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Oysters and Caviar

20 large Oysters, well scrubbed

4 ounces of Butter

1 cup of Vermouth

3 chopped Shallots

1/2 teaspoon of Salt

1/4 teaspoon of ground White Pepper

1 cup of Heavy Cream

12 small clean Leek Whites

6 ounces of Beluga Caviar


How to Prepare:
Shuck the oysters and reserve the bottom shells and the liquid from the oysters. Melt the butter in a sauce pan, then add the vermouth, oysters, oyster juice, shallots, salt and pepper.

Boil for two minutes then remove the oysters with a slotted spoon and set aside. Reduce the cooking liquid by half. Add one half of the cream and continue cooking to thicken the liquid.

Cut the leeks into julienne, and blanch them in the remaining cream.

To serve, place an oyster in each shell and spoon some of the leek mixture over each oyster. Top with the reduced sauce, and spoon caviar over each oyster just before serving.