Vernissage” proudly presents a magnificent global fusion with exotic and natural ingredients prepared by our world class chef. Everything on the Menu is made to order with a refreshing taste that will leave you ultimately satisfied.
We wish you a fine dining experience.
DINNER MENU
Served Tuesday-Sunday from to
Salads
House salad with sour cream or oil and vinegar dressing……..…….7.00
Olivier salad with chicken, green peas, potato, mayonnaise…………7.00
Caesar salad………………………………………………… ………………………8.00
with grilled chicken breast…………………………………………….10.00
with grilled shrimp…………………………………….....................16.00
Salad “Vernissage”………………………………………………………………… 14.00
Salad with smocked eel, baby greens, cranberries, almonds ………18.00
Greek salad with dried beef….………………………………………………..…10.00
Grilled tuna salad with seaweed……………..…………..........................18.00
Seaweed salad………………………………………………………………………....9.00
Neptune salad( crab meat, shrimp, Provencal dressing)…………......8.00
Summer salad( greens, strawberries, goat cheese)………………………10.00
“Margarita” Salad(avocado, cucumber, smoked salmon)………………12.00
Soups
(Ask your waiter about today’s choice)
Beet Borscht , served hot or cold…..…………………………………………..5.00
Solyanka (asst. cold cuts, pickles and black olives)……………………….7.00
Wild mushroom soup (root vegetables and barley)……………….........7.00
Chicken meat ball soup………………………………………………………………7.00
Spicy lamb soup (lam ribs and rice)………………………….....................7.00
Cabbage Borsht……………………………………………………..………………….6.00
Home made chicken soup with dumplings........................................6.00
Appetizers
Assorted fish platter…………………………………………...............................21.00
(Norwegian Lox, sturgeon and smoked sea bass)
Norwegian Lox………………………………………………………………………………10.00
Smoked sturgeon…………………………………………………………………………..12.00
Smoked sea bass……………………………………………………………………………13.00
Red caviar served with warm crepes…….. ………………………………………. 15.00
Black caviar (sturgeon) served with warm crepes(2 oz)……..……………. 38.00
Herring with oil vinegar dressing accompanied with roasted potato …..8.00
Butchers platter: assorted cold cuts…………………….……... …………………17.00
(dried beef, marinated beef tongue, roasted pork)
Beef tongue with horseradish………………………………………………………….10.00
Basturma (dried beef)……………………………………………………………………..10.00
Pork roast………………………………………………………………………………………10.00
Feta cheese with tomato and balsamic vinegar…..………….. ………………...10.00
Oak barrel pickles……………………………………………………………………………8.00
(Sour cabbage, pickled tomatoes and cucumbers)
Marinated mushrooms served with sunflower oil and fresh onions………8.00
Shrimp cocktail…………………………..………………………………………………….12.00
Hot appetizers
Mussels baked with Mozzarella cheese, or garlic sauce, or white sauce……….12.00
Shrimp in white sauce or in garlic sauce………..…………………………………………16.00
Mushroom julienne served with melted cheese………………………………………….6.00
Crepes with mushrooms and white sauce………………………………………………… 9.00
Crepes with meat (chicken) stuffing…………………………....................................6.00
Crepes stuffed with seafood……………………………………………………………………..10.00
Crepes with cheese……………………………………………………………………………………6.00
Variety of dumplings: choice of veal, pork or chicken) …………………...………….8.00
-potato pierogi…………………………………………………………….8.00
-sour cherry pierogi……………………………………………………..8.00
-meat pierogi……………………………………………………………….8.00
Puff pastry turnovers with chicken……………………………………………………………..6.00
Pan fried Shitake mushrooms with onions…………………………………………………10.00
Pan fried Shitake mushrooms in sour cream………………………………………………12.00
Pan fried potato with Shitake mushrooms…………..……………………………………..10.00
Pan fried potato with Chanterelle mushrooms……………………………………………15.00
Potato pancakes with smoked meat or mushrooms……………………………………..12.00
Our Chef prepares numerous entrees daily. He uses the finest and freshest ingredients available. Our entrees are made fresh to order; certain dishes will require additional time for preparation to ensure optimum quality.
