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.
Siberian style beef filled dumplings with sour cream, peas, dill and mixed mushrooms.
Porcini and farmer’s cheese stuffed crêpe with white truffle squash flan.
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.
Lobster Salad 32
Butter poached lobster with a black truffle spaghetti squash salad.
Squash Soup 22
Purée of squashes and cinnamon with toasted pumpkin seeds and duck confit.
Pickled Herring fillets with sliced potatoes, capers, parsley and extra virgin olive oil with toasted black bread and a side of sour cream.
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
Vodka, dill and mixed peppered gin gravlax served with potato and mustard salad horseradish aioli.
Beet Salad 18
Thinly sliced yellow and red beets, crumbled bleu cheese, spiced walnuts and beet vinaigrette.
Foie Gras 28
Savory walnut and cranberry bread pudding topped with seared foie gras and sour.
Sautêed burgundy snails with garlic herbs and butter served over toasted bread.
Pan seared with a vanilla parsnip purée, braised baby fennel and mixed cauliflower
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.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, baby bok choy, baby corn, Kohlrabi and turnips with a light ginger miso glaze.
Quail Shahslik 42
Red wine risotto grilled quail skewer with foie gras and port reduction.
Pan fried trout fillet with roasted potatoes served with a champagne and chestnut beurre blanc.
Chicken Kiev 38
Herb butter stuffed in a breaded chicken breast with a coriander and jasmine rice plov, baby vegetables and a fresh sauté of cherries with mixed grapes.
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.
Lamb Shank 42
Pomegranate braised lamb shank with celery root purée.
New York Strip 48
N.Y. strip steak with roasted garlic and fingerling potatoes.
Smoked Pork Chop 42
Smoked pork chop grilled and served with bacon-mashed potatoes and maple glaze.
Duck Breast 40
Pan seared duck breast with wild rice, mixed fall squashes, chestnuts and salsify
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.