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.
Stuffed crépe with cabbage, mushrooms and beef served with a sweet and sour tomato marmalade.
Tea Room Salad 20
Herbed croutons with goat cheese, sautéed mushrooms and a tarragon vinaigrette.
Smoked Paddlefish Salad Olivier 24
Hot smoked paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing.
Butter poached lobster with grilled mushrooms, cipollini onions and heirloom tomatoes.
Cold Borscht 20
Cold summer puréed beet soup.
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.
Crab and Smoked Salmon Timbale 28
Crab salad wrapped in smoked salmon served with caviar cream fraiche.
Sliced local smoked and cured meats with house pickled vegetables.
Soft Shell Crab 39
Pan fried soft shell crab served with a shaved vegetable salad and a spiced corn purée.
Vegetable Tarelka 28
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.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, served with roasted baby beets.
Seared tuna with heirloom tomatoes and watermelon panzanella.
Pan seared scallops served with a white bean and kale stew with a balsamic reduction.
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 foie gras, black truffle and potatoes in a madeira reduction.
New York Strip 48
N.Y. strip steak with roasted garlic and fingerling potatoes.
Lamb rack seared and crusted with home made Russian mustard served with roasted potatoes, pearl onions, baby turnips and fava beans with natural lamb reduction.
Chicken Tabaka 38
Flattened, roasted and marinated poussin served with baby squashes and an apricot glaze.
Veal Chop á la Soblianka42
Pan seared veal chop with mushrooms, potatoes and turnips in a creamed veal brandy 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.