wellington table
Right Inset, Top to Bottom The Tuna Tartare appetizer features sushi-grade tuna mixed with capers, lemon, sea salt, sweet ginger, soy and a bit of wasabi. The Blackened Salmon entrĂŠe features fresh fish blackened and served on a bed of vegetables with a preserved lemon jus.
(Above, L-R) Executive Chef Art Quiros with owners Ivette and Jordan Naftal.
76
October 2013 |wellington the magazine|
Jordan’s signature Grilled Caesar Salad is a modern take on the classic dish, with grilled romaine heart drizzled and Caesar dressing, finished with pignoli nuts, marinated heirloom tomatoes and asiago cheese. Cowboy Steak, the house favorite, is an 18-ounce bone-in ribeye.