Thanks Bill, for the question.

We serve a somewhat modernized Salade Nicoise, and I'll tell you what that means. The classic version is made with canned tuna tossed with olive oil, capers, shallots, salt & pepper and served with a very simple set of garnishes including olives, haricots verts, hard boiled egg, lemon, potatoes and peppers. On the other end of the spectrum, you can find some restaurants serving a grilled rare tuna steak on salad greens with a couple green beans and calling in Nicoise. Any resident of Nice worth his/her salt would object, but who's to know, right?

We take kind of a middle road, I guess. We do grill our own tuna in house, but then we chill and flake it up and season it in the traditional manner. We garnish the plate with all of the old school suspects, but we add a couple fun touches - white anchovies, artichoke hearts, tomatoes, roasted peppers, stuff like that, but we try to stay fairly true to the original. There are enough great flavors going on to satisfy anyone, so order one, enjoy and make up your own mind on the best combination.

Enjoy!

David