I am a huge copier of restaurants. Usually I do caviar with blinis and make the blinis to order, but this is not a relaxing, leisurely meal for me and not exactly appropriate for 2 people. So I “stole” from Etoile, Domaine Chandon’s fine dining restaurant in Yountville.
Caviar with all the accompaniments:
Etoile had capers and chives as separate accompaniments that I eliminated. But I did do chopped shallots (much better than onions), chopped egg yolks, chopped egg whites, creme fraiche with snipped chives (the chives really added a lot to the creme fraiche) and not pictured toast points. A great dinner and if you have extra accompaniments leftover, a terrific egg salad.
Refined Palate 