Washington, DC
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
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
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
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)
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
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
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
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)
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 wheat bread from our toné oven, cornmeal bread, ajika sunflower oil
(GF) shaved radish, blackberries, herbed goat cheese, georgian-saffron sunflower seeds, blackberry vinaigrette
(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)