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Dinner Menu
Experience the RTR dinner menu in New York City

Dinner is served daily 5:00 PM – 11:00 PM

Appetizers

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 boiled potato and sour cream.
22

Onion Soup
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.
22

Pelmeni
Beef and foie gras filled dumplings in consomme, finished with black truffle.
24

Blinchik
Braised beef cheek with black truffle, braising reduction and frisee salad.
24

Tea Room Salad
Mixed grapes, walnuts, blue cheese with mixed baby lettuce and sherry vinaigrette.
20

Herring
Herring fillet with potato, onion, parsley and sour cream.
24

Tongue Salad
Warm thinly sliced pickled tongue with an apple radish slaw.
24

Mixed Sausage
Grilled duck and venison sausages with beer braised cabbage.
24

Caviar Tasting
Three buckwheat blinis with sour cream served with chopped boiled eggs, onion, and parsley, topped with trout, salmon and white fish roes.
40

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.
28

Khinkali
Georgian dumplings filled with beef and lamb.
28


Entrées

Bouillabaisse
Shrimp, fish and mixed shell fish served in a tomato broth with garlic crouton.
44

Vegetable Shashlik
Grilled vegetable and tofu skewers with couscous salad.
30

Boeuf à la Stroganoff
Red wine braised beef short ribs with thick noodles tossed in a creamy mushroom and black truffle cream sauce.
42

Kulebiaka
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, served with caraway cabbage and mustard beurre blanc.
40

*Scallops
Pan seared scallops with mixed mushrooms, bacon, potato and pomegranate reduction.
42

Côtelette à la Kiev
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
40

Tabaka
Pressed marinaded half chicken with mashed potatoes and baby vegetables.
40

Venison
Venison chop with roasted parsnip, fall squash, chestnuts and wild rice port reduction.
48

*Filet
8 ounce grilled filet topped with seared foie gras, potatoes au gratin, sauteed escarole and sauce au poivre.
52

Duck
Half roasted duck with mixed fall squash risotto and apricot reduction.
46

Veal Shank
Red wine braised veal shank with roasted shallots, sweet potato puree and mixed carrots.
46

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


Caviar

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

American

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.


 

Russian Tea Room