Three-course menu, $75

November 6
Paella valenciana:
Valencian-style rice with chorizo sofrito, rockfish, shellfish,
butter beans, saffron, and alioli

November 13
Bollito misto:
Piedmontese beef short ribs, brisket, and filet in brodo
with quince mostarda and horseradish salsa verde

November 20
Choucroute garnie:
Boudin blanc, braised pork belly, and smoked pork loin
with red sauerkraut, apples, and crispy potatoes

November 27
Coq au vin:
Chicken braised in red wine with bacon, Purplette onions,
roasted chanterelles, and grilled croûtons