TaMe c:f'Hote

Appetizers or Soups with Pirojok.

Ca.viatj RTRZakusk,(4.OO,ddl) Choice of Juices Gropefruit (in Season) Salmon and Pickled Herring, Sour Cream Mushrooms a L1. Grccque Chopped Chicken livers Eggplant Orienmle Swedish Matjes Herting Shrimp Cocktail (8.50 add!.) Bfini Nova Scotia Salmon with Capers (6.00 add!)

Beluga Malossol Caviar- 47.00 the ounce Hot Borscht with Sour Cream Cream of Celery Soup Osctr.t Malos501 Caviar-41 50 the ounce Cold Borscht (in Season) Consomme with Egg Noodles Scvn.ga Caviar-37 25 the ounce Entrees Red Salmon Caviar-20 50 two ounces NaMal Pressed Black Caviar- 31 75 the ounce RTR Specialty of the Da~-35.25 81ini with Red Caviar and Sour Cream- 38.75 Karsky Shashlik Suprcme- 45.50 Pilaff of Spring Lamb- 33.50 RTR Especially Imported Smoked Salmon (in Season) COtcleue a Ll Kiev- 33.50 Fish Specialty in Season- 35.15 Ircland-K R 0 .-Killorglin, Kerry-21 75 Eggplant a La Russe, au Cr.ltin - 3 1.50 Shashlik Caucasian- 37.15 SCOlhmd-Tobennory.-Isle of Mull-21 75 luli Kcbab- 31.50 Nalistniki - 31.50 ~ecf a La Stroganoff - 36.25 Half Roast Duckling, Cheny Sauce- 36.25 With Blmi-6 75 add1tional Sliced CaWs liver with Bacon- 33.25 RTR Sirloin Steak- 40.25 Mushrooms a La Russe, all Cl"iltlll-3 1.50 Spring Lamb Chops- 40.25 Cotelette de Volail le-33.50

Desserts

IITR Assorted Pastries (3.95 addl ) Ice Cream or Sherbet Strawbemes Romanoff (6.75 addl ) Baklava (3.95 addl ) Melon (in Season) Halvah Cl"ilnbeny Kissd Russian Cream Kasha a La Courieff Impor1ed Camembert Fresh Fruit Cup

Bever~es

IITR Tea in a Class with Cheny Preserves Cafe Russe (6 50 addl ) Coffce Espresso Brewed Decaffeinated Coffee

Russian Sp~citl(lies nre described on tl'te bad of tlit. menu . Russian 'IbI Room recipes nre. in tnt. Russian Tea Room Cookbook, naw offered in paperback.

D·G RTR VodRtt Cocktaifs - 5 -5 Th6Ce d!Hote

BaC!c:L Russe Danisrl ]o.(CU)1 RTR Vodka Lemon IUlce, Creme de Cassi. AkVil\'ll, Tomato .JUice, SPICes Appetizers or Soups witft PirojOR BCad. Russian Gorlii Caviruj Vodk.., K.1hhia Vodka, Bt"nt'(:licune, Oiner'> Rrn Zakuska (4.00 addl I Choice of Juices Crapcfnlll lin ~uon) Ivan Tfie 'Il:1 I in fe BoCsfioi Punert SaImonaruf Pickled Hcrrin~. Sour Crt'am Mushroom~ J. La Cm:que Chop~ allelen Lrvm. Vodka, Creen Charm::us.e Vodka, Lemon JUice, Rum Buni ~~,'P1J.nl Onenl

Imported VodRtts - 5 25 Desserts

0 Stohchnaya. (Russia) 80 Burroughs (England) 91 5" RTR A~sorted Pa5111t'S {l.95 ~ddll Ice- Cn::am or Shl.'rbcl Str.lwbcrries Romanoff (6.75 addl ) 5tolichnaya (Russia) l{)Ct Finlandia (Finland) 80" Baklava (3.95 addl ) Melon (in x-asonl Halvah OkhoulIchy.J '1l1e Hunter" (Ru.sia) 90° Gosler Edelweiss (Gennany) 86" Cranberry Kim'l Russian Cream Kasha a La Couridf Pemovka (Pepper·navarro. RUSSia) 70° Rimanlo (Germany) BO" Inlpont'tl Uml.'mbcn Fresh Frull Cup 0 Wyborova {Poland) 80 J A Baczewski (Auslria) 1000 Wyborova (Poland) ]000 Oliphant (Holland) 80° Beverages Luksusowa (Poland) jOO° TSJOb'laO (China) 80" RTR Tea in a Class WIth Cherry PreselVCS Zytma Woland) 80° Banzai (Japan) 80° ufe Ru~se (6 50 addl ) Coffee Espresso Absolut (5weden) 80° Kort! (GechoslClv.lkial BO" Bn::~'tl Dccafrematt'tl Calfee: Absolut (Swroen) 100° Silhouette (Gnada) 80° Absolm I Pepper.flavarro. S..... eden I 80° Carmel (Israel) 100° Vlkin Fjord I NO ...... YI 80° Ru.ssian Sp~daltits art d'tsai6d on lilt 64ci c11~ fTWtu. Ru.ssian'Ita Room ruipts 11ft in tfu Rwsian TI:4 Room CO(lEboo~. nolV olJemf ill paper6ad.

