BREAKFAST BRUNCH

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toasted rye

soft boiled farm eggs

lemon zest ricotta and apricot jam

herby endive salad

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ambrosia salad; tangerine, grapefruit, pineapple, coconut, 'Chimayo chile' honey

 

cardamom congee;

with toasted oats and seeds, goji, dehydrated fruits

 

LUNCH

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cobb; crisp lettuces, farm raised crisp bacon, hard boiled egg, steamed rapini, vinegar cucumber and green onion; yogurt lemon dill roquefort dressing 

 

ayurvedic lunch soup; seasonal vegetables sauteed in ghee warmed in bone broth

 

soba salad; miso ginger dressing, steamed asparagus and peas, pickled radish. soy egg, sesame seaweed 

 

tarragon caper dijon egg salad over butter lettuce 

 

 

APERTIVO TAPAS

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hummus with citrus evoo, herb and green chile sauce, local crudité

"nuri" portuguese sardines, heirloom tomato, cracked black pepper, seedy crackers

steak tartare and grilled baguette

buratta on citrus and pea shoots

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DINNER

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barley risotto

coconut milk mussels with dill lemon leek

braised eggplant with pomegranate pistachio and rose

early summer salad; asparagus carrot french radish shaved fennel roasted garlic

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GRILLED

 

"undone" avocado salad; poblano, serrano, avocado, lemon

peaches and roma tomatos

yogurt marinated bbq chicken and grilled ginger