HOT APPETIZERS
1. Potato Latkes ”Draniki”
Classic: With Sour Cream or Apple Sauce (3 pcs) | 14
Deluxe: With Lox and Pouched Egg (3 pcs) | 25
Gourmet: With Red Caviar (3 pcs) | 25
Signature: “Hot Potato House” stuffed with Mushrooms and Melted Cheese | 20
Savory: Stuffed with Meat, Melted Cheese on the top “Kolduni” | 20
Latkes Sampler Plate (9 latkes served with caviar, lox and sour cream) | 60
2. Potato Patties “Zrazy”
– With Chicken & Beef Meat | 24
– With Mushrooms | 24
– With Braised Cabbage | 24
3. Stuffed Oven-Baked Potato with Melted Cheese on Top
– With Mushrooms | 18
4. Homemade Crepes
– With Sour Crème | 8
– With Red Caviar | 24
– With Chicken & Beef Meat | 12
5. Home-Fried Potato
– Plain | 14
– With Eggs | 19
– With Wild Mushrooms | 28
6. Homemade Pierogies “Vareniki” and Dumplings
– Pierogies with Potato (choice of sour crème or fried onions) | 19
– Pierogies “Getmanskie” (fried and baked under sour cream–mushroom sauce, melted cheese) | 23
– Classic Dumplings (mix of pork, beef, chicken) | 19
SOUPS
1. Borsch (traditional vegetable beets soup,
complimentary puff pastry with meat) | 13
2. Chicken Broth (with noodles, rice or puff pastry) | 10
3. Solyanka (thick, rich soup with variety of meats & smoked sausages) | 15
4. Fish Soup “Uha” (salmon and bass) | 13
5. Green Borsch Hot or Cold (spinach soup) | 10
6. Kharcho (spicy lamb soup) | 13
7. Svekolnik (a vibrant beet-based cold soup, light and tangy, served with fresh herbs) | 10
8. Okroshka (a refreshing cold soup made with kefir, crisp vegetables, herbs, and egg. Add bologna for a heartier taste +$1) | 11
KIDS MENU
1. Caesar Salad (smaller portion) | 8
2. Chicken Broth with rice or noodles (smaller portion) | 6
3. Mozzarella Sticks (served with french-fries) | 9
4. Chicken Nuggets (served with french-fries) | 9
5. Mini Beef Burger (served with french-fries) | 9
6. French Fries | 7
7. Macaroni and cheese | 11
8. Puff Pastry With Meat | 3
FAMILY SHARING PLATES
1. Meat Feast (succulent lamb chops, flavorful skirt steak, and tender Cornish hen, served with crispy home fries) | 150
2. Fisherman’s Catch (A seafood lover’s dream featuring whole Branzino, whole Flounder, and whole Trout, expertly pan-fried to perfection and served with a side of fluffy rice) | 150
3. Seafood Spaghetti (Creamy white sauce, tender mussels, plump shrimps, and succulent salmon, served over a bed of Spaghetti pasta) M/L | 40/70
CHEF’S PERSONAL FAVORITE
KURNIK (Preparation Time: 1 Hour) | 65
“Chicken Pirog” also known as Wedding or Tsar Pirog, a dome-shaped savory Slavic Pirog, filled with chicken, crepes, mushrooms, eggs, onions and rice in layers.
