DOWNSTAIRS MONDAY NIGHT DINNERS

Three-course menu, $75

January 8
Marmite dieppoise:
Normandy fish and shellfish stew with crème fraîche and cider

January 15
Steak frites:
Grilled BN Ranch bavette steak with fried potatoes
and Béarnaise sauce

January 22
Paella valenciana:
Saffron rice with Devil’s Gulch Ranch rabbit, artichokes, chorizo,
and Tomales Bay clams

January 29
Choucroute garnie:
Braised pork shoulder, roasted pork loin, and boudin blanc
with sauerkraut and crispy potatoes