Supra

beet pkhali, collards pkhali, eggplant nigvzit, house-made sulguni 'gebjalia,' jonjoli, house-pickled cabbage, imeretian ajika, shotis puri

tomato, cucumber, walnut, red onion, fresh herbs, sunflower vinaigrette

watermelon, candied pumpkin seed, fresh mint, jalapeno, herbed yogurt dressing

arcadia greens, grilled corn, sulguni cheese, ajika-spiced rice crackers, citrus vinaigrette

roasted eggplant, onion, tomato, potato, fresh herbs

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

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

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

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

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

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

walnut sauce ‘bazhe,’ feta, fresh herbs & pomegranate seed

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

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

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

boat-shaped, sulguni cheese blend & organic egg

Round, sulguni cheese blend inside

Round, sulguni cheese blend inside & on top

classic megruli topped with burrata & herb oil

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

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

round, red bean filling, green ajika

pork & beef soup dumplings, fresh herbs

frozen pork & beef khinkali - boil gently for 15 minutes

potato and cheese dumplings with ajika-spiced clarified butter

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

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

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

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

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

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

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

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

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

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

Blackberry & strawberry compote, tarragon-infused whipped cream

creamy cheesecake, topped with cardamom-dusted pistachio & mandarins, biscoff cookie crust (N)

supra’s take on a french classic, tarragon whipped cream complements creamy chocolate mousse

creamy mousse on cookie crust, lemon tree tuile

white peach & green apple, fresh apricot

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

citrus & tropical-fruit notes shine in this unique blend of georgia & france! pronounced but balanced acidity give rise to pleasing, light minerality & a clean finish

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

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

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

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!

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

Rosha “Timothee” Rkatsiteli-Mtsvane, 2022 spectacularly soft with perfectly integrated tannins, our friend sandro produces what may be the smoothest amber wine we’ve ever tasted, coaxing all the aromatics out of the mtsvane to complement the rkatsiteli; dried apricot, pear & white cherry

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

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

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

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