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Mixed pickled vegetables

Green cabbage, potatoes, and sweet bell peppers in a vegetable stock.

(Vegetarian)

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.

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

Mixed baby greens, pecans, apples, grapes and shaved sunchokes with a maple vinaigrette.

Escargot in light sour cream reduction topped with parmesan cheese served with toasted multigrain bread.

Pickled herring with sour cream and dill.

Pickled herring with apple, red beets and sour cream.

Pickled herring with shaved shallots, mixed potatoes and extra virgin olive oil.

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

(Vegetarian)

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

(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 butternut squash purée and sautéed green lentil, trumpet and maitake mushrooms

Grilled 6 oz. filet mignon served with polenta, sautéed swiss chard and a red wine 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.