THE SEA
Smoked Wild Salmon
Cold-smoked over alder for eleven hours, cured with sea salt and juniper.
- Origin
- Bristol Bay, Alaska
- Pairing
- Blanc de Blancs Champagne
$52
The Shop
Everything the house currently seals
Preserves, gifts and house goods, made in counted batches and finished by hand. Choose a collection, fill your case, and open it at a table worth the trouble.
Pre-launch — we're not taking orders quite yet. Fill your case and it will be held for you; join the Club for first notice at opening and 20% off your first order.
THE SEA
THE SEA
Sardines in Estate Olive Oil
Line-caught, hand-packed, rested six months in single-estate arbequina.
- Origin
- Cantabrian Sea
- Pairing
- Dry Manzanilla Sherry
$42
THE SEA
Octopus in Pimentón Oil
Slow-poached in copper, then set in oil stained deep red with La Vera pimentón.
- Origin
- Rías Baixas, Galicia
- Pairing
- Albariño, two years in bottle
$42
THE SEA
Cured Anchovies in Cultured Butter
Twelve-month salt-cured anchovies set into churned cultured butter.
- Origin
- Cantabrian Sea · Normandy cream
- Pairing
- Chablis, premier cru
$38
THE SEA
Bottarga di Muggine
Grey mullet roe, salt-pressed and air-dried five months. Grated, not sliced.
- Origin
- Cabras lagoon, Sardinia
- Pairing
- Vermentino di Gallura
$55
THE FARM
THE FARM
Heritage White Beans
Corona beans cooked in their own broth with bay, garlic and estate oil.
- Origin
- Sierra de Gredos
- Pairing
- Unoaked Verdejo
$18
THE FARM
Ember-Roasted Peppers
Blistered whole over vine cuttings, peeled by hand, packed in their smoke.
- Origin
- Lodosa, Navarra
- Pairing
- Chilled Cabernet Franc
$20
THE FARM
Summer Tomatoes
Single-day harvest, sealed within four hours of picking. August, held still.
- Origin
- Valley Farm, Sonoma
- Pairing
- Vermentino
$24
THE FARM
Woodland Mushroom Ragù
Foraged porcini and chanterelle, slow-simmered with madeira and thyme.
- Origin
- Cascade Foothills
- Pairing
- Village Burgundy
$38
THE FARM
Cellar Kraut with Juniper
Late cabbage, hand-shredded, fermented eight weeks under stone in a cold cellar.
- Origin
- Hudson Valley
- Pairing
- Alsace Riesling, dry
$18
THE FARM
Salt-Preserved Meyer Lemons
Quartered, packed in their own juice and salt, turned weekly for three months.
- Origin
- Ojai, California
- Pairing
- Assyrtiko
$24
THE FARM
Black Garlic Confit
Whole heads aged sixty days at blood heat, then set in oil. Sweet, not pungent.
- Origin
- Gilroy, California
- Pairing
- Aged Amontillado
$24
THE BUTCHER
THE BUTCHER
Duck Confit
Salt-cured overnight, poached ten hours in its own rendered fat.
- Origin
- Gascony method, Hudson Valley
- Pairing
- Madiran
$57
THE BUTCHER
Wild Boar Rillettes
Shoulder cooked seven hours in fat, shredded warm with two forks, sealed under lard.
- Origin
- Texas Hill Country
- Pairing
- Chinon, served cool
$54
THE BUTCHER
Lardo, Nine Months in Marble
Back fat cured under herbs in a marble conca for nine months. Sliced to translucency.
- Origin
- Colonnata method, Vermont pork
- Pairing
- Franciacorta
$49
THE BUTCHER
Chicken Liver Parfait Under Butter
Livers, cream, butter and madeira, cooked at 62°C and sealed under clarified butter.
- Origin
- Pasture flock, Sonoma
- Pairing
- Sauternes, or a cold Tokaji
$44
THE SMOKEHOUSE
THE SMOKEHOUSE
Smoked Tomato Sauce
Whole tomatoes smoked over applewood, then reduced for six hours.
