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Spring Beauties
Gems from both Atlantic & Pacific
atlantic moon snails
Moon Snails
$20/lb — SHOP NOW
Moon Snails are a delicious, versatile, and wildly underrated species of sea snails. Exceptionally similar to the trio of Eurasian
snails most frequently utilized for escargot, we find them to be perfect for applications like this, with freshness scarcely seen
on American menus. Their flavor falls between shellfish and squid, with a texture that leans in the direction of calamari, but
they’re also exquisite at absorbing and amplifying the flavors that surround them.
John Dory
$100/Fish (5 - 6 lbs) — SHOP NOW
john dory
hamachi collars
Japanese Yellowtail Collars
$45/kg — SHOP NOW
Crown Toro Hamachi (Yellowtail) is an exquisite quality, sustainably sea-farmed Hamachi from Uwajima, Japan, and its most
succulent and fatty juices are contained in the collars. We recommend broiling, grilling or flash frying until the skin is crisp
and the meat becomes tender and juicy.
For epic surf n' turf
american wagyu flank
American Wagyu Flank Steak
$60/2 lbs — SHOP NOW
Flank steak is a versatile cut from the cow’s lower abdomen, just above the Bavette. Because it is relatively lean, the flank
tends to present best when kept bright and juicy in the center, holding up very well to marinades and grilling over open flames.
This rendition, from our phenomenal American Wagyu partners in Texas, is as good as it gets.
Wild & Fresh
white asparagus
Jumbo White Asparagus
$35/lb— SHOP NOW
Jumbo White Asparagus is an entirely different vegetable from the traditional, skinny, green asparagus commonplace in the United
States. Aside from its snowy color, this French variety is significantly larger, sweeter, and more tender. A sure sign of
springtime, our late spring White Asparagus is harvested in Cambrai, northern France, where it grows in darkness beneath the soil
until it is just about to emerge from the earth.
Black Trumpets
$55/lb — SHOP NOW
black trumpets
himalayan morels
Himalayan Morels
$60/lb — SHOP NOW
These Morels are nutty and meaty, with an inimitable expression of earth and forest, and an umami depth that comes out decadently
when seared with a bit of butter. What’s even lovelier about this cultivated selection is that it will ship to you far cleaner
than most, avoiding the risk of water damage during the thorough scrubbing required for foraged Morels.
Recipe:
Baked Moon Snails with Herbs, Garlic Butter & Caviar
baked moons with caviar
INGREDIENTS
12 snails in shells
1/2 cup room-temp butter, divided
2 cloves minced garlic
1/4 white wine
2 tbsp minced parsley
1 tsp lemon zest
1 tbsp olive oil
1/4 cup panko breadcrumbs
Platinum Osetra, for garnish
Salt and pepper
METHOD
1. Bring a pot of water to boil. Meanwhile, clean snails.
2. Boil snails in shells for 2 minutes, then run under cold water until cool enough to handle. Remove snails from shells and
remove intestines, leaving the muscle intact.
3. Preheat oven to 400 degrees Fahrenheit. Prepare a small baking dish by pouring 1-2 cups salt in the bottom—this will help the
snails stay upright when cooking to keep the juices inside.
4. Melt 1/4 cup butter in a pan over medium-low heat, add 1 clove minced garlic and white wine and cook for 1 minute. Add snails
and reduce heat to low and gently cook for 8-10 minutes
5. Meanwhile, mix remaining butter, garlic, parsley, and lemon zest together. Season with salt and pepper. In a separate bowl,
mix panko and olive oil, and season with salt and pepper.
6. Place snails back into shells and divide butter evenly between shells. Spoon panko on top and place snails onto a prepared
baking dish. Bake for 5 minutes until golden brown.
7. Remove from oven and serve garnished with platinum osetra caviar.
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