Seaside Car Service picks me up at my midtown New York City apartment at 8:30; the ride is quite pleasant, driving on the Beltway along the water. My first impression of Rasputin is a feeling of being transported back in time. Everyone is stylishly and expensively dressed; there is a sense of opulence, glitter and a little glitz; most are seated with family and friends at long tables. We are a group of ten, here to experience and taste a special Rasputin evening… and to be treated like Imperial Russian Royalty.
At 11 P.M, the lights glow brighter when the cabaret begins. After imbibing on food and wine for two hours, I am happy to sit back and be entertained. The show is fast paced; singers and dancers warble and whirl; the finale is colorful and exciting. Now it’s time to move my own eager- to- dance feet onto the dance floor. Haven’t boogied like this in months, but like Cinderella at the ball, at 2 A.M. my chariot is waiting to take me back to that other borough.
Moscow in Brooklyn is close enough to visit more often than Moscow in Russia, so I plan to come back with another group of friends for more caviar and vodka. I don’t know much about Rasputin, the Russian scoundrel who was said to have had a way with women, other than he was a mystic who lived from 1869 to 1916 and had a big influence on the Czar of Russia, but I do know Rasputin Restaurant’s Executive Chef Lovely M. Sandou has a magical and mystical way with food, you don’t want to miss. It’s a great place for a private party or a corporate event.
Rasputin Restaurant
2670 Coney Island Avenue, Brooklyn New York
Telephone: 718- 332-8111
E mail: [email protected]
Banquet Royal
PRIX FIXE
Saturday & Special Events $130 / per person
Includes one bottle of 750 ml of vodka for 10 ppl
18% Gratuity Additional
First Course
• Salmon Louis XIV Style
• Whole Branzino Stuffed with Yellow fin Tuna Tartare
• Black Caviar with Black Truffle Blini
( $20 Supplement)
• Chinois Filet Mignon with Grilled Pineapple Garni
• Salad of Organic Baby Greens with Vinaigrette Romanoff
• Crispy Confit du Canard with Esssence of Honey & Meyer Lemon
• Seared Ahi Tuna with Asian Vinaigrette Dipping Sauce
• Rasputin Market Salad with Edamame and Pesto Drizzle
• Noveau Lardon Salad with Reggiano-Parmigiano Tuile
• Moldavian Harvest of Pickled Fruits & Vegetables
• LeMoulin Rouge du Langoustine with Teriyaki Vergee
• Calf’s Tongue with Baby Aubergine a la Russe
• Cold Maine Lobster Salad with Chef Lovely’s Special Sauce
• Le Batton of Eel with Miso Dipping Sauce
Second Course
• Classic Lobster Bisque
• Yukon Gold Potatoes & Mushrooms a la Moscow
• Hudson Valley Foie Gras with Fresh Boysenberry Reduction
• Braised Short Ribs in Port Wine Reduction with Wild Rice
• Soft Shell Crab & Seafood Medley Bougantier
Entrees
• Chilean Sea Bass with a Thai Carrot Ginger Infusion
• New Zealand Rack of Lamb with Smashed Parmigiano Potatoes
Desserts
• Feast of Seasonal Fresh Fruits & Berries
• Pastry Chef Albina’s Banquet du Patisserie
Lovely M. Sandou
Executive Chef