Tsar Nicholas II Dinner
Experience the Romanovs’ real table - not through coronation banquets, but through the Emperor’s true everyday favorites.
On the menu:
red fish pies, classic vinaigrette salad, pan-fried beef dumplings, Dragomirov's porridge, oatmeal cookies with hazelnuts & raisins.
Inside:
Fresh ingredients in vacuum-sealed packs and containers, step-by-step plating instructions with historical background, plus a specially curated playlist for your dinner.
On the menu:
red fish pies, classic vinaigrette salad, pan-fried beef dumplings, Dragomirov's porridge, oatmeal cookies with hazelnuts & raisins.
Inside:
Fresh ingredients in vacuum-sealed packs and containers, step-by-step plating instructions with historical background, plus a specially curated playlist for your dinner.
Tchaikovsky Dinner
Comfort, heartiness, the Russian soul, and unexpected pairings—this is how the personality of a great Russian composer comes alive through his dishes.
Pyotr Ilyich was no connoisseur of haute cuisine, but he cherished simple, deeply satisfying food. Mushrooms were always welcome—he was a passionate forager, devoted to the quiet art of gathering from the forest. Yet he possessed a rare talent for combining ingredients in delightfully unconventional, yet profoundly delicious, ways. His favorite culinary pleasures have been harmoniously arranged into the menu for this gathering.
On the menu:
Whipped butter seasoned with salt and pepper, honey-kissed pickled cucumbers, button mushrooms in a light beer batter, a simple green salad drizzled with fragrant oil, veal in a creamy mushroom sauce, rustic pan-fried potatoes with mushrooms, and a delicate lemon pie to accompany tea.
Inside:
Fresh ingredients in vacuum-sealed packs and containers, step-by-step plating instructions with historical background, plus a specially curated playlist for your dinner.
Pyotr Ilyich was no connoisseur of haute cuisine, but he cherished simple, deeply satisfying food. Mushrooms were always welcome—he was a passionate forager, devoted to the quiet art of gathering from the forest. Yet he possessed a rare talent for combining ingredients in delightfully unconventional, yet profoundly delicious, ways. His favorite culinary pleasures have been harmoniously arranged into the menu for this gathering.
On the menu:
Whipped butter seasoned with salt and pepper, honey-kissed pickled cucumbers, button mushrooms in a light beer batter, a simple green salad drizzled with fragrant oil, veal in a creamy mushroom sauce, rustic pan-fried potatoes with mushrooms, and a delicate lemon pie to accompany tea.
Inside:
Fresh ingredients in vacuum-sealed packs and containers, step-by-step plating instructions with historical background, plus a specially curated playlist for your dinner.
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