The Russian Tea Room Menu

Bacon, leeks, black truffle, potato and Gruyère cheese.

Grand mariner cinnamon nut raisin French toast with brown sugar, caramelize bananas. sweet cream and mixed berry compote.

ny combination of the following: chocolate chip, blueberry, or candied pecans all served with maple syrup or honey.

Smoked salmon, arugula, red onions, capers, toasted English muffin, poached eggs and hollandaise sauce.

Two eggs soft boiled, topped with salmon roe served with blini and traditional accompaniments.

Rosti potatoes, sour cream and dill.

Golden egg whites served with spinach, mushrooms and swiss cheese.

Mixed baby greens, butternut squash, goat cheese, mushrooms with pumpkin seeds and a tarragon vinaigrette

Roasted maitake and trumpet mushroom salad with frisee, poached egg, duck confit tossed in a sherry vinaigrette.

Pickled red beets, seasonal vegetables, and dill in a short rib and bacon broth. Served with a braised beef pirozhok or boiled potato and sour cream.

Slow cooked onions with sherry wine and veal stock, melted Gruyère cheese and black bread crouton.

Ground lamb with currants, cabbage and onions served with pine nuts and a lemon yogurt sauce.

5 grams of trout, salmon and white fish roe on top of three buckwheat blinis with sour cream, chopped eggs, red onion and parsley.

Avocado toast with smoke salmon on health bread, marinated grape tomatoes and pickled red onion.

Grilled chicken breast with baby romaine lettuce house made croutons, shaved parmesan and freshly made Caesar dressing.

Grilled salmon with roasted mushrooms, black lentils, fall squash purée and herb oil.

Pastry wrapped salmon with slow cooked onions and mushrooms with a mixed wild long grain rice pilaf and dill beurre blanc.

Tasting of three mini “pojarski” burgers with herb fries Salmon, tomato, and cucumber with rémoulade and pickled onions. Veal with Gruyère cheese and melted onions. Kobe beef with black truffle, Gruyère cheese, caramelized onions, and foie gras.

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

Herb butter stuffed breaded chicken breast served with Yukon mashed potatoes, a light mushroom sauce and steamed baby vegetables.

Grilled 8oz. Wagyu burger with grilled balsamic onions and brie cheese on a toasted bun. Served with herb potato fries.

Cherry and cheese blintzes with vanilla ice cream.

Chocolate cake with a molten center, cherry ice cream and a cherry sauce.

Vanilla crème brûlée with mixed berries.

Traditional tiramisu with chocolate sauce.

Mixed pickled vegetables

Thin sliced beef loin and cured pork fat with black bread.

Chicken, lamb and beef with sour cream.

Potato, carrots, peas, pickles, egg and smoked ham with a creamy dressing.

Lamb dumplings boiled in lamb broth and served with cilantro and vinegar.

Georgian dumplings with beef and spices served with a purée of tomato and cumin.

Siberian style beef dumplings with sour cream, mushrooms and peas.

Pickled red beets, seasonal vegetables, and dill in a short rib and bacon broth. Served with a braised beef pirozhok or boiled potato and sour cream.

Slow cooked onions with sherry wine and veal stock, melted Gruyère cheese and black bread crouton.

Ground lamb with currants, cabbage and onions served with pine nuts and a lemon yogurt sauce.

Mixed baby greens, butternut squash, goat cheese, mushrooms with pumpkin seeds and a tarragon vinaigrette.

Butter poached lobster with garden beetroot and Russian salad.

Roasted maitake and trumpet mushroom salad with frisee and duck confit.

5 grams of trout, salmon, and white fish roe on top of three buckwheat blinis with sour cream, chopped boiled eggs, red onion and parsley.

Wild mushrooms, egg noodles tossed in a rich mushroom cream sauce with trumpet and cremini mushrooms.

Daily selection of Russian-style ravioli.

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

Pastry wrapped salmon with slow cooked onions and mushrooms with a mixed long grain rice pilaf and dill beurre blanc.

Herb butter stuffed breaded chicken breast served withYukon mashed potatoes, a light mushroom sauce and steamed vegetables.

Grilled salmon with roasted mushrooms, black lentils and fall squash puree and herb oil.

Grilled chicken breast with baby romaine lettuce house made croutons, shaved Parmesan and freshly made Caesar dressing.

Pan-seared Russian sea scallops with butternut squash purée and sautéed green lentil, trumpet and maitake mushrooms

Grilled flat iron steak with fresh frisee, plum tomato, sunchokes with a warm bacon vinaigrette and french fries.

Pan-seared black sea bass served wuth rainbow cauliflower and a butternut squash purée.

Tasting of three mini “pojarski” burgers with herb fries Salmon, tomato, and cucumber with rémoulade and pickled onions. Veal with Gruyère cheese and melted onions. Wagyu beef with black truffle, Gruyère cheese, caramelized onions, and foie gras.

Grilled 8oz wagyu burger with grilled balsamic onions and brie cheese on a toasted bun. Served with herb potato fries.

Mixed pickled vegetables

Thinly sliced beef loin and cured pork fat with black bread.

Chicken, lamb and beef with sour cream.

Potato, carrots, peas, pickles, egg and smoked ham with a creamy dressing.

Lamb dumplings boiled in lamb broth and served with cilantro and vinegar.

Georgian dumplings with beef and spices served with purée of tomato and cumin.

Siberian style beef dumplings with sour cream, mushrooms and peas.

Slow cooked onions with sheery wine and veal stock, melted Gruyère cheese and black bread crouton.

Pickled red beets, seasonal vegetables, and dill in a short rib and bacon broth. Served with a braised beef pirozhok or boiled potato and sour cream.

Ground lamb with currnts, cabbage and onions served with pine nuts and a lemon yogurt sauce.

Mixed baby greens, butternut squash, goat cheese, mushrroms with pumpkin seeds and a tarragon vinaigrette.

Butter poached lobster with garden beetroot and Russian salad

Roasted maitake and trumpet mushroom salad with frisee, poached egg, duck confit tossed in a sherry vinaigrette.

5 grams of trout, salmon and white fish roe on top of three buckwheat blinis with sour cream, chopped eggs, red onion and parsley.

Mixed vegetable wrapped in a puff pastry with a tarragon beurre blanc.

Daily selection of Russian-style ravioli.

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

Pastry wrapped salmon with slow cooked onions and mushroom with a mixed long grain rice pilaf and dill beurre blanc.

Herb butter stuffed breaded chicken breast served with Yukon mashed potatoes, a light mushroom sauce and steamed baby vegetables.

Apricot glazed duck breast, braised red cabbage with an apricot and cherry chutney.

Pan-seared Russian sea scallops with butternut squash purée and sautéed green lentil, trumpet and maitake mushrooms

Seared filet and lobster tail, buttered capellini with roasted baby beets.

Filet mignon topped with mushroom and foie gras duxelles, wrapped in pastry and served with butter glazed carrots and red wine sauce.

Grilled ribeye steak with garlic confit and Russian fingerling potatoes.

Grilled 8oz. wagyu burger with grilled balsamic onions and brie cheese on a toasted bun. Served with herb potato fries.

Seared grass fed lamb chops crusted Georgian spiced and served with roasted root vegetables and a red wine reduction.

Vanilla cheesecake covered with fresh berries

Cheese and cherry blintzes with vanilla ice cream

Chocolate cake with a molten center, cherry ice cream and a cherry sauce.

With a chocolate hazlenut crunch center

Vanilla crème brûlée with mixed berries

Traditional Tiramisu with chocolate sauce

Assorted flavors

Assorted flavors