182 West 58th Street at 7th Ave., New York, NY 10019 Phone : 212-245-2214 Fax : 212-245-2812 Email : restaurant@petrossian.com
Website: www.petrossian.com
Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm
Brunch: Sat-Sun 11:30 am – 3:00 pm
Dinner: Mon-Sat 5:30 pm – 11:30 pm
Dinner: Sun 5:30 pm – 10:30 pm
Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings on the last Sunday of every month in 2010. For more information, Click Here
Petrossian New York’s Exquisite Bar (Below)
It was in the 1920's that two Armenian brothers--Melkoum and Mouchegh Petrossian--first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.
During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates' lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.
The Spacious Main Dining Room (Above)
Founded in 1984, New York's Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan's West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930's, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.
Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d'hôtel Rene, pampers without intrusion.
Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .
Petrossian Teaser of Beautiful Appetizers (Above)
But Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot - Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.
For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.
If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree, and Broccoli Rabe in Madeira Date Sauce.
All desserts, by pastry chef Antoine Luchene, are stylish and delicious. Our favorite was The best crème brulée imaginable with a velvety custard and parchment crust. The vanilla flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian, 182 West 58th Street, is one of NY’s five best restaurants
Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)
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Caviar Tasting For Two - or More!
Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian's finest caviar, hosted by one of Petrossian's caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.
Making Reservations:You must call the restaurants to set up your reservations.
New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail restaurant@petrossian.com for reservations. (Appointment Only).
Copyright 2010 by Punch In International. All Rights Reserved.
Petrossian A La Carte Dinner Menu - New York Restaurant
- Main Courses -
Seared West Coast Sturgeon 36
White Asparagus, Parmesan and Herb Gnocchi
Caviar Beurre Blanc
Seared Diver Scallops 26
Potato-Chive Mousseline, Creamy Spinach,
Black Truffles
Squash Juice reduction
With Caviar Transmontanus USA 31
Pan Roasted Chilean Sea Bass 29
Braised Carrots, Black Olives, Sautéed Broccoli Rabe,
Natural Juices
Pan Seared Grouper 33
Red Pepper and Maine Crab Meat Lasagna
Seaweed Salad,
Lobster-Tarragon Vinaigrette
With Caviar Transmontanus USA 38
Pan Roasted Maine Lobster Risotto 34
Sauteed Porcini Mushrooms, Parmesan Reggiano and
Fines Herbs
With Caviar Transmontanus USA 39
(Vegetarian option available 25)
Honey and Orange Glazed Long Island Duck Breast 24
Wild and Basmati Pilaf, Diced Foie Gras, Wild Cherries,
Apple Cider Espresso Bean Sauce
Seared Rosemary New Zealand Lamb Chops 39
Eggplant Caponata, Truffled Goat Cheese,
Cherry-Vidalia Onion Relish
Curried Lamb Sauce
Roasted Filet of Black Angus 39
Seared Foie Gras, Squash Puree, Broccoli Rabe,
Creamed Artichokes and Mushrooms,
Madeira Date Sauce
- Sides -
Braised Fall Mushrooms with Fines Herbes 8
Potato Puree 6
Seasonal Vegetables 6
Roasted Fingerling Potatoes 6
Chef: German Calle
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Appetizers and Specialties - New York Restaurant
- Appetizers & Specialties -
Petrossian Tasting 35
Foie Gras Terrine, Salmon & Caviar Beggar’s Purse,
Transmontanus Caviar on Mini Blini,
Tarama on Brioche
Rare Seared Yellow Fin Tuna Nicoise 19
Seaweed Salad, Quail Eggs, Kalamata Olives
Haricots Verts, Tomatoes, Anchovy Dressing
With Caviar Royal Transmontanus USA 24
Our Signature Borscht 12
Crème Fraiche, Pirojkis
Steak Tartare 24
Piquillo Peppers, Shallots, Capers and Armagnac
With Caviar Royal Transmontanus USA 29
Selection of Seasonal Oysters 18
Cocktail with Oriental Mignonette
With Caviar Royal Transmontanus USA 23
The Salads
Poached Pear and Asparagus Salad 14
Crumbled Goat Cheese,
Confit Hazelnuts, Hazelnut Vinaigrette
