3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon yuzu juice
1 cup Dijon mustard
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1 teaspoon chopped shiso
1 teaspoon chopped fresh tarragon
8 ounces chopped short rib meat
1/2 cup brunoise-cut green apple
1 tablespoon capers
1 tablespoon tobanjan or other chili paste
1 teaspoon chopped shallots
1 quail egg, poached
1 tablespoon chopped pine nuts
Truffled Goat Butter Toast:
4 slices toasted bread (we use ciabatta)
1 tablespoon goat butter
1 pinch truffle oil
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