Second Course: Tuna Tartare

I freaked on out this little guy.  The tartare was mixed with granny smith apples, egg yolk, garlic.  On top, small fried parsnips and julienned granny smith apples.  The green sauce is like a pesto without the pine nuts.  Candied almonds, hoisin-like sauce.

Forgot to mention, Chef Watkins delivered the courses and explained each course's preparation and components.

This was damn good.  I'd like to fill a pool with this and eat my way out.