Urgut City Restaurant (1906 Coney Island Ave, Brooklyn, NY)

Two eggs with two sausages. Breakfast portion, served hot.

Thin rolled pancakes filled with meat.

Flaky baked pastry filled with savory beef.

Savory Central Asian pastry filled with lamb.

Espresso topped with steamed milk and a thick foam cap.

Espresso with steamed milk and light foam

Espresso topped with hot water for a classic Americano.

A cup of hot brewed coffee.

Cup of hot brewed tea.

Mint-lime beverage, 0.5L.

Tarragon-flavored soda.

Pear-flavored soda.

Layered honey cake with thin sponge layers and a creamy filling.

Layered puff pastry cake with pastry cream.

Multi-layered chocolate cake with cream filling.

Layered cake with cream filling, candy bar inspired.

Uzbek-style salad of thinly sliced tomatoes and onions with herbs, simply seasoned.

Chopped tomatoes and cucumbers with dill, tossed in a creamy mayonnaise dressing.

Popular cold Kapriz salad, house style.

Romaine lettuce with croutons, Parmesan, and Caesar dressing.

Urgut-style mixed salad of julienned ingredients in a creamy dressing, finished with green peas.

Cold Japanese-style salad, house style.

Assorted fresh vegetables served as a light salad.

Tomatoes, cucumbers, red onion, olives, and feta.

Eggplant salad in a light dressing, simply seasoned.

Mix of pickled vegetables served as a salad.

Rice soup with vegetables in a light, tomato-free white broth.

Noodle soup

Pelmeni (meat-filled dumplings) served in broth.

Soup inspired by cabbage rolls, with minced meat, cabbage, and rice.

Traditional Uzbek rice soup with vegetables and meat. Regular portion.

Traditional Uzbek soup with meat and vegetables in a clear broth.

Traditional beet soup with vegetables.

Meatball soup

Clay pot soup with tender meat and vegetables in a clear, hearty broth.

Palov combo come with salad bread and drinks

Uzbek rice pilaf with meat and carrots, served hot.

Mantu come with 5pc

Rolled Uzbek dumpling with savory filling, steamed and sliced.

Meat-filled dumplings (pelmeni), served hot.

Uzbek wedding-style kabob with seasoned meat, served hot.

Kazan-style kabob with meat and potatoes cooked together, served hot.

Pan-pressed baby chicken fried until golden.

Traditional Tajik dish: torn flatbread in savory qurut (yogurt) sauce.

Fish fried until golden, served hot.

Traditional baked pastry with beef filling.

Baked pastry with lamb filling.

Mushrooms and potatoes cooked together as a hot entree.

Potato fries, fried until golden, served hot.

Tandoor-baked Uzbek round bread (non).

Whole round Uzbek flatbread with flaky, layered dough.

Traditional leavened flatbread, served as a side.

Traditional Central Asian strained yogurt dip.

Breaded chicken pieces, bite-size.

Assorted pickled vegetables.

Grilled beef shish kebab, skewered beef cubes.

Shish kebab presented as a roll (rulet) for a neat, compact bite.

Seasoned ground beef formed on a skewer and grilled, lula kebab style.

Grilled pieces of chicken on skewers (shish kebab).

Beef liver shish kebab, grilled on skewers.

Lamb shish kebab, grilled on skewers.

Skewered lamb rib sections, grilled shish kebab style.

Layered puff pastry cake with cream filling.

Traditional shashlik skewer of grilled meat, known as Bombacha.

Lamb chops on the bone, skewered and grilled shashlik style.

Lamb shish kebab with skewered cubes of lamb.

Grilled vegetable skewers in the shish kebab style; a meatless option.