Wagyu Tri-Tip Carpaccio @Haven Gastropub
Delicate is not often the word used to describe beef, but exceptions are the rule at Haven Gastropub in Old Towne Orange. Wagyu tri-tip shimmering with truffle oil, topped with a swath of tender microgreens and finished with caperberries and a dash of sea salt. Prepared especially for the Les Dames Escoffier dinner by Chef Greg Daniels. More details forthcoming.
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Priscilla I’d like to be honest and say this would probably not be part of my personal menu. I’m not really a fan of beef.
However…big points for the beautiful platter presentation. So elegantly prepared…a real touch of class ;o)
Flavourful wishes, Claudia
.-= FOODESSA´s last blog ..Free Style Friday_Flowers and Food =-.
Looks delish! I’m going to try the Entourage Gastropub in Brea on Sunday. I hope it’s 1/2 as good as I hear Haven is.
Steve – Let me know how Entourage is! Are you going to the Laker victory parade?
I love the additions of truffle oil and rock salt, gives a very unique touch to the dish
Citronetvanille – the result was indeed divine!