After that, we went to the

Russian Tea Room menu


Traditional Tea Room Red Borscht 20
Pickled red beets, seasonal vegetables and dill in a short rib and bacon broth served with a braised beef pirozhok or hot boiled potato and sour cream.

Onion Soup 22
Caramelized onion soup served with Gruyère and Parmesan cheese and a crouton.

Pelmeni 22
Beef and foie gras filled dumplings in consommé finished with black truffle oil.

Blinchik 22
Braised beef with cabbage and potatoes wrapped in a crepe served with braising reduction.

Tea Room Salad 20
Sugar snap peas, cherry tomatoes, pickled carrots and comté cheese tossed in organic greens with a dill vinaigrette .

Lobster 35
Butter-poached lobster served with pickled mango, strawberries and pea shoots.

Escargot 28
Pan fried escargot tossed in garlic fine herbs and butter over crostini.

Garlic Soup 28
Spring garlic and leek soup with a pan seared scallop.

Caviar Tasting 40
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 28
Duo of vodka and dill marinated and mixed peppered gin gravlax served with preserved lemons, potato chive blini and grated beet horseradish cream.

Khinkali 28
Georgian dumplings filled with beef and lamb.

Golubtsi 28
Beef and rice-stuffed cabbage rolls stewed with tomatoes.


Striped Bass 39
Pan seared striped bass with fennel pollen, roasted baby fennel and asparagus in a fennel broth.

Vegetable Tarelka 24
Grilled vegetable Napoleon with a daily vegetable pie.

Boeuf à la Stroganoff 39
Red wine-braised beef short ribs with thick noodles tossed in creamy mushroom and black truffle cream sauce.

Kulebiaka 38
Salmon with slow-cooked onions, mushrooms and vegetables wrapped in pastry, served with baby leeks, Brussels sprouts, fava beans and peas in a dill beurre blanc.

Monkfish 39
Monkfish medallions, braised leeks, shallots and potatoes with a red wine reduction.

Tabaka 38
Marinated baby chicken, pressed and cooked, served with potato mushroom hash and apricot sauce.

Lamb 42
Georgian spiced lamb chops, pan seared and served with tabouli salad and grilled vegetables.

Rib Eye 48
10-ounce, dry rubbed rib eye served with large-cut herb frites.

Pork Shashliki 38
Grilled marinated pork skewers with herbed rice plov, vinagered pearl onions and vegetables.

Quail 42
Grilled quail with roasted hen of the wood mushrooms and a spring vegetavle fricasée.


Served with warm buckwheat blini and traditional accompaniments

Imported Black Farm Raised Caviar

Golden Osetra 1oz. 295

Sevruga 1oz. 275

Russian Osetra 1oz. 185

Siberian Osetra 1oz. 175

Italian White Sturgeon 1oz. 180


Wild American Hackleback 1oz. 95

California White Sturgeon 1oz. 125

American Paddlefish Roe 1oz. 105

Wild Alaskan Salmon Roe 1oz. 60

Vodka & Caviar Tasting 125

Wild American Hackleback 10g.

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