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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 sheery wine and veal stock, melted Gruyère cheese and black bread crouton.

Creamy potato, leek and mushroom soup with duck confit.

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.

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

(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, mushroom and mixed vegetables with a mixed long grain rice pilaf and dill beurre blanc.

Herb butter stuffed breaded chicken breast served with buttered basmati rice.

Horseradish crusted Chatham cod with cauliflower purée and baby carrots with a butternut saffron sauce.

Seared grass fed lamb chops crusted Georgian spiced and served with roasted root vegetables and a red wine reduction.

Grilled ribeye steak with garlic confit and Russian fingerling potatoes.

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

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