* Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Served daily 4:30 PM – 11:00 PM
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.
Ground lamb with currants, cabbage and onions served with pine nuts and a lemon yogurt sauce.
Escargot in light sour cream reduction topped with parmesan cheese served with toasted multigrain bread.
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)
Couscous, chickpeas, red onions, cucumbers, bell pepper, cherry tomatoes, Kalamata olives in a sunflower seed dressing.
Daily selection of Russian-style ravioli.
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.
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
Mint crusted cod fish served with red and yellow bell pepper purée, roasted asparagus and a romesco potato salad.
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.
Grilled ribeye steak with garlic confit and Russian fingerling potatoes.
Seared grass fed lamb chops crusted Georgian spiced and served with roasted root vegetables and a red wine reduction.
Served with warm buckwheat blinis and traditional accompaniments
Flight of Vodka 3/4 oz. tastes - Jewel of Russia Wild Berry, Voda, and Ruskova.
* Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.