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
Braised beef with cabbage and potatoes wrapped in a crepe served with braising reduction. 

Tea Room Salad 20
Sugar snap peas, cherry tomatoes, pickled carrots and comté cheese tossed in organic greens with a dill vinaigrette .

Lobster 35
Butter-poached lobster served with pickled mango, strawberries and pea shoots

Escargot 28
Pan fried escargot tossed in garlic fine herbs and butter over crostini.

Squash soup 28
Puréed fall squash soup with confit of duck and hazelnuts

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 and lamb.

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


*Turbot 46
Pan seared turbot fillet with an autumn artichoke and black olive salad.

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 sauteéd cabbage, onions and caraway seeds in a light mustard cream sauce.

Veal Chop 48
Grilled veal t-bone with potatoes a la czar and a light porcini sauce.

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

*Black Cod 42
Gastrique glazed black cod with cauliflower purée and mixed roasted cauliflower.

Lamb 42 
Georgian spiced lamb chops, pan seared and served with tabouli salad and grilled vegetables.

Rib Eye 48
10-ounce, dry rubbed rib eye served with large-cut herb frites.

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

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

* Consuming raw or undercooked meats, poultry, seafood, shell sh, or eggs may increase your risk of foodborne illness. 


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.


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


Pan seared turbot llet with an autumn artichoke and black olive salad. 

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