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Beef Stroganoff
19th century Russian nobility recipe named after Count Pavel Stroganoff and consisting of beef tenderloin, onion and sour cream.
Shashlik (chicken or pork)
Marinated skewered meat grilled over charcoal flame.
Russian Vinegret (vegan)
Classic ruby-colored salad made with beets, potatoes, carrots, pickles, sauerkraut and onions.
Ukrainian Borscht (vegan)
Crimson beet and vegetable soup served with sour cream and dill.
Mushroom Julienne
Thinly sliced mushrooms and onions sauteed and then baked in a creamy sauce and cheese.
Golubtsi
Cabbage rolls stuffed with ground meat and rolled to resemble “little doves” or “golubki”.
Homemade sauerkraut (vegan)
Finely cut fermented cabbage.
“Ikra” Eggplant Caviar (vegan)
Slavic spread made with a delicious medley of eggplant, bell peppers, tomatoes and caramelized onions.
Sturgeon
This classic fish is prized not only for producing black caviar but for its delicate flavor and has graced many a regal table.
Pozharsky Cutlet
Breaded minced chicken patty pan-fried in butter. A traditional Russian dish created in the beginning of the 19th century.
Pelmeni
Delicious Siberian dumplings filled with veal, served with sour cream and/or bullion and dill.
Baked Goods
Pirozhki
Traditional savory pastries filled with beef or cabbage & egg.
Blinchiki
Thin crepe-like blini wrap with a savory cream cheese filling.
Medovik
A classic Russian honey cake. Soft and not overly sweet, with sour cream filling, medovik is a dessert that dates back more than 200 years. Legend has it that the first Russian medovik recipe was created in the 1820’s by a personal chef for the wife of czar Alexander I.
Adjaruli
Boat shaped open khachapuri with cheese and egg.
Poppy seed roll “Makivnyk”
A favorite Russian, Ukrainian and Polish pastry consisting of a roll of sweet yeast bread with a dense, rich, filling of ground poppy seeds.
Fydchin
Ossetian lamb and beef pie, traditionally served for festive occasions.
Russian Napoleon
This traditional dessert commemorates Russia’s sweet taste ofvictory over the French emperor in 1812. Alternating layers of pastry and custard, the Napoleon cake has become a national Russian dish, inspired by the French mille-feuille and topped with crumbled pastry, symbolizing the snow that helped defeat Napoleon.
Sides & Salads
Cucumbers in sour cream: Classic Slavic salad with cucumbers and dill.
Tomato salad: Ripe plum tomatoes, onions with balsamic vinegar and capers.
“Kasha”: Roasted buckwheat groats.
“Puree”: Potatoes mashed with milk and butter – everyone’s comfort food.
Specialty Beverages
Kvas: A fermented grain-based beverage similar to cider, popular in Russia, Ukraine, Poland, Baltic countries, Finland and some parts of China. The first written mention of kvas is found in the Primary Chronicles of 996.
Russian Tea: offered by “Museum of Samovars in US”
Join us for a Russian tea ceremony, starting from the moment a samovar chimney is filled with hot coals, the water in the “potbelly” boils and tea leaves are brewed. The favorite drink of Pushkin and Tolstoy, tea from a samovar is typically served with a cube of sugar, which is held in the mouth as one drinks their tea; or served with jam, honey or baked goods.