Mari Vanna

An assortment of pickled vegetables - pickles, skinless tomatoes and cabbage, topped with onions and a touch of sunflower oil. Vegetarian.

House-cured salmon, cold-smoked paddlefish and house-smoked sturgeon.

Salted and cracked pepper salo, scallions, black bread and Russian spicy mustard.

Served with onions and boiled potatoes.

Veal dumplings tossed in butter and topped with herbs.

Potato dumplings, sauteed onions and sour cream.

Crepes served with house-cured salmon and sour cream.

Russian style crepes with salmon roe and sour cream.

Each. Small homemade pies filled with your choice of beef, cabbage or rice, egg and scallions.

Four pieces.

A traditional beet and vegetable soup. Vegetarian.

White mushroom soup. Served with sour cream. Vegetarian.

With Russian bologna (kefir or kvas).

Tomatoes, cucumbers, bell peppers, radishes, red onions and iceberg lettuce. Served with your choice of dressing. Vegetarian.

Layers of herring, potatoes, carrots, beets and onions, topped with hard-boiled eggs and a touch of mayonnaise.

A refreshing chopped beet salad dressed with sunflower oil. Vegetarian.

A melange of roasted vegetables, pickles, hard-boiled eggs, a touch of mayonnaise and your choice of Russian chicken or vegetarian bologna.

Chicken kebab. Served with a tomato, onion and cucumber salad.

Served with lavash and grilled cherry tomatoes.

Skewers of beef tenderloin, shredded cabbage and cucumber salad. Served in a baked bread bowl.

Thinly sliced filet mignon in a light sour cream sauce with fresh thyme and pickles. Served with potato puree.

Fried and oven-baked lightly breaded chicken breast filled with butter sauce. Served with seasonal fruit.

Vegetarian.

Layers of puff pastry and vanilla cream. Served with fresh strawberries.

Traditional Russian sour cream cake with walnuts.

Russian crepes served with jam.