It is a larger pirog typically made with minced fish filling wrapped in pastry dough. In this case, the filling was veal and chicken, but it was still satisfying. The entrees stand up well to the starter courses. The rolled meat in a thin batter is perfectly fried, without a hint of oil. It is far more tender than any lamb one would find in the former Soviet Union, accompanied with slices of marinated red onion, carrots, fried potatoes and peas.
Desserts change daily.
One evening, the offerings were a halfhearted tiramisu and berry cake. The berry cake was the clear winner-raspberries and blueberries over rich cream and a pastry dough laden with butter. Every last calorie was worth it. The full bar is well-stocked with vodka. The servers' English skills vary, but they try very hard to provide good service.