Traditional Tea Room Red Borscht 20
Pickled red beets, seasonal vegetables and dill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream.
Onion Soup 22
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.
Pelmeni 22
Siberian style beef and foie gras filled dumplings in consume finished with black truffle oil.
Blinchik 22
Stuffed crepe with cabbage, mushroom and beef served with a sweet and sour tomato marmalade.
Tea Room Salad 20
Mesclun greens with sauteed mushroom, goat cheese and herbed croutons tossed in a tarragon vinaigrette.
Paddlefish Salad Olivier 24
Smoked American Paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing.
Lobster 32
Poached lobster sauteed with cognac, garlic, cream, mushroom and peas served en croute.
Spring Pea Soup 20
Mint and spring pea soup served warm.
Herring 24
Herring fillets with sliced red onions, pickled celery and carrots with a sour cream dressing.
Caviar Tasting 35
Three buckwheat blinis with sour cream served with chopped boiled eggs, onion, parsley, topped with trout, salmon and white fish roes.
House Cured Salmon Gravlax 24
Duo of vodka and dill marinated and mixed peppered gin gravlax served with potato blini and sour crean spiked with fresh horseradish.
Frogs Legs 28
Pan-fried frogs legs with fresh herbs, garlic, lemon and white wine.
Foie Gras 28
Savory walnut and cranberry bread pudding topped with seared Foie Gras and sour cherry compote.
Escargot 28
Sauteed burgundy snails with brandy, morel mushrooms, garlic, cream and fresh herbs served with toast points.
Monkfish 40
Monkfish medallions pan-fried with capers, herbs, white wine, lemon and garlic over potato puree.
Vegetable Tarelka 24
Mixed grilled vegetables with extra virgin olive oil and balsamic vinegar reduction.
Boeuf à la Stroganoff 39
Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.
Kulebiaka 38
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry with roasted baby beets sauteed in a orange glaze.
Turbot 42
Citrus breaded turbot fillets pan-fried with a potato and black olive salad.
Grilled Shrimp 42
Grilled Jumbo shrimp with strawberry rhubarb, honey glaze, grilled asparagus and grilled polenta.
Chicken Kiev 38
Herb butter stuffed in a breaded chicken breast with almond and apricot jasmine rice, fig compote and mixed baby vegetables.
Kobe Tasting Perigord 48
Kobe beef and American grass-fed beef tasting with marrow mashed potatoes caramelized cipollini onions, roasted sunchokes and morel mushroom reduction.
Beef Rossini 46
Fillet of beef wrapped in bacon topped with faie gras, black truffle and potatoes in a madeira reduction.
New York Strip 48
N.Y. strip steak with roasted garlic and fingerling potatoes.
Lamb Tasting 46
Slow roasted leg of lamb with rosemary and petit chops of lamb with a chanterelle and pea ragout au jus.
Bronzino Rollantini 45
Bronzino fillet, rolled and stuffed with spinach and crab, baked with a lobster reduction and "gnocchi" parisianne.
Veal Chop 40
Grilled veal chop with baby turnips, new potatoes and grilled asparagaus.
Traditional Tea Room Red Borscht
Pickled red beets, seasonal vegetables and dill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream.
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Stroganoff
Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.
