***Best Dishes of 2009***
Tuna-Foie Gras (Supplement)
Foie Gras; Chives; Toast.
Notes: I had seen this dish on the prix fixe menu last year. I didn’t have it, vowing to return for it. Unfortunately, it is no longer on the menu (though the recipe is included in "On The Line" Cookbook). I called ahead to see if the kitchen could make it for my party. They generously obliged and supplemented this into our tasting menu.
Shockingly simple. Shockingly sublime. It rivaled the Crispy Sea Bass and Escolar as my favorite dish of this dinner.
In brief: raw tuna, pounded into a thin sheet, is draped over a strip of foie gras set on a strip of crispy toast (creating a ridge/spine running down the center of the tuna). The tuna is seasoned, garnished with fresh chives, dressed with olive oil and a spritz of lemon juice.
Posted by ulterior epicure on 2009-03-31 01:33:53
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