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Dinner Menu
Experience the RTR dinner menu in New York City

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 hot boiled potato and sour cream.
20

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

Pelmeni
Beef and foie gras filled dumplings in consommé finished with black truffle oil.
22

Blinchik
Braised beef with cabbage and potatoes wrapped in a crepe served with braising reduction.
22

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

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

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

Squash soup
Pure´ed fall squash soup with confit of duck and hazelnuts.
28

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

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


Entrées

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

Vegetable Tarelka
Grilled vegetable Napoleon with a daily vegetable pie.
24

Boeuf à la Stroganoff
Red wine-braised beef short ribs with thick noodles tossed in creamy mushroom and black truffle cream sauce.
39

Kulebiaka
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.
38

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

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

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

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

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

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

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

* 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