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Mixed pickled vegetables

Thin sliced beef loin and cured pork fat with black bread

Chicken, lamb and beef with sour cream

Potato, carrots, peas, pickles, egg and smoked ham with a creamy dressing.

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.

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.

Ground lamb with currants, cabbage and onions served with pine nuts and lemon yogurt sauce.

Mixed baby greens, butternut squash, goat cheese, mushrooms with pumpkin seeds and tarragon vinagrette.

Roasted maitake and trumpet mushroom salad with frisee and duck bacon.

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.

Mixed seasonal vegetables wrapped in a puff pastry with a tarragon buerre blanc.

(vegetarian)

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.

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

Pan seared salmon with roasted mixed baby beets and onions in a honey garlic beurre blanc.

Grilled chicken breast with baby romaine lettuce house made croutons, shaved parmesan and freshly made Caesar dressing.

Grilled flat iron steak with black truffle sauce, frisée salad and fries.

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.

Filet mignon topped with mushroom and foie gras duxelle, wrapped in pastry and served with butter glazed carrots and red wine sauce.