Beef or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish "filet américain"
Raw bar bars, some of which are seasonal. Raw bars may serve a selection of raw oysters, clams, quahogs (hard clams), scallops and mussels. Varieties of hard clam may include littlenecks, which are less than 1.5 inches (3.8 cm) in size, and cherrystones, which are up to 2 inches (5 cm). Various types of oysters may be served. Some raw bars may offer oyster shooters, a type of cocktail prepared with raw oyster. Some also offer ceviche, a dish prepared with raw seafood that is cured with citrus juices, particularly lime. Thinly sliced octopus (octopus carpaccio) is another raw bar item. Raw