What does tartare mean on a menu?
Tartare · French
Raw meat or fish, finely chopped and mixed with seasonings like capers, shallots, mustard or soy, often topped with an egg yolk.
What it does to the food
Soft, rich and cool, with salty, briny, tangy bits throughout. Usually eaten on toast or chips for crunch.
Where you’ll see it
Steak tartare at bistros, and tuna, salmon or beet tartare at modern American and seafood restaurants.