New Year's Eve à la Carte Menu
Monday, December 31, 2018
Beef and foie gras filled dumplings in consomme finished with black truffle.
Buckwheat Blini and Caviar
Wild Alaskan salmon roe with chopped egg, red onion and sour cream.
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 a boiled potato and sour cream.
Tea Room Salad
Radicchio, kale and mixed greens with roasted squash, pumpkin seeds and goat cheese tossed in a vinaigrette.
Red wine braised beef with sauteed cabbage wrapped in a crepe and served with braising reduction.
8 ounce grilled filet topped with seared foie gras, potatoes au gratin, sautéed escarole and sauce a poivre.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, served with rice and mushroom plov and dill buree blanc.
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Boeuf à la Stroganoff
Red wine braised beef short ribs with thick noodles tossed in creamy mushroom and black truffle cream sauce.
Cumin crusted lamb rack with eggplant, red peppers, cous cous and chickpeas stew.
Butternut Squash Risotto
Butternut squash and braised leeks.
Tea Room Blintzes
Cheese and cherry blintzes with vanilla ice cream.
Vanilla cheesecake covered with chocolate curls and fresh berries.
Chocolate Mousse Cake
With a chocolate hazelnut crunch center.
1 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.