Trisha is in town with us so of course that is the perfect excuse to indulge in our hedonistic tendencies (life is short…carpe diem!). I had previously ordered 300g of Perigord truffles overnighted from Provence and today I had 3 x 100g of different caviar from Imperia caviar.

We started with some vodka martinis. The three different tyies of caviar we had were Sevruga Reserve, Limited Edition Amur, and Royal Osetra. Each was distinctive…Sevruga was more nutty, the other two more briney, and the Amur more fishy than the Osetra. For carriers, we had Boulder potato chips, buttered brioche, and tater tots. The purest way to treat caviar IMO is to do a bump of the back of your hand, but it was great with all the different options we had. We even put some microplaned truffle on the tater tots, which combined with the caviar made a very tasty sort of surf and turf.

For dinner, we had a couple pastas from Flour + Water…an agnolotti del plin and a simple fettuccine. We topped both with truffle and Parmesan and it was fragrantly delicious.

Wine was a 2013 Produtorri Barbaresco which paired well. No dessert that, but we were more than full and we gave so much more to come in the following day