The History Georgian Fusion Restaurant 645 9th Avenue

Slow-simmered chicken broth with egg yolk, white wine vinegar, fresh tarragon, and cilantro.

Spinach, beet, eggplant, and leek pkhali, blended with walnuts, garlic, and coriander. Served with nadughi and mchadi.

Thinly sliced eggplant rolled with walnut-garlic paste, bazhe sauce, and pomegranate.

Slow-stewed eggplant, tomatoes, bell peppers, imeretian cheese, and fresh herbs.

Rolled sulguni with fresh mint and nadughi, served in a light milk sauce.

Wild ekala with walnuts, red currant tkemali, and mchadi.

Megrelian cheese dumplings with a Georgian cheese blend and brown butter.

Pan-roasted Cornish hen in classic bazhe walnut sauce.

Cucumbers, tomatoes, Kakhetian sunflower oil, and fresh herbs.

Cucumber and tomato with crushed walnut sauce and fresh herbs.

Fresh watermelon, peeled tomatoes, Imeretian cheese, arugula sauce, and seasonal herbs.

Marinated wood mushrooms, roasted potato, and arugula sauce.

Tender octopus with hummus, lemon gel, pickled radish, and black olive crumble.

Oven-roasted cornish hen served with your choice of tkemali: tarragon-green, red, or classic green.

Roasted cornish hen with aromatic blackberry sauce.

Pan-fried pork with crispy potatoes, sautéed vegetables, and fresh tomatoes.

Pan-fried chicken with crispy potatoes, sautéed vegetables, and fresh tomatoes.

Pan-seared duck breast with ombalo and rose reduction.

Pan-fried octopus with adjika glaze, charred pepper salsa, and fresh herbs.

Megrelian beef stew with crushed walnuts, served with classic ghomi and green adjika.

Slow-cooked whole lamb shank with tarragon, white wine, green tkemali, and fresh herbs.

Imeretian sausage made with beef and pork, barberry, and Georgian spices, served with tashmijabi.

Megrelian sautéed liver, heart, and kidney with Georgian spices, served with aromatic ghomi.

Roasted cauliflower steak with smoked Megrelian adjika and olive crumble.

Imeretian kupati, pork mtsvadi, chicken mtsvadi, lamb chops, grilled vegetables and Georgian sauces.

Served with potato Purée.

Kakhetian pork skewer with pomegranate-marinated onions and tkemali.

Grilled bone-in chicken thigh with smoked adjika, pomegranate-marinated onions, and green tkemali.

Traditional Georgian kebab made with beef and pork, served with your choice of rikotula or spicy rikotula sauce.

Eggplant, zucchini, tomato, hot pepper, and onion with aromatic tomato salsa.

Hand-folded dumplings with spiced pork and beef, filled with rich broth.

Hand-folded beef dumplings with cilantro, onion, and rich broth.

Hand-folded lamb and beef dumplings with cilantro, onion, and rich broth.