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Mixed pickled vegetables

Chicken, lamb and beef with sour cream.

Potato, carrots, peas, pickles, egg and smoked ham with a creamy dressing.

Slow cooked onions with sherry wine and veal stock, melted Gruyère cheese and black bread crouton.

Green cabbage, potatoes, and sweet bell peppers in a vegetable stock.

(Vegetarian)

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.

Slow stewed beef with cabbage, onions braised in red wine sauce wrapped in a crêpe and served with pickled vegetables

Home cured salmon with potato blini, sour cream and a beet root, dill and mustard salad

Pickled herring with sour cream and dill.

Pickled herring with apple, red beets, and sour cream.

Pickled herring with shaved shallots, mixed potatoes and extra virgin olive oil.

Wild mushrooms, egg noodles tossed in a rich mushroom cream sauce with trumper & cremini mushrooms.

(Vegetarian)

Mixed vegetable wrapped in a puff pastry with a tarragon beurre blanc.

(Vegetarian)

Ukrainian dumplings filled with potatoes and onions sautéed in dill butter and topped with sour cream

(Vegetarian)

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

Pastry wrapped salmon with slow cooked onions and mushroom with a mixed long grain rice pilaf and dill beurre blanc.

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

Chicken breast sauteed and served with mixed wild long grain rice pilaf, mixed vegetables and a champagne sauce

Apricot glazed duck breast, braised red cabbage with an apricot and cherry chutney.

Pan-seared Russian sea scallops with butternut squash purée and sautéed green lentil, trumpet and maitake mushrooms

Pan-seared sea bass with lemon olive basil pea purée served with sautéed cherry tomatoes, spinach, string beans topped with a saffron butter sauce

Filet mignon topped with mushroom and foie gras duxelles, wrapped in pastry and served with butter glazed carrots and red wine sauce.

Grilled 6 oz. filet mignon served with polenta, sautéed swiss chard and a red wine sauce.

Crispy breaded veal steak served with a sunny side up egg and mixed baby greens, corn, tomato, and red onion salad with a creamy basil dressing

Flight of Vodka 3/4 oz. tastes - Jewel of Russia Wild Berry, Xdar, and Zyr