Cuisine

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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

10

Lobster & Leek Risotto, Pan Seared Scallop with Fennel Breadcrumbs

18

Steamed PEI Mussels, Fennel, Leeks and Shallot

18

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

17

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

20

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

19

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

18

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

18

 

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

32

Entrées:

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

31 

Seared Salmon, Lobster Mushroom Custard & Fingerling Potatoes

42

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

38

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

45

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

48

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


43

 

Desserts:

White Chocolate Creme Brulee


17

Chef’s Choice Soufflé w/ Crème Fraîche


18

Chocolate Bread Pudding, Walnut & Citrus Anglaise


16

* All Items Subject to Availability