Grilled all-natural Spanish octopus and fresh point Judith, RI squid with roasted tomatillo, salt-cured capers, taggiasca olives, lemon, and basil.

Local Martha's vineyard, ma yellow-fin tuna tartare with sliced cucumber and sliced local Maine watermelon baby radishes.

First of the local season Greenlaw gardens, Kittery, my heirloom tomatoes sliced with dop olive oil, and fresh basil.

Fresh smoked local Wellfleet, ma mackerel with grape tomatoes, fresh basil, and butter-crusted croutons.

Trebbiano-poached pear, sliced, and served with gorgonzola dolce and layered with 22 months aged dop prosciutto di parma.

Slow-roasted duck leg with fresh currants and Sicilian black rice pilaf.

Named after the Renaissance painter and created by harry's bar in Venice-our version features local arugula and shaved black truffles.

Beautiful local peach slices tossed with honey, fresh mint, and faro grains - then grilled with fresh basil, dop oil and aged balsamic.

King Caesar Duxbury, ma oysters, baked with prosecco zabaglione.

Greenlaw Gardens, Kittery, me field lettuces with toasted almonds, fresh blueberries, quinoa, and local ricotta.

Homemade spinach and sweet local corn ravioli with sautéed arugula, roasted red peppers, and fresh sage.

Artisanal mozzarella burrata from Campania, Italy with imported fusilli, fresh basil, and a slow-braised tomato marinara.

Maine lobster and Venetian-style pasta agnolotti in lobster brodo, with chanterelle mushrooms and red tobiko.

Rustic pasta with meat ragu - as prepared in the village of Serra Lunga di cream - with homemade pepperoncini tagliatelle.

Slow-cooked small farm Sonoma rabbit, in the Tuscan-style, with pappardelle pasta, crispy pancetta, and fresh rosemary.

Penobscot, me day boat-harvested sea scallops, pan-seared, with a sautée of thinly sliced, sweet local summer and pattypan squash.

Rotisserie-roasted suckling pig, from Quebec with baked figs, gorgonzola dolce, local baby beets, and toasted faro.

Roasted upstate NY cornish game hen with baby brussels sprouts, Meyer lemon, green olives, and black lentils.

Pasture-raised veal ossobuco with saffron risotto carnaroli alla milanese.

Woods harbor, nova scotia halibut, pan-seared, with chanterelle mushrooms, fresh herb salsa verde, and creamy parsnips.

Truffle-glazed Tuscan-style NY strip steak, wood-grilled, with graffiti eggplant and roasted mini bell peppers(bone-out or bone-in).