Minankari. Georgian restaurant menu template.

Spinach, beetroot and leek with walnut and pomegranate.

Vegan

Fried aubergine rolled round a garlic and walnut paste.

Vegan

Pickled bladdernut buds with spring onion and sunflower oil.

Young sulguni cheese with griddled cornbread cakes.

Vegetarian

Red onion, walnut dressing and blue fenugreek.

Vegan · Gluten-Free

A boat of bread, sulguni, an egg yolk and butter to stir in.

Vegetarian

Round and closed, filled with Imeretian cheese.

Imeruli with a second layer of sulguni baked on top.

Flaky pastry folded round salted cheese.

Bread filled with kidney beans, onion and summer savory.

Vegan

Lamb and beef with onion and black pepper, as in the mountains.

Wild mushrooms with butter, onion and dill.

Vegetarian

Imeretian cheese and fresh mint.

Vegetarian

Pork neck skewered on vine cuttings, raw onion and tkemali.

Gluten-Free

Poussin fried crisp, then baked in garlic and milk.

Lamb stewed with tarragon, green plums and white wine.

Gluten-Free

Pork and potatoes fried with onion and coriander.

Red beans in a clay pot with coriander, and mchadi.

Vegan

Beef soup with rice, walnut, tkemali and khmeli suneli.

Spicy

Amber; quince, walnut and orange peel.

Amber and light; pear and citrus peel.

White with a short time on the skins; pear and white flowers.

Deep red; black cherry, plum and pepper.

Grape spirit from the same harvest, by the 40 ml.

Walnuts threaded and dipped in thickened grape must.

Vegan

Grape must pudding set with cornflour, crushed walnuts.

Vegan

Walnuts caramelised in honey, cut in diamonds.

Vegetarian · Gluten-Free