As a first course, the Il Tonno showcased cubes of ruby ahi perfection, topped with shimmering little morsels of Caraquet oyster, and blissfully united with a tangy lemon confit. Not quite a true oyster aficionado, I’ve had a few in my time and usually find them curious in texture, but best with copious helpings of a vinegary, shallot-infested mignonette. These, however, were fresh and oh, so clamor-worthy. Little stacks were elevated on a sort of platform made from that blown glass, each one in its own little indentation, and seemed wholly appropriate to their excellence—not to mention very pretty.

My dining companion started with Il Carpaccio, a duo of raw beef. One was of the tartare variety with mushroom and Parmigiano, and the other a piece of tenderloin wrapped around marinated tofu, topped with a poached quail egg. Beef wrapped around tofu? The combination was unexpected genius. Carnivores have finally claimed the vegetarian’s tofu in an appetizing manner. The presentation was beautiful and the two preparations were tender and expertly seasoned. Dining with the gastronomically adventurous that don’t mind sharing has its benefits.

I Ravioli – quite possibly the name of an Italian opera, my main course went by the same moniker. Listed as Maine lobster ravioli with ginger and Sicilian Olio Verde, my eyebrows were raised slightly at the appearance of ginger in Italian environs, but I pressed on. Being a notorious claw girl (tails typically lack the tenderness), I had found my match in this dish. Translucent skin exposed the red and white lobster meat within. he thinness of the wrapper made these, to my mind, less like classic ravioli and more like dumplings. Beside them was naked lobster meat, including my very own claw that beckoned me closer. It didn’t even need to ask. The ginger turned out to provide a brilliant fusion of Asian flavors and Italian concepts.