Experience the RTR lunch menu in New York
Lunch is served Monday to Friday 11:30 AM – 4:30 PM
Traditional Tea Room Red Borscht
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.
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.
Beef and foie gras filled dumplings in consomme finished with black truffle.
Slow braised beef with cabbage wrapped in a crepe served with braising reduction.
Tea Room Salad
Sugar snap peas, cherry tomatoes, pickled carrots and chickpeas tossed in organic greens with a dill vinaigrette.
Butter poached lobster served with black truffle and corn salad.
Heirloom Tomato Salad
Heirloom tomatoes, red onions and basil with feta cheese.
Kale and Brussels Sprout Caesar Salad
Kale, brussels sprout and baby romaine tossed in house-made caesar dressing and shaved Parmesan.
Three buckwheat blinis with sour cream, chopped boiled eggs, onion, parsley, topped with trout, salmon and white fish roes.
House Cured Salmon Gravlax
Duo of vodka and dill marinated and mixed peppered gin gravlax served with preserved lemons, potato chive blini and grated beet horseradish cream.
Maryland crab cakes topped with crab, lobster and mushrooms served with house and house-made apple remoulade.
Seared tuna loin with summer heirloom tomato and watermelon salad.
Boeuf à la Stroganoff
Red wine braised beef short ribs with thick noodles, tossed in a 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.
Grilled salmon with farro salad.
Daily selection of Russian-style ravioli.
Côtelette à la Kiev
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Grilled Chicken Cobb Salad
Marinated grilled chicken atop traditional cobb salad.
*Flat Iron Steak
Grilled marinated flat iron steak with steak fries, grilled onions and a lemon herb sauce.
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.
Grilled Kobe beef burger with grilled Vidalia onions and Maytag blue cheese on toasted garlic sourdough bread, served with sweet potato fries.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Served with warm buckwheat blini and traditional accompaniments
Imported Black Farm Raised Caviar
Golden Osetra 1oz.
Russian Osetra 1oz.
Siberian Osetra 1oz.
Italian White Sturgeon 1oz.
Wild American Hackleback 1oz.
California White Sturgeon 1oz.
American Paddlefish Roe 1oz.
Wild Alaskan Salmon Roe 1oz.
Vodka & Caviar Tasting 125
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.