Chefs Matt O’Neil and Daniel Gursha invite you to Salem for a five-course wine dinner complete with pairings from the Italian vineyards of Cantina della Volta. On Thursday, March 8th, Ledger welcomes CEO Angela Sini, who will share how her company uses the Champenoise Method in production, a natural fermentation that takes place in the bottle. She’ll also discuss why they reject standardization in the wine making process and her thoughts on the mass market. Tickets are $125 per person, gratuity and tax not included. Space is limited, so save your spot and make your reservation by calling 978.594.1908.

1ST COURSE
Native Sea Urchin
Maine scallop, American sturgeon caviar, Dosagio cream, brioche, Gloucester sea salt
“Il Mattaglio” Dosage Zero Classic Method S.A

2ND COURSE
East Coast Halibut
parsnip, frisée, green apple. Marcona almond, white gold grapefruit
Brut “Il Mattaglio” Blanc De Blanc Metodo Classico – 2009

3RD COURSE
Campanelle with Rabbit
Rosé butter, salsify, pea greens, mushroom, midnight moon, hyssop
Rosé Lámbrusco Di Modena Spumante D.O.C. Classic Method – 2012

4TH COURSE
North Star Farms Lambchetta
fennel, celery root, bing cherry, pepper cress
Trentasei” Lambrusco Di Modena Spumante D.O.C. Brut Classic Method – 2013

5TH COURSE
Selection of Italian Cheese from Modena
preserves, nuts, honey, bread
“RIMOSSO”-Lambruscodi Sorbara D.О.С