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rich honey layer cake served with fresh berries and berry puree

creamy cheesecake, topped with cardamom-dusted pistachio & mandarin, biscoff cookie crust

made with khacho cheese (georgia's answer to ricotta), graham cracker crust, berry compote

supra's take on a french classic: tarragon whipped cream complements creamy chocolate mousse

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

black walnut & cherry preserves, candied sunflower seeds, basil & mint

ask your server for today's selection

Cheesecake 'Pistashkit' (N), 'Shokoladis' Mousse (GF), and Pelamushi (GF, N)

traditional spirit distilled from organic rkatsiteli grapes

small-batch white chacha by winemaker/distiller goga tevzadze

white chacha infused with local flavors

organic rkatsiteli chacha, aged in oak

oak-aged, smoky and smoth

three 1 oz. pours: riravo white, kgm honey, teliani valley oak-aged chacha

black tea and other varieties (ask your server for today's selection)

regular or decaf

prosecco-style, crisp apple, citrus and honeysuckle

a more-rustic cousin to Gogi Dakishvili's Orgo Blanc de Blanc, sparkling stone fruits and honey

refreshing, easy-to-drink red pét-nat; tight bubbles & pleasant minerality; black cherry, sour cherry, raspberry, rose hip

master winemaker gogi dakishvili’s endless experimentation, here with a non-georgian grape, yields yet another triumph: tart & tangy barberry, wild strawberry preserves, spicy rhubarb; méthode champenoise

if a georgian made wine in champagne, france, this is what it would taste like: gogi dakishvili (again! this time under his ‘Orgo’ label) takes the classic georgian white floral ‘mtsvane’ grape and makes a champagne-style sparkling wine, aged on the lees two years; green apple & lime sorbet, freshly baked bread & a touch of nutmeg lead into a citrus-laced finish

light and silky smooth, white strawberry, citrus & honeysuckle

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

white peach & green apple, fresh apricot, light mineral notes & salinity in this 'Tsinandali'-style blend of rkatsiteli & mtsvane

citrus, green apple, & honeysuckle; oak aging adds pleasing texture along with notes of vanilla, caramel & toasted brioche

semisweet honeysuckle & green apple, for Riesling lovers

light and refreshing, floral notes complement lime and wildflower honey, pleasant minerality

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

wild strawberry & pomegranate aromas followed by bright notes of red currant, rose petals & citrus zest; crisp acidity & distinctive minerality from georgia’s ancient terroir

a deep cranberry-red rosé; raspberry, sour cherry, smooth as silk; a blend of rare aleksandrouli & mujuretuli grapes in a rosé light enough to love on its own but strong enough to stand up to pretty much anything on the menu

a spectacular rosé offering gentle notes of raspberry & rose petals, fruit-forward but deliciously dry, from one of georgia’s most innovative winemakers, kakha tchotiashvili

to say this is a unique rosé would be an understatement: our friends at malati make an amber rkatsiteli and add 1% inky-purple saperavi to turn the amber into an orangey-rosy pink; you’ve never had anything like it, and you won’t forget it: pomegranate, melon & mango

our lightest amber - the juice ferments on just 30% of the skins for three months; light and bright, lemon zest and grapefruit, orange blossom honey

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

like an amber version of a gewurztraminer, this is a new one, even for those who really know georgian wines! kakha tchotiashvili takes muskaturi rkatsiteli, a hybrid of rkatsiteli & muscat, and produces a lovely floral wine: pear, honey, lychee & wildflower notes complemented by well integrated tannins that lend structure and body to this magnificent wine!

dried apricot, marzipan & wildflower honey in this blend of three west-georgian grapes: tsitska, tsolikouri & krakhuna, light skin contact (30% of the skins only, as is typical out west) makes for a wine somewhere between a light-as-air amber and a white with texture; perfect with food or on its own!

dark amber hue with an orange tinge; intense, complex aromas of dried fig, persimmon, herbs & spices, roasted nuts; full-bodied with fleshy tannins and a long finish

classic rkatsiteli: handpicked, fermented & then aged in qvevri for five months, dried apricot, peach, hints of white tea, honey & slight nuttiness

dried apricot, orange peel, honey, nuts, and subtle spices, along with earthy notes that hint at the wine’s qvevri origins

light skin contact for an east-Georgian wine, dried apricot, orange peel and peach notes; a perfect intro to amber!

