Experience the RTR dinner menu in New York City
Traditional Tea Room Red Borscht
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.
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.
Braised beef with cabbage and potatoes wrapped in a crepe served with braising reduction.
Tea Room Salad
Sugar snap peas, cherry tomatoes, pickled carrots and comté cheese tossed in organic greens with a dill vinaigrette.
Butter-poached lobster served with pickled mango, strawberries and pea shoots.
Pan fried escargot tossed in garlic fine herbs and butter over crostini.
Pure´ed fall squash soup with confit of duck and hazelnuts.
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
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 and lamb.
Beef and rice-stuffed cabbage rolls stewed with tomatoes.
Pan seared turbot fillet with an autumn artichoke and black olive salad.
Grilled vegetable Napoleon with a daily vegetable pie.
Boeuf à la Stroganoff
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 sauteéd cabbage, onions and caraway seeds in a light mustard cream sauce.
Grilled veal t-bone with potatoes a la czar and a light porcini sauce.
Côtelette à la Kiev
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Gastrique glazed black cod with cauliflower purée and mixed roasted cauliflower.
Georgian spiced lamb chops, pan seared and served with tabouli salad and grilled vegetables.
10-ounce, dry rubbed rib eye served with large-cut herb frites.
Red wine braised pork shank served over polenta with crispy shallots.
Half roasted duck with an apricot glaze served with mixed wild rice.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, 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.
Russian Osetra 1oz.
Siberian Osetra 1oz.
Italian White Sturgeon 1oz.
Wild American Hackleback 1oz.
California White Sturgeon 1oz.
American Paddlefish Roe 1oz.
Wild Alaskan Salmon Roe 1oz.
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.