dry-aged steak tartar   with foie, truffle oil, & cabernet gelee  
 Another one from the boss. He gently folded cubes of foie gras into the tartar and then topped it with a cabernet gelee which is essentially leftover coq au vin juice, reduced, strained, cooled, and cut. Pretty ingenious if you ask me. 
 (@palantir)

dry-aged steak tartar
with foie, truffle oil, & cabernet gelee

Another one from the boss. He gently folded cubes of foie gras into the tartar and then topped it with a cabernet gelee which is essentially leftover coq au vin juice, reduced, strained, cooled, and cut. Pretty ingenious if you ask me.

(@palantir)

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