Deda Restaurant

Slow-roasted organic chicken in a chilled walnut-garlic sauce infused with Georgian spices

House-baked Georgian bread served with adjika-spiced butter

Thinly sliced eggplant filled with walnut purée, herbs, and pomegranate

Crispy corn croquettes fi led with Sulguni cheese and mint sauce

An assonment of jonjoli in oil, garlic, red cabbage, and peppers

Grapevine leaves stuffed with seasoned minced lamb, garlic, and herbs; served with yogurt garlic cream sauce

Traditional spreads of roasted bell peppers, beets, and spinach blended with walnuts, garlic, and fresh herbs; mchadi (cornbread) chips

Chopped Beets, Tkemali “plum” sauce, feta, cilantro, baby arugula, garlic, Georgian Spices

Slow-cooked red beans with herbs and spices, served with homemade pickles and freshly baked Deda’s puri

Oven-baked rainbow trout in a chilled traditional Georgian herb, garlic, cilantro, and bright vinegar acidity

Roasted bell peppers, eggplant, onions, jalapeño, and Georgian spices

Grass Fed, grass finished lamb leg marinated in Georgian spices; oven roasted Svanuri potatoes

Grass-fed, grass-finished lamb leg marinated in Georgian spices; oven-roasted Svanuri potatoes

Free-range organic chicken marinated in lemon and yogurt; oven-roasted Svanetian potatoes

Atlantic salmon and pomegranate glaze, oven roasted Svanuri potatoes

Flame-grilled Karabuta Snake River Farms pork marinated in traditional Georgian spices; oven-roasted Svanetian Potatoes

Sturgeon fillet in Georgian tomato marinade; oven-roasted Svanuri potatoes

Silky Georgian chicken soup with egg whites, cilantro, and a touch of white wine vinegar

Rich Kharcho soup, Snake River Farm (American) Wagyu beef with rice, and Georgian Spices

Slow-braised New Lealana lamb shank In a bright tkemali sauce and Georgian wine, tarragon, and wild plum

Tender veal simmered with tomatoes, bell peppers, and Georgian spices; creamy mashed potatoes

Organic chicken with creamy garlic sauce, tarragon leaves, and smoked paprika

Five hand-folded soup Dumplings filled with Snake River Farms (American) Wagyu beef

Five boiled or fried Dumplings filled with a blend of cheeses

Juicy grilled lamb meatballs wrapped in Wagyu beef fat, seasoned with barberries and spices; served with mashed potatoes and pickled jonjoli

Slow-braised Snake River Farm (American) Wagyu beef in a spicy walnut and tomato sauce

Trout filet herb-crusted, oven-baked, and served with fennel, asparagus, cherry tomatoes, and Kalamata olives

Tiger shrimps, creamy garlic sauce, tarragon leaves, and smoked paprika

Boar sausage served with stewed beans, cherry tomatoes, bell peppers, and shallots

Signature cheese-filled bread boat with molten cheese and an egg yolk

Classic round khachapuri filled with cheese

Megrelian-style cheese pie topped with an additional layer of melted cheese

Smoked Suluginu cheese wrapped in crisp dough, skewered and cooked over an open flame

Golden fried dough filled with sweet cream, dusted in powdered sugar — a nostalgic Georgian treat; soft, warm, and irresistible

Silky blend of fresh cream, milk, and natural vani la, bottom layered with a bright mixed berry finish, for refreshing finish

Delicate puff pastry stacked with vanilla cream, fresh berries

Traditional Georgian grape pudding made from rich Saperavi juice and walnuts