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Signature cheese-filled bread boat with molten cheese and an egg yolk
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Grass Fed, grass finished lamb leg marinated in Georgian spices; oven roasted Svanuri potatoes
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
Slow-roasted organic chicken in a chilled walnut-garlic sauce infused with Georgian spices
Organic chicken with creamy garlic sauce, tarragon leaves, and smoked paprika
Silky Georgian chicken soup with egg whites, cilantro, and a touch of white wine vinegar
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
Golden fried dough filled with sweet cream, dusted in powdered sugar — a nostalgic Georgian treat; soft, warm, and irresistible
An assonment of jonjoli in oil, garlic, red cabbage, and peppers
Classic round khachapuri filled with cheese
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
Grass-fed, grass-finished lamb leg marinated in Georgian spices; oven-roasted Svanuri potatoes
Grapevine leaves stuffed with seasoned minced lamb, garlic, and herbs; served with yogurt garlic cream sauce
Free-range organic chicken marinated in lemon and yogurt; oven-roasted Svanetian potatoes
Slow-braised Snake River Farm (American) Wagyu beef in a spicy walnut and tomato sauce
Megrelian-style cheese pie topped with an additional layer of melted cheese
Silky blend of fresh cream, milk, and natural vani la, bottom layered with a bright mixed berry finish, for refreshing finish
Trout filet herb-crusted, oven-baked, and served with fennel, asparagus, cherry tomatoes, and Kalamata olives
Delicate puff pastry stacked with vanilla cream, fresh berries
Traditional spreads of roasted bell peppers, beets, and spinach blended with walnuts, garlic, and fresh herbs; mchadi (cornbread) chips
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
Traditional Georgian grape pudding made from rich Saperavi juice and walnuts
Tiger shrimps, creamy garlic sauce, tarragon leaves, and smoked paprika
Smoked Suluginu cheese wrapped in crisp dough, skewered and cooked over an open flame
Chopped Beets, Tkemali “plum” sauce, feta, cilantro, baby arugula, garlic, Georgian Spices
Sturgeon fillet in Georgian tomato marinade; oven-roasted Svanuri potatoes
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
Rich Kharcho soup, Snake River Farm (American) Wagyu beef with rice, and Georgian Spices
Roasted bell peppers, eggplant, onions, jalapeño, and Georgian spices
Boar sausage served with stewed beans, cherry tomatoes, bell peppers, and shallots
