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CLEMENT in NYC to Launch Artisan Dinner Series on 2/11

Clement, the restaurant at The Peninsula New York, will host the first installment of its new Artisan Dinner Series on February 11, 2015 featuring Petrossian premiere caviar. The Artisan Dinner Series will showcase Clement's food and wine and producing partners, affording guests the opportunity to learn about their history and proprietary processes during an intimate dining experience. At the Petrossian dinner, participants will relish an evening dedicated to the black pearls of the sea in Clement's elegant dining room, savoring Chef de Cuisine Brandon Kida's five-course menu highlighting the flavor and texture of Petrossian's Royal Transmontanous caviar and the carefully curated wine pairings. All while benefitting from the extensive experience of Petrossian's Ambassador, Ms. Kyle Bernstein, who will share tips on how to handle and enjoy the sumptuous sturgeon roe.

The Petrossian edition of Clement's new Artisan Dinner Series is priced at $145 per person, exclusive of tax and gratuity, for Chef Kida's five-course menu with wine pairings by Director of Wine Jared Fischer:

Long Island Fluke, persimmon and caviar/Hermann J. Wiemer 2012 Riesling 'Dry Reserve

Buckwheat and Eggs, caviar, uni cream and truffle/Bedell 2012 'Taste' White

Monkfish Cheeks, smoked aioli and caviar/Wölffer Esate 2013 Rosé 'Grandioso'

Guinea Hen, salsify and caviar chimichurri/Barboursville 2012 Nebbiolo 'Reserve'

Citrus Yogurt Cake, fresh winter fruits salad, blueberry croustillant, blood orange ice cream/Arrowhead Springs 2011 Ice Wine

Future Clement Artisan Dinners include: March 12: Chateau Palmer; April 16: Fossil Farms; May 28: Liepper & Sons Seafood and Jane Harold Pottery; June 25: Saxelby Cheese and Bien Cuit Breads

The inaugural dinner with Petrossian will take place February 11 at 7 p.m. and will cost $145 per person for the five-course caviar laden wine paired menu. Reservations are required and may be secured by calling (212) 903 3051 or via e-mail at

About Petrossian

For nearly ninety years, Petrossian caviar has stood for excellence. This legacy of quality began when two brothers, Melkoum and Mouchegh Petrossian, moved to France and distributed caviar from the sturgeons of the bountiful Caspian Sea. It developed as Petrossian expanded, with a restaurant in New York City and a product line that includes savory foie gras and sweet French chocolates. And it continues today, as Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside beluga, sevruga and ossetra caviars.

About Clement Restaurant & Bar

An oasis of relaxed urban sophistication overlooking bustling Fifth Avenue, Clement delivers the seasonal ingredients and the flavors of the Northeast to midtown Manhattan. Chef de Cuisine Brandon Kida's regionally oriented farm-to-table culture characterizes the kitchen, which sources many ingredients from sustainable farms and artisanal food producers throughout the Northeast. Clement stands out among the city's top restaurants as one of the few that works with a professional forager to augment the continually rotating roster of ingredients, which inspires the ever evolving Contemporary American menu. For more information, please visit and follow on Instagram at @ClementNewYork.

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