Traditional Tea Room Red Borscht

pickled red beets, seasonal vegetables and dill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream.

Onion Soup

caramelized onion soup served with gruyère and parmesan cheese and a crouton.

Pelmeni

siberian style beef filled dumplings with sour cream, peas, dill and mixed mushrooms.

Blinchik

porcini and farmer’s cheese stuffed crêpe with white truffle autumn squash flan and served with spaghetti squash salad.

Tea Room Salad

julienne of red and yellow beets, carrots, cucumbers, apples and mixed with organic greens tossed with a creamy dill vinaigrette.

Smoked Paddlefish Salad Olivier

smoked paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing.

Lobster Salad

mixed cherry tomato, grilled cipollini onions, butter lettuce and basil emulsion.

Chestnut Soup

fall chestnut soup topped with candied chestnuts and duck confit.

Herring

pickled herring fillets with sliced potatoes, capers, parsley and extra virgin olive oil with toasted black bread and a side of sour cream.

Caviar Tasting

three buckwheat blinis with sour cream served with chopped boiled eggs, onion, parsley. topped with trout, salmon and white fish roes.

House Cured Salmon Gravla

vodka, dill and mixed peppered gin gravlax served with potato and mustard salad and horseradish aioli.

Sweetbread

roasted sweetbread lacquered with agro dolce sauce and served with salsify, sunchokes and hazelnuts.

Foie Gras

savory walnut and cranberry bread pudding topped with seared foie gras and sour cherry compote.

Escargot

sauteed burgundy snails with mushrooms finished with a baltika-10 beer cream sauce.

Black Bass

potato wrapped black bass with a fall stew of artichoke, tomato, cranberry bean and pearl onion.

Vegetable Tarelka

mixed grilled vegetables with extra virgin olive oil and balsamic vinegar reduction.

Boeuf À La Stroganoff

red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.

Kulebiaka

salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, baby bok choy, baby corn, kohlrabi and turnips with a light ginger miso glaze.

Quail Shahsli

grilled quail skewers brushed with an apple glaze over a mixed quinoa salad.

Shrimp

large shrimp wrapped in noodles and then fried. served with a tomato eggplant napoleon with a duet of red and yellow tomato purees.

Chicken Kiev

herb butter stuffed in a breaded chicken breast with a saffron jasmine rice, fig compote and mixed baby vegetables.

Kobe Tasting Perigord

kobe beef and american grass-fed beef tasting with marrow mashed potatoes caramelized cipollini onions, roasted sunchokes and morel mushroom reduction.

Lamb Shank

pomegranate braised lamb shank with celery root purée.

New York Strip

n.y. strip steak with roasted garlic and fingerling potatoes.

Brined Pork Chop

honey glazed house brined pork chop served with braised cabbage galubsi and bacon-mashed potatoes.

Duck Breast

pan seared duck breast with wild rice, mixed fall squashes, chestnuts and salsify.

Venison Stew

venison stewed with red wine herbs and spices with carrots, onions and stewed potatoes.

Czar’s Gold And Caviar Parfait

nougat cream, toasted almonds, chocolate sauce and 24-karat edible gold.

Traditional Cheesecake

vanilla cheesecake covered with chocolate curls and fresh berries.

Famous Tea Room Blintzes

cheese and cherry blintzes with vanilla ice cream.

Chocolate Mi-cuit

chocolate cake with a molten center, cherry ice cream and a grand marnier cherry sauce.

Chocolate Pyramid

bittersweet chocolate mousse with a raspberry filling.

Crème Brûlée

lavender honey vanilla crème brûlée with mixed berries.

Tiramisu

traditional tiramisu with chocolate sauce and chocolate pearls.

Coffee

espresso.

Cappuccinocafé Au Lait, Latte

Strawberry

Chocolate

Vanilla

Pistachio

Cherry

Raspberry

Mango

Passion Fruit

Guava