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 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 consommé finished with black truffle oil.
Cherry -raised duck and foie gras stuffed crêpe with a pomegranate arugula salad and duck reduction.
Tea Room Salad 20
Red and golden beets tossed in mixed greens with blue cheese, pecans and a sherry vinaigrette.
Duck Confit 28
Warm duck leg confit with a bacon frisée and pickled onion salad.
Butter-poached lobster served with mushrooms, mixed fall squashes and pistachios.
Squash Soup 22
Puréed fall squash soup with confit of duck and hazelnuts.
Eggplant and Feta Salad 24
Grilled eggplant, tomatoes, red onions and feta cheese tossed with baby romaine in a light oregano vinaigrette.
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.
Vegetable Tarelka 24
Grilled vegetable Napoleon with a daily vegetable pie.
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 cabbage, onions and caraway seeds in a light mustard cream sauce.
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 toasted farro and shrimp 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 an autumn potato salad.
RTR Sliders 26
Tasting of three mini “pojarski” burgers with herb fries
Salmon with 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.