| Viennoiserie |
| Mixed Basket 18 One of each |
| Croissant 5.00 |
| Two Eggs 12 Preparation of your choice, potato hash and choice of meat and toast |
| Czar’s Eggs 25 Two eggs soft boiled, topped with Salmon roe, served with blini and traditional accompaniments |
| Golden Egg White Omelette 16 Served with any of the following: Mushrooms, spinach, asparagus, tomatoes, feta cheese, or swiss served with potato hash and toast |
| Eggs Florentine 18 Bacon, spinach, toasted English muffin, poached eggs and Hollandaise sauce. |
| Truffle Quiche 19 Bacon, leeks, black truffle, potato and Gruyère cheese. |
| Entrée |
| Smoked Salmon Platter 28 Smoked salmon, choice of bagel, cream cheese, onions, capers and tomatoes. |
| Steel Cut Irish Oats 13 Served with caramelized spiced bananas. |
| Russian Yogurt 12 Fresh berries and spiced roasted almonds. |
| Scrambled Eggs with Smoked Scottish Salmon 25 Rösti potatoes, sour cream and dill. |
| Caviar Omelette 28 Red caviar with sour cream, fine herbs and Rösti potatoes. |
| Cinnamon Russian Toast 18 Large walnut and raisin brioche pan sauteed with vanilla and spices topped with sweet cream. |
| Toast 4 |
| Sides |
| Black Tea |
| 212-581-7100 |
| Chocolate Croissant 5.00 |
| Cinnamon Bun 5.00 |
| Glazed Doughnut 4.50 |
| Raspberry Danish 5.00 |
| Blueberry Muffin 4.50 |
| Bran Muffin 4.50 |
| Eggs |
| Tea Service 10 Served with Chef’s selection of cookies |
| St. Petersburg Citrus, red fruits and caramel |
| Earl Grey Ceylon black tea with a bergamot flavor |
| Anastasia Earl Grey, lemon and orange blossom |
| Darjeeling Indian black tea |
| Russian Morning Russian blend of black Chinese and Indian tea |
| Russian Evening Brews very dark and coppery green color almost verging on black with low caffeine |
| Troika Earl Grey, orange and mandarin |
| Prince Vladimir Citrus, vanilla and spices |
| Lapsang Souchong Chinese black tea with a smoky flavor |
| English Breakfast Ceylon tea with a brisk flavor |
| Russian Country Soft, smoky blend of Keemun, Assam, Ceylon and Formosa Oolong teas with a touch of Lapsang Souchong |
| Oolong Tea |
| Wuyi Oolong Mild grassy notes with a sweet finish |
| Formosa Oolong Slight nutty aroma with a delicate flavor |
| Green Tea |
| Sencha Japanese variety with a delicate, grassy aroma |
| Hoji Cha Japanese green tea roasted over charcoal |
| Lung Ching Roasted Japanese green tea with a nutty aroma |
| White Tea |
| Winter White Earl Grey Silver budded Chinese tea with citrus bergamot oil |
| Herbal Tea |
| Chamomile Chamomile with delicate sweet notes |
| Ginger Twist Slightly spicy with fruity citrus notes |
| Rooibos Chai South African red bush with Indian spices |
| Mint Verbena Pure peppermint |
| BRUNCH MENU |
| Three Buttermilk Pancakes 18 Any combination of the following: Chocolate chip, blueberry, candied pecans all served with maple syrup, strawberry syrup, or honey |
| Bacon 10 |
| Apple Smoked Sauages 10 (Chicken or Pork) |
| 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. |
| Tea Room Salad 20 Mesclun greens with sauteed mushroom, goat cheese and herbed croutons tossed in a tarragon vinaigrette |
| Onion Soup 22 Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton. |
| Smoked Paddlefish Salad Olivier 24 Smoked Paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing. |
| Blinchik 22 Stuffed crepe with cabbage, mushroom and beef served with a sweet and sour tomato marmalade. |
| RTR Cobb Salad 32 Balsamic marinated chicken breast grilled atop traditional cobb salad. |
| RTR Sliders 26 Tasting of three mini “pojarski” burgers with herb fries Salmon with avocado, tomato and cucumber with remoulade and pickled onions. Veal with Comte cheese, wild mushrooms and melted onions. Kobe beef with black truffle, Gruyere cheese, caramelized onions and foie gras |
| 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. |
| Chicken Kiev 38 Herb butter stuffed in a breaded chicken breast with almond and apricot jasmine rice, fig compote and mixed baby vegetables. |
| Tuna Nicoise 38 Sesame crusted, pan seared tuna, potatoes, haricots verts, tomatoes, black olives and capers in a mustard vinaigrette. |
| Kobe Burger 28 Grilled Kobe beef burger with grilled Vidalia onions and Maytag blue cheese on toasted garlic sourdough bread, served with sweet potato fries. |
| Steak and Eggs 42 6-ounce sirloin steak topped with sunny side eggs and a foie gras potato hash. |
| Dessert |
| Czar's Gold and Caviar Parfait ($10) 18 Nougat cream, toasted almonds, chocolate sauce and 24-karat edible gold. |
| Famous Tea Room Blintzes 18 Cheese and cherry blintzes with vanilla ice cream |
| Chocolate Mi-Cuit 18 Chocolate cake with a molten center, cherry ice cream and a Grand Marnier cherry sauce. |
| Crème Brulee 18 Lavender honey vanilla crème brûlée with mixed berries. |
| Tiramisu 18 Traditional tiramisu with chocolate sauce and chocolate pearls. |
| Cappuccino, Café au Lait, Latte 8 |
| Coffee, Expresso 8 |
| Select Cheeses 24 |