Monday to Friday 11:30 AM – 4:30 PM
Mixed pickled vegetables
Thin 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 a 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 crepe 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 fur coat” with beets, eggs and potato.
Slow cooked foie gras terrine with red cabbage, lingonberries and toasted brioche.
5 grams of trout, salmon, and white fish roe on top of three buckwheat blinis with sour cream, chopped boiled eggs, red onion and parsley.
Toasted farro, peas, fava 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.
Whole grilled lobster with spicy garlic and shaved vegetable salad.
Herb butter stuffed breaded chicken breast served with Yukon mashed potatoes and a light mushroom sauce.
Pan Seared striped bass with roasted baby onion, patty pan baby squash in a lemon beurre blanc.
Grilled salmon with red onion, cucumber, red peppers, chickpea and a quinoa salad dressed in a charred lemon vinaigrette.
Pan roasted chicken breast with mustard spätzle, roasted mushrooms, asparagus and brown chicken glace.
Grilled flat iron steak with potatoes au gratin, grilled asparagus and black truffle sauce.
Tasting of three mini “pojarski” burgers with herb fries
Salmon, tomato, and cucumber with rémoulade and pickled onions.
Veal with Gruyère cheese and melted onions.
Wagyu beef with black truffle, Gruyère cheese, caramelized onions, and foie gras.
Grilled 8oz wagyu burger with grilled balsamic onions and blue cheese on a toasted bun. Served with sweet potato fries.
Grilled New York strip steak with butter poached lobster, baby vegetable and choron sauce.
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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