Main course
Fish and seafood
Sea Bass steak or pan fried……………………………....................25.00
Grilled tuna steak……………………………………………. …………….18.00
Grilled Salmon……………………………………………………………… 18.00
Salmon in white sauce……………………………………………………..18.00
Salmon stuffed with seafood in white sauce………………….......18.00
Salmon charbroiled on the skewer…………………..…………..……16.00
Grilled tilapia with pomegranate sauce……………………………..16.00
Trout baked with almonds ………………………………………..…….16.00
Trout stuffed with seafood…………………………………….………….17.00
Trout pan fried or baked……………………………………………………16.00
Smoked eel in wine sauce………………………………………………....20.00
Shrimp charbroiled on the skewer………………………….............20.00
Frog legs with Chablis sauce………………..…………………………….16.00
Meat and poultry
Chicken Tabaka (under weight cooked Cornish hen)………………………………..15.00
Chicken Kiev (tenderized fillet stuffed w/butter)……………….........................15.00
Chicken Pozharsky (whipped ground chicken meat)………………………………….15.00
Marinated chicken meat charbroiled on the skewer………………………………….16.00
Chicken Stroganoff with mushrooms………………………………………………………15.00
Duck a-la Orange…………………………………………………………………………………..19.00
Quails in pomegranate sauce……………...…………………………………………………..15.00
Pork chops (breaded and pan fried)…………………………… ………………………….16.00
Marinated pork charbroiled on the skewer……………………………………………..16.00
Rosemary marinated lamb chops charbroiled on the skewer…………….………26.00
Marinated lamb ribs charbroiled on the skewer…….. …..…………………………..16.00
Combination of charbroiled meat (chicken, pork, lamb chops, lamb ribs).....28.00
Prime cut steak on the bone…………………………………………………………………….26.00
Steak Au Pouvre…………………………………………………………………………………….26.00
Beef Stroganoff with mushrooms……………………………...................................18.00
Veal rolls stuffed with mushrooms…………………………….. ………………………….20.00
Veal chops pan fried or with mustard sauce…................................................26.00
Rabbit in sour cream sauce…………………………………………………………………….16.00
Garnish
Home fries, Mashed potat0, Rice or Buckwheat Kasha.
(ask your waiter about today’s selection)
* There is a risk of food born illness consuming raw or under cooked meat.
*The gratuity of 18% will be added to the bill for party of six and more.
*There is a requirement for minimum order of $35 per person on Friday,
Saturday and Sunday from until . When live entertainment is on.
Beverages
Soda (sprite, coke, diet coke, ginger ale)……………………………………………………..1.50
Juice (cranberry, pineapple, orange, grapefruit, apple, tomato)………….………..2.50
Milk………………………………………………………………………………………………………..2.00
Mineral water (750 ml)………………………………………………………………………………3.50
Bottled water “Saratoga”……………………………………………………………………………4.50
Bottled water (250 ml).………………………………………………………………………………2.50
Coffee regular or decaffeinated……………………………………………………………………2.50
Cappuccino or Latte……………………………………………………………………………………3.50
Espresso………………………3.50 , double espresso……………………………………………4.50
Tea regular or herbal………………………………………………………………………………….2.50
Dessert
Prunes stuffed with walnuts………………………………………………………………………..7.00
Cake of the day…………….…………………………………………………………………………….6.00
Blintzes with cherry stuffing……………………………………………………………………….6.00
Ice cream…………………………………………………………………………………………………..6.00
Premium Port, Madeira or Sherry (2 oz)……………………………………………………….5.00
Hennessy V.S. …………………………………………………………………………………………….6.00
We’re open Tue-Fri from to 2.oo and Sat, Sun from to .
We’ll be glad to accommodate a party of up to 55 people at our Banquet Hall on the second floor or up to 40 people on the first floor at any time during our business hours or beyond (not later then 2.00am). Catering or take out are available.
For reservations or with any other questions please call: (617)566-3340