Mamma Maria Menu and Prices

homemade spinach spaghettini with sweet local nantucket bay scallops

mission figs, baked with gorgonzola, and layered with prosciutto di parma

fresh carolina shrimp with roasted peppers, onions, tomato, and creamy white corn polenta

squid from point judith, ri with a red pepper tomato coulis, basil pesto and garlic aioli

all-imported salumi sampler with panzanella, spiced oil, and aged parmigiano

farm-style terrine of braised suckling pig - layered with roasted eggplant and sweet baked apple

fresh favas with shaved pecorino toscano and crispy parmesan tuile

homemade spinach spaghettini with local uni and penobscot "peekytoe" crabmeat

as created at harry’s bar in venice, with shaved summer truffles

yellow-fin tuna tartare in venetian style with fresh cucumber, sliced radish, and extra virgin olive oil

buffalo milk mozzarella, flown fresh from apulia, italy, with sautéed vine-ripened tomatoes and fresh basil

silky pasta agnolotto filled with fresh maine lobster -- finished with wild mushrooms, and crumbled guanciale

warm salad of tri-colored cauliflower, caramelized jerusalem artichokes, fresh romanesco, and grilled radicchio

barolo-braised lamb with mint gnocchi and fresh cucumber yogurt

baby red spinach mix with sliced pear, toasted almonds and fresh tarragon

line-caught whole local cape cod black bass, pan-seared, with a warm salad of white beans, pancetta, and broccoli rabe

pasta classic roman specialty with imported artisanal pasta, roasted tomato, black pepper, sweet onions, and guancale

day boat glaucester monkfish and maine lobster over a slow-cooked risotto nero with steamed mussels

florentine-style ny strip steak with aged balsamic from modena, homemade creamed spinach gnocchi, and roasted vegetables

"martha belle" - caught local halibut, pan-seared, with yellowfoot mushrooms, fresh herb salsa verde, and creamy parsnips

wood-grilled pork tenderloin, over toasted barley,with gorgonzola dolce, local tri-colored beets, and peppery greens

pasta genovese-style seafood pasta with wild georgia shrimp, scallops, mussels, countneck clams, poached calamari, and sautéed spinach

truffle-scented veal porterhouse, pan-seared, with roasted vegetables, lobster mushrooms, and stone-ground white polenta

pasta alla chitarra with falmouth, ma clams, toasted pine nuts, prosciutto, and sautéed pea tendrils

slow-cooked bone-on beef short rib with black truffle, garlicky greens, and sardinian couscous

braised vermont-raised rabbit, in the tuscan-style with pappardelle pasta, crispy pancetta, and fresh rosemary

oven-braised whole spring chicken with baby brussels sprouts, myer lemon, green olives, and black lentils

pasta bolognese as prepared in the village of serralunga di crea with spicy artisanal pepperoncini pasta

veal shank osso buco in the classic style with saffron risotto milanese

tart individual phyllo tart, baked-to-order, with concord, ma peaches and brown butter

moscato-poached pear with crumbles of imported gorgonzola dolce

lighter variation on classic with fresh blueberries, lady fingers and berry-infused whipped mascarpone

"beatrice" warm panini-grilled apple toast with oven-roasted apples, maple syrup, & grappa

authentic chilled cream pudding with mixed berries and crunchy homemade biscotti

"della nonna" "grandmother’s" warm bittersweet chocolate torte with homemade espresso gelato