Recently i have added steak tartare back on to our menu in the traditional but non traditional way. steak tartare is one of those dishes that people either love it or, they dont even try to like it! my thought was to serve it in a manner that was approachable to all guests. using modern techniques we have upgraded some of the classic elements such as worchestshire, in the form of a thin fettucini per se, avacado using versa whip to make a fluffy like mousse, red onion served in a tomato salasa, caper and jalapeno chips, black truffle, parmesan snow, fried artichoke hearts and waygu strip and tenderloin. and of course warm brioche toast. so classic french meets modern mexican american flavors that everyone loves and knows -- its like eating a tartrare of carne asada taco! come and try it. you be the judge
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