October

"Osso Buco"

Braised veal shank in its own juice

November

"Le Coq au Vin "
Organically farm raised rooster cooked in red wine, mushroom, carrot, and baby pearl onion

December

"Le Cassoulet de Castel"
Delicious baked Northern white bean served with leg of duck confit, ham and andouille sausage