Cuisine

One can’t truly call themself an epicurean unless they’ve dined at Nikolai’s Roof. Chef de Cuisine, Olivier De Busschere and his team of culinary perfectionists expertly prepare French and Russian cuisine that is as impressive in appearance as it is euphoric in flavor.

The menu at Nikolai’s Roof constantly changes to offer exciting new dishes. We give patrons the flexibility to order individual dishes a la carte, but also offer a 4-course menu option and an 8-course prix fixe Chef’s menu that are sure to expand your palate and excite your taste buds.

Four Course Menu:

Includes Piroshkis and your choice of Appetizer, Entrée, and Dessert
$82 per person

Appetizers:

Trio of Piroshkis: Poussin, Beef & Rock Shrimp, Sauce Béarnaise

Lobster & Leek Risotto, Pan Seared Scallop with Fennel Breadcrumbs

Steamed PEI Mussels, Fennel, Leeks and Shallot

Micro Green Salad, Shaved Iberico Ham, Fromage Lamell & Truffled Croutons

Confit of Pork Belly, Acorn Squash Bisque, Roasted Pearl Onion, Curried Pumpkin Seeds & Young Arugula

Pork Cheeks with Roasted Figs & Root Vegetables, Radicchio & Arugula Salad

Burgundy Snails w/ Garlic Confit, Red Wine Reduction Black Garlic Oil in Puffed Pastry

Selection of American Artisanal Cheeses from our Cart
Three cheeses | 18
Five cheeses | 26

Red Beet & Beef Borscht with Smoked Duck Breast and Dill Creme Fraiche

Pan Seared & Terrine of Foie Gras with Duck Confit Cannelloni, Apple Ginger Compote & Star Anise Demi Glace ($10 Supplement with Four Course Menu)

Entrées:

Handmade Linguine, Broccoli Rabe, Forest Mushrooms, Parmesan & Lemon Oil

Seared Salmon, Lobster Mushroom Custard & Fingerling Potatoes

Sauteed Rainbow Trout, Green Bean Almondine, Spanish Chorizo & Parsnip Compote

Herb Crusted Rack of Lamb, Gratin Potatoes, Haricot Verts & Lavender Demi Glace

Pan Seared Beef Tenderloin, with Applewood Smoked Bacon, Roasted Brussel Sprouts, Golden Quinoa & Mushroom Pesto, Port Wine Sauce

Pan Roasted Squab Breast, Provencal Polenta with Squab Leg Confit, Beets, Carrots & Honey Squab Jus

Desserts:

White Chocolate Creme Brulee

Chef’s Choice Soufflé w/ Crème Fraîche

Chocolate Bread Pudding, Walnut & Citrus Anglaise

16
* All Items Subject to Availability

Fresh Ingrediants

Chef Olivier works with organic farmers, fisherman and local game farmers to create fresh and creative takes on traditional French and Russian dishes. His dedication to finding the freshest and most unique ingredients, along with his innovative cooking style, afford patrons the opportunity to taste dishes like Pan Seared Dover Sole with Caramelized Dutch White Asparagus atop Truffled Linguini with Asparagus Foam, or Blonde Leffe Flavored Boar Tenderloin with Pan Seared Foie Gras de Canard and Star Anise Demi Glace.

Experience Chef Olivier's featured menu. Download PDF