Petrossian, at least in West Hollywood and beyond, has essentially become synonymous with caviar as its flagship Los Angeles restaurant serves wide-ranging clientele in its white-soaked dining room, one caviar-enhanced meal to the next. As Chef Giselle Wellman continues to tinker with the always-excellent, savory-focused menu, she has decided to do something a little different in regards to the more casual, often-ignored boutique and patio area of the restaurant. In the daytime, the beautiful boutique is flooded with daylight, with artful floral arrangements decorating high tops and a cushy, long booth lining the inside front wall.

Caviar is often intimidating to those not yet inducted, but in Petrossian’s quest to make all things caviar-palatable, perhaps the omnipresence of its signature ingredient on the menu has ironically become a barrier, of sorts. There lacked a menu that was evidence that the brand – in its dining room incarnation, at least – was content to not beat the ingredient to death by proving its compatibility with everyday dishes.

If there could exist a niche to fill in between lunch, happy hour and dinner at Petrossian, the newly-launched boutique and patio menu of small plates does exactly that. Because small plates are just the thing for us non-committal diners these days. Of course, this doesn’t detract from the elegance of the dinner menu nor the lightness of the lunch menu – nor the introductory nature of the happy hour menu, that is. There’s a perfect mid-day vibe to this menu, what with vegetables and fruit matching the vibrance and breeziness of the boutique and patio without sacrificing any of the taste.

It’s hard to complain about the asparagus, which turned up perfectly cooked and seasoned. I’d be hard-pressed to find anyone who has said “I hate burrata,” but the apricots, basil and prosciutto make for lovely complements. The nice touch that Giselle brought to the already-delicious olive plate is that she warms the conconction up. You can bite through the tangy-sweet orange peels, while wondering why everyone doesn’t heat up their olive appetizers.

The morels that accompany the farm egg are the menu’s savory sweet spot while the sweet peas are just the perfect sweet touch – and truth be told, I really just can’t get enough of runny eggs. Win-win. The caviar aioli to the pomme frites are basically as “bar food” as you get in the place – but what an excellent version, at that.

And of course, it’s impossible to ignore the Mussels, Fig & Brie sandwiches and Prime Flat Iron Steak Crostinis. The Fig & Brie, with its delicious walnut bread, is like the Thanksgiving you missed last November (because we’d all pick this over Turkey Club leftovers). The garlic aioli atop the uber tender Prime Flat Iron Steak cuts is just the perfect touch. The Mussels are also solid, with the broth being one of those things you just wish was a soup.

You can order from this menu on Mondays through Saturdays from 5 – 11 PM while seated in the boutique or patio – but not the dining room. And if you happen to be there before 7 o’clock on a weekday, you may as well scope their happy hour drink menu as well, including the Caviar Martini.

After all, you’ll want to complement your small plates with a little – or a lot – of caviar.

All food and cocktails were hosted.

Asparagus
Truffle Oil, Parmesan, Pine Nuts, Lemon
8

Burrata
Apricots, Basil, Prosciutto
10

House Pickled Vegetables
Cucumber, Cauliflower, Carrots, Pear Onion, Fresno Chili
8

Olives
Citrus and Herb Marinated Olives, Grilled Baguette
12

Farm Egg
Morels, Fava Beans, Peas, Baguette
12

Watermelon
Soy Sesame Vinaigrette, Chives, Caviar
12

Pomme Frites
Caviar Aioli
12

Prince Edward Island Mussels
Saffron, White Wine, Fresno Chili, Parsley, Grilled Bread
16

Blini Sampler
Trout Roe, Salmon Roe, Caviar
12

Fig and Brie
Walnut Bread, Arugula, Honey
12

Prime Flat Iron Crostinis
Watercress, Caramelized Onion, Garlic Aioli
18