Petrossian

It has been quite a while since we have been to Petrossian. Giselle Wellman, the chef  is committed to excellence in execution as well as to the quality of her ingredients. We like going for a late lunch/early dinner.

Chef Wellman

The front of the house team is superb.

Christopher Klapp, GM

Melissa, our wonderful server

The room has been updated with lovely paintings – this  is civilized dining in a serene atmosphere

Even the ice bucket is elegant

BYO Champagne

Blinis with Caviar and Salmon Roe

Egg Royale – Scrambled Egg, Vodka Whipped Cream, Caviar

Inside of the Egg Royale

On a toasted brioche, soft poached egg covered by a sheet of Papierusse – a gelatin sheet of pressed caviar

The packaged papierusse

Foie Gras Ravioli, Grapes, Walnuts, Wild Mushrooms, Noble XO Vinegar

BYO Champagne

Caviar Powder (You can buy the powder in Petrossian’s boutique – we did)

Caviar Pasta – The caviar powder is worked into the pasta dough, the saucing is creme fraiche and chives and then the caviar powder is ground on top

Duck Confit Salad, Farmer’s Market Apples, Watercress, Candied Hazelnuts, Champagne Vinaigrette

A lovely and serene dining experience with excellent food prepared with finesse.

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