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Traditional Tea Room Red Borscht image

Traditional Tea Room Red Borscht


Pickled red beets, seasonal vegetables and dill in a short rib broth served with
a braised beef pirozhok.

Onion Soup


Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.



Choice of Braised beef pelmeni in a capon and truffle consumé with seasonal vegetables and mushrooms or Siberian style with sour cream, peas and dill.



Braised beef with cabbage and potatoes wrapped in a crêpe served with braising reduction.

Tea Room Salad


Sugar snap peas, cherry tomatoes, pickled carrots and comte cheese tossed in organic greens with a dill vinagrette.



Butter-poached lobster served with pickled mango, strawberries and pea shoots.

Squash Soup


Pure?ed fall squash soup with confit of duck and hazelnuts.

Kale and Brussels Sprouts Caesar Salad


Kale, brussels sprouts and baby romaine tossed in house-made Caesar dressing and shaved Parmesan.

Caviar Tasting


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

House Cured Salmon Gravlax


Duo of vodka and dill marinated and mixed peppered gin gravlax served with preserved lemons, potato chive blini and grated beet horseradish cream.

Crab Cakes


Maryland crab cakes topped with crab, lobster and mushrooms served with house and apple rémoulade.