Thursday, November 23, 2017
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.
Braised beef pelmeni in a capon and truffle consommé with seasonal vegetables and mushrooms.
Tea Room Market Salad
Mixed greens with shaved fennel, cherry tomatoes and Parmesan cheese with a tarragon 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.
Rock Shrimp and Butternut Squash Risotto
Rock shrimp and butternut squash with risotto topped with fried leeks.
Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, braised cabbage with caraway seeds and a mustard cream sauce.
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