Lunch Legal Final

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LUNCH LUNCH SETTING THE TABLE COLD Salad “Kutaisi” 12 Pickle Assorti 7 Spreads “Makho” 5 / 12