Mamma Maria menu — United States

Tender bison short rib braised in Barolo wine served with homemade truffle-scented pumpkin gnocchi and a dollop of fresh lemon chive ricotta.

Thinly sliced raw beef served with black summer truffle, lemon, arugula, and capers.

Fresh Duxbury, Massachusetts oysters baked with a spinach-based Florentine topping and a light Prosecco wine sauce.

A warm salad featuring a variety of local beets served with fresh watercress and crumbled goat cheese.

Fresh, finely diced raw tuna served with crisp cucumber, local Maine radishes, and premium Italian extra virgin olive oil.

A selection of imported Italian cured meats served with spiced oil and aged Parmesan cheese.

This dish features handmade truffle-infused burrata cheese served over a citrus-spinach purée, finished with fennel breadcrumbs and savory anchovies from the Amalfi coast.

Baked veal meatballs served with a mint yogurt sauce, sage, mint pesto, and roasted tomatoes.

A slow-roasted duck leg served with a side of Sicilian black rice pilaf, dried cranberries, and fresh currants.

Handmade egg tagliatelle pasta tossed with a spicy pepperoncini-infused meat ragu, prepared in the traditional style of Serralunga di Crea.

Handmade tri-colored pasta pockets filled with Maine lobster, served with wild mushrooms, grilled asparagus, and crispy cured pork cheek.

Wide ribbons of pasta tossed with slow-cooked rabbit, crispy pancetta, and fresh rosemary in a traditional Tuscan-style sauce.

This dish features grass-fed venison prepared three ways—as a grilled chop, a roasted loin, and in homemade ravioli—served with caramelized baby carrots and a blueberry sauce.

This line-caught wild Maryland black bass is served with earthy morel mushrooms, a fresh herb salsa verde, and a side of creamy local parsnips.

A thin, breaded veal cutlet served with a farm egg, fresh arugula, black truffle, and chanterelle mushrooms.

Slow-braised veal shanks served in the traditional style of Piedmont, accompanied by creamy saffron-infused carnaroli rice.

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