Beef Carpaccio with Garlic Aioli, Balsamic Reduction, Capers, Red Onions, shaved Parmesan, and topped off with a Spring mix Salad with raspberry vinaigrette. Served with toasted Red pepper/Parmesan garlic French bread.
Beef Carpaccio with truffle aioli and shaved Parmesan. Just an average day at work :)
This dish gained a bad reputation during the Seventies and Eighties because it was often cooked so badly – drowned in an overpowering sea of rich, cheesy sauce. If it’s made with a just a little sauce that’s been carefully flavoured with small amounts of