From Russia with love
Pre-Fix lunch — 24 $
Carrot Cutlets with Grilled Vegetables — 16
Blinis with Red Caviar ( 30gr) — Russian Crepes — 29
Vinegret — Beet and Vegetable Salad — 12
Borsch with Pompushka- Traditional — 12
Mushroom Soup — Porchini with Potato — 12
Black caviar (kaspian Osetra) 30 gr — 215
House Cured Herring with Peanut — 12
Blinis with Cottage Cheese — 12
Homemade Blinis with Black Caviar (30gr) Sturgeon Royal Collection Osetra — 195
Traditional Chicken Kiev with Pesto Butter, Grilled Vegetables and Roasted Potato — 27
Sturgeon Kebab — served with Rice and Fresh Vegetables — 36
Blinis with Black Caviar (30gr) Sturgeon Royal Collection — 195
Laden with extraordinary attention to detail, Mari Vanna will immediately transport each guest into an archetypal Russian home adorned with trinkets and tchotchke, including the iconic Russian Bear, stacking dolls and Cheburashka, bookshelves filled with Russian literature, elaborate chandeliers hung far and wide and crystal bowls of Sushki, a traditional Russian tea bread, placed on each table. Reminiscent of pre and post Soviet Union Russian, the wallpaper peels back to show the generations that have past. A manicured garden of flowers and herbs fills the open floor-to-ceiling windows at the front of the restaurant, while a wood-burning oven rests in the corner waiting for the cold winter months.
The menu offers time honored Russian classics such as the flavorsome customary soup Borsch with Pampushka, Beets, Broth, Beef, Cabbage, Carrots and Potatoes served with Sour Cream in a beautiful tureen that holds enough for seconds or thirds; try the dish that can be found on any dining table across Russia on any given holiday, the Olivier Salad, Diced Carrots, Green Peas, Pickles, and Cubed Bologna with a Light Sage Mayonnaise. There is also the beloved Beef Stroganoff served with Buckwheat and Mushrooms in Truffle Oil, warmed in an adorable Russian doll koozie of sorts; or the succulent Chicken Kiev Cutlets, cooked to perfection, juicy and moist, filled with a decadent herbed butter sauce. And the piece de resistance is of course the Petrossian Caviar platters from red to black served in a stackable Russian doll dish with Russian style blinis, sour cream, diced red onion and crumbled egg yolk.