DOWNSTAIRS MONDAY NIGHT DINNERS

Three-course menu, $75

November 5
Poussin à l’estragon:
Grilled Devil’s Gulch Ranch poussin with tarragon sauce,
roasted Belgian endive, and straw potato cake

November 12
Lulu Peyraud’s canard aux olives:
Spit-roasted Salmon Creek Ranch duckling with olives and ginger

November 19
Paella valenciana:
Saffron rice cooked in the fireplace with local fish and shellfish,
romano beans, and homemade chorizo

November 26
Elliott Ranch lamb leg à la fiçelle and fried chop; with salsa verde,
grilled chicories, and crispy potatoes