Supra

Cheesecake ‘Khacho,’ ‘Shokoladis’ Mousse (GF), Pelamushi (GF, N)

Blackberry & strawberry compote, tarragon-infused whipped cream

Grape pudding, red grapes, pomegranate, walnut crumble, caramel sauce

Black walnut and cherry preserves, candied sunflower seeds, basil & mint

boat-shaped, sulguni cheese blend & organic egg

classic megruli topped with burrata & herb oil

Round, sulguni cheese blend inside

round, red bean filling, green ajika

Round, sulguni cheese blend inside & on top

round, sulguni cheese blend inside, spinach-cheese blend on top

round, sulguni cheese blend, topped with mushroom, kakhetian guda, tarragon, basil

frozen pork & beef khinkali - boil gently for 15 minutes

potato & cheese khinkali with ajika clarified butter; boil gently 15 minutes

pork & beef soup dumplings, fresh herbs

potato and cheese dumplings with ajika-spiced clarified butter

(GF) 14 oz. dry-aged ribeye, dry ajika rub, saperavi wine reduction, sweet garlic puree, khmeli suneli-poached carrots

Grilled chicken breast marinated with garlic, cilantro and lemon juice and seasoned with Georgian saffron. Served with pickled cabbage and red tkemali sauce (GF)

half heirloom-breed chicken, seasoned with abkhaz-style ajika rub, cooked under a heavy weight to create a perfect crispy skin (GF)

Georgian Mixed Grill Platter (GF) four pieces each of lula kabab, pork mtsvadi, chicken mtsvadi; roasted potatoes; trio of house-made sauces: kakhetian guda cheese, satsebeli, roasted red ajika (GF)

four grilled lamb chops, salt & pepper roasted potatoes, green tkemali (GF)

ground lamb kebab, onion, pickled cabbage, lavash flatbread, satsebeli

svanuri salt-rubbed pork, marinated in white wine, grilled onions, pomegranate, red tkemali (GF)

(GF) half rack of tender ribs, ajika spice rub, pomegranate syrup glaze

(GF) whole roasted trout, stuffed with braised georgian-saffron-spiced leeks, scallions & herbs, pomegranate syrup

(GF) ajika-honey-roasted whole duck with georgian-saffron rub, savory blackberry sauce

stuffed eggplant, portobello mushroom, sweet peppers, butternut squash, roasted rainbow carrots, with trio of house-made sauces: kakhetian guda cheese, satsebeli, roasted red ajika (GF)

lush and approachable: melon, honeysuckle, and pineapple on the nose, followed by orange zest, chamomile, and fresh plum, with light minerality

prosecco-style, citrus and honeysuckle

made in the traditional style of sparkling wine (pétillant naturel or “machari” in Georgian); aromas and flavors of wet stone, pear, dried banana, grapefruit, ginger, white flowers, and tropical fruit

qvevri, black plum and currant, a little smoke and spice, a perfect intro to the magic that is qvevri wine, by Gogi Dakishvili

melon and cantaloupe aromas from mtsvane, bright acidity from rkatsiteli, soft light tannins from the short time on the skins, a perfect intro to amber!

white peach & green apple, fresh apricot

provence-style, notes of raspberry, peach, rose petal & fresh apple

black cherry & blackberry with vanilla & smoke from long oak aging

dried apricot, orange peel, honey, nuts & subtle spices, along with subtle earthy notes that hint at the wine's qvevri origin

qvevri, intense black cherry and plum notes, with balanced tannins, recalling black tea and dark chocolate, with a lovely long finish

raspberry, sour cherry, smooth as silk; a blend of aleksandrouli & mujuretuli grapes in a rose light enough to love on its own but strong enough to stand up to anything on the menu

medium-bodied versatile rkatsiteli from our friend Sandro’s 50-year-old vineyard in Kakheti; dried apple, honey & wildflower grace this classic rkatsiteli that goes with everything on the menu

honeysuckle, pear, white cherry, surprisingly restrained tannins in this richly colored wine that leaves no doubt why we call it ‘amber’

off-dry saperavi from Kindzmarauli PDO, rose petals, plum, wild berries

medium-bodied red, velvety cherry and blueberry tones, balanced acidity, mineral undertones and a long finish

light and silky smooth, white strawberry, citrus & honeysuckle

light with gentle, balanced tannins, white peach & sour cherry, kisi was one of the first Georgian ambers to break onto DC wine lists 10 years ago!

house-made fresh sulguni, imported smoked sulguni, imported kakhetian guda, house-made sulguni-herb ‘gebjalia’, dried fruits, candied nuts, pelamushi, ajika honey, mchadi chips (GF, N)

walnut filling, fresh herbs, pomegranate (V, GF, N)

beet pkhali, butternut squash pkhali, eggplant nigvzit, house-made sulguni 'gebjalia,' jonjoli, house-pickled cabbage, 'funeral' ajika, shotis puri

PICKLE ASSORTI (V, GF) house-pickled green tomato, red cabbage, turkish peppers, cucumbers

twin pâtés, beet and butternut squash; walnut, fresh herbs, sunflower, house-made shotis puri (V, N, GF-without the bread)

house-made wheat bread from our toné oven, cornmeal bread, ajika sunflower oil

(GF) shaved radish, blackberries, herbed goat cheese, georgian-saffron sunflower seeds, blackberry vinaigrette

a fun spin on the classic chkmeruli: creamy chicken croquettes (5 pcs), served with a dollop of buttery, garlicky chkmeruli sauce

(GF) west-georgian-style sausage of pork & beef, red onion & herb salad, green tkemali

red beans stewed with traditional Georgian spice blend and fresh herbs, with mchadi, house-made pickles, green ajika

(GF) charred green beans, leek, shallot, egg, fresh herbs

(GF) seasonal mushrooms in classic chakapuli broth: green tkemali, white rkatsiteli wine, tarragon

brown beech mushrooms & pickled creminis on shotis puri crouton, glazed with sour plum & white wine, topped with smoked sulguni tuile

crispy skin-on pork belly, slow-roasted with ajika honey and served on creamy corn ghomi (GF)

roasted golds, feta, green tkemali, scallions & fresh herbs (GF)