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Pickled red beets, seasonal vegetables, and dill in a short rib and bacon broth. Served with a braised beef pirozhok or boiled potato and sour cream.

Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.

Lamb dumplings boiled in lamb broth and served with cilantro and vinegar.

Cherry braised duck and foie gras wrapped in a crêpe and served with pomegranate salad.

Mixed baby greens with butternut squash, baby kale, candied pecans, and goat cheese.

Purée of fall squashes with toasted pumpkin seed and duck confit. 

Three buckwheat blinis with sour cream. Served with chopped boiled eggs, onion, and parsley, and topped with 5 grams of trout, salmon, and white fish roes.

Georgian beef and pork dumplings.

Vodka and dill marinated salmon and house pickled herring served with black bread, potato blini, and pickled vegetables.

Foie gras filled dumplings with peas and mushrooms in a black truffle broth.

Pan seared striped bass served with an autumn artichoke and cranberry bean stew.

Toasted farro with butternut squash, Brussels sprouts, and chestnuts.

(vegan/vegetarian)

Red wine braised beef short ribs with thick noodles, tossed in a creamy mushroom and black truffle cream sauce.

Salmon with slow cooked onions, mushrooms, and mixed vegetables wrapped in pastry. Served with spiced cauliflower and saffron beurre blanc.

Pan seared scallops, roasted squash, and Brussels sprouts with pomegranate molasses.

Herb butter stuffed breaded chicken breast served with Yukon mashed potatoes and a light mushroom sauce.

Grilled lamb kofta and slow roasted lamb belly with raisin pine nut rice and adjika.

Maple glazed, roasted duck breast with pecans, golden beets, roasted salsify, sunchokes, and turnips.

8-ounce grilled filet topped with seared foie gras, potatoes au gratin, sautéed asparagus, and sauce au poivre.

Brined and double cut Kurobuta pork chop served with prunes, chestnuts, cipollini onions, and potatoes.