Clyde’s Greek Salad
March 2, 2017
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When you and your sweetheart are whetting your whistles on some of our old-school cocktails and waiting for the kitchen to work its magic on your tenderloin and lobster tail, that’s the perfect time to share our Hawaiian poke-style ahi tartare.

Bound together by ginger and soy sauce, it comes topped with sesame seeds and sliced-impossibly-thin scallions it give it crunch and a slightly peppery punch.

And because all tartares need a ride on the road to your mouth, we pair that tartare with crispy, crunchy, homemade potato chips.

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