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

ripe fruits, apricot, pear & quince, mixed with herbaceous notes of tarragon & fresh mint from Chona’s growing backyard marani!

dried apricot, white peach, salted almond, as classic an expression as you’ll find of what Georgians drink the most, by master winemaker Gogi Dakishvili

honeysuckle, pear, white cherry, light tannins in this richly colored wine that leaves no doubt why we call it 'amber'

honey, dried fruits and hazelnut, an intense classic amber from the heart of Kakheti (recommend decanting)

an amber for the adventurous: iago’s chinuri is fresh, unfiltered, and -- yes -- a little funky; what else would you expect from the man known as ‘the wizard of chinuri’? a founding member of georgia’s natural wine association, iago was the first winemaker in georgia to be certified 100% organic, and he continues to make wines only from his own chinuri grapes grown on his small (3 hectare) vineyard; iago uses no pesticides, no filtration, and no cultivated yeast, fermenting only from ambient yeasts native to his home region of kartli; this chinuri showcases dried green apple, apricot & peach, hazelnut & hay

john & jane okruashvili said ‘zvari!’ (eureka!) when they first made this take on an ‘intro to amber’ with short skin contact (two weeks); but make no mistake: this amber may be fresh & approachable, but it’s anything but basic; this rkatsiteli has complexity & power with pear & peach notes, some ‘black tea’ on the palate (flavor & texture); hand-harvested grapes, unfiltered

Kakha Tchotiashvili takes rkatsiteli to new heights: the grapes are macerated over three months with their skins before the fermented young wine is racked to a second qvevri and stored for five years(!), creating a perfect expression of Georgia’s most beloved wine (amber rkatsiteli), velvety smooth like no other!

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

bordeaux-style, light-bodied red, 12-18 months in oak after fermentation in stainless; blackberry & black cherry with a long, smooth finish

qvevri, magnificent dry version of the classic khvanchkara blend, dark cherry and raspberry preserves framed by soft, well integrated tannins

qvevri, smoky cooked strawberries, red currant from one of Georgia's best young winemakers from out west

qvevri, limited run of 1,500 hand-labeled bottles; Kakha Tchotiashvili macerates his tavkveri 90 to 105 days with the skins, transfers the young wine to a separate qvevri for aging, and finally rests the wine three months in neutral oak before bottling; light-bodied, cranberry, red currant and bright spice

semisweet, cooked plum & raspberry in this aleksandrouli-mujuretuli blend

qvevri, black plum, currant & black cherry, a little smoke & spice; a perfect intro to georgian reds, by the incomparable gogi dakishvili

qvevri, a rare dry red from Khvanchakara village in Racha, known more for its off-dry reds (see below!); this blend of rachuli saperavi and otskhanuri sapere gives notes of sour cherry, raspberry, and wild plum

saperavi grown in the ‘mukuzani’ controlled microzone, aged in french limousine oak barrels; blackberry, black cherry & dark chocolate, vanilla & baking spice from the oak

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

at once a great wine & a symbol of solidarity: georgian saperavi (65%), ukrainian bastardo (15%) & moldovan neagra (20%) combine to form a fruity & savory red blend, seasoned by six months in french oak; red cherry, black cherry, red currant & leather

black cherry & blackberry, vanilla & smoke from long oak aging, balanced acid & tannins

qvevri, semi-carbonic maceration makes for a saperavi that is fruit- forward but retains the power of georgia’s big red; black cherry & plum with a touch of smoke; from pioneering winemaker john wurdemann (originally from richmond, va, but resident in Georgia for almost 30 years!)

