp Italian golden lager from Udine.

Crisp and refreshing Italian lager from Nastro Azzurro.

Crafted gluten-free Daura lager from Spain with a clean finish.

Organic amber IPA brewed in Portland, ME, with balanced hop profile.

Refreshing hazy white ale from Boston, MA.

Iconic amber Boston Lager with a rich frothy head and malt-forward flavor.

Golden farmhouse ale from Kansas City, MO, featuring bright carbonation.

Robust imperial IPA with rich malt body and prominent hop oils.

Light American lager offering a crisp and refreshing taste.

Venetian-style chocolate tart paired with preserved Cantiano cherries and vanilla crème Chantilly.

Vintage teacup filled with homemade ricotta and pistachio filling, served with cannoli chips for dipping.

Traditional creamy custard dessert topped with fresh berry coulis and crunchy pistachio granola.

Rustic Florentine tart baked-to-order with brown sugar glaze and homemade mascarpone.

A trio of rare Italian DOP cheeses: Moliterno al Tartufo, Provolone del Monaco, and Sola di Latte with crostini, balsamic pearls, and honeycomb.

Mascarpone and wild strawberry mousse Napoleon served over a bed of Vermont maple syrup.

Golden-amber passito dessert wine from Donna Fugata in Pantelleria.

Deep mahogany-red Barolo Chinato digestif from G.D. Vajra in Piedmont.

Amber-toned Vinsanto dessert wine from S.Vallepicciola in Tuscany.

Aged Marsala Riserva “Targa” from Florio in Sicily.

Golden-yellow passito liquoroso dessert wine from Pellegrino in Sicily.

Bright straw-gold Moscadello di Montalcino from Capanna in Tuscany.

Dark botanical vermouth from Fred Jerbis in Friuli.

Warm amber-brown Graham’s 10-year Tawny Port with brilliant clarity.

Aged Graham’s 20-year Tawny Port in a traditional port glass.

Deep ruby-red vintage port wine from Graham’s Malvedos.

Exceptional vintage port from Graham’s with dark opaque purple-red tones.

Neat pour of Italian malt whisky from Puni Sole.

Smooth Irish pot still whiskey from Green Spot.

Amber pour of Irish American whiskey in a short rocks glass.

Golden-amber Irish whiskey from Writer’s Tears.

Blended Japanese whisky from Mars Iwai.

Minimalist pour of Shinju Japanese blended whisky.

Sherry-cask finished Japanese blended whisky from Oishi.

Luxurious pour of 12-year single malt Scotch whisky from The Macallan.

Golden pour of smoky island single malt Scotch from Talisker.

Rich amber-hued 15-year single malt Scotch whisky from The Macallan.

Classic pour of 12-year single malt Scotch from Glenfiddich.

Warm amber pour of 14-year single malt Scotch from The Balvenie.

Exquisite 18-year single malt Scotch whisky from The Macallan.

High-end 21-year aged single malt Scotch from The Balvenie served neat.