Three-course menu, $65

March 2
Cosciotto d’agnello ripieno:
Grilled James Ranch leg of lamb stuffed with green garlic
and rosemary; with braised endive, lentils,
and roasted new potatoes

March 9
Sonoma County duck leg braised in red wine
with potato gnocchi, sweet peas, and roasted radishes

March 16
Maiale al latte:
Becker Lane Farm pork shoulder braised with milk, sage,
and lemon; with Red Flint corn polenta, erbette chard, glazed carrots,
and roasted asparagus

March 23
Full Belly Farm spring lamb cooked in the fireplace
with potato cake, spring vegetable ragout,
and black trumpet mushrooms

March 30
Cuscus alla trapanese:
Sicilian-style fish and shellfish stew, with saffron
and almonds, herbed couscous, and harissa sauce