Braised duck leg with cherries mixed with foie gras and wrapped in a crepe served with braising reduction.
Salad Olivier 24
Poached capon breast sliced thin and served with traditional salad
Onion soup 22
Caramelized onion soup served with Gruyere and Parmesan cheese and a crouton.
Sour cream poached lobster served with mixed radish slaw.
Traditional Tea Room Red Borscht 20
Pickled red beets, seasonal vegetables and dill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream.
RTR Sliders 26
Tasting of three mini “pojarski” burgers with herb fries.
Salmon with avocado, tomato and cucumber, with rémoulade and pickled onions. Veal with Comté cheese, wild mushrooms and melted onions. Kobe beef with black truffle, Gruyère cheese, caramelized onions and foie gras.
Beef and foie gras filled dumplings in consomme finished with black truffle oil.
Grilled Kobe beef burger with grilled Vidalia onions and Maytag blue cheese on garlic sourdough bread served with sweet potato fries.
Crab cakes 26
Maryland crab cakes with crab stuffed mushrooms served with apple remoulade.
Daily selection of Russian-style ravioli.
Select Cheeses with Seasonal Garnish24
Vanilla cheesecake covered with chocolate curls and fresh berries.
Famous Tea Room Blintzes 18
Cheese and cherry blintzes with vanilla ice cream.
Chocolate Mi-Cuit 18
Chocolate cake with a molten center, cherry ice cream and a Grand Marnier cherry sauce.
Chocolate Pyramid 18
Bittersweet chocolate mousse with a raspberry filling.
Crème Brulee 18
Vanilla crème brûlée with mixed berries.
Traditional tiramisu with chocolate sauce and chocolate pearls.
Czar’s Gold and Caviar Parfait ($10 supp) 18
Nougat cream, toasted almonds, chocolate sauce and 24-karat edible gold.
Ice Cream 18
Strawberry, Chocolate, Vanilla, Pistachio, Cherry
Raspberry, Mango, Guava
Coffee, Espresso 8
Cappuccino, Café au Lait 8
Citrus, red fruits and caramel
Earl Grey, lemon and orange blossom
Ceylon black tea with a bergamot flavor
Indian black tea
Russian blend of black Chinese and Indian tea
Brews very dark and coppery green color almost verging on black with low caffeine
Earl Grey, orange and mandarin
Citrus, vanilla and spices
Chinese black tea with a smoky flavor
Ceylon tea with a brisk flavor
Soft, smoky blend of Keemun, Assam, Ceylon and Formosa Oolong teas with a touch of Lapsang Souchong
Mild grassy notes with a sweet finish
Slight nutty aroma with a delicate flavor
Japanese variety with a delicate, grassy aroma
Japanese green tea roasted over charcoal
Roasted Japanese green tea with a nutty aroma
Winter White Earl Grey
Silver budded Chinese tea with citrus bergamot oil
Chamomile with delicate sweet notes
South African red bush with Indian spices
Slightly spicy with fruity citrus notes
Served with Chef’s selection of cookies
Served with warm buckwheat blini and traditional accompaniments
Imported Black Farm Raised Caviar
Golden Osetra 1oz. 295
Sevruga 1oz. 275
Russian Osetra 1oz. 185
Siberian Osetra 1oz. 175
Italian White Sturgeon 1oz. 180
Wild American Hackleback 1oz. 95
California White Sturgeon 1oz. 125
American Paddlefish Roe 1oz. 105
Wild Alaskan Salmon Roe 1oz. 60
Wild American Hackleback 10g.
American Paddlefish Roe 10g.
Wild Alaskan Salmon Roe 10g.
Flight of Vodka 3/4 oz.
tastes of Jewel of Russia,Wild Berry, Skyy and Stolichnaya.