WEST END: Blue Duck Lounge Introduces A Petrossian American Caviar Plate - Sept 6th

Park Hyatt Washington’s Executive Chef Franck Loquet and Blue Duck Tavern’s Chef de Cuisine Brad Deboy are pleased to announce that beginning September 6, an Petrossian American caviar plate will be served in the Blue Duck Lounge.  Guests can order the one-ounce tin of sustainably harvested, California-raised white sturgeon for $110 per serving, excluding tax and gratuity. This special offering will be available exclusively in Blue Duck Lounge during dinner service.  The Petrossian American caviar will be presented on custom designed plates created for Blue Duck Lounge by DC-based Cloud Terre Tableware. The traditional accompaniments of chopped eggs, crème fraîche, red onions, and five potato blinis will be served with the caviar.

For nearly ninety years, Petrossian caviar has stood for excellence.  This legacy of quality began when two brothers, Melkoum and Mouchegh Petrossian, moved to France and distributed caviar from the sturgeons of the bountiful Caspian Sea.  And it continues today, as Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside Beluga, Sevruga, and Ossetra caviars.