Experience the RTR lunch menu in New York
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 consommé finished with black truffle oil.
Braised beef with cabbage and potatoes wrapped in a crêpe served with braising reduction.
Tea Room Salad
Sugar snap peas, cherry tomatoes, pickled carrots and comte cheese tossed in organic greens with a dill vinagrette.
Butter-poached lobster served with pickled mango, strawberries and pea shoots.
Pure´ed fall squash soup with con t of duck and hazelnuts
Kale and Brussels Sprouts Caesar Salad
Kale, brussels sprouts and baby romaine tossed in house-made Caesar dressing and shaved Parmesan.
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
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 apple rémoulade.
Red caviar or smoked salmon with sour cream, fine herbs and potatoes.
Crab and Lobster Roll
Crab and lobster salad on a toasted roll served with house made potato chips.
Boeuf à la Stroganoff
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 baby leeks, Brussels sprouts, fava beans and peas in a dill beurre blanc.
Grilled salmon with a baby beet 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 a top 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.
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.