Tartine Bistro never fails to impress. And the wine list has a life of it’s own; getting better all the time!

Crab ceviche with avocado, roasted pepper puree, mango, lotus chips.

This was amazing and the best part were the lotus chips! So easy and light and crispy.

These are a new favorite.

This fresh and light appetizer was fantastic with a Monterey red by Muirwood.

Avocado adds a creamy, rich texture and buttery flavor. Absolutely delicious.

Grilled pita with chipotle hummus, cucumber yogurt, tomato-olive tapenade.

Ingredients

1 cup pitted Kalamata olives or other brine-cured black olives
3/4 cup drained oil-packed sun-dried tomatoes
2/3 cup olive oil
1/4 cup drained capers
3/4 teaspoon dried oregano

Ingredients

1 pound lotus roots, peeled
Peanut or vegetable oil, for deep-frying

Directions

Using a mandoline or other mechanical slicer, slice the lotus into very thin rounds. Soak in a large bowl of cold water to prevent discoloration and to remove excess starch.

In a large heavy pot, heat enough vegetable oil to come halfway up the sides of the pan to 350 degrees F.

Drain the lotus completely and pat dry with paper towels. Add in batches to the hot oil, being careful not to overcrowd, and cook, stirring occasionally, until golden brown, about 2 minutes.

Remove with a slotted spoon or spider and drain on paper towels. The chips will crisp as they cool; serve at room temperature.