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which lets the rich subtleties and velvety texture come through
Two masterful french pâtés come to you périgord-style
Don't be afraid to experiment with this robust caviar
Enjoy on a blini or toast point
Smoked Wild Scallops GC13 which lets the rich subtletiesWe've been smoking salmon and other seafood for nearly 100 years and our time honored techniques sing when these plump scallops. Harvested in cold Atlantic waters, these sweet, succulent scallops have been beechwood smoked to perfection. There are limitless possibilities to where you can take these little wonders, but we recommend them best as spectacular hors d'oeuvres, or sliced and served on baguette toasts with a touch of creme frache.
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