| Appetizers |
| 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. |
| 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. |
| Beet Salad 18 Thinly sliced yellow and red beets, crumbled blue cheese, spiced walnuts ad mache in walnut and beet vinaigrette. |
| 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. |
| Grilled Asparagus & Mushroom Salad 18 Grilled asparagus, mushrooms and a poached egg with shaved Parmesan cheese and mixed herb |
| Crab Cakes 26 Maryland crab cakes with crab stuffed mushrooms served with apple remoulade. |
| 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. |
| 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. |
| Tuna Nicoise 38 Sesame crusted, pan seared tuna, potatoes, haricots verts, tomatoes, black olives and capers in a mustard vinaigrette. |
| RTR Cobb Salad 32 Balsamic marinated chicken breast grilled atop traditional cobb salad. |
| Salmon Salad 32 Quickly pan-seared slices of marinated salmon served atop a bed of arugula with a lemon vinaigrette and fried capers. |
| Skirt Steak Salad 32 Grilled marinated skirt steak sliced over arugula, tomatoes and hearts of palm with a sesame soy vinaigrette. |
| Vareniki 24 Daily selection of Russian-style ravioli |
| 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. |
| Omelette 28 Red caviar or smoked salmon with sour cream, fine herbs and potatoes. |
| 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 |
| Lamb Tasting 46 Slow roasted leg of lamb with rosemary and petit chops of lamb with a chanterelle and pea ragout au jus. |
| LUNCH MENU |