The vanilla panna cotta is served with cardamom shortbread cookies and espresso “caviar.” (Glenn Koenig / Los Angeles Times)
The Egg Royale is a hollowed-out eggshell filled with soft scrambled egg and topped with whipped vodka cream and a dab of caviar. (Glenn Koenig / Los Angeles Times)
Giselle Wellman took over as executive chef at Petrossian a few months ago. (Glenn Koenig / Los Angeles Times)
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The caviar flatbread can be shared as a starter. The crisp, thin crust is smeared with creme fraiche and garnished with chopped red onions, chive, capers, chopped egg and dabs of caviar. (Glenn Koenig / Los Angeles Times)
Striped bass is served with Yukon potato noodles in a vodka creme fraiche with chive and caviar. (Glenn Koenig / Los Angeles Times)
The shop inside Petrossian offers fine chocolates. (Glenn Koenig / Los Angeles Times)
