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 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.
Finely chopped beef tenderloin with onions, capers, paddlefish caviar, egg yolk and butter toasted brioche.
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
Mixed fall vegetables wrapped in a puff pastry with a mustard 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.
Pressed chicken with roasted vegetables, parmesan potatoes and plumb tkemali sauce
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.
Pan seared red snapper with braised endive, roasted salsify, celery root purée with an anise orange reduction.
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
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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