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.
Slow braised beef with cabbage wrapped in a crepe served with braising reduction.
Tea Room Salad
Sugar snap peas, cherry tomatoes, pickled carrots and chickpeas, tossed in organic greens with a dill vinaigrette.
Butter poached lobster served with black truffle and corn salad.
Lamb loin Carpaccio with Mâche salad mint vinaigrette and lemon zest.
Heirloom Tomato Salad
Heirloom tomatoes, red onions and basil with feta cheese.
Stuffed cabbage with beef and rice in a tomato broth.
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.
Roasted bone marrow with toast points and bacon onion jam.
Pan seared striped bass with fennel pollen, roasted baby fennel and asparagus in a fennel broth.
Grilled spring vegetables with a daily vegetable pie.
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 sautéed baby leeks, Brussels sprouts, fava beans and peas in a dill beurre blanc.
Grilled artic char with roasted farro salad and preserved lemons.
Côtelette à la Kiev
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Brined double cut pork chop with grilled bacon smoked mashed potatoes.
Roasted loin of lamb topped with cacao nibs roasted sunchokes glazed carrots and chocolate reduction.
10 ounce, dry rubbed rib eye served with large cut herb frites.
Seared tuna loin with summer heirloom tomato and watermelon salad.
Grilled porcini-scented veal porterhouse with grilled cipolini onions, roasted potatoes, and grilled mushrooms.
*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.