ALL PRICES ARE IN US DOLLAR CURRENCY
Classical Ukrainian borsch. The most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets. Served with sour cream, parsley and housemade cheese and garlic pampushki.
Old Russian traditional thick soup that contains at least 8 different kinds of meats and sausages. Served with sour cream and lemon.
Served Cold. Russian traditional “summer” soup. Mix of mostly raw vegetables with kvass “bread drink”. Very refreshing and definitely exotic. Served with parsley and sour cream.
One of the festive Armenian dishes. Its cooking and consumption is highly stylized and is enjoyable with good amount of garlic and vodka ! Cooked by boiling bovine shanks for hours until the tendon falls off the bones and the becomes a thick broth. Served with herbs. You will never get drunk while eating khash. .
The Oldest and Russian Tsar’s favorite dish! Made of rooster, small fishes, crawfish, perch and sturgeon. Served with a shot of vodka, lemon and herbs.
A satisfying dish with vegetables, lamb, and handmade noodles. Ask your server for availability.
Wild Mushroom Soup
Light vegetarian beet soup. Served cold.
Wild mushrooms in sour cream sauce. Baked to perfection.
Portion of 2. Traditional Russian crepes.
Additional fillings of your choice:
Grilled eggplant slices rolled and stuffed with cheese, mushrooms and tomatoes
Authentic Mongolian dish. Large crispy half-moons filled with minced meat filling with herbs
Egg stuffed with Red caviar
Two egg halves topped with cut butter and red caviar
Finely shredded beets mixed with prunes, walnuts and salted cucumbers with a touch of garlic
Herring with potatoes
Russian Herring-Seliedka. Chilled slices of herring, sliced onions, potatoes with touch of olive oil and fresh dill.
Portabella Mushroom grilled and stuffed with gorgonzola, salted cucumber, fried onions
Sturgeon, starlet, butter fish.
Famous Hungarian salami, beef tongue, Russian smoked bacon
Salo is more than a national dish in Ukraine, it is a National philosophy. Salted lard with addition of caraway and garlic. Served with mustard, horseradish, fresh onions and rye bread.
Vegetable garden (pickled vegatables)
pickles, tomatoes, peppers
Tomatoes, cucumbers, radish, scallions, parsley, dill
Russian homemade gourmet item.
Finely shredded cabbage that has been fermented by various lactic acid bacteria. It has a distinctive sour flavor and is an extremely healthful food. It is an excellent source of vitamin C, lactobacilli, and other nutrients.
Truly a Russian traditional cold appetizer. Served with horseradish and mustard
Pickled vegetables, salo,boiled potatoes, sour cabbage,herring, scallions
Homemade Liver Pate (Pashtet)
Freshly made of liver, vegetables and truffle cream. Served with cream and crackers
Pirozhki - individual-sized baked buns stuffed with a variety of fillings glazed to produce golden color. Goes great with any soups or salads.
Marinated and roasted eggplants. Your choice of olive oil or tomato sauce.
Plov is the King of Uzbek cuisine. A hearty one-pot rice dish cooked with lamb, carrots, and onions.
Marinated ground beef cooked on grill. Served with rice, marinated onions and spicy adjika.
Huge chicken breast breaded cutlet stuffed with apricots, mushrooms, prunes, and walnuts
Shashlik Kebab is a variety of skewered meat. Prepared in our grill using charcoal. Served with grilled vegetables, spicy adjika, marinated onions and herbs.
Lamb Shashlik bone in
Pork in a Hot Pot (Counrty style)
Pork cooked with mushrooms, potato, peppers, zucchini and cheese. Served in a pot.
Georgian Large dumplings with meat and spices. Served with sour cream and adjika
Platter of smoked half of chicken, salo, pork ribs, and kolbasa. Served with fresh vegetables.
Beef Stroganoff had won the first prize award in a competition 'L'Art Culinaire' in 1891. Beef, mushrooms, sour cream, and truffle cream. Served with mashed potatoes or buckwheat.
Stuffed vegetables is a light and nutritious dish. Bell peppers, zucchini, tomatoes, and aggplants stuffed with ground beef and pork. Served with creamy sauce.
Cabbage leaves stuffed with ground beef and pork with rice and herbs. For most children of the Soviet Union, golubtsy evokes memories of comforting meals in a warm kitchen. Served with creamy sauce.
Lamb in Special Sauce
Our chef's Vladimir signature dish. Served with rice and marinated peppers.
Legendary Soviet dish! Crispy on the outside, juicy on the inside, marinated in garlic and wine sauce and pan fried in its own juices. Served with grilled vegetables, spicy adjika. Ask our server if breast or smoked chicken desired
Roasted chicken infused with many spices and vegetables in mild tomato sauce over your choice of rice, mashed potatoes, buckwheat, or pasta. Served with fresh vegetable salad.
Homemade Russian Pelmeni
Our signature handmade in the house Russian Pelmeni - The heart of Russian cuisine. Made with minced meat filling wrapped in thin dough. Served in herb butter sauce. Your choice of: beef/pork, veal, turkey, lamb, elk, deer, wild boar
Imported Pelmeni Studencheskie
Minced Beef/Pork filling. Not our homemade pelmeni.
Tatar Meat stew (Azu)
Azu is a combination of beef, sauteed vegetables and sliced pickles. Served with buckwheat or fried potatoes
Beef Stroganoff had won the first prize award in a competition, 'L'Art Culinaire' in 1891. Beef, mushrooms, sour cream and truffle cream. Served with mushed potatoes or buckwheat
Stuffed vegetables is a light and nutritious dish. Ground beef and pork stuffed with bell peppers, zucchini tomatoes, eggplants. Served with sour cream sauce and asparagus.
Cabbage leaves stuffed with groud beef and pork with rice and herbs. For most children of the Soviet Union, golubtsy evokes memories of comforting meals in a warm kitchen. Served with creamy souce.
Lamb in special sauce
Vladimir's signature dish. Served with rice and marinated peppers
Lamb Shank (Rulka) in sweet and sour sauce
Served with rice and marinated peppers.
Legendary Soviet dish! Crispy on the outside, juicy on the inside, marinated in garlic and wine sauce pan fried in its own juices. Served with grilled vegetables, spicy adjica sauce and green beans
Homemade Russian Pelmeni
Our signature handmade in the house Russian Pelmeni-The heart of Russian cuisine. Made with minced meat filling wrapped in thin dough. Your choice of beef/pork, veal, turkey or lamb. Served in a herb butter sauce
Smoked salmon. Served on skewers with grilled vegetables
Smoked sturgeon. Served on skewers with grilled vegetables
Mussels European Style
Mussels cooked in champaigne
Mussels Chernomorski- Style
Mussels in a creamy wine sauce. Served with croutons
Whole Stuffed Trout
Stuffed with seafood cocktail in a creamy sauce. Served with fresh vegetable salad and green beans
Country Style Potatoes
Oven baked potatoes with basil, garlic, and cheese
Bean Strings with Garlic and cheese cooked in olive oil
Sweet Russian Blini (Crepes)
Your choice of: fruit jam, nutella, honey, condensed milk, or peanut butter.
Oven baked apple filled with cottage cheese, honey, pecans, and prunes
Babushka Rosa's treat
The owner's family recipe. Rich hard chocolate fudge with walnuts and biscuits.
Two mini cheesecakes of your choice: vanilla, hazelnut, chocolate, condensed milk covered in chocolate
Layers of blini with white and chocolate cream
Rich dark chocolate cake
Cold coffee with ice cream
Chocolate covered candy filled with soft milk souffle
A common Middle Eastern crumbly dessert based on sunflower nut butter and sugar.
Drunken Ice Cream
layers of vodka infused fruits with vanilla ice cream
layers of caramelized pumpkin ,cookie, pistachio nuts, and pistachio ice cream
“Russian drinks have one common feature: always only natural raw stuff and high nutritional value. Some beverages are based on bread or flour, some on berry and fruit juices, and others on honey”.
Compote ( 32Fl Oz)
Compote-A light refreshing drink made by boiling fresh or dried fruits. Served chilled and infused.
Mors (32 Fl Oz)
Mors- Russian traditional refreshing drink prepared on the basis of berries
Kvas (32 Fl Oz)
Kvas can be considered a national Russian drink along with honey beverages. The first record of kvas dates back to 989, remarkable as the year when the Kiev Prince Vladimir converted his homage to Christianity. The chronicle reports on this as follows: “To hand out food, myod and kvas to the folk”. Kvas was used in banyas (bath-houses) to increase the vapour, whereas sour kvass was poured over oneself for better health.
Cold coffee with ice cream