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.
Slow-cooked corned beef with onions and cabbage wrapped in a crêpe served with pickled mustard seeds and frisèe salad.
Tea Room Salad 20
Mangos, cucumbers, red onions and tomatoes with mixed baby greens tossed with a mint vinaigrette.
Salad Vinaigrette 24
Beets, carrots, pickles and peas tossed in a light vinaigrette served over a frisèe salad.
Butter-poached lobster served with mushrooms and black truffle salad.
Cold Borscht 20
A summer soupe of puréed beets and vegetables served chilled.
Eggplant Orientale à la Russian Tea Room 22
Classic chopped cold eggplant, tomatoes, onions and peppers served with toast points.
Caviar Tasting 35
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 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 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 32
Grilled salmon with a seaweed pickled ginger and scallion salad topped with a soy dressing.
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 32
Marinated grilled chicken a top traditional Cobb salad.
Skirt Steak Salad 32
Grilled marinated skirt steak sliced over arugula, with blue cheese, 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 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.