Zagat

pickled red beets, seasonal vegetables and dill in a short rib broth served with a braised beef pirozhok or hot boiled potato and sour cream.

caramelized onion soup served with gruyère and parmesan cheese and a crouton.

siberian style beef filled dumplings with sour cream, peas, dill and mixed mushrooms.

porcini and farmer’s cheese stuffed crêpe with white truffle autumn squash flan and served with spaghetti squash salad.

julienne of red and yellow beets, carrots, cucumbers, apples and mixed with organic greens tossed with a creamy dill vinaigrette.

smoked paddlefish with peas, potatoes, eggs, carrots and roasted red peppers served with a sour cream dill dressing.

mixed cherry tomato, grilled cipollini onions, butter lettuce and basil emulsion.

fall chestnut soup topped with candied chestnuts and duck confit.

pickled herring fillets with sliced potatoes, capers, parsley and extra virgin olive oil with toasted black bread and a side of sour cream.

three buckwheat blinis with sour cream served with chopped boiled eggs, onion, parsley. topped with trout, salmon and white fish roes.

vodka, dill and mixed peppered gin gravlax served with potato and mustard salad and horseradish aioli.

roasted sweetbread lacquered with agro dolce sauce and served with salsify, sunchokes and hazelnuts.

savory walnut and cranberry bread pudding topped with seared foie gras and sour cherry compote.

sauteed burgundy snails with mushrooms finished with a baltika-10 beer cream sauce.

potato wrapped black bass with a fall stew of artichoke, tomato, cranberry bean and pearl onion.

mixed grilled vegetables with extra virgin olive oil and balsamic vinegar reduction.

red wine braised beef short ribs with house-made thick noodles tossed in creamy mushroom and black truffle cream sauce.

salmon with slow cooked onions, mushrooms and vegetables wrapped in pastry, baby bok choy, baby corn, kohlrabi and turnips with a light ginger miso glaze.

grilled quail skewers brushed with an apple glaze over a mixed quinoa salad.

large shrimp wrapped in noodles and then fried. served with a tomato eggplant napoleon with a duet of red and yellow tomato purees.

herb butter stuffed in a breaded chicken breast with a saffron jasmine rice, fig compote and mixed baby vegetables.

kobe beef and american grass-fed beef tasting with marrow mashed potatoes caramelized cipollini onions, roasted sunchokes and morel mushroom reduction.

pomegranate braised lamb shank with celery root purée.

n.y. strip steak with roasted garlic and fingerling potatoes.

honey glazed house brined pork chop served with braised cabbage galubsi and bacon-mashed potatoes.

pan seared duck breast with wild rice, mixed fall squashes, chestnuts and salsify.

venison stewed with red wine herbs and spices with carrots, onions and stewed potatoes.

nougat cream, toasted almonds, chocolate sauce and 24-karat edible gold.

vanilla cheesecake covered with chocolate curls and fresh berries.

cheese and cherry blintzes with vanilla ice cream.

chocolate cake with a molten center, cherry ice cream and a grand marnier cherry sauce.

bittersweet chocolate mousse with a raspberry filling.

lavender honey vanilla crème brûlée with mixed berries.

traditional tiramisu with chocolate sauce and chocolate pearls.

espresso.