Served daily 4:30 PM – 11:00 PM
Mixed pickled vegetables
Thinly sliced beef loin and cured pork fat with black bread
Chicken, lamb and beef with sour cream
Creamy cucumber and dill salad
Roasted maitake and trumpet mushroom salad with frisee and duck bacon
Lamb dumplings boiled in lamb broth and served with cilantro and vinegar.
Georgian dumpling with beef and spices served with purée of tomato and cumin.
Braised beef filled dumplings with peas and mushrooms in a black truffle broth or Siberian style with sour cream, mushrooms and peas.
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 red wine braised lamb shank, wrapped in a crêpe served with pickled vegetables.
Mixed baby greens, baby mixed beets, candied pecans and blue cheese tossed in a sherry vinaigrette.
Butter poached lobster with snap peas, mint emulsion and pea tendrils.
Pickled Herring “under a fur coat” with beets, hard boiled eggs and potato.
5 grams of trout, salmon and white fish roe on top of three buckwheat blinis with sour cream, chopped eggs, red onion and parsley.
Slow cooked foie gras terrine with red cabbage, lingonberries and toasted brioche.
Toasted farro, peas, fava beans and asparagus topped with goat cheese
Mixed fall vegetables wrapped in a puff pastry with a tarragon buerre blanc.
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, mushrooms and mixed vegetables with carrot and raisin herbed rice pilaf and dill beurre blanc.
Herb butter stuffed breaded chicken breast served with Yukon mashed potatoes and a light mushroom sauce.
Pan seared halibut with roasted maitake mushrooms, trumpet mushrooms with grilled asparagus and pea broth.
Pan seared striped bass with roasted baby onion and patty pan baby squash in a lemon beurre blanc.
Whole grilled lobster with spicy garlic and shaved vegetable salad.
Seared lamb chops crusted with rosemary and parsley served with parsnip puree, roasted mixed cauliflower and red wine sauce.
8oz. grilled filet mignon topped with foie gras, sautéed asparagus and black truffle sauce.
Grilled 12oz. NY strip steak with butter poached lobster, baby vegetable and choron sauce.
Pressed chicken with grilled vegetables, parmesan potatoes and plumb tkemali sauce.
Grilled 8oz. wagyu burger with grilled balsamic onions and blue cheese on toasted bun. Served with sweet potato fries.
Served with warm buckwheat blinis and traditional accompaniments
Flight of Vodka 3/4 oz. tastes - Jewel of Russia Wild Berry, Voda, and Ruskova.
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