Onegin Restaurant

Prosecco Villa Sandi, Pavan and Wild Hibiscus Flower

Russian Standart Honey Melon and Green Apple Infused Vodka, Berentzen Apple, Midori, Apple Puree and a splash of Fresh Lime Juice

Leblon, Cedilla, Combrier Casis, Blackberry Puree, Muddled Limes and Brown Sugar, topped with Club Soda *Mint can be added by request

Alacran Silver, Pama, El Corazon Blend and Splash of Rose Water

Pisco Barsol, Campari, Aperol, Orange Bitters, Grapefruit Juice and House Sour Mix

Moet, Veuve Clicquot, Veuve Cliquot Rose, Large Fruit Platter

All our infused vodkas made with Russian Standard

Delicate, Refined and adorned by the palate of Vladimir Putin. Sencha with sunflower petals, cornflower and rose

Freshly picked Super-fruit sunflower petals, green rooibos, lemon and orange zest with fruity aromas, berries, grapes, black currant leaves and cornflower

Fruitily spiced berries and red currant in a powerful fruit infusion

Refreshing blend of Chinese gunpowder green tea and Moroccan spearmint

Rich in color and flavor. Fired to create a sweet creamy taste. Hibiscus, rosehip peels, apple, pineapple, mango, papaya, raisins, sunflower petals and rose

Delicate slices of pate served with grapes and buttered toasted baguette

Smoked sturgeon, cured wild salmon & vodka dill lox

Sliced paper thin, with a side of bread and fresh cut garlic

A staple of russian cuisine, born for a shot of chilled vodka

Almonds, sweet potato chips and sour cherry vinaigrette

Accompanied by chopped egg with scallions & sour cream

Chef's selection of fresh market mushrooms sauteed with caramelized onions over a skillet of pan fries

Rich and creamy cheese topped casseroles

Crispy skin and a side of buttery spinach mashed potatoes

Tender strips of beef sauteed with onions and sour cream

Fresh cut pineapple, watermelon, wild berries and grapes

Aromatic brewed coffee and the finest tea with traditional crystal glasses

Lightly brushed with basil pesto, served with chilled house-made cocktail sauce

Smoked sturgeon, cured wild salmon & vodka dill lox

Red and yellow beefsteak tomatoes, pesto and portabella

A staple of russian cuisine, born for a shot of chilled vodka

Almonds, sweet potato chips and sour cherry vinaigrette

Accompanied by chopped egg with scallions & sour cream

This pleasantly aromatic fleshy sauted wild mushroom shines like an exotic golden flower served over an iron skillet of pan fries

Duck confit over crisp potato cakes topped with scallions and bechamel

Rich, moist and tender with a side of buttery spinach mashed potatoes

Prepared perfectly, served with a side of butternut squash puree

Fresh cut pineapple, watermelon, wild berries and grapes

Aromatic brewed coffee and the finest tea with traditional crystal glasses

Delicate slices of pate served with grapes and butter toasted baguette

Rich, decadent mousse of foie gras, toasted baguette & apple truffle raspberry coulis

Tri-color heirloom tomatoes, basil pesto & grilled portabella

In Eastern-European humour, salo is a stereotypical attribute of Ukrainian culture, analogous to vodka, bears, and balalaikas for Russians, tea and crumpets for the English, and Coca-Cola and cheeseburgers for the American culture

A Staple of Eastern-European cuisine for ages, taste this fine array of marinated porcini, shiitake, oyster & straw mushrooms

Sour Pickles, tomatoes, sour cabbage, marinated garlic sprouts and pattypan squash

A platter of smoked sturgeon, cured wild salmon, and vodka-dill lox is a great pairing for our house infused vodka and perfect for a holiday feast!

Fresh and aromatic chopped garden vegetables with cilantro, cherry tomatoes and unfiltered sunflower oil

Circus frizee with rendered bacon & crumbled goat cheese topped with a soft poached egg

The infamous Russian Potato Salad dressed with dijon aioli. The original version of the salad was invented in the 1860s by Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became a must at every holiday feast

The soup began its existence from trimmings of cellared vegetables consumed throughout the winter months. Around the first spring thaw, a pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was beets. Hence, the recipe changed into what is traditionally known as a beet soup

This grown-up version of mushroom soup is rich with earthy porcini, white mushrooms and tender, nutty grains of barley

Russian fishermen would prepare this soup in the woods on open fire using the day's catch

Duo of potato and cabbage Vareniki served with caramelized onions and sour cream

Topped over a wine poached pear with a wild berry port reduction

Savory Russian pie, a counterpart to the French pate en croute, traditionally filled with fish, rice, onions and chopped hard-boiled egg

This pleasantly aromatic fleshy sauteed wild mushroom shines like an exotic golden flower served over an iron skillet of pan fries

Golubtsy, or stuffed cabbage, is perhaps the most homely of Russian dishes. For most children of the Soviet Union, golubtsy evokes memories of their mother or grandma and long, comforting meals in a warm kitchen

Duo of creamy cheese topped baked casseroles

Side of roasted rosemary potato, grilled asparagus and havarti horseradish fondue

Tender slow braised beef, side of truffled barley risotto

Creamy strips of beef with mushrooms and a side of mashed potatoes

Boneless chicken breast pounded and rolled with herbed butter, then breaded and fried. Served with mashed potatoes, grilled scallions and sautèed cherry tomatoes

Seared crusted chicken patties with mashed potatoes and mushroom crème

Seared on its skin and roasted in an asian spice blend glaze, served with a side of creamy spinach mashed potatoes and a vegetable bouquet

Fried to a delicious crisp, served whole with a side of mashed potatoes & parmesan tuille

Cast iron skillet bearing fruit of the Sea. Tiger shrimp, diver scallops, lobster tail, mussels & calamari in a luscious creamy garlic sauce with buttered toast (for two)

Meringue cookies, French pastry crème, fresh cut strawberries and blueberries