Our Calvisius Caviar is now on the menu at Eataly NYC's Manzo Ristorante. Ask for the the Spring Tasting Menu by Chef Francisco Aguilar to experience the exquisite flavors of our caviar on the Raviolo all'Uovo. You can also find the full line of Calvisius Caviar in the seafood department.
Blue potato canape' with caviar. 4 small blue potatoes, 1 oz tin of fresh Calvisius caviar, one tablespoon of sour creme, few leaves of terragon for decoration, salt. Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal them. Cut a quarter inch slices, slightly salt them and arrange them in a plate. Top them with a touch of sour cream, a spoonful of caviar and few terragon leaves.