Three-course menu, $75

March 6
Spit-roasted Rancho Llano Seco pork loin with sage and hazelnut cream,
kabocha squash purée, sautéed greens,
and chanterelle mushrooms

March 13
Riverdog Farm chicken tagine with Pablo’s Kalamata olives, baby carrots,
preserved Meyer lemon, and herbed couscous

March 20
Magruder Ranch grass-fed beef rib-eye grilled over vine cuttings
with red wine shallot butter, shoestring potatoes,
and spring herb salad

March 27
Grilled Wolfe Ranch quail with Catalan-style spring onions, asparagus,
and romesco sauce