Traditional Tea Room Red Borscht 20
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.
Onion Soup 22
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.
Beef and foie gras-filled dumplings in consommé finished with black truffle oil.
Braised beef with cabbage and potatoes wrapped in a crêpe served with braising reduction.
Tea Room Salad 20
Sugar snap peas, cherry tomatoes, pickled carrots and comte cheese tossed in organic greens with a dill vinagrette.
Duck Confit 28
Warm duck leg confit with a bacon frisée and pickled onion salad.
Butter-poached lobster served with pickled mango, strawberries and pea shoots.
Garlic soup 28
Spring garlic and leek soup served with a pan seared scallop.
Kale and Brussels Sprouts Caesar Salad 24
Kale, brussels sprouts and baby romaine tossed in house-made Caesar dressing and shaved Parmesan.
Caviar Tasting 40
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 28
Duo of vodka and dill marinated and mixed peppered gin gravlax served with preserved lemons, potato chive blini and grated beet horseradish cream.
Crab Cakes 28
Maryland crab cakes topped with crab, lobster and mushrooms served with house and apple rémoulade.
Red caviar or smoked salmon with sour cream, fine herbs and potatoes.
Crab and Lobster Roll 36
Crab and lobster salad on a toasted roll served with house made potato chips.
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 sautéed baby leeks, Brussels sprouts, fava beans and peas in a dill beurre blanc.
Tuna Nicoise 38
Sesame-crusted, pan-seared tuna, potatoes, haricots verts, tomatoes, black olives and capers in a mustard vinaigrette.
Salmon Salad 35
Grilled salmon with a baby beet salad.
Daily selection of Russian-style ravioli.
Côtelette à la Kiev 38
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Grilled Chicken Cobb Salad 33
Marinated grilled chicken a top traditional Cobb salad.
Flat Iron Steak 36
Grilled marinated flat iron steak with steak fries, grilled onions and a lemon herb sauce.
RTR Sliders 26
Tasting of three mini “pojarski” burgers with herb fries
Salmon, avocado, tomato and cucumber with rémoulade and pickled onions.
Veal with Comté cheese, wild mushrooms and melted onions.
Kobe beef with black truffle, Gruyère 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.
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.