Martin Wine Cellar Gourmet Seafood & Caviar

Specialty Seafood

Spanish anchovies marinated in olive oil, vinegar, salt and pepper. (Met) $11 • 3 oz

A farm raised, cold smoked Norwegian salmon with a creamy, buttery flavor and an exquisite balance of salt and smoke. Villa Tatra is smoked to order, in small batches, by a domestic boutique smoke house using fruit woods, brown sugar, salt and herbs.
(Met) $9 • 4 oz — (Met) $18 • 8 oz

Our house roe, from our local vendor Louisiana Caviar Company, is knick-named “Cajun Caviar,” and harvested from the Bowfin fish, which is Louisiana’s fresh water cousin of the sturgeon. Caught in the Atchafalaya River Basin, Bowfin, also referred to as Choupiquet, is a 200 million year old species that offers a medium sized egg, with a brownish black color. At its prime during the winter months, Bowfin’s affordable price, freshness, and creamy, pudding-like texture make it a favorite of many local chefs.
(Met) $35 • 1.5 oz — (Met) $85 • 5 oz

Another delicacy from the Louisiana Caviar Company, the Paddlefish, unavailable once the Tennessee waters have frozen, offers a slightly larger egg than Louisiana’s Bowfin, with a distinct grey to greenish cast. It’ nutty, buttery flavor is enhanced by its pudding-like texture. Although texturally different than Russian caviar, its flavor is reminiscent of Russian Osettra. (Met) $85 • 1.5 oz — (Met) $255 • 5 oz

The elite Petrossian Caviar Company’s farm–raised 6 year old California sturgeon with a medium grain bead and dark color. Its distinct creamy flavor is combined with a firm texture.
(Met) $60 • 30 grams

Also from the prestigious Petrossian Caviar Company. A farm–raised 8 year old sturgeon with a complex flavor profile and desired golden color. Its superb texture, color, and distinct nutty, buttery flavor is sure to please.
(Met) $106 • 30 grams

Caviar should be transported on ice to maintain a temperature between 31º F and 34º F. The eggs will spoil at temperatures higher than 35º F.
With proper storage, caviar will remain delicious for at least six weeks.
Traditional serving dishes are made of glass, crystal or mother-of-pearl. Utensils are non-metallic, since metal oxidizes the roe and will spoil the flavor.
Many caviar connoisseurs agree that first grade caviar should be served pure with no lemon, egg, onion, toast point or cream garnish. Just place the caviar in your mouth and burst the roe against your palate.
Many caviar lovers serve all grades of caviar (including salmon roe) by itself or with garnishes, depending on what they like.
Both connoisseurs and lovers agree that caviar is a perfect match with chilled vodka or brut Champagne.