Petrossian

It has been quite a while since we have been back to Petrossian. Chef Giselle Wellman was as gracious and welcoming as always.

We started with the Caviar Flight tasting – expensive but quite an education in caviar.

This is presented without accompaniments so that you are truly educated as to each different type of caviar – our server explained in depth the different properties of each caviar. I would only do this once as it is truly just a tasting of caviar.

From left to right:

Trout Roe – Western France – Medium sized grains exude a crisp, briny tang

Pike Roe – France – Small grained, golden in color with a mild delicate taste

Salmon Roe – North Atlantic – Large firm bead with juicy sweetness

Chataluga Prestige – Tennessee River valley – Wild caught, small firm grey beads, strong briny notes

American Hackleback – Tennessee River Valley – Wild caught, small black beads, bright and fresh briny notes

Royal Transmontanus – Northern California – Medium sized bead with lighter tones of warm brown, nutty and buttery in flavor (C grade)

Tsar Imperial Transmontanus – Northern california – Medium sized bead with tones of warm browns to dark grey, botth smooth and robust (B grade)

Shassetra – China- Firm medium sized beads with a flavor that hints of dry fruit and toasted grains

Tsar Imperial Siberian – Florida – Firm, smallish to medium sized black beads, fresh taste of sea

Tsar Imperial Ossetra – Bulgaria – Nutty flavor and firm juicy grains ranging in color from a light to a warm, rich brown

Kaluga – China- Glossy grey grains shimmer with golden highlights, spectacular in size, mellow, rich buttery flavor – the most expensive and my favorite!

Egg Royale – soft scrambled egg, vodka whipped cream, caviar

Inside of the Egg Royale

Smoked Trout, asparagus, lemon, dill, creme fraiche, pickled red onion, rainbow trout roe, rye toast points – This is Chef Wellman’s “take on a Jewish deli” i.e rye bread, creme fraiche for sour cream, pickled red onion, smoked trout

Boulder Valley Bone marrow, rosemary, thyme, garlic, crostini, sweet onion jam

Napoleon Tartare, prime flat iron steak, capers, shallots, chives, caviar

A lovely late lunch!

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