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.
Siberian style beef and foie gras filled dumplings in consume finished with black truffle oil.
Stuffed crepe with cabbage, mushroom and beef served with a sweet and sour tomato marmalade.
Tea Room Salad 20
Mesclun greens with sauteed mushroom, goat cheese and herbed croutons tossed in a tarragon vinaigrette.
Smoked Paddlefish Salad Olivier 24
Smoked Paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing.
Poached lobster sauteed with cognac, garlic, cream, mushroom and peas served en croute.
Spring Pea Soup 20
Mint and spring pea soup served warm.
Beet Salad 18
Thinly sliced yellow and red beets, crumbled blue cheese, spiced walnuts ad mache in walnut and beet vinaigrette.
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 potato blini and sour crean spiked with fresh horseradish.
Grilled Asparagus and Mushroom Salad 18
Grilled asparagus, mushrooms and a poached egg with shaved Parmesan cheese and mixed herb vinaigrette.
Crab Cakes 26
Maryland crab cakes with crab stuffed mushrooms served with apple remoulade.
Sauteed burgundy snails with brandy morel mushrooms, garlic, cream and fresh herbs served with toast points.
Red caviar or smoked salmon with sour cream, fine herbs and potatoes.
Vegetable Tarelka 24
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, with roasted baby beets sauteed in an orange glaze.
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 Tasting 46
Slow roasted leg of lamb with rosemary and petit chops of lamb with a chanterelle and pea ragout au jus.