| Description: | Ahi tuna with roasted eggplant puree, green beans and tapenade |
| Date: | 8.25.17 |
| Allergens: | Garlic, sesame, chili |
| Plating: | Entrée platter |
| Price: | $ 32.00 |
| Portion | Plate Component | ||||
| 6 oz. | Albacore tuna steak, marinated in EVOO, peppered and salted | ||||
| 4 oz. | Roasted eggplant puree | ||||
| 4 oz. | Chosen side | ||||
| 1.5 oz | Tapenade | ||||
Grill tuna medium rare, and slice 1/2″ Spoon hot eggplant puree into the center of the plate as shown. Arrange tuna over the puree. Arrange the beans on the opposite side of the plate, and spoon the tapenade over the fish.