Also known as vorschmack, forshmak is a savory, spreadable appetizer made primarily from chopped salted herring, hard-boiled eggs, onions, and apples. It’s a traditional dish of Ashkenazi Jewish communities in Ukraine, Poland, Lithuania, and Russia. It’s considered a signature dish of Odesa, a historic Ukrainian port city on the Black Sea. Alex has reimagined this dish as a tart with smoked mackeral, green apple, and herbs. 

Gluten-free. Vegan option available.

Serving borscht is a universal gesture of welcome in Ukraine. It’s a staple in significant life events, such as weddings and holiday gatherings, like the traditional 12-dish Christmas Eve supper. Borscht is so central to Ukrainian heritage that UNESCO recognizes it on its List of Intangible Cultural Heritage in Need of Urgent Safeguarding.Every region has their own variation and every family has their own recipe. The redder the color, the better the borscht! Alex’s borscht is a slow-cooked beet broth with braised beef, cabbage, carrots, potatoes, and sour cream. Served with fluffy garlic buns. 

Gluten-free and vegan options available.

Also known as Russian salad or Stolichny salad, this original Olivier salad was created by Chef Lucien Olivier in 1860. It was an extravagant dish made with game bird, caviar, veal tongue and mayonnaise. But after the Russian Revolution, it evolved into a beloved, affordable Soviet staple made with everyday ingredients. Alex’s version of this creamy salad includes diced braised vegetables, pickles, green peas, Russian ham, and a garlic aioli. 

Gluten-free. Vegan version available.

Traditionally, zharkoye is a Russian peasant food made of chopped root vegetables, and cubed meat. But Alex is trained in fine dining so his version is an elegant roasted pork in a velvety mushroom ragu. Served with a bell pepper stuffed with rice and mushrooms. 

 Gluten free. Vegan option: cabbage role with mushroom and rice.

Alex’s grandfather kept bees and for any big celebration, his grandmother would use their fresh honey to make Medovik (or medivnyk), a traditional Slavic layer cake. Thin layers of honey-infused cake are separated with a cultured cream frosting. It’s a laborious process, but well worth the effort. 

Vegan and Gluten-free option: cherry sorbet option: pandan pavlova with blood orange sorbet and coconut milk caramel