Three-course menu, $65

December 1
Pollo alla diavola:
Grilled Green Star Farm chicken with Tellicherry pepper sauce,
cannellini beans cooked with Zinfandel in the fireplace, savoy cabbage,
and roasted Delicata squash

December 8
Cabrito al pimenton de la Vera:
Grilled Elliot Ranch kid goat marinated in Spanish paprika
with fried shoestring potatoes and spinach, currants and pine nuts

December 15
Le lapin à la moutarde de Denise:
Devil’s Gulch rabbit braised with mustard and onions;
with glazed carrots and watercress

December 22
Arrosto di maiale al salmoriglio:
Spit-roasted Becker Lane pork loin with oregano and olio nuovo sauce,
stoneground polenta, stuffed cipollini onions and Anabelle’s rapini

December 29
Caneton à la normande:
Grilled Liberty duck breast and legs braised with apples, crème fraîche,
and Calvados; with crispy potatoes and erbette chard