- Origin
- Valley Farm, Sonoma
- Pairing
- Chianti Classico
$24
THE SMOKEHOUSE
Applewood Smoked Trout
Hot-smoked whole over applewood, flaked warm and packed in its own smoked butter.
- Origin
- Spring-fed ponds, Idaho
- Pairing
- Grüner Veltliner
$47
THE SMOKEHOUSE
Smoked Bone Marrow Butter
Roasted marrow, smoked over oak, whipped into butter with parsley and shallot.
- Origin
- Heritage Angus, Flint Hills
- Pairing
- Barolo
$39
THE SMOKEHOUSE
Smoked Eel in Oil
Beechwood-smoked eel, boned warm and set in cold-pressed oil with lemon peel.
- Origin
- Sustainable fishery, Lake Ijssel
- Pairing
- Oloroso, or a smoky Islay dram
$48
THE SUPPER COLLECTION
THE SUPPER COLLECTION
48-Hour Braised Heritage Short Rib
Two days at a whisper below a simmer, in red wine and roasted bone stock.
- Origin
- Heritage Angus, Flint Hills
- Pairing
- Northern Rhône Syrah
$58
THE SUPPER COLLECTION
Seasonal Preserve
Whatever the season insists upon, set in copper in batches of ninety jars.
- Origin
- Rotating estate partners
- Pairing
- Sauternes
$36
THE SUPPER COLLECTION
Coq au Vin
Old bird, marinated three days in Burgundy, braised with lardons and pearl onions.
- Origin
- Heritage cockerels, Petaluma
- Pairing
- Red Burgundy, a decade in
$52
THE SUPPER COLLECTION
Bouillabaisse Base
Rockfish, fennel and saffron, pressed through a mill twice. Add your own fish.
- Origin
- Marseille method, Pacific rockfish
- Pairing
- Bandol rosé, or a white Cassis
$28
Gift Sets
The Opener
A first taste of the house, in a linen-lined box.
- ·Three preserves from current releases
- ·Grippy brass-stamped jar opener
- ·Letterpress pairing card for each jar
$145
The Table Setting
Four jars and the walnut board to serve them on.
- ·Four preserves — sea, farm, butcher, smokehouse
- ·End-grain walnut serving board with brass corners
- ·Solid brass spreader
$285
The Cellar Crate
Six jars, the full brass service, and a wine chosen to match.
- ·Six preserves, one of them a limited single-batch release
- ·Three-piece solid brass preserve service — long spoon, spreader, pickle fork
- ·Walnut serving board with brass corners
$495
The Grand Larder
A brass-cornered trunk, twelve jars, and the whole kit.
- ·Twelve preserves, including two limited releases
- ·Marble serving slab and end-grain walnut board
- ·Full brass service and a carbon-steel preserve knife
$1,250
Accessories & House Gear
Walnut Serving Board
End-grain black walnut, brass corner caps, finished in food-safe oil and beeswax.
$165
Grippy Jar Opener
Rust-red silicone disc with the house emblem embossed deep enough to bite.
$22
Waxed Cap & Linen Apron
Charcoal waxed-canvas six-panel cap with brass emblem, and a natural linen apron.
$95
Numbered Edition
The Founder's Case
All ten of Elena's own preserves in a numbered wooden case, sealed in brass and wax with a hand-signed ledger card.
- Smoked Wild Salmon
- Sardines in Estate Olive Oil
- Heritage White Beans
- Ember-Roasted Peppers
- Summer Tomatoes
- Woodland Mushroom Ragù
- Duck Confit
- Smoked Tomato Sauce
- 48-Hour Braised Heritage Short Rib
- Seasonal Preserve
Members
Buy once, or take a standing place
Club members receive each new release before the public shelf sees it, member pricing on every release, and the run of the Private Cellar.
The Aeternus Club
Join the Club — 20% off your first order
Membership is an open door to a closed cellar: first call on every numbered batch, members-only releases, letters from the salt rooms, and standing private offers. Releases are counted, and they do not last.
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