5 SIMPLE TECHNIQUES FOR STEAK RESTAURANT

Each individual item over the tasting menu is honed to perfection, through the velvety steak tartare with caviar and beets towards the sautéed greens with contemporary lemon preserves and egg. The beef liver mousse is gentle and rich, pairing Preferably with crunchy toast, as well as the steak entree is bursting with butter in addition to a garlic