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.
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
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
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.