Minetta Tavern

Split with Ben:

Tartare - veal with black truffle and chervil, beef with mustard and cornichons, lamb with olive and mint

Beet salad with chevre, endive, walnuts and onions.

Filet mignon wrapped in bacon and topped with rocquefort cheese.

Cocktail: Stella Rose - Plymouth gin, pear puree, rosemary and champagne.