Three-course menu, $75

August 3
Grilled Becker Lane pork loin with wild fennel, Cannard Farm shell beans,
tomato confit and spicy mustard greens

August 10
Elliot Ranch leg of lamb roasted in the fireplace, with ratatouille, shoestring potatoes, and Lucques olive and almond salsa

August 17
Liberty duck leg vindaloo with stir-fried long beans, amaranth fritters,
and Parsi festive rice

August 24
Grilled Bolinas grass-fed bavette steak with fried Rosso di Milano onions,
charred tomatoes, and chimichuri sauce

August 31
Wolfe Ranch quail grilled over vine cuttings, with roasted wine grapes,
straw potato cake, and warm eggplant salad