| First Courses |
| Tea Room Salad Mesclun greens with sauteed mushroom, goat cheese and herbed croutons tossed in a tarragon vinaigrette |
| Beet Salad Thinly sliced yellow and red beets, crumbled blue cheese, spiced walnuts and mâche in walnut and beet vinaigrette. |
| Goat Cheese and Wild Mushroom Blinchik Crêpe filled with mixed mushrooms, goat cheese, melted onions and lingonberries |
| Traditional Cheesecake Vanilla cheesecake covered with chocolate curls and fresh berries. |
| Main Courses |
| Skirt Steak Salad Grilled marinated skirt steak sliced over arugula, tomatoes and hearts of palm with a sesame soy vinaigrette |
| Boeuf à la Stroganoff ($10 supp) Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce. |
| Tiramisu Traditional tiramisu with chocolate sauce and chocolate pearls. |
| Chicken Kiev ($10 supp) Herb butter stuffed in a breaded chicken breast with almond and apricot jasmine rice, fig compote and mixed baby vegetables. |
| 212-581-7100 |
| $40.00 per person |
| Business Express Lunch |
| Not available for groups of 8 or more. |
| Dessert |
| Chocolate Pyramid Bittersweet chocolate mousse with a raspberry filling. |
| Traditional Tea Room Red Borscht Pickled red beets, seasonal vegetables anddill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream. |
| Salmon Salad Quickly pan-seared slices of marinated salmon served atop a bed of arugula with a lemon vinaigrette and fried capers. |
| RTR Cobb Salad Balsamic marinated chicken breast grilled atop traditional cobb salad. |
| Vareniki Daily selection of Russian-style ravioli |