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.
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
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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!