Do you dream in caviar? Well during this holiday season, you can wake up Sunday morning and make those dreams come true with Caviar Russe’s Sunday caviar brunch. The Madison Avenue caviar boutique is offering luxurious restaurant specials and services throughout this holiday season. The brunch begins November 11th and goes from 12 pm to 4 pm every Sunday during the holidays.
Brunch will provide each guest with a three-course, caviar infused meal. The menu gives patrons a choice of two appetizers, three entrees and two desserts. Though not all of the choices contain caviar, they are all decadent and pretty much guaranteed to taste like a million bucks. Or they better anyway. Aside from the plethora of sumptuous delicacies to choose from, each guest is provided with a flute of champagne to compliment their meal selection.
Aside from Sunday brunch, Caviar Russe is celebrating the holiday season by offering a gift selection of gourmet baskets containing smoked fish, house-made blinis and, of course, caviar. The gifts can be purchased using the restaurant’s online retail boutique. If you are planning a fancy party, Caviar Russe is also available to assist you with choosing the perfect caviar for the occasion, with tastings and experts to make sure you are up to date on what’s what and who’s who in the caviar world. I mean, God-forbid you serve Sevruga at an Ossetra appropriate event.
Executive Chef Christopher Agnew has developed a new seven-course caviar tasting menu only available at the New York location that showcases their six types of fish roe, including Golden Ossetra and Siberian Sturgeon. If you would rather not go through the hassle of planning, perhaps inviting your would-be guests to Sunday brunch is a better choice. If you are willing to spend $95 a person, the decadent meal would no doubt impress the in-laws more than any party you could throw.
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Carolyn Hsu
Carolyn Hsu is the New York Correspondent for JustLuxe and has been beauty, fashion, and travel editor at The Daily Obsession and a freelance writer...
