Steak Tartare

It goes without saying that our steak tartare is entirely dependent on our ability to source the best ingredients. The steak is New York strip, chopped raw and mixed with Dijon mustard, Worcestershire, Tabasco, extra-virgin olive oil, chopped capers, chopped cornichon, minced shallot, and grated garlic. (No raw egg!) We serve it over toasted country bread with lettuces, olives, and cornichons.