mak-'amham will cater a lunch for the Christensen Fund, an organization that works to foster Indigenous cultures.

Our menu will consist of:

himmen

• pureed local mushroom bisque cooked with duck broth and bay laurel 
• roasted in shell piñon nuts

'uṭṭin

• savory acorn flatbreads with hazelnut butter with local chanterelle mushrooms with popped amaranth
• venison meatballs with cooked with crushed yerba buena, mushrooms and huckleberry served with a blackberry dipping cooked with yerba buena + bay laurel
• sorrel and watercress salad with soft boiled quail eggs, toasted amaranth, roasted pine nuts, blackberries and huckleberries. served with elderberry and walnut oil vinagerette

kaphan

• acorn flour brownies with walnuts and sea salt 

'uwetto

• yerba buena tea
• black sage tea