Menus

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.

Cherry braised duck and foie gras wrapped in a crêpe and served with pomegranate salad.

Mixed baby greens with butternut squash, baby kale, candied pecans, and goat cheese.

Purée of fall squashes with toasted pumpkin seed and duck confit.

Georgian beef and pork dumplings.

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

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

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

Toasted farro with butternut squash, Brussels sprouts, and chestnuts.

(vegan/vegetarian)

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 mixed vegetables wrapped in pastry. Served with spiced cauliflower and saffron beurre blanc.

Grilled salmon, roasted squash, and Brussels sprouts with pomegranate molasses.

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

Marinated grilled chicken with lettuce, apples, walnuts, grapes, and yogurt mustard dressing.

Grilled, chili rubbed skirt steak served with chimichurri and herbed fries.

Kobe beef with black truffle, Gruyère cheese, caramelized onions & foie gras.

Grilled Kobe burger with grilled balsamic onions and blue cheese on a toasted bun. Served with sweet potato fries.