Traditional Tea Room Red Borscht 20
Pickled red beets, seasonal vegetables and dill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream.
Onion Soup 22
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.
Beef and foie gras filled dumplings in consomme finished with black truffle oil.
Stuffed crépe with cabbage, mushrooms and beef served with a sweet and sour tomato marmalade.
Tea Room Salad 20
Herbed croutons with goat cheese, sautéed mushrooms and a tarragon vinaigrette.
Smoked Paddlefish Salad Olivier 24
Hot smoked Paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing.
Butter poached lobster with grilled mushrooms, cipollini onions and heirloom tomatoes.
Cold Borscht 20
Cold summer puréed beet soup.
Quinoa Salad 22
Mixed quinoa with cucumbers, tomatoes, parsley and red onions.
Caviar Tasting 35
Three buckwheat blinis with sour cream served with chopped boiled eggs, onion, parsley, topped with trout, salmon and white fish roes.
House Cured Salmon Gravlax 24
Duo of vodka and dill marinated and mixed peppered gin gravlax served with preserved lemons, potato chive blini and grated beet horseradish cream.
Grilled Shrimp and Kale Salad 24
Grilled shrimp with kale, tomatoes and red onions tossed in a light vinaigrette.
Crab Cakes 26
Maryland crab cakes with crab stuffed mushrooms served with apple remoulade.
Sliced local smoked and cured meats with house pickled vegetables.
Red caviar or smoked salmon with sour cream, fine herbs and potatoes.
Vegetable Tarelka 28
Mixed grilled vegetables with extra virgin olive oil and balsamic vinegar reduction.
Boeuf à la Stroganoff 39
Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, served with roasted baby beets.
Tuna Nicoise 38
Sesame crusted, pan seared tuna, potatoes, haricots verts, tomatoes, black olives and capers in a mustard vinaigrette.
Salmon Salad 32
Quickly pan-seared slices of marinated salmon served atop a bed of arugula with a lemon vinaigrette and fried capers.
Daily selection of Russian-style ravioli.
Chicken Kiev 38
Herb butter stuffed in a breaded chicken breast with almond and apricot jasmine rice, fig compote and mixed baby vegetables.
RTR Cobb Salad 32
Balsamic marinated chicken breast grilled atop traditional cobb salad.
Skirt Steak Salad 32
Grilled marinated skirt steak sliced over arugula, tomatoes and hearts of palm with a sesame soy vinaigrette.
RTR Sliders 26
Tasting of three mini “pojarski” burgers with herb fries
Salmon with avocado, tomato and cucumber with remoulade and pickled onions.
Veal with Comte cheese, wild mushrooms and melted onions.
Kobe beef with black truffle, Gruyere cheese, caramelized onions and foie gras.
Kobe Burger 28
Grilled Kobe beef burger with grilled Vidalia onions and Maytag blue cheese on toasted garlic sourdough bread, served with sweet potato fries.
Lamb rack seared and crusted with home made Russian mustard served with roasted potatoes, pearl onions, baby turnips and fava beans with natural lamb reduction.
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
Wild American Hackleback 1oz. 95
California White Sturgeon 1oz. 125
American Paddlefish Roe 1oz. 105
Wild Alaskan Salmon Roe 1oz. 60
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.