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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 beef short rib and cabbage wrapped in a crêpe served with a mushroom cream sauce

Mixed baby greens, goat cheese, mushrooms and croutons with a tarragon vinaigrette.

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.

Salmon cured in vodka and dill topped with pickled radish, shaved beets and fennel with black bread and blinis

Toasted farro, roasted butternut squash, brussels sprouts, pumpkin seeds and aged goat cheese.
(vegan/vegetarian)

Mixed fall vegetables wrapped in a puff pastry with a mustard buerre blanc.

(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, 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, roasted winter squash, chard onion and pomegranate seeds.

Whole grilled lobster with spicy garlic, chard parsley and shaved vegetable salad.

Seared lamb chops crusted with rosemary and parsley served with parsnip puree, roasted mixed cauliflower and red wine sauce.

8-ounce grilled filet topped with seared foie gras, potatoes au gratin, sautéed asparagus and sauce au poivre.

Grilled 12oz. NY strip steak with butter poached lobster, baby vegetable and choron sauce. 

Pan roasted duck breast with smoked mashed potato butter roasted turnips and wine reduction.

Grilled 8oz. wagyu burger with grilled balsamic onions and blue cheese on toasted bun. Served with sweet potato fries.

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