| Appetizers |
| Blinchik 22 Stuffed crepe with cabbage, mushroom and beef served with a sweet and sour tomato marmalade. |
| Tea Room Salad 20 Mesclun greens with sauteed mushroom, goat cheese and herbed croutons tossed in a tarragon vinaigrette |
| Smoked Paddlefish Salad Olivier 24 Smoked Paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing. |
| Lobster 32 Poached lobster sauteed with cognac, garlic cream, mushroom and peas served en croute. |
| Vegetable Tarelka 24 Mixed grilled vegetables with extra virgin olive oil and balsamic vinegar reduction. |
| Herring 24 Herring fillets with sliced red onions, pickled celery and carrots with a sour cream dressing. |
| Entrée |
| Spring Pea Soup 20 Mint and spring pea soup served warm. |
| Kulebiaka 38 Salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, with roasted baby beets sauteed in an orange glaze. |
| Caviar Tasting 35 Three buckwheat blinis with sour cream served with chopped boiled eggs, onion, parsley, topped with trout, salmon and white fish roes. |
| Frogs Legs 28 Pan-fried frogs legs with fresh herbs, garlic, lemon and white wine. |
| Foie Gras 28 Savory walnut and cranberry bread pudding topped with seared Foie Gras and sour cherry compote. |
| Boeuf à la Stroganoff 39 Red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce. |
| House Cured Salmon Gravlax 24 Duo of vodka and dill marinated and mixed peppered gin gravlax served with potato blini and sour crean spiked with fresh horseradish. |
| Escargot 28 Sauteed burgundy snails with brandy morel mushrooms, garlic, cream and fresh herbs served with toast points. |
| Chicken Kiev 38 Herb butter stuffed in a breaded chicken breast with almond and apricot jasmine rice, fig compote and mixed baby vegetables. |
| Bronzino Rollantini 45 Bronzino fillet, rolled and stuffed with spinach and crab, baked with a lobster reduction and "gnocchi" parisianne. |
| Turbot 42 Citrus breaded turbot fillets pan-fried with a potato and black olive salad. |
| Kobe Tasting Perigord 48 Kobe beef and American grass-fed beef tasting with marrow mashed potatoes caramelized cipollini onions, roasted sunchokes and morel mushroom reduction. |
| Grilled Shrimp 42 Grilled Jumbo shrimp with strawberry rhubarb, honey glaze, grilled asparagus and grilled polenta. |
| New York Strip 48 N.Y. strip steak with roasted garlic and fingerling potatoes. |
| 212-581-7100 |
| Onion Soup 22 Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton. |
| Pelmeni 22 Siberian style beef and foie gras filled dumplings in consume finished with black truffle oil. |
| Monkfish 40 Monkfish medallions pan-fried with capers, herbs , white wine, lemon and garlic over potato puree. |
| Veal Chop 40 Grilled veal chop with baby turnips, new potatoes and grilled asparagaus. |
| Lamb Tasting 46 Slow roasted leg of lamb with rosemary and petit chops of lamb with a chanterelle and pea ragout au jus. |
| DINNER MENU |
| Traditional Tea Room Red Borscht 20 Pickled red beets, seasonal vegetables anddill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream. |