Martin Wine Cellar Gourmet Seafood & Caviar

Specialty Seafood

Spanish anchovies marinated in olive oil, vinegar, salt and pepper. (All) $10 • 3 oz

A farmed raised North Atlantic salmon, lightly smoked and sliced thin. Dom Petroff has no added coloring, is Kosher, and has a distinct creamy, buttery flavor, with an exquiste balance of salt and smoke.
(All) $12 • 4 oz — (Met) $21 • 8 oz

Otherwise known as Cajun caviar, is a favorite of many local chefs. Its deep brown-black color, high quality and affordable price make it a culinary treasure.
(Met) $43 • 1.5 oz — (Met) $130 • 5 oz

Is delicate, with a rich creamy flavor. It has small, silvery pearls. (Met) $85 • 1.5 oz — (Met) $255 • 5 oz

The elite Petrossian Caviar Company’s farm–raised 6 year old California sturgeon with a medium grain bead and dark color. Its distinct creamy flavor is combined with a firm texture.
(Met) $80 • 30 grams

Also from the prestigious Petrossian Caviar Company. A farm–raised 8 year old sturgeon with a complex flavor profile and desired golden color. Its superb texture, color, and distinct nutty, buttery flavor is sure to please.
(Met) $125 • 30 grams

Caviar should be transported on ice to maintain a temperature between 31º F and 34º F. The eggs will spoil at temperatures higher than 35º F.
With proper storage, caviar will remain delicious for at least six weeks.
Traditional serving dishes are made of glass, crystal or mother-of-pearl. Utensils are non-metallic, since metal oxidizes the roe and will spoil the flavor.
Many caviar connoisseurs agree that first grade caviar should be served pure with no lemon, egg, onion, toast point or cream garnish. Just place the caviar in your mouth and burst the roe against your palate.
Many caviar lovers serve all grades of caviar (including salmon roe) by itself or with garnishes, depending on what they like.
Both connoisseurs and lovers agree that caviar is a perfect match with chilled vodka or brut Champagne.