American freshwater caviar
 
Monday Night Dining Series at Kendall College
Finished quails are plated with their accompaniments. As the caviar warms, the aroma of truffles develops.

Quail stuffed with veal moussline, natural juices with truffled sturgeon caviar, Potato and Celery Root Puree and Spring Vegetables.

The aromatic flavors of the caviar topping combine beautifully with every bite!

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