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Carpaccio Trio: Beef Tenderloin,
Local Halibut & Wild King Salmon
Executive Chef Brian Collins
Lido Restaurant


6 ea 1 oz filet mignon

6 ea 1 oz halibut fillet

6 ea 1 oz wild salmon


Cut a total of six pieces of parchment paper into 4x8-inch rectangles. Lightly brush the top sides of the paper with olive oil. Center each piece of meat on the oiled side of the paper and place another sheet on top of it with the oiled side down. Firmly press down on the meat or fish with a flattened palm. Begin to lightly pound out the meat. Let the weight of the mallet flatten the meat.  It is better to make 100 light taps than to try and pound it out with 15 heavy handed thumps. When the meat is about 1/8 to 1/10 of an inch thick, it is ready. Keep well chilled.

[Beef Garnishes]

6 tsp capers

6 tsp  aioli

3 tsp tarragon-infused olive oil

3 cups matchstick-cut

6 Tbsp bread crumbs, toasted

6 tsp grated Parmesan cheese

12 drops truffle oil

6 tsp lemon juice

Micro arugula

Salt and pepper


Deep-fry the potatoes in 325?F oil until golden brown.  Remove to a bowl lined with a paper towel and season with the salt, pepper, truffle oil, and Parmesan.

Lay the beef down flat on a cutting board and peel away the top piece of parchment. Season the beef with salt and pepper. Place the potatoes in the center of the beef and roll it up like a sushi roll. Place a dab of the  aioli on a chilled plate and lay the beef on top.  Drizzle the tarragon oil over it.  Next, sprinkle with the breadcrumbs and capers. Add the micro arugula on top of everything and drizzle with lemon juice.


6 tsp ginger lime vinaigrette

6 tsp chervil aioli

36 paper-thin slices of radishes

Micro cilantro

[Ginger Lime

1 shallot, minced

1 Tbsp ginger, minced

4 Tbsp lime juice

2 Tbsp rice wine vinegar

1 Tbsp olive oil


Combine all ingredients
in a small mixing bowl with a whisk. Chill.

[Chervil Aioli]

1/2 cup chervil

2 Tbsp chives

1 Tbsp tarragon

2 Tbsp lemon juice

2 cups vegetable oil

5 egg yolks



Put oil, herbs and salt into a blender and puree until smooth. Place the egg yolks and lemon juice in a medium mixing bowl and whisk for 30 seconds.  While whisking, add the oil in a slow steady flow, forming an emulsion. Correct the flavor with more salt or lemon if needed. Chill.

On the same chilled plate as the beef, add the halibut by peeling away one piece of paper then setting the carpaccio, flesh side down. Then peel the remaining piece of paper away, leaving the halibut on the plate.  Season with salt.  Drizzle with chervil aioli and vinaigrette. Place the radishes and micro greens on top

[Salmon Garnishes]

6 tsp dill crème fraiche

3 tsp caviar

1 1/2 cups scallions, sliced

6 potato cakes

6 roasted beets, diced

Micro onions sprouts

Lemon wedge


Place the salmon on the chilled plate next to the beef and the halibut. Make a mound of beets and green onions in the center of the salmon.  Place the potato cake on top of the beet.  Add a dollop of crème fraîche on top of the potato cake.  Next, top with caviar and onion sprouts.  Drizzle with lemon juice.

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