Skip to content

Shad Roe Season!

April 21, 2010

How pretty and tempting is this plate?

Shad roe is the egg sac of the shad, a member of the herring family, and it has been a lifelong love of Michael, one he loves to share with our guests. A fleeting springtime delicacy, it has the most delicious flavor (think the best hamburger you’ve ever tasted); so you better come on down to the Santa Monica or New York restaurant before the short season passes.

We gently sauté our shad roe, taking care not to overcook it, and then cover it with grilled Vidalia onions, bacon lardons, and a creamy sauce made with whole-grain mustard. The combination is incredibly savory and unbelievably delicious!  A mountain of ultra-thin, deep-brown shoestring potatoes and a delicate salad of watercress complete this precious spring plate.

And Michael says you must drink a Bombay Sapphire martini straight-up, with five olives, to accompany the shad roe. The combination is amazing.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: