A traditional soup made from beets, chicken stock, Georgian wine, braised short rib, and traditional spices. Served with sour cream.

Mesclun mixed greens, red onion, pickled red and yellow beets Montrachet goat cheese, and champagne mustard vinaigrette.

Salmon cured in vodka and dill. Served with rye crostini, sour cream, chopped egg, and red onion.

Duck leg confit served with baby greens, brandied cherries, goat cheese, boiled egg, in a sherry vinaigrette.

Veal and pork stuffed "tortellini" style pasta, in a rich mushroom cream with onion crisps.

Traditional baked dumpling stuffed with potato, smoked duck breast, applewood smoked bacon, and caramelized onion.

Pan-roasted and served over braised red cabbage. Served with house mustard.

Roasted fingerling potato, wild mushrooms, Savoie cheese, brandied cherries, and smoked bacon in truffle cream. Served with a sliced baguette.

Slow-cooked duck confit with arugula and red onion salad on goat-cheese potato puree, with a balsamic duck glace.

Similar to Sevruga in size and color. It differs in flavor resulting from the waters. It does not have the crisp saltwater finish of the more expensive varieties.

Farmed Siberian sturgeon, small to medium Crain, iridescent grey, briny yet light finish.

An elegant assortment of black sevruga caviar, red salmon caviar (roe), and rainbow trout caviar (roe) served with traditional buckwheat hlinis, minced red onion, finely chopped egg, and sour cream.

Chicken breast stuffed with tarragon butter, lightly fried, atop mashed Yukon potatoes and a light mushroom sauce, with seasonal vegetables.

Wine braised beef, mushrooms, cipollini onions, and spices in a rich cream sauce. Served with potato puree.

Pan-roasted tenderloin of beef served with potato rosti, braised Swiss chard, and sauce bordelaise.

Spice rubbed, pan-roasted duck breast and pulled duck confit with an orange-apple sauce. Served with parsnip puree, seasonal vegetables and pine nuts.

Grilled marinated lamb served atop saffron rice with grilled seasonal vegetables, pickled green tomato salad.

Wild alaskan salmon, slow cooked pearl onions, wild mushrooms, and lentils baked in puff pastry. Served with seasonal vegetables and dijon garlic cream.

Pierogis stuffed with herbed potato, leeks, and Emmental cheese, sauteed in a cauliflower beurre noisette with sliced black truffles, truffle oil, and finished with a pomegranate spiced honey.

An imported salmon roe and sour cream blini served with pickled onions and cucumbers.

Imported Caspian sevruga caviar and sour cream blini served with pickled onions and cucumbers.