The most traditional recipe with Zhivago twist and served with grilled marinated chicken breast, croutons, Parmesan cheese, and Zhivago Caesar dressing.

The most traditional recipe with Zhivago twist and served with grilled marinated chicken breast, croutons, Parmesan cheese, and Zhivago Caesar dressing.

House smoked turkey breast, bacon, lettuce, and tomatoes served on brioche toast and house mustard sauce.

Grilled salmon filet served on herb roll with fresh basil, tomatoes, cucumbers, lettuce and house roasted pepper sauce.

Certified Angus beef burger served with lettuce, tomatoes, pickle.

House smoked salmon served with herb cream cheese, onions, tomatoes and lettuce on dark rye bread.

Homemade mushroom ravioli served with Alfredo sauce made with imported cheeses.

Tossed with fresh tomatoes, basil, spinach, garlic and extra virgin olive oil.

With salmon or shrimp. Served with red onion and mascarpone cheese.

Sliced chicken breast with mushrooms and cream sauce.

Sauteed shrimps and baby scallops and mock crab meat and cream sauce.

Recommended for four people. Meat fire crackers, fried calamari, bruschetta "eropa" and shrimp cocktail.

Russian style.

Cold smoked with an old-world blend of hickory, mesquite, and oak, served with creme fraiche, Spanish capers, and scallions.

Sashimi grade tuna rolled in nori, pan seared and served with pickled ginger.

Cold smoked with an old world blend of hickory, mesquite and oak, served with creme fraiche, Spanish capers and scallions.

Marinated Roma tomatoes, red onions, fresh basil served bocconcini mozzarella on a roasted garlic Italian bread.

Wonton dough rolled with meat, fried and served with Asian mustard sauce.

Hot. Served with mango-chili coulis and spicy mayo sauces.

Humus, eggplant, artichoke and spinach served with toasted pita.

Served with zesty cocktail sauce.

Baked with cheeses.

Chilled slices of marinated herring served with onions and boiled dill potatoes.

Rock shrimp, calamari and crabmeat tossed mesclun mixed greens and sesame vinaigrette.

Vegetarian. Grilled eggplant, zucchini, asparagus served warm over mixed greens with Italian red wine vinaigrette and fresh mozzarella.

With mushroom Alfredo sauce.

Pasta pockets with potato and caramelized onions.

Pasta dumplings with seasoned ground meat nestled in melted butter.

Served with shiitake mushrooms and maple rosemary broth.

Sauteed with Roma tomatoes, fresh spinach and lemon butter sauce.

Sauteed with mushrooms and fresh spinach.

Char grilled and served with vesuvio sauce.

Mushroom cap and red wine sauce.

Served with bleu cheese butter sauce.

Marinated beef tenderloin skewered and grilled.

Marinated chicken skewered and grilled.

Filet medallions in panko crumbs sauteed with Dijon butter.

Julienned beef tenderloin sauteed in a light creamy mushroom sauce, served with buckwheat kasha and bow-tie pasta.

1/2 roasted duck served with drunken sour cherry sauce.

With ground chicken meat, carrots, sauteed onions and rice, topped with tomato sauce.

Chicken breast stuffed with dill butter lightly breaded in Asian crumbs and served with mornay sauce.