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

qvevri, unfiltered, ripe fruits, tobacco and leather (recommend decanting)

qvevri, blackberry, black plum, black tea, dark chocolate, exquisite and rare aged saperavi from shalauri, known for their intense qvevri wines (see their mtsvane on our amber page, also right at the bottom where our most-powerful wines live)

a rare offering from the samegrelo region, machkvaturi is unknown even to most georgians; deep garnet color; aromas of black fruit & red berries such as plum & red currant, with notes of black cherry on the finish; lively acidity & soft smooth tannins

qvevri, one of the stars of our November 'Meet the Winemakers' dinner, Chona makes spectacularly refined reds & ambers in his back-yard marani in Telavi, the capital of Kakheti; this classic saperavi sees grapes from the protected microzone of Mukuzani vinified in traditional Kakhetian style in a qvevri, without the oak found in many Mukuzanis; deep black cherry, black currant, dark chocolate

dark ruby color in this medium-bodied saperavi; oak brings wood spice notes on the nose along with silky tannins, fresh acidity & delicate minerality; blackberry notes dominate, complemented by a touch of licorice & candied orange peel, a drop of honey on the finish

house-infused ukrainian-style honey-pepper vodka, lime, ginger beer

mezcal, green chartreuse, muddled jalapeno & cucumber, lime, ajika-tajin rim

aged rum, campari, averno amaro, pineapple, walnut bitters, demerara, espresso

bulleitt bourbon, preserved black walnut, angostura & orange bitters, cherry smoke

saperavi, pomegranate, house brandy, fruit cube

chopin vodka, georgian brandy, kahlua, espresso

house-infused pom & basil chacha, fever tree tonic, peychaud’s bitters, lemon

white chacha, blackberry syrup, lime, ginger beer, fresh mint

citrus chacha, agave, lime, raspberry, rose petal

white chacha, fresh watermelon, mint, muddled lime

tarragon chacha, elderflower, yellow chartreuse, tarragon, mint, lime, egg white

Georgia's national spirit, chacha is a neutral spirit distilled from pomace, the grape skins & pulp remaining after the winemaking process, like grappa or pisco.

chacha distilled from organic rkatsiteli grapes

small-batch white chacha by winemaker/distiller goga tevzadze

organic rkatsiteli chacha, aged in oak

white chacha aged in teliani valley wine barrels, smooth and rich

flavored chachas by K.G.M.

three 1 oz. pours: shumi estate white, kgm honey, teliani valley oak-aged

georgian sour cherry

pomegranate, fresh basil

seasonal melon, wildflower honey

dezerters bazaar walnut 'paper,' cinnamon

three 1 oz. pours: cherry, pom & basil, walnut

refreshing lemonade with fresh-squeezed lemon and tarragon

strawberry, white grape, fresh mint

mango, lime, ginger beer, cucumber

georgian cherry, lemon, lime, club soda

Menu Favorites at Happy Hour Prices!

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

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

walnut filling, fresh herbs, pomegranate

crispy skin-on pork belly, slow-roasted with ajika honey

twin pâtés, beet and butternut squash, walnut, fresh herbs, shotis puri

Your Favorite Khachapuris, discounted for Happy Hour!

boat-shaped, sulguni cheese blend & organic egg

the classic stuffed cheese bread, round with sulguni cheese blend inside

round, sulguni cheese blend, spinach-cheese blend

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

By popular demand!

'kalakuri' style, cilantro & other fresh herbs

with ajika-spiced clarified butter

khinkali, khachapuri, chokha, Georgian alphabet and more!

sea salt, garlic, dill, cilantro, crushed red pepper, coriander, blue fenugreek, dried marigold petals, cumin, black pepper

roasted red: jalepeno pepper, poblano pepper, sweet pepper, tomato, garlic, cilantro, dill, salt, coriander, blue fenugreek

sweeet and sour plum sauce imported from Georgia. Try green ( a little more sour) or red ( a little sweeter) or try both. Great with grilled meats, lobio (beans), and just about everything else!