Maude’s “menu-less” format and intimate 24-seat dining room, open kitchen chef’s counter, and wine loft invites guests to put their trust into the hands of the chef, and allows for a strikingly detailed, personal, and attentive experience.
Using the world’s great wine regions as our inspiration, we take a deeper look into individual areas and bring you a ten-course degustation menu that reflects the traditions, culture and authenticity of each region.
The Maude culinary team will design four menus per year around four different wine regions of the world. With Rioja, Spain and Burgundy, France in the books, our third region keeps us close to home as we visit the farmers, purveyors, and winemakers who have put the Central Coast of California on the culinary map.
The Central Coast is distinctly marked by its bounty of seafood and local produce. With visits to abalone, oyster and seaweed farms, the summer menu will be light and seasonal with a tip of the hat to the ocean.