Marco Island Yacht Club Executive Chef Michael Johnson's savory appetizer, Beef Carpaccio Platter, includes thinly sliced beef tenderloin, with organic beet sprout and frisee salad tossed with EVOO infused with lemon rind, garnished with capers, shaved parmesan and grilled artisanal Tuscan bread slices.

Photo by JENINE C. OUILLETTE

Marco Island Yacht Club Executive Chef Michael Johnson's savory appetizer, Beef Carpaccio Platter, includes thinly sliced beef tenderloin, with organic beet sprout and frisee salad tossed with EVOO infused with lemon rind, garnished with capers, shaved parmesan and grilled artisanal Tuscan bread slices.

Buy this photo

Photo Rating:

Comments » 0

Be the first to post a comment!

Share your thoughts

Comments are the sole responsibility of the person posting them. You agree not to post comments that are off topic, defamatory, obscene, abusive, threatening or an invasion of privacy. Violators may be banned. Click here for our full user agreement.

Comments can be shared on Facebook and Yahoo!. Add both options by connecting your profiles.

Features