Pre/Post Theater

First Courses

Traditional Tea Room Red Borscht

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.

Buckwheat Blini and Red Caviar

Wild Alaskan salmon roe with chopped egg, red onion, and sour cream.

Tea Room Salad

Mixed baby greens, corn, tomato, red onion and feta cheese with a creamy basil dressing.

Goat Cheese and Wild Mushroom Blinchik

Crêpe filled with mixed mushrooms, goat cheese, melted onions and lingonberries.

Kulebyaka

Pasty wrapped salmon with slow cooked onions, mushrooms and mixed vegetables with carrot and raisin herbed rice pilaf and dill beurre blanc.

Côtelette à la Kiev

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

Boeuf à la Stroganoff

Red wine braised beef short ribs with thick noodles, tossed in a creamy mushroom and black truffle cream sauce.

*Market Fish

Daily seasonal preparation.

Vareniki

Daily selection of Russian-style ravioli.

Vegetable Wellington

Mixed vegetables wrapped in puff pastry with a tarragon beurre blanc.

(vegetarian)

Chocolate Mousse Cake

With a chocolate hazelnut crunch center

Traditional Cheesecake

Vanilla cheesecake covered with fresh berries.

Tiramisu

Traditional tiramisu with chocolate sauce.