egg yolk + capers + crostini
A generous portion of our hand-cut beef tenderloin, combined with a mixture of Worcestershire, Dijon mustard, shallots and capers, topped with a raw egg and tomato brunoise. A steakhouse classic with Tony’s contemporary flair!
Beef tartare first became mainstream in the late 19th and early 20th centuries. The modern version of beef tartare with raw egg was first served in French restaurants early in the 20th century and was originally called “beefsteak a l’Americaine.”
By the Glass: eginato Sparkling Malbec, Menodza, ARG
Bottle: Cloudy Bay Sauvignon Blanc, Marlborough, NZ