Introducing the new Tuna Niçoise Salad. Our chef starts with a bed of mixed greens tossed in a housemade red wine vinaigrette. Fresh bigeye tuna is marinated to perfection in fresh Mediterranean herbs (salt, pepper, italian parsley, thyme, rosemary and oregano). Chef recommends a nicely seared rare grilling but it is cooked to order.
Heirloom potatoes are prepared with olive oil, salt and pepper while cherry tomatoes provide some extra flavor. The dish is finished with green beans grilled with olive oil, salt and pepper and a hard boiled egg.