Three-course menu, $75

November 2
Catalan-style fish and shellfish stew with salted cod, shrimp, clams,
and romesco sauce

November 9
Spit-roasted Becker Lane pork loin with quince, roasted root vegetables,
and spicy greens

November 16
Grilled “petit salé” of Liberty duck breast with green lentils,
wild mushrooms, turnips, and leeks

November 23
Grilled BN Ranch sirloin steak with sauce verte, caramelized shallots,
spinach, and fried potatoes

November 30
Choucroute garnie with homemade sauerkraut, duck confit, garlic sausage,
and braised pork belly