CAVIAR CURIOSITIES


Patina Restaurant Presents
6-Course Dinner featuring
Sturia Caviar

Thursday, December 6 at 7:15PM
7:15pm Aperitif
7:30pm Dinner

Dating back to prehistoric times, Sturgeon’s ancestry is over 200 million years old. Legend has it that the first people to eat caviar were the Persians, on the shores of the Caspian Sea. Like many products that followed the trade routes of Central Europe, caviar reached Russia and the Court of the Tsars, who served it at lavish banquets. The consumption of caviar spread to Western Europe, and eventually all noble courts sought out the product, which had come to symbolize luxury.

We’ve partnered with Sturia Caviar to bring you a tasting experience that will indulge your caviar curiosities and expand your knowledge of the lavish dish. Executive Chef Andreas Roller has curated a tasting menu that features a flight of five different caviars, each with different taste, texture and maturation.

Taste the freshness of a newly harvested caviar to the power of a refined caviar. Dinner includes an aperitif, six courses, featuring a variety of Sturia Caviar, and wine pairings.

MENU

First Course

Japanese Kinmedai
shiso, fingerlime, sea lettuce, sturia jasmin
Sturia Jasmin
young caviar, creamy texture, delicate taste of crème fraiche and fresh hazelnut  

***

Second Course

Caviar Tart
pumpkin, smoked crème fraiche, maple, sturia classic
Sturia Classic
soft texture, iodized and powerful taste

***

Third Course

St. Moritz Snow 
Yukon gold potato, sour cream, sturia vintage
add black winter truffle $50
Sturia Vintage
firm and buttery grains, fruity and iodized flavours, hints of nut

***

Fourth Course

Black Bass 
celery, smoked eel, champagne sauce, nasturtium, sturia oscietra
Sturia Oscietra
firm and buttery grains, fruity and iodized flavours, hints of dried fruit

***

Fifth Course

European Turbot 
tapioco, daikon, sturia grand chef
Sturia Grand Chef
firm grains, subtle, well-balanced, creamy notes of crème fraiche and toasted hazelnuts

***

Sixth Course

Plaisir Sucré
Valrhona chocolates, hazelnut, cacao whip

***

----------

$400 per person
Note: Price includes six courses with wine pairings, tax and gratuity.
Must be 21 or older to purchase. 
 

Location


Patina Restaurant

Venue


Event Date


12/06/2018 07:15 PM

CAVIAR CURIOSITIES


Patina Restaurant Presents
6-Course Dinner featuring
Sturia Caviar

Thursday, December 6 at 7:15PM
7:15pm Aperitif
7:30pm Dinner

Dating back to prehistoric times, Sturgeon’s ancestry is over 200 million years old. Legend has it that the first people to eat caviar were the Persians, on the shores of the Caspian Sea. Like many products that followed the trade routes of Central Europe, caviar reached Russia and the Court of the Tsars, who served it at lavish banquets. The consumption of caviar spread to Western Europe, and eventually all noble courts sought out the product, which had come to symbolize luxury.

We’ve partnered with Sturia Caviar to bring you a tasting experience that will indulge your caviar curiosities and expand your knowledge of the lavish dish. Executive Chef Andreas Roller has curated a tasting menu that features a flight of five different caviars, each with different taste, texture and maturation.

Taste the freshness of a newly harvested caviar to the power of a refined caviar. Dinner includes an aperitif, six courses, featuring a variety of Sturia Caviar, and wine pairings.

MENU

First Course

Japanese Kinmedai
shiso, fingerlime, sea lettuce, sturia jasmin
Sturia Jasmin
young caviar, creamy texture, delicate taste of crème fraiche and fresh hazelnut  

***

Second Course

Caviar Tart
pumpkin, smoked crème fraiche, maple, sturia classic
Sturia Classic
soft texture, iodized and powerful taste

***

Third Course

St. Moritz Snow 
Yukon gold potato, sour cream, sturia vintage
add black winter truffle $50
Sturia Vintage
firm and buttery grains, fruity and iodized flavours, hints of nut

***

Fourth Course

Black Bass 
celery, smoked eel, champagne sauce, nasturtium, sturia oscietra
Sturia Oscietra
firm and buttery grains, fruity and iodized flavours, hints of dried fruit

***

Fifth Course

European Turbot 
tapioco, daikon, sturia grand chef
Sturia Grand Chef
firm grains, subtle, well-balanced, creamy notes of crème fraiche and toasted hazelnuts

***

Sixth Course

Plaisir Sucré
Valrhona chocolates, hazelnut, cacao whip

***

----------

$400 per person
Note: Price includes six courses with wine pairings, tax and gratuity.
Must be 21 or older to purchase. 
 
CAVIAR CURIOSITIES

Purchase this event



Location


Patina Restaurant

Venue


Event Date


12/06/2018 07:15 PM