A celebration of the food, tastes, and traditions of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—unexpected dishes from this dynamic yet underappreciated region.

Appetizers

Stuffed Ukrainian Pasta   page 106   egg pasta, feta cheese filling, tossed in butter & served with sour cream & chives   12

Tartar Lamb Turnovers   page 58   pastry dough, ground lamb filling, deep-fried, Georgian Plum Chutney (page 131), Sour Cabbage (page 148)   14

Potato Cakes with Goat Cheese +   page 83   pan-fried, pulled duck confit, Blackberry Sauce (page 177)   16        

Soup

Gherkin, Beef & Barley Broth +   page 16   shredded beef, Fermented Gherkins (page 152), carrot, onion, allspice & bay leaf, garnished with green onion & parsley   7/12       

Entrées

Garlicky White Rabbit +   page 139   braised & shredded rabbit, crème fraiche, chicken stock, jasmine rice, Armenian Roasted Vegetables (page 74), garlic chips   30            

Soviet Duck Noodles   page 103   duck leg confit, duck fat egg noodles, Fermented Tomatoes (page 157), fresh dill & parsley   32

Ukrainian Beet Broth +   page 12   beef short rib, potato, bell pepper, cabbage, kidney beans, sour cream, dill, Ukrainian Garlic Bread (page 42)   34      

BBQ Swordfish   page 140   beer & honey marinade, grilled, crispy fried shallots, Korean Carrots (page 88), Caucasian Barbecue Flatbread (page 61)   36         

Dessert

Baked Ukrainian Cheesecake   page 194   fresh cheese & semolina cake, golden raisins, Strawberry Conserve (page 171   8