Lunch – Main Courses

Lunch is served 11am – 4pm on weekdays. On Saturdays and Sundays, the dinner menu is served all day.

Beginnings | Main Courses | Family-Style Platters


Beef Stew – Russkaya Podzharka

The newest addition to our delicious portfolio. Beef stew served over mashed potatoes with carrot salad, sweet baby peppers and baby pickle.

Russkie Chicken Kotletkas Patties

Three sautéed Ground Chicken breast Kotletkas, served with shitake mushroom béchamel sauce, mashed potatoes, sauerkraut, baby pickle.

Pork Loin Schnitzel

Pork Loin Schnitzel with Hunter Kielbasa and beef tongue served with mashed potatoes, garlic sauce, sauerkraut and horseradish.

Lamb Shank

Braised lamb shank in a rich stew of carrots, red peppers, celery, tomatoes, garlic and spices. Served over mashed potatoes and sautéed spinach

Vegetarian Stuffed Eggplant

Baby eggplant stuffed with sautéed onions, carrots, red and green pepper, turnip and celery. Served on a bed of rice with tomato sauce, marinated beets and carrot salad

Tilapia Filet en Pappillote

Enveloped in foil with fresh basil and tomatoes, steamed to order, tantalizing. Served with red pepper coulis, mashed sauerkraut sautéed with fresh cabbage

Salmon Crepe Blinchik s Lososinoi I s Ikroi

4 Thin crepes served with Norwegian smoked salmon, salmon caviar, and sour cream. Garnished with lemon, cucumber, tomato and chopped onions

Guriev Blini

Two pancakes served with melted butter, raspberry sauce and sour cream.
With salmon caviar 32.00

Chicken Duran Schnitzel

Lightly sautéed and battered chicken breast, sautéed to golden brown, served with mashed potatoes and baked sweet pepper stuffed with carrot salad.

Uzbek Mung Bean Stew Mashkitchiri

An import from India has been a vegetarian darling in Uzbekistan, now nourishes Chicagoans

Uzbek Vegetarian “Layer” Stew Domlama

A vegetarian must! A delightful stew of potatoes, carrots, beets, cabbage, tomatoes, garlic, red peppers and onions with a touch of cumin. The secret to this dish is that we slowly cook the layered vegetables, allowing the flavors to complement each other.

Stuffed Green Bell Pepper

Green bell pepper stuffed with a combination of sautéed vegetables celery, potatoes, carrots, turnips, onions, paprika, and cilantro. Served with brown rice, carrot salad, marinated beets

Uzbek Chick Pea Stew Nukhat

A traditional dish of chick peas slowly simmered with onions, tomatoes and a hint of cinnamon. Topped with chopped onions, served with Tashkent Carrot and Vinaigrette salads

Chicken Liver Schnitzel

Lightly sautéed and served on the bed of buckwheat kasha with sauerkraut, horseradish and carrot salad.

Chicken Croquettes Pozharskie Kotleti

1pc 16.00
Fluffy and delicate ground chicken patties rolled in bread cubes, baked and served with buckwheat kasha, marinated beets, carrot salad, and Béchamel mushroom cream sauce 2pc  20.00

Chicken Breast Roulade

Skin-on chicken breast stuffed with spinach and ground chicken. Served with a savory mushroom sauce, sautéed baby spinach, carrot salad and mashed potatoes

Chicken Kebob Shashlik

White meat Kabobs marinated then grilled to perfection. Served on a bed of brown rice, fresh onions, carrot salad and Uzbek tomato

Chicken Medley Entrée

Chicken Medley Entrée – combination of slice Chicken Roulade, Chicken Kotletka and Chicken kebob served with brown rice and sautéed spinach

Moldavian Meatballs

Meatballs of ground chicken and onions, simmered in a sweet and sour tomato sauce. Served on a bed of buckwheat kasha, with marinated beets and sauerkraut sautéed with fresh cabbage

Classic Stuffed Cabbage Golubtsi

1 roll 16.00
Cabbage roll stuffed with a filling of ground beef, chicken, carrots, and sautéed onions. Simmered in sweet and sour tomato sauce. Served with buckwheat kasha, sour cream, carrot salad 2rolls 19.00

Classic Beef Stroganoff

Our most popular entrée! Lean sirloin beef sautéed and simmered in whipping and sour cream, Madeira wine, mushrooms, onions, dill. Served with buckwheat kasha mixed with noodles, with carrot salad and beets

Chicken Paprikash

Chicken breast, simmered in the rich sauce of sour cream and paprika, served over polenta