D-6

Baklava Eggplant Orienfale Okroshka Thin pastry leaves Cold chopped eggplant baked Cold soup of diced meats, scallions, with ground nuts and honey. with tomatoes and onions. eggs, cucumbers, sour cream and kvass.

Beel a 10 Stroganoff Eggplant a In Russe Pclmeny Siberian Lean beef with fresh mushrooms Eggplant baked in sour cream sauce, Chopped beef and veal dumplings. • m sour cream sauce. en casserole au gratin . served in consomme wit h rresh dill and mustard sauce and sour cream on the side. Bitochki Golubtze Chopped chicken and veal Stuffed cabbage with tomatoes, onions, Pirojok patties, Stroganoff sauce. sauerkraut and sour cream sauce. Meat-filled pastry served with soups.

Blinchiki Green Schi R oszolnick Thin crepes filled with cottage cheese, Spinach soup with onions and fresh dill, Chicken giblet soup apple or cherry preserves, served with hard boiled egg, hot or cold. with sour cream and powdered sugar. with pickles and a variety of vegetables.

Kasha a In Gourieff Blirn Hot sweetened rarina with rruit and R ussian Cream Hot thin buckwheat pancakes with caviar, apricot sauce and toasled almonds. Whipped cream and ice cream garnished sour cream and hal melted butter. with grenadine and sliced almonds.

Kissel Borscht (Cold) Puree of cranberries served with cream. Saladc Olivier Chilled soup of beets and cucumbers Chicken salad with potatoes, onions, served with sour cream and fresh dilJ. eggs, apples and pickles. Kulebiaka Chicken, salmon o r cabbage loaf, baked in Borscht (HoI) pastry shell with rice, eggs and mushrooms, Shashlik Caucasian Soup of beets, cabbage and tomatoes cream sauce. Marinated leg of spring lamb, served with sour cream and fresh dill. broiled on skewer with tomatoes, green pepper and onions. Lodichka (LillI e Boat) Chakhobili Spring chicken stewed with tomatoes Chocolate-covered mocha-filled macaroon pastry. and onions en casserole. Karsky Shosblik Marinated saddle of spring lamb, broiled and served with rice and red cabbage. Chicken Tabaka Luli Kebab Chopped sirloin of lamb patties, Whole squab chicken pressed and saut~ed, broiled, mushroom sauce. served with tart prune sauce. Schi Soup of braised sauerkraut, root vegetables CharloUkn Mushrooms a In Russe and tomatoes, served with sour cream. Charlotte Russe. Fresh mushrooms baked in sour cream sauce en casserole, au gratin. Simiki Coteleltes Boyar Baked sweetened cottage cheese patties, Chopped veal and chicken patties Mussaka powdered sugar, sour cream. with mushroom sauce. Oriental casserole dish made of spring lamb, eggplant, cheese and tomatoes, baked in layers. Meal Solyanka Co' eleHe a la IGev Soup made with diced meat, dill pickles, Boned breast of chicken stuffed oni ons and capers, served with wilh butter, breaded and baked. Nalistniki sour cream and olives. Crepes stuffed with pat~, mushroom sauce. CoteleUe de Voluille Breast of chicken, stuffed wi th chopped NoiscUc of SIJring Lomb Stron-berries R omanoff chicken and baked, croulon crust. Marinated lamb steak, sauteed. Fresh strawberries with Cointreau and whipped cream.

CoteleUcs Pojarski Ogurtze Salnd Chopped beer and veal or Sliced cucumbers, radishes, scalli ons, Zakuska salmon patties, special sauce. sour cream and yogurt dressing, fresh dill. Hors d'Oeuvrcs a la Russe.

150 WEST 57TH ST., NEW YORK CITY · CO 5-0947