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Mixed pickled vegetables

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 cooked onions with sherry wine and veal stock, melted Gruyère cheese and black bread crouton.

Mixed baby greens, spring asparagus, cherry tomatoes, croutons, feta cheese and a mint vinaigrette.

Poached lobster with mixed radish salad with pea shoots

and creamy dill vinaigrette.

Mixed vegetable wrapped in a puff pastry with a tarragon beurre blanc

(Vegetarian)

Wild mushrooms, egg noodles tossed in a rich mushroom cream sauce with trumpet and cremini mushrooms.

(Vegetarian)

Daily selection of Russian-style ravioli.

Herb butter stuffed breaded chicken breast served withYukon mashed potatoes, a light mushroom sauce and steamed vegetables.

Pan-seared Russian sea scallops with butternutsquash purée and sautéed green lentil, trumpet and maitake mushrooms

Pan-seared black sea bass served wuth rainbow cauliflower and a butternut squash purée.

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.