BumpBar-Events

The Bump Bar is proud to host your next event whether it be for work, family or just because in our space or in the comfort of your own home.

We are happy to customize your event whether it be a small intimate tasting menu for up to twelve guests or a cocktail hour with our signature Bump Bar complete with a variety of our caviar, roes and accoutrements for up to twenty two people. Don’t forget we also offer educational experiences from our talented Caviar Masters too!

For more information regarding availability, pricing and other custom options email events@californiacaviar.com.

The Bump Bar by California Caviar Company
Brings A New Caviar Tasting Experience to Sausalito

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Sausalito, CA – On Tuesday, November 5, California Caviar Company reopened its Sausalito tasting room as The Bump Bar with a refreshed menu featuring composed dishes, a tasting menu, and traditional caviar service in addition to Champagne-centric beverage offerings. With this project, Owner Deborah Keane brings her extensive caviar expertise honed over two decades in the industry, and her commitment to making caviar fun: upon arrival, all guests are welcomed with a traditional “bump” of caviar before enjoying a meal highlighting the company’s sustainable premium caviar and roe. Executive Chef Nate Tauer (Bouchon, Petit Crenn, Coi) oversees the menu and is joined by fellow Coi alumni including Wine Director and GM Danielle Megears and Sous Chef Fernando Arias.

The seven course seafood-centric tasting menu ($125) features seasonal offerings, each emphasizing one caviar or roe. Fluke Crudo with Dashi Gelée, Black Lime, and Fresh Seaweed are paired with California Caviar’s white sturgeon caviar. Infused roe, like the truffle whitefish roe, complements Lobster Grilled over Binchotan Charcoal with sunchoke, celery, and fresh herbs. Payusnaya, the first domestic pressed caviar offered in the United States and developed with chef Jacques Pépin, adds a savory, briny kick to Country Ham and Scallion Croquettes. Dishes from the tasting menu are also available to order à la carte.

The Bump Bar’s caviar service spotlights six rotating caviar and roe selections — three domestic and three imported offerings are served with traditional accompaniments including egg, pickled red onion, crème fraîche, and blini. On the opening menu, the domestic tasting flight features salmon, trout, or infused roe alongside caviar such as white sturgeon, hackleback, and paddlefish, while the trio of imported caviar includes Siberian sturgeon, Russian osetra, and Kaluga hybrid. Guests are also able to purchase caviar and roe in tins to take home.

Beverage offerings consist of wine and beer, with wines focusing on Champagne and beers offered in a seasonal rotation. The wine list highlights Old and New World offerings including both Champagnes and wines made with grape varietals used in Champagne. Champagne flights are also available as is the option of a reserve pairing (available in the coming months) in addition to wine ($75) or Champagne-only ($125) pairings for the tasting menu. For those looking to enjoy a non-alcoholic option, a seasonally-driven mocktail with locally sourced ingredients is available.

An intimate, 20-seat venue, The Bump Bar offers waterside views of the Sausalito Yacht Harbor and features high-top bar seating as well as tables outside. Guests have the option of hosting private events at the venue or opt for offsite catering.

California Caviar Company has an enduring history of partnering with leading chefs to create custom signature caviars for their restaurants. Thanks to these relationships, in 2020, The Bump Bar will launch a series of pop-up events inviting many of their chef-partners to host unique dinners. The roster will include (but not be limited to) chefs from COI, Crenn Dining Group, Farallon, SPQR, and The Plumed Horse.

About California Caviar Company
Founded by Deborah Keane in 2007, California Caviar Company has been one of the pioneers in the sustainable caviar movement since its launch. The company mindfully raises its own fish in Elk Grove, California in addition to sourcing caviar and roe domestically and worldwide. Its products are distributed to notable restaurants and hotels and to gourmet food markets. Deborah Keane, the first female caviar company owner in the US, is an industry veteran who’s been dubbed “The Caviar Queen,” a name she’s embraced with a sense of irony given the fact that sometimes the job is far from glamorous, such as when she dons waders and gets in the tanks with the 100-pound sturgeon at her farm.

The Bump Bar by California Caviar Company

Fact Sheet

Hours: Tuesday – Friday, 4:00 pm – 9:00 pm

Location: 1403 Bridgeway, Sausalito CA 94965

Phone Number: (415) 332-0822

Owner: Deborah Keane

Consulting Chef: Nate Tauer

Beverage Director & General Manager: Danielle Megears

Website: www.californiacaviar.com

Social Media: @californiacaviar

Seats: 20; 12 inside and 8 outside

Reservations: Tock

Images: Here