Dinner Menu

Experience the RTR dinner menu in New York City


Traditional Tea Room Red Borscht 20
Pickled red beets, seasonal vegetables and dill in a short rib and bacon 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.

Pelmeni 22
Beef and foie gras filled dumplings in consommé finished with black truffle oil.

Blinchik 22
Cherry braised duck and foie gras stuffed crêpe with a pomegranate arugula salad and duck reduction. 

Tea Room Salad 20
Red and golden beets tossed in mixed greens with blue cheese, pecans and a sherry vinaigrette.

House Smoked Tuna 30
Cured and smoked tuna loin with fried and grilled artichoke and a lemon aioli.

Lobster 35
Butter-poached lobster served with mushrooms, mixed fall squashes and pistachios. 

Squash Soup 22
Puréed fall squash soup with confit of duck and hazelnuts

Foie Gras 28
Pan seared foie gras served with apple fig jam and warm brioche.

Caviar Tasting 40
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 28
Duo of vodka and dill marinated and mixed peppered gin gravlax served with preserved lemons, potato chive blini and grated beet horseradish cream.

Khinkali 28
Georgian dumplings filled with beef.

Golubtsi 28
Beef and rice stuffed cabbage rolls stewed with tomatoes.


Halibut 42
Pan-seared halibut with chanterelle mushrooms, artichoke and white bean stew.

Vegetable Tarelka 24
Grilled vegetable Napoleon with a daily vegetable pie.

Boeuf à la Stroganoff 39
Red wine-braised beef short ribs with thick noodles tossed in creamy mushroom and black truffle cream sauce.

Kulebiaka 38
Salmon with slow-cooked onions, mushrooms and vegetables wrapped in pastry, served with sautéed cabbage, onions and caraway seeds in a light mustard cream sauce.

Veal Chop 48
Grilled veal chop with pan roasted potatoes, onions and mixed mushrooms served with a light brandy cream sauce.

Arctic Char 39
Pan roasted arctic char with a toasted farro salad served in a light lobster broth.

Côtelette à la Kiev 38
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.

Pork Shank 39
Red wine-braised pork shank served over polenta with crispy shallots.

Lamb 42 
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.

Kofta 36
Ground lamb mixed with garlic and herbs grilled and served with lentil, pine nuts, rice and tahini sauce.

Duck 42
Half-roasted duck with an apricot glaze served with mixed wild rice.



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

Vodka & Caviar Tasting 125

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.

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