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.
Beef and foie gras filled dumplings in consommé finished with black truffle oil.
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.
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.
Georgian dumplings filled with beef.
Beef and rice stuffed cabbage rolls stewed with tomatoes.
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.
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.
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.
Ground lamb mixed with garlic and herbs grilled and served with lentil, pine nuts, rice and tahini sauce.
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
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.