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The Libertine shares some unique food recipes

Chef Paul Haveck from The Libertine took over our kitchen this morning! He’s sharing his unique recipes for Bison Tartare and a summer Shrimp and Green Bean salad!

Shrimp & Green Bean Salad with Roasted Tomato Vinaigrette

5-6 Tail and head off 16/20 shrimp deveined, poached in stock and cooled. Cut each shrimp into thirds once cooled

¼ of a head of fennel shaved paper thin on a mandolin

1 red radish cut into 1/8″ slices

1/8 lb of fresh green beans blanched in salted water until almost tender

1 tablespoon of fresh basil chiffonade (basil rolled up and cut into tiny ribbons)

4 to 5 Leaves of frisee lettuce

Directions: Combine all ingredients in a mixing bowl and toss with enough of the roasted tomato vinaigrette to coat. Season with salt and pepper to taste. Serve on a chilled plate

Roasted Tomato Vinaigrette

½ pint grape tomatoes tossed in a little olive oil and seasoned with salt and pepper. Roast tomatoes in a 500 degree oven or in a pre-heated saute pan over the stove until the skin of the tomatoes becomes browned and or charred.

½ cup extra virgin olive oil

1/8 cup champagne vinegar

7 to 8 nice sized basil leaves

1 tablespoon minced shallot

1 teaspoon minced garlic

Pinch of salt and freshly cracked black pepper

Directions: Blend all ingredients together in a blender until emulsified

Bison Tartare with Amelia’s Garlic Crostini

¼ lb Bison Sirloin chopped into ¼” cubes

1 teaspoon good quality Dijon mustard (I prefer Maille)

1 tablespoon extra virgin olive oil

½ teaspoon fresh squeezed lemon juice

2 tablespoons rinsed and dried capers

1 tablespoon freshly cut chives

1 tablespoon chopped Italian flat leaf parsley

½ teaspoon celery salt

Pale green celery leaves for garnish

Freshly cracked black pepper

Directions: Combine all ingredients in a bowl and toss with a spoon to incorporate. Serve chilled with garlic crostinis

Amelia’s Garlic Crostini

1 Francese loaf from Amelia’s Bakery (any other crusty baguette will work as well)

2 Cloves fresh garlic

2 tablespoons extra virgin olive oil

Salt and Pepper to taste

Directions: Pre-heat an oven to 350 degrees. Cut the francese loaf on a bias into ¼ slices and lay on a sheet tray in a single layer. Pour a little bit of olive oil onto each slice and season with the salt and pepper. Bake until crisp

To learn more about the Libertine Liquor Bar, visit