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.
Salad Olivier 24
Poached capon breast sliced thin and served with traditional salad.
Sour cream poached lobster served with a mixed radish slaw.
Oyster and Caviar soup 28
Creamy oyster soup topped with osetra caviar.
Quinoa Salad 22
Mixed quinoa with arugula, apples, chickpeas and cucumbers tossed in a light 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 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 vinaigrette.
Crab Cakes 26
Maryland crab cakes with crab stuffed mushrooms served with apple remoulade.
Red caviar or smoked salmon with sour cream, fine herbs and potatoes.
Vegetable Tarelka 28
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 mixed baby carrots, parsnip and a saffron beurre blanc.
Tuna Nicoise 38
Sesame crusted, pan seared tuna, potatoes, haricots verts, tomatoes, black olives and capers in a mustard vinaigrette.
Salmon Salad 32
Grilled salmon with a seaweed pickled ginger and scallion salad topped with a soy dressing.
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.
Mini Kiev Cobb Salad 32
Mini blue cheese stuffed kiev atop traditional cobb salad.
Skirt Steak Salad 32
Grilled marinated skirt steak sliced over arugula, with blue chese, walnuts and grilled vidalia onion 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.
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.