Tuna niçoise with sliced cucumbers, quail eggs, and tapenade, part of Alain Allegretti's Provençal dinner at the Beard House.
May 6, 2009, The Beard House, NYC
(Photo by Geoff Mottram)
Tuna niçoise with sliced cucumbers, quail eggs, and tapenade, part of Alain Allegretti's Provençal dinner at the Beard House.
May 6, 2009, The Beard House, NYC
(Photo by Geoff Mottram)
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