Our newest take on an espresso martini combines Lunazul Reposado tequila with pistachio cordial, cold brew, demerara, coconut milk + a pinch of salt. Topped with crushed pistachio dust + coffee beans.

Familiar Face

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Refrigerate the Osetra Petrossian caviar for at least 30 minutes before serving to ensure it is at the optimal temperature.

Chill the Caviar

Choose a small, elegant dish or caviar server to showcase the caviar. A mother-of-pearl spoon is recommended to avoid altering the flavor.

Prepare the Serving Dish

Carefully spoon the Osetra Petrossian caviar into the dish. Serve immediately with accompaniments like blinis, crème fraîche, or finely chopped shallots.

Serve the Caviar

Osetra Petrossian caviar

Osetra Petrossian

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Osetra Petrossian Recipe

Ingredients

Osetra Caviar

Method

Serving Instructions

Chill the Caviar

Prepare the Serving Dish

Serve the Caviar

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