Thursday, November 22, 2018
Price $125 per person ($85 for Children)
Tea Room Red Borscht
Pickled red beets, seasonal vegetables and dill in a short rib and bacon broth served with a braised beef pirozhok.
Braised cherry duck leg with foie gras rolled in a crêpe served with duck reduction.
Russian slow cooked beef barley and pickle soup.
Tea Room Market Salad
Radicchio, kale and mixed greens with roasted squash, pumpkin seeds and goat cheese tossed in a vinaigrette.
Roasted Turkey Breast
Chestnut apple stuffing, whipped Yukon gold potatoes, orange cranberry chutney and natural jus.
Boeuf à la Stroganoff
Red wine braised beef short ribs with thick noodles tossed in a creamy mushroom and black truffle cream sauce.
Herb butter stuffed in a breaded chicken breast with Yukon mashed potatoes and a light mushroom sauce.
Grilled swordfish topped with saffron jasmine rice and mixed vegetables and lemon garlic sauce.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry served with rice and mushroom plov and dill buree blanc.
Pumpkin purée and spices in a tart shell topped with whipped cream.
Chocolate Mousse Cake
With a chocolate hazlenut crunch center.
Vanilla cheesecake covered with chocolate curls and fresh berries.
Layers of sponge cake with marscapone and coffee