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.
Beef and foie gras filled dumplings in consomme finished with black truffle oil.
Braised duck leg with cherries mixed with foie gras and wrapped in a crepe served with braising reduction.
Tea Room Salad 20
Julienne of red and yellow beets, carrots, cucmbers, apples and mixed organic greens tossed with a creamy dill vinaigrette.
Salad Olivier 24
Poached capon breast sliced thinly and served with traditional salad.
Sour cream poached lobster served with a mixed radish slaw.
Oyster and Caviar Soup 28
Creamy oyster soup topped with osetra caviar.
Herring Shouba 24
Herring fillets with potatoes, eggs, pickled onions and roasted beets.
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 preserved lemons, potato chive blini and grated beet horseradish cream.
Georgian dumplings filled with beef.
Foie Gras 28
Pan seared foie gras with fig onion jam, candied crab apple and toasted brioche.
Black Code 40
Pan seared black cod with toasted baby shrimp farro in a shrimp lobster broth.
Vegetable Tarelka 24
Grilled vegetable napoleon with a daily vegetable pie.
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.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, served with roasted baby beets.
Veal Cheeks 42
Stewed veal cheeks in red wine served with soft polenta.
Whole roasted deboned trout served with swiss chard and new potatoes.
Chicken Kiev 38
Herb butter stuffed in a breaded chicken breast with a jasmine rice plov, baby vegetables and a fresh saute of cherries with mixed grapes.
Ginea Hen 46
Black truffle topped guinea hen breast with foie gras and smashed potatoes.
Lamb Shank 42
Pomegranate braised lamb shank with celery root puree.
Rib Eye 48
10 ounce, dry rubbed rib eye served with large cut herb frites.
Pork Tasting 40
Brined pork chop and pork belly confit served with smoked mashed potatoes and roasted maitake mushrooms.
Half roasted duck with an orange apple sauce served with mixed squash orzo and pine nuts.
Striped Bass 40
Pan seared striped sea bass with bacon braised greens, potato puree and red wine sauce.
Served with warm buckwheat blini and traditional accompaniments
Imported Black Farm Raised Caviar
Golden Osetra 1oz. 295
Sevruga 1oz. 275
Russian Osetra 1oz. 185
Siberian Osetra 1oz. 175
Italian White Sturgeon 1oz. 180
Wild American Hackleback 1oz. 95
California White Sturgeon 1oz. 125
American Paddlefish Roe 1oz. 105
Wild Alaskan Salmon Roe 1oz. 60
Wild American Hackleback 10g.
American Paddlefish Roe 10g.
Wild Alaskan Salmon Roe 10g.
Flight of Vodka 3/4 oz.
tastes of Jewel of Russia,Wild Berry, Skyy and Stolichnaya.