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The evening's menu
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king crab with saffron crème fraîche and caviar
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Petrossian's ladies at the bar
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caviar and cucumber sandwich
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seared West Coast sturgeon with wild mushrooms, caramelized Brussels sprouts and caviar beurre blanc
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seared Chilean sea bass with red pepper coulis, sautéed kale and caviar Royal Transmontanus USA
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Chef explaining his menu to one of the guets
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Petrossian's grand entrance
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one of sweets from the Chef's delicious dessert tasting