beef tartare

The weather here has finally warmed up so salads are now in season.

We ground some tenderloin mixed with finely cut vidallia onion, worchestershire, garlic, salt and pepper. Served with a side of roasted garlic and olive oil aoli, stacks of matchstick cucumber and finall a sorbet of watermellon seasoned with black pepper and thyme.

light tasting and delicious.

Done