Russian Tea Time Restaurant

Russian restaurant, 77 E Adams St, Chicago, IL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Zrazy — Seasoned mashed potatoes stuffed with mushrooms and Beyond Meat, served with homemade Eggplant Oriental sauce and garnished with microgreens Vegan
• Chicken Kiev — Tender chicken breast pounded and wrapped around cold garlic butter with dill, coated with flour, egg and breadcrumbs, served with mashed potato and steamed and lightly grilled tri color carrots
• Classic Beef Stroganoff — Lean sirloin beef sautéed and simmered in heavy and sour cream, mushrooms, onions, and dill, served with buckwheat kasha mixed with noodles
• Lamb Shank — Braised lamb shank in a rich stew of carrots, red peppers, celery, tomatoes and garlic, served over mashed potatoes and steamed and lightly grilled tri color carrots
• Beef Stew - Russkaya Podzharka — Classic meltingly tender beef stew enveloped in a rich wine vegetable sauce, served with mashed potato, sauerkraut and pickles
• Chicken Meatballs with Creamy Mushroom Sauce — Tender chicken meatballs simmered in a rich, creamy mushroom sauce, served over a bed of buttery mashed potatoes
• Beet Crepe with Gourmet Mushrooms — Beet infused crepe filled with leeks, goat cheese, Clamshell and Trumpet mushrooms, covered with delicate cream sauce and microgreens
• Stuffed Cabbage — Golubtsi cabbage roll stuffed with a filling of ground beef, chicken, carrots and sautéed onions, simmered in tomato sauce, served with buckwheat kasha and carrot salad
• Chicken Kebab Shashlik — Chicken breast marinated then cooked to perfection, served on a bed of rice, pickled onions, Tashkent carrot salad and house made tomato sauce
• Wild Quail — Seasoned and grilled whole quails, served on a bed of mashed potatoes with poached prunes, raisins in wine sauce, arugula and Madeira wine-berry sauce, accompanied by grilled polenta
• Grilled Salmon — Salmon under a delicate cream sauce with onions, mushrooms and arugula, served with mashed potatoes
• Moulard Duck Leg — Roasted Moulard duck leg served with Madeira wine-berry sauce, sautéed sauerkraut on a bed of mashed potatoes with poached prunes, raisins and lightly grilled polenta

Starters

• Eggplant Sate Medley Vegan
• Beet Caviar Vegan
• Tabouli Vegan
• Tashkent Carrot Salad Vegan
• Russian Vinaigrette Vegan
• Cabbage Apple Salad Vegan
• Chickpea Paste Vegan
• Arugula with House Dressing
• Russian Herring

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