Beef, tuna and salmon, cut to order and seasoned three different ways. The dish we would order if we were sitting down tonight.
We serve three tartares and you do not have to choose. The dégustation brings all three, and it is the most interesting thirty minutes on the carte.
They are not variations on one idea
- Beef is the classical one: capers, shallots, cornichons, Dijon, a cured egg yolk, toasted brioche. Sharp and savoury.
- Tuna goes the other way. Lime, avocado, scallion, olive oil, crispy phyllo for the crunch. Clean and cold.
- Salmon sits between them, with dill, whole grain mustard and crostini.
Taken together you get the whole range of what raw fish and raw meat can do, which is why it is the plate we put in front of somebody who says they do not eat tartare.
If you want to make an occasion of it
Add caviar. It is a supplement of thirty dollars and it changes the beef in particular from a dish into a small event.
Written at L'Étoile, the historic Snouder's Building, Oyster Bay.
