There is tekka maki, the ubiquitous tuna sushi roll, a couple of oysters and a little ball of salmon tartar balanced on an endive leaf.

I like salmon tartar, too, with its Indian spices and cucumber salad; it arrives encircled by a crackling fence of papadum, the Indian cracker.

Lovers of raw fish should pick the thinly sliced tuna carpaccio over the strong-tasting salmon tartar.

Sea urchin in spinach, salmon tartar with caviar, and fresh yellowtail sashimi with jalapeno give an idea of the eclectic menu.

Most recently, it was salmon tartar piled onto crisp slices of toast and lightly brushed with white truffle oil, whose heady scent went floating through the restaurant.

In the case of the Indian spiced salmon tartar, which was ground too finely and served on soggy papadums, this was not a terrible thing.

Among appetizers are fried calamari with a Vietnamese dipping sauce and salmon tartar with wasabi creme fraiche.

I assume you're out front, dazzling the customers with your salmon tartar on endive.

One starter that doesn't quite work is the excessively salty combination of smoked salmon and salmon tartar with capers.

Stingray's, on the Upper West Side, serves salmon tartar in a martini glass.