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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 Gruyere and Parmesan cheese and a crouton.



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



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



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

Tea Room Market Salad


Mixed field greens, pears, shaved fennel and Grana Padano cheese tossed in a fig and balsamic vinaigrette.

Beet Salad


Thinly sliced yellow and red beets, crumbled blue cheese, spiced walnuts and m√Ęche in walnut and beet vinaigrette

Caviar Tasting


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



Georgian dumplings filled with beef and lamb.

House Cured Salmon Gravlax


Vodka, dill and mixed peppered gin gravlax served with chive potato blinis and sour cream

Squash soup


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



Beef and rice-stuffed cabbage rolls stewed with tomatoes.