Week 6

On the Course | 3:00 PM

Classic Lamb Speducci Grilled tender lamb skewers served with fresh lemon.

Grilled Chicago ’58 Sliders Served on a toasted bun with yellow mustard.

After the Round | The Italian Trattoria Buffet

Pizzas

Hand-Crafted Margherita & Pepperoni Pizzas

Insalate & Antipasti

Heirloom Tomato Caprese Thick-sliced heirloom tomatoes, fresh mozzarella, and torn basil, layered with pickled red onions and an aged balsamic reduction.

Crisp Bitter Greens Salad A vibrant mix of radicchio, field greens, shaved endive, radish, crisp apple, and shaved fennel tossed in a bright lemon-Dijon vinaigrette.

Pasta & Sides

Classic Spaghetti Aglio e Olio Al dente spaghetti tossed in extra virgin olive oil, toasted garlic, and fresh parsley.

Charred Rapini Sautéed with roasted garlic and crushed red chili flakes.

Tuscan Herb-Roasted Potatoes Crisped with garlic and fresh garden herbs.

Main Courses

Pan-Seared Veal Chop Piccata Tender, thick-cut veal chop finished in a rich lemon-butter and caper sauce.

Grilled Hot Italian Sausage Served over a peperonata.

DESSERTS

Freshly Baked Chocolate Chunk Cookies & Ice CreamChilled Fresh Watermelon Slices