Steak Tartare

Beef Tartare

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!

For the Enthusiast:

Steak tartare first became mainstream in the late 19th and early 20th centuries. The modern version of steak tartare with raw egg was first served in French restaurants early in the 20th century and was originally called “beefsteak a l’Americaine.”

Pairs Well With:

A lighter-bodied, fruity red

Ask your server for inspiration and guidance


 

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