Three-course menu, $65

April 7
Paella de mariscos
Spanish bomba rice cooked in the fireplace with Manila clams,
Gulf shrimp, fava beans, sweet peas, and chorizo

April 14
Arrosto di maiale allo spiedo
Spit-roasted shoulder and loin of Riverdog Farm pork
with artichoke and erbette chard gratin and DeeAnn’s garden lettuces

April 21
Agnello con frittella palermitana
Grilled Full Belly Farm lamb leg and merguez sausage
with spring vegetable stew and sweet pea risotto cakes

April 28
Pollo alla diavola
Spit-roasted Riverdog Farm chicken with crushed Tellicherry peppercorns,
creamy polenta, and fried spring onions