LUCIA M. MAHER-TATAR
LUCIA M. MAHER-TATAR
LUCIA M. MAHER-TATAR

menu concepts
BREAKFAST BRUNCH
toasted rye
soft boiled farm eggs
lemon zest ricotta and apricot jam
herby endive salad
ambrosia salad; tangerine, grapefruit, pineapple, coconut, 'Chimayo chile' honey
cardamom congee;
with toasted oats and seeds, goji, dehydrated fruits
LUNCH
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
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
DINNER
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
GRILLED
"undone" avocado salad; poblano, serrano, avocado, lemon
peaches and roma tomatos
yogurt marinated bbq chicken and grilled ginger
