Three-course menu, $65

January 5
Zarzuela de pescado:
Catalan fish and shellfish stew with saffron, white wine,
and pimentón

January 12
Pintade à l’estragon:
Barrett Farm guinea hen cooked two ways with tarragon, wild mushrooms,
and potato and celery root gratin

January 19
Gigot d’agneau à la moutarde:
Leg of Elliot Ranch lamb cooked in the fireplace with mustard and thyme,
erbette chard gratin, and fried potatoes

January 26
Choucroute garnie:
Traditional Alasatian sauerkraut with homemade ham,
braised pork belly, and green garlic sausage