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Valentine's Day Menu
Tuesday, February 14, 2017

Endulge in Valentine's Day romance at The Russian Tea Room.

Appetizers

Amuse Bouche
White chocolate with hazelnut ganache and caviar.

Lobster Salad
Warm butter-poached lobster salad with scallop ceviche, black truffle and
Jerusalem artichokes.

Oysters
Fresh shucked oysters with Champagne gelee and black caviar.

Sweet Breads
Apple gastric glazed sweet breads with baby turnips and hazelnuts.

Foie Gras Tasting
Pan-seared foie gras with a smoked duck salad and foie gras mousse with
black truffles served with apple fig jam.


Entrée

Boeuf à la Stroganoff
Red wine braised beef short ribs with thick noodles tossed
in a creamy mushroom and black truffle cream sauce.

Chilean Sea Bass
Pan-seared sea bass with parsnip purée roasted cauliflower and Champagne
burre blanc topped with caviar.

Lamb
Chocolate nib crusted lamb loin with glazed baby carrots jersulem artichokes
and chocolate reduction.

Côtelette à la Kiev
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes
and a light mushroom sauce.


Dessert

Tea Room Blintzes
Cheese and cherry blintzes with vanilla ice cream.

Chocolate Mousse Cake
With a chocolate hazelnut crunch center

Traditional Cheesecake
Vanilla cheesecake covered with chocolate curls and fresh berries.

Red Velvet Cake
Individual red velvet cake with white chocolate curls.

$125 per person ( Tax & tip not included)


Caviar

Served with warm buckwheat blini and traditional accompaniments

Imported Black Farm Raised Caviar

Golden Caspian Osetra 1oz.
295

Sevruga of the Caspian Sea 1oz.
275

Russian Osetra 1oz.
185

Siberian Osetra 1oz.
175

Italian White Sturgeon 1oz.
180

American

Wild American Hackleback 1oz.
95

California White Sturgeon 1oz.
125

American Paddlefish Roe 1oz.
105

Wild Alaskan Salmon Roe 1oz.
60


Champagne

Piper-Heidsieck, ‘Brut’, Reims 105
Pol Roger, ‘Brut Reserve’, Épernay 105
Charles Heidsieck, ‘Brut’, Reims 130
Moët & Chandon, ‘Reserve Impérial’, Épernay 125
Moët & Chandon, ‘Rosé Impérial’, Épernay 135
Laherte & Frères ‘Brut Traditional’, Chavot 125
Perrier-Jouët, ‘Brut’, Épernay 135
Barons De Rothschild, ‘Brut’, Reims 140
Veuve Clicquot Ponsardin, ‘Brut’, Reims 150
Ayala, Brut Majeur, Aÿ 120
Taittinger, Prestige Rosé, Reims 170
Krug Grande Cuvée, Reims 415
Palmes d’Or, ‘Brut’, Chouilly 2002 195
Palmes d’Or, ‘Brut’, Chouilly 1999 345
Moët & Chandon ‘Dom Pérignon’, Épernay 2004 450
Moët & Chandon ‘Dom Pérignon’, Épernay 2006 430
Moët & Chandon ‘Dom Pérignon Rosé’, Épernay 2003 995
Gosset, Grand Millésime, Aÿ 2000 210
Piper-Heidsieck, Reims 2006 165
Louis Roederer ‘Rosé’, Reims 2009 185
Louis Roederer ‘Cristal’, Reims 2005 575
Louis Roederer ‘Cristal Rosé’, Reims 2006 1230
Palmes d’Or, ‘Brut’, Chouilly, 3000ml 2000 995

SPARKLING WINE

Caposaldo, Prosecco, Italy 50
Charles De Fère, Blanc de Blancs, Burgandy, France 60


Vodka Flight

A tasting of different vodkas

Skyy, Purity and Jewel of Russia Wild Berry.
30

Skyy, Purity, Czar's Gold and Jewel of Russia Wild Berry.
30


 

Russian Tea Room