Your Cart
Your cart is empty.
Let us help you fill it.
Even prior to the moratorium on Russian caviar, we looked to the Americas for our “black pearls.” We have discovered what we believe to be the very best in the volcanic springs of Idaho’s Magic Valley. Here, the Transmontanus Rex (Latin for “King of the White Sturgeon”) produces eggs which are both rich and complex, a delicate crispness that pairs perfectly with Jordan Chardonnay. Florets of pan-roasted cauliflower serve as a warm and unexpected backdrop for this festive and elegant holiday dish.
1 Tbsp unsalted butter
1 head cauliflower, cut into bite-sized florets
6 ounces Transmontanus Rex caviar*
1 bunch chervil leaves
*Transmontanus Rex caviar is available through Plaza De Caviar
Heat butter and olive oil over medium-high flame until foam subsides.
Sauté cauliflower until colored, while still retaining some bite – about 5 minutes.
Spoon cauliflower with its browned butter and olive oil onto warm plates. Top each serving with half an ounce of caviar, then garnish with chervil.
Join our winery loyalty program today and receive 3,000 bonus points. To place an order, you must create an account. Membership is complimentary.
Need help? Please call 1-800-654-1213
