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.
Onion Soup 22
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.
Beef and foie gras filled dumplings in consommé finished with black truffle oil.
Slow-cooked corned beef with onions and cabbage wrapped in a crêpe served with pickled mustard seeds and frisée salad.
Tea Room Salad 20
Julienne of red and yellow beets, carrots, cucumbers, apples and mixed organic greens tossed with a creamy dill vinaigrette.
Salad Vinaigrette 24
Beets, carrots, pickles and peas tossed in a light vinaigrette served over frisée salad.
Butter-poached lobster served with mushrooms and black truffle salad.
Eggplant and Feta Salad 28
Grilled eggplant, tomatoes, red onions and feta cheese tossed with baby romaine in a light oregano vinaigrette.
Herring Shouba 24
Herring fillets with potatoes, eggs, pickled onions and roasted beets.
Caviar Tasting 35
Three buckwheat blinis with sour cream served with chopped boiled eggs, onion and parsley, topped with trout, salmon and white fish roes.
House Cured Salmon Gravlax 24
Duo of vodka and dill marinated and mixed peppered gin gravlax served with preserved lemons, potato chive blini and grated beet horseradish cream.
Georgian dumplings filled with beef.
Beef and rice stuffed cabbage rolls stewed with tomatoes.
Coriander-crusted tuna with fried spicy chickpeas, couscous salad and mango raita.
Vegetable Tarelka 24
Grilled vegetable napoleon with a daily vegetable pie.
Boeuf à la Stroganoff 39
Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.
Salmon with slow-cooked onions, mushrooms and vegetables wrapped in pastry, served with roasted baby beets.
Vienna Schnitzel 42
Pounded veal chop lightly pan-fried, served with arugula and capers in a lemon vinaigrette.
Pan-seared scallops, pea purée, turnips and mixed mushrooms served with rhubarb compote.
Côtelette à la Kiev 38
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Guinea Hen 46
Black truffle topped guinea hen breast with foie gras and smashed potatoes.
Whole roasted rack of Georgian spiced lamb served with potatoes gratin, chard cherry tomatoes and tkemali plum sauce.
Rib Eye 48
10-ounce, dry-rubbed rib-eye served with large-cut herb frites.
Shashlik Tasting 40
A mixed grill of chicken, lamb and beef served with buckwheat kasha, grilled vegetables, house made mustard, adjika and pickled green tomatoes.
Half-roasted duck with an orange apple sauce served with mixed squash orzo and pine nuts.
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.