Restaurant Week Menu
January 23 - February 10, 2017
Goat Cheese and Wild Mushroom Blinchik
Crêpe filled with mixed mushrooms, goat cheese, melted onions and lingonberries.
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.
Tea Room Salad
Red and golden beets tossed in mixed greens with blue cheese, pecans, and a sherry vinaigrette.
Chicken a la Czar
Sauteed chicken breast, with mixed roasted peppers and mushrooms, in a light cream sauce over garlic mashed potatoes.
Boeuf a la Stroganoff
Red wine braised beef short ribs with thick noodles tossed in a creamy mushroom and black truffle cream sauce.
Grilled vegetable ravioli with daily sauce preparation.
Roasted salmon filet with saffron jasmine rice, baby vegetables and tarragon burre blanc.
Chocolate Mousse Cake
With a chocolate hazelnut crunch center
$29.00 per person for Lunch, $42.00 per person for Dinner
*Not available for parties of 8 or more