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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.

Beef with sautéed mushrooms and cabbage wrapped in a crepe served with sour cream.

Raddicchio, kale and mixed greens with roasted squash, pumpkin seeds and goat cheese tossed in a vinaigrette.

Asparagus, quail eggs and black truffle with shaved Parmigiano.

Butter poached lobster with braised sunchokes and champagne sauce.

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

Sauteed escargot, mixed mushrooms with a brandy cream sauce.

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

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

Pan seared bass fillet with baby bok choy, asparagus, fava and baby leeks in a carrot broth.

Assorted mushrooms, vegetables, and cheese wrapped in puff pastry.

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 vegetables wrapped in pastry, served with rice and mushroom plov and dill burre blanc.

Pan seared halibut, bacon roasted potatoes and baby fennel with a sea urchin butter sauce.

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

Cumin crusted lamb rack with eggplant, red pepper, cous cous and chickpeas stew.

Half roasted duck with potatoes and apples mixed baby carrots natural reduction.

8 ounce grilled filet topped with seared foie gras, potatoes au gratin, sauteed escarole and sauce au poivre.

Grilled veal chop, morels mushrooms, peas, shallots and potatoes with sauce Périgueux.