Cold Lobster and Artichoke Salad 24
Fava Beans, Caviar Royal Transmontanus USA,
Lobster Vinaigrette
Grilled Butterfly Prawns and Fresh Oysters 19
Avocado and Mini Heirloom Tomato Salad
The Foie Gras
Foie Gras Terrine 25
Served with Toast Points
Petrossian Foie Gras Salad 18
Haricots Vert, Green Apple, Walnuts, Frisee
Seared Hudson Valley Foie Gras 27
Apricot - Green Apple Tatin, Spiced Hazelnuts
The Salmons
Salmon Roe
30g $12.00/ 50g $19.00
Blini and Crème Fraiche
Our Premier Smoked Salmon 18
Served with Toast Points, Crème Fraiche and Fresh Dill
Petrossian Salmon Sampling 23
Our Premier Smoked, Classic Tsar Cut, Dill and Vodka Spiced,
Tsar Black Sea Spiced and Salmon Roe
Please note: We use nuts in many preparations, please inform your
server if you are allergic
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Petrossian Brunch -
At Alwyn Court
$32 Prix Fixe
- Appetizers -
Organic Green Salad
Cherry Tomatoes, Walnuts, Apples
Southern Buttermilk Pancakes
Ricotta, Blueberries, Blueberry Preserves, Vanilla Chantilly Cream
Smoked Salmon & Bagel Platter
Accompaniments
Port Poached Pear and la Peral Cheese Salad
Frisee, Walnuts
Toasted Walnut Vinaigrette
Duck Confit Risotto
Wild Mushrooms, Black Truffles & Fines Herbes
Seasonal Soup
Transmontanus USA Farmed Caviar
Served on a Blini with Crème Fraiche
(16.00 Supplement)
- Entrees -
Petrossian Signature Cobb Salad
Featuring our Specialty Smoked Fishes with Tomatoes, Avocado, Goat Cheese, Eggs,
& Crumbled Apple – Wood Smoked Bacon with Herbed Vinaigrette
Eggs Benedict with Smoked Salmon
(Or Black Forest Ham or Apple Wood Smoked Bacon)
Sautéed Baby Spinach
Scrambled Eggs
Black Truffles and Cepes
(With Caviar Transmontanus USA - $8.00 Supplement)
Maine Crab CAke
Apple and Red Cabbage Remoulade
Croque Monsieur
Ham, Cheese, Cherries, Warm Fruit Salad
Seared Wild Salmon
Baked Potato Cake, Sour Cream,
Lemon and Chives
Grilled Skirt Steak
Fried Egg & Crushed Herbed Potatoes, Veal Jus
Black Angus Burger on Brioche
Mushrooms, Sweet Potato Chips
(With Foie Gras - $8.00 Supplement)
- Desserts -
Coconut Shortcake
Caramelized Pineapple
Mandarin Pear Mousse
Caramel Sauce
Housemade Sorbets & Ice Creams
Tea or Coffee
____________________________________________________________________A La Carte Lunch Menu - New York Restaurant
- Entrees -
Maine Crab Cakes 18
Apple and Red Cabbage Remoulade,
Green Salad
Seared West Coast Sturgeon 36
White Asparagus, Parmesan and Herb Gnocchi,
Caviar Beurre Blanc
Seared Diver Scallops 26
Potato-Chive Mousseline, Creamy Spinach,
Black Truffles,
Squash Juice reduction,
With Caviar Transmontanus USA 31
Petrossian Signature Cobb Salad 16
Smoked Salmon, Tomatoes, Avocado, Fresh Goat Cheese,
Crumbled Apple Wood Bacon
Pan Roasted Maine Lobster Risotto 34
Sauteed Porcini Mushrooms, Parmesan Reggiano and Fines Herbs
With Caviar Transmontanus USA 39
(Vegetarian option available 25)
Honey and Orange Glazed Long Island Duck Breast 24
Wild and Basmati Pilaf, Diced Foie Gras, Wild Cherries,
Granny Smith Apple Preserve, Apple Cider Espresso Bean Sauce
Black Angus Burger on Brioche 19
Mushrooms, Sweet Potato Fries
(With Foie Gras - $8.00 Supplement)
Seared Hanger Steak 22
Fine Herb Roasted Fingerling Potatoes, Wilted Spinach
Cabernet Sauce
- Sides -
Braised Fall Mushrooms with Fines Herbes 8
Potato Puree 6
Seasonal Vegetables 6
Roasted Fingerling Potatoes 6
Sweet Potato Fries 6
Chef German Calle
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Sample Prix Fixe Dinner Menu (Current September 2010)
Restaurant Week Dinner Menu - Prix Fixe - New York Restaurant
Prix Fixe Dinner
$35.00
- Appetizers -
Seasonal Soup
Organic Green Salad
Manchego Cheese, Medley of Summer Tomatoes
Tasting of Petrossian Herring
Green Apple and Grape Salad
Petrossian Smoked Salmon
Creme Fraiche, Dill, Toast Points
Transmontanus USA Farmed Caviar
Our 12g Presentation (Eggxiting©)
($12.00 Supplement)
- Entrees -
Seared Wild Striped Bass
Parsnip and Apple Puree,
Sweet Corn and Piquillo Pepper Hash, Chive Oil
Grilled Atlantic Salmon
Cucumber and Radish Salad,
Tomato Jam, Béarnaise Sauce
Cabateli Pasta with Wild Mushrooms
Parmesan, Arugula,
Truffle Oil and Toasted Almonds
Seared Hanger Steak
Potato Puree, Fricasse of Summer Vegetables
- Desserts -
Coconut Shortcake
Caramelized Pineapple
Mandarin Pear Mousse
Caramel Sauce
Housemade Sorbets and Ice Creams
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