On the heels of his sold-out concert at Carnegie Hall, Alexander Markov is scheduled to perform a private concert in the Bear Ballroom of the Russian Tea Room. The five-course dinner will include caviar and classic Russian Tea Room dishes. Following Markov’s classical performance in the Ballroom, guests will ring in the New Year downstairs on the second floor with an open bar, dancing, desserts, and an encore performance from Markov featuring his one-of-a-kind famous gold electric violin to ring in the New Year. A DJ will also be performing throughout the night.

 Space will be limited for this exclusive event. Tickets are being offered as follows:

·         VIP Tickets: Private dinner and classical concert with Alexander Markov in the Bear Ballroom is $750 per person and begins at 9pm on Dec 31, 2010. This package includes a five-course dinner offering, a private classical concert, followed by open-bar, dancing and desserts, with an encore performance by Markov on the second floor to ring in the New Year. A DJ will also be performing throughout the night. Dinner begins at 9pm and the concert starts at 10:30pm. Menu listed below.  

·         Encore Performance: These tickets will give you access only to the second floor for the open bar, dancing and desserts, with an encore performance by Alexander Markov to ring in the New Year. A DJ will also be performing throughout the night. Doors open at 10:30pm and tickets are $175 per person.

VIP Dinner Menu:

 Starter

Farmed Russian Osetra  (1oz.)

Served with warm buckwheat blinis and traditional accompaniments.

Second Course (Choice of)

Seared Diver Scallop

Sicilian pistachios, shaved fennel and pickled enoki mushrooms with a vanilla blood orange sauce.

Oyster Rockefeller

Traditional preparation

 Foie Gras

Foie Gras terrine served with port cheery reduction toasted brioche and fig onion compote.

Third Course

Pelmeni

Braised beef pelmeni in a capon and truffle consume with peas, fava beans and mushrooms.

Fourth Course (Choice of)

Siberian Sturgeon

Vanilla parsnip purée, braised baby fennel, candied kumquat, Siberian Osetra caviar.

Beef a la Stroganoff

Waygu Beef filet topped with seared foie gras over house-made buckwheat noodles, wild mushrooms and porcini cream.

Quail Shashlik

Pan seared herb marinated Quail skewered over Israeli cous-cous salad.

Fifth Course (Choice of)

Famous Tea Room Blintzes

Cheese and cherry, vanilla ice cream.

Czar’s Gold and Caviar Parfait

Nougat cream, toasted almonds, chocolate sauce, American caviar.