Chef Shawn Carlson prepared a tour of Italy hosted at the Chatham Village Clubhouse

First Course
roasted duck
polenta, arugula, cranberry gastrique

rabbit sausage
white bean, thyme, crustini

Zardetto Brut Private Cuvee

Second Course
acorn soup
crispy pork belly, orange, fennel

Verdicchio Dei Castelli Dei Jesi Classico 2009

Third Course
farmer market salad
greens, apple, goat cheese

Fourth Course
beef osso bucco
grass fed beef, ricotto gnudi, smoked tomato

RED #1: Negromaro “Ribo” Salice Salentino 2006
RED #2: Valpolicella Ripasso Classico Superiore 2007

Fifth Course
homemade pear gelato

Limoncello