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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.

Beef with sautéed mushrooms and cabbage wrapped in a crepe served with sour cream.

Raddicchio, kale and mixed greens with roasted squash, pumpkin seeds and goat cheese tossed in a vinaigrette.

Asparagus, quail eggs and black truffle with shaved Parmigiano.

Sauteed escargot, mixed mushrooms with a brandy cream sauce.

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, topped with 5 grams of trout,salmon and white fish roes.

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

Assorted mushrooms, vegetables, and cheese wrapped in puff pastry.

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 vegetables wrapped in pastry, served with rice and mushroom plov and dill burre blanc.

Grilled salmon with roasted cauliflower, brussels sprout, and quinoa salad.

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

Marinated grilled chicken with a wedge of bibb lettuce, tomato, bacon and blue cheese dressing.

Grilled flat iron steak with a carrot, raddish, tomato salad with chili vinaigrette.

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

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