Appetizers & Salads
Sliced eggplant is lightly fried until soft and rolled with a walnut filling made of walnuts, garlic, fresh herbs, and aromatic spices. The rolls are garnished with pomegranate and walnuts.
Made with ripe tomatoes, crisp cucumbers, red onions, herbs, tossed with Imeruli cheese and walnut salad dressing.
Braised eggplants, tomatoes, bell peppers, onions, and garlic slowly cooked with fresh herbs and aromatic spices.
Mushrooms baked in a clay dish and topped with melted sulguni cheese
Three assortments of finely prepared vegetable spreads blended with walnuts, garlic, herbs, and spices. Served as three varieties - spinach, beet, and red kidney beans. Garnished with pomegranate seeds.
Chicken and mushrooms with sautéed onions and simmered in a creamy sauce, then topped with melted cheese and baked until golden.
Tender pieces of chicken served in a rich and creamy walnut sauce, blended with garlic, herbs, and aromatic spices. Served chilled.
Made with ripe tomatoes, crisp cucumbers, red onions, and fresh herbs. Lightly seasoned and tossed with a sunflower dressing.
Slow cooked red kidney beans simmered with garlic, onions, herbs, and aromatic spices. Finished with fresh herbs and served with crispy cornmeal bread. Served Hot.
Grape leaves wrapped around ground beef with rice, onions, and fresh herbs, slowly cooked until soft and aromatic. Served with slightly sour white sauce.