SIDE DISHES
Grilled Vegetables | 12Braised Cabbage | 8
Wild Rice | 8White Rice | 8
Mashed Potatoes | 7 Buckwheat | 8
DESSERTS
1. Crepes with Caramelized Strawberry, Apricot or Cherry Jam | 11
2. Crepes with Fruits and Berries | 11
3. Crepes stuffed with apple “Nostalgia” | 16
4. Pierogies with Cherry (served with cherry sauce) | 18
5. Homemade Apple Strudel (served with vanilla ice cream) | 18
6. Tart Tatten (a classic French dessert featuring caramelized apple tart served with a scoop of ice cream) | S/M/L |23|32|40
7. Assorted Dessert Showcase (assortment of four desserts, elegantly garnished with fresh fruit and homemade whipped cream, optional candle included) | 55
8. Ice Cream (choice of vanilla or chocolate) | 10
9. Tiramisu (home-made coffee-flavored Italian dessert) | 11
10. Premium Homemade Jam (white cherry, sour cherry, cornel) | Sm/Md | 8|12
11. Dessert of the Day (ask your waiter) | 10
BEVERAGES
1. Single Espresso/Americano/Double Espresso | 4/6/6
2. Cappuccino/Latte/Macchiato (served hot or iced on request) | 8
3. Tea/Coffee Cup (served hot or iced on request) | 4
4. Brewed Tea Pot with Fresh Berries S/L | 8 | 14
5. Homemade Fruit Punch – glass/pitcher (cherry and apple) | 4.5 | 16
6. Assorted Juices (orange, apple, cranberry, V8) | 4
7. Soda (coke, diet coke, sprite, ginger ale) | 4
8. Lemonade “Pellegrino” (Orange/Lemon) | 4
9. Mineral Water “Pellegrino” S/L | 5|7
10. Mineral Water “Borjomi” | 6
11. Spring Water Small/ Aqua Panna Large | 3|7
12. Snapple Tea (peach, lemon, diet peach, diet lemon) | 5
13. Red Bull | 6
COLD APPETIZERS
1. Tuna Tartare* (diced sushi-grade tuna, cream cheese, red caviar) | 20
2. Salmon Tartare* (diced sushi-grade salmon, avocado, red caviar) | 25
3.Cheese Platter | 26
(aged cheddar, parmesan, blue cheese, Manchego, served w/nuts, grapes & honey)
4. Herring Odessa-style (served with fried baby potatoes) |13
5. Forshmak (herring spread) | 13
6. Lox (lightly smoked red salmon) | 19
7. Assorted Pickles Platter (tomatoes, pickles, sauerkraut, peppers) S/L | 15|22
8. Prosciutto (Italian dry-cured ham, served with grilled melon) S/L| 15|19
9. Mozzarella Caprese (fresh mozzarella, tomatoes, basil and pesto sauce) | 13
10. Burrata (a luxurious Italian cheese with tomatoes, basil & pesto sauce) | 22
11. Eggplant Spread (roasted mix of eggplant, tomatoes and peppers– “Ikra”) | 11
12. Assorted Salo (cured fatback, served with pickles) S/L | 24 | 31
13. Veal Tongue with horseradish (classic style or grilled + $1) | 21
14. Marinated Sweet Peppers (In homemade brine) | 12
15. Marinated White Mushrooms (onions, carrots, and garlic blend in marinade) | 10
SALADS
1. Garden Salad (tomatoes, kirby, red onion, mixed greens, sunflower oil) | 11
2. Village Salad (tomatoes, kirby, scallions, sour crème) | 11
3. Beet Salad (baked beet, pear, blue cheese, over mix greens with walnuts) | 13
4. Avocado-Pumpkin Salad (baked pumpkin, avocado, cheddar cheese
with mix greens and orange dressing) | 16
5.Caesar Salad 11 |- add chicken + 11 |- add shrimp + 11
6. Duck Salad-Pan-Asian style (flavorful blend of Chinese cabbage, snow peas,
chili peppers, and ginger dressing, topped with tender duck) | 20
7. Warm Potato Salad “Jlobskiy” (home-made sauerkraut, red onions, cornichons) | 12
8. Greek Salad (tomatoes, cucumbers, red onions, feta cheese, basturma, olives) | 15
9. Skirt Steak Salad*
(grilled marinated skirt steak, mix greens, red onions, under balsamic-honey dressing)| 27
10. Spring Salad (radish, cucumber, scallions, egg, sour crème) | 12
11. “Timberland” Salad (mix greens, grilled Portabella mushroom, deep fried leek, cowberry, Burrata cheese, port wine dressing) | 20
MAIN ENTREES
All dishes served with a side of mashed potato and fresh cabbage salad
(unless otherwise noted). Side dish substitution -$3 extra.
