Experience the RTR dinner menu in New York City
Dinner is served daily 5:00 PM – 11:00 PM
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.
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.
Beef and foie gras filled dumplings in consomme, finished with black truffle.
Braised beef cheek with black truffle, braising reduction and frisee salad.
Tea Room Salad
Mixed grapes, walnuts, blue cheese with mixed baby lettuce and sherry vinaigrette.
Herring fillet with potato, onion, parsley and sour cream.
Warm thinly sliced pickled tongue with an apple radish slaw.
Grilled duck and venison sausages with beer braised cabbage.
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.
Shrimp, fish and mixed shell fish served in a tomato broth with garlic crouton.
Grilled vegetable and tofu skewers with couscous salad.
Boeuf à la Stroganoff
Red wine braised beef short ribs with thick noodles tossed in a creamy mushroom and black truffle cream sauce.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, served with caraway cabbage and mustard beurre blanc.
Pan seared scallops with mixed mushrooms, bacon, potato and pomegranate reduction.
Côtelette à la Kiev
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Pressed marinaded half chicken with mashed potatoes and baby vegetables.
Venison chop with roasted parsnip, fall squash, chestnuts and wild rice port reduction.
8 ounce grilled filet topped with seared foie gras, potatoes au gratin, sauteed escarole and sauce au poivre.
Half roasted duck with mixed fall squash risotto and apricot reduction.
Red wine braised veal shank with roasted shallots, sweet potato puree and mixed carrots.
*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.