Sonoma Lamb. As a finale to our savory courses, we have grass fed lamb aged a minimum of 90 days. It is served in a family style fashion with sides that all include the same lamb. We start with the loin...sliced and served over a stew of grilled olives and nettles. Next we go into the three sides: hen of the woods mushroom...stuffed with the farce, made with the leg. Yam roasted over the fire...we peel off the skin and put a condiment made with the shoulder over the yam. After the skin is dried, fried and puffed, it is reapplied over the potato. Delicata squash... roasted on cast iron, based with herbs and brown butter. It is dressed with a reduction of its juices and a praline made with the seeds. It is finished with dried, smoked, shaved liver. A broth...made with the grilled bones and any left over pieces from the lamb that haven’t been used. To finish the sequence is hickory gold Birdsong cornbread.