1. Grilled Chicken Breast | 22
Succulent chicken breast grilled to perfection, offering a juicy and flavorful dining experience
2. Cornish Hen | 24
Pan-fried whole chicken, cooked to golden perfection
3. Chicken Stroganoff | 20
Served on x-large potato latke with pickles
4. Pozharskiy Cutlet | 21
Pan-fried fresh minced chicken with butter added for juicy and tender consistency 2pcs
5. Duck Leg Pan-Asian Style | 20
Tender duck leg marinated in soy sauce, ginger, and palm sugar, then served with flavorful fried rice
6. Oven-Barbequed Pork Spare Ribs | 24
Homemade BBQ sauce with a hint of spice
7. Sautéed Pork Chops | 22
Juicy pork chops sautéed in a Parisian style, with the bone removed for easy dining 8. Ground Pork Schnitzel | 21
Served with sunny side up egg
9. Smokey Porky “Pork Fillet Mignon” | 32
Indulge in a lightly smoked pork tenderloin, served with a savory apple-cherry gravy
10. Lamb Olé | 28
Tender lamb shank braised with vegetables, offering a rich and hearty flavor profile
11. Rack of Lamb*, traditional or chalahach-style | 38
French cut of lamb in caramelized green onion and mustard sauce served with wild rice
12. Beef Short Ribs “Poperechka” | 30
Served with white beans
13. Beef Stroganoff | 28
Strips of beef simmered with green onions and mushrooms
14. Wild Deer Liver | 18
Served with mash potatoes, marsala sauce, onion confit
15. Skirt Steak* | 30
Specially marinated in red wine sauce, grilled to your taste
16. Handmade Beef Burger* 2pc. | 18
Lettuce, pickles, tomatoes, crispy bacon, french-fries |add cheese+ $2
17. Cheese Stuffed Beef Burger «Juicy Lucy»* | 23
Handmade patty stuffed w/cheddar. Monterey Jack, caramelized onion, crispy bacon, fried tomatoes, marinated jalapeno, lettuce, remoulade, w/sweet radish on freshly made bun.
18. Seafood Plate* | 45
A delectable seafood platter featuring shrimp, mussels, and fillet of salmon in a puff pastry basket, topped with a creamy white sauce
19. Tuna Steak* | 26
Sesame crusted or blackened tuna loin, raw inside
20. Whole Trout | 26
Choice of oven baked or pan-fried
21. Pan-Roasted Whole Branzino | 32
Pan-seared to perfection
22. Branzino Fillet | 32
Baked with vegetables
23. Salmon Steak | 30
Baked, pomegranate sauce on the side
24. Flounder | 34
Pan-seared to perfection, sizes and prices will vary depending on season
25. Grilled Shrimps | 24
Specially marinated, served with white rice
26. Fish and Chips | 21
Fried fillet of Bass served with hand-cut French fries
POTATO LATKES “DRANIKI”
POTATO PATTIES “ZRAZY”
STUFFED OVEN-BAKED POTATO WITH MELTED CHEESE ON TOP
gluten-free
gluten-free
HOME-MADE CREPES
HOME-FRIED POTATO
gluten-free
gluten-free
PIEROGIES “VARENIKI”
SHEPHERD’S PIE
SOUPS
KIDS MENU
MAIN COURSE COMBINATIONS
CHEF’S PERSONAL FAVORITE
COLD APPETIZERS
SALADS
MAIN ENTREES
All dishes served with a side of broccoli-mashed potato, baby corn and fresh cabbage salad (unless otherwise noted). Side dish substitution – $3 extra
SIDE DISHES
DESSERTS
BEVERAGES
ASSORTED JUICES
$4
SODA
$4
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- Fourchette Menu
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- Catering Menu
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- Banquet Menu
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- Main menu
