Specialty & Holiday 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.

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

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

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

Salmon with slow cooked onions, mushrooms, and vegetables wrapped in pastry. Served with spiced cauliflower and saffron beurre blanc.

Herb butter stuffed breaded chicken breast served with Yukon mashed potatoes

and a light mushroom sauce.

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

Daily selection of Russian-style ravioli.

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

(vegan/vegetarian)

Daily seasonal preparation.

With a chocolate hazelnut crunch center.

Vanilla cheesecake covered with fresh berries.

Traditional tiramisu with chocolate sauce.