Three-course menu, $65

October 6
Longe de porc à l’estragon:
Spit-roasted Llano Seco pork loin with tarragon and tomato sauce,
green chard gratin, and crispy potatoes

October 13
Anatra alla griglia:
Grilled duck breast marinated in sweet spices, wine, and honey;
with celery root purée, green beans, and onion rings

October 20
Agnello con fregola sarda:
Sardinian-style braised lamb with fregola pasta, roasted kabocha squash,
and rocket salad

October 27
Couscous bil hut:
Tunisian-style fish couscous with turnips, leafy greens,
and harissa