Kachka menu — United States

Fresh salmon eggs cured in-house, served as a delicate and savory delicacy.

Delicate whitefish roe infused with earthy beet and aromatic saffron.

This dish features wild-caught hackleback sturgeon roe, known for its small, firm, and nutty-flavored black pearls.

This premium caviar is harvested from a hybrid of Kaluga and Amur sturgeon, offering a rich, buttery flavor and a firm texture.

This premium white sturgeon caviar offers a delicate, buttery flavor with a smooth finish.

This is a premium Siberian sturgeon caviar known for its firm texture and rich, nutty flavor profile.

This premium Osetra caviar is sourced from Giaveri and offers a refined, nutty flavor with a firm texture.

This dish features premium Osetra caviar, known for its firm texture and rich, nutty flavor.

A curated tasting flight featuring a variety of premium caviars and roes.

A chilled kefir-based soup featuring grilled and pickled zucchini, potatoes, and hard-boiled egg, finished with charred spring onion oil and steelhead roe.

A selection of fresh, seasonal vegetables sourced from local farms, served with a dipping sauce and flake salt.

Fresh heirloom tomatoes served with sunflower seed tahini, spicy adjika, basil, sweet onion, and saffron-infused oil.

This dish features rich cod liver served on toasted dark rye bread with a savory carrot and processed cheese spread, topped with pickled onions and fresh horseradish.

A traditional Russian layered salad featuring diced herring topped with potatoes, onions, carrots, beets, eggs, and mayonnaise.

A traditional open-faced sandwich featuring smoked sprats, parsley mayonnaise, and hard-boiled egg served on rye toast.

A rotating selection of house-smoked and cured seafood served with bread, crackers, and butter.

Thinly sliced, salt-cured pork fatback served with honey, garlic, coriander, and barrel-aged pickles.

A curated selection of house-made charcuterie, Druzhba cheese, hard-boiled eggs, and assorted breads, designed to be enjoyed alongside drinks.

A curated assortment of our house-made pickles and preserved vegetables.

Finely shredded cabbage that has been fermented in brine for a crisp, tangy flavor.

These are lightly salted, crisp cucumbers fermented with garlic, dill, and spices.

These are small, tender summer squash that have been pickled for a crisp and tangy flavor.

Fresh cherry tomatoes soaked in a savory herb and vinegar marinade.

A traditional Uzbek-style fermented watermelon, offering a unique savory and tangy flavor profile.

A house-made cultured sour cream butter served with bread.

A spread made of whipped cured pork fat seasoned with fresh dill and garlic, served with bread.

A fragrant, golden sunflower oil with a deep, toasted flavor, served with fresh bread for dipping.

These are tender dumplings filled with a mild farmer's cheese and chives, finished with a garnish of fresh scallions.

These traditional Siberian dumplings are filled with a savory blend of beef, pork, and onion, seasoned with fresh herbs.

These traditional dumplings are filled with a savory blend of skin-on red potatoes, roasted garlic, and fresh chives.

These Ukrainian-style dumplings are filled with tart cherries and garnished with fresh mint and basil.

Three rye-crusted chicken croquettes filled with dill butter, served over sweet corn mash and a purslane salad.

A soft sheep cheese spread served with warm, grilled Uzbek bread.

Tender rabbit hindquarter braised in a creamy sour cream sauce with porcini mushrooms, sour cherries, and garlic, served with crispy potato pancakes.

Tender cabbage leaves stuffed with a savory blend of beef, lamb, and pork, simmered in a sweet and sour sauce.

Grilled seasonal vegetables seasoned with traditional Svanuri salt, served with a side of roasted red pepper spread.

Grilled halibut skewers marinated in sour cream, served with cabbage and tartar sauce.

Tender chicken thighs marinated in kefir and cilantro, grilled over an open flame and served with a tangy sour plum sauce.

Tender pork neck marinated in rye kvass and grilled on skewers with spring onions, served with a tart sour cherry reduction.