Three-course menu, $75

July 2
Richard Olney’s daube à la provençale:
Grass-fed beef short ribs braised with garlic, tomatoes, herbs,
and black olives

July 9
Poussin au vinaigre:
Spit-roasted Devil’s Gulch Ranch poussin
with sherry vinegar, tarragon, and mustard sauce

July 16
Boudin de lapin grillé:
Grilled rabbit sausage and pancetta-wrapped loin
with wild fennel purée

July 23
Cuscus alla trapanese:
Sicilian-style fish stew with saffron, almonds, couscous,
and spicy harissa sauce

July 30
Summer shellfish paella with homemade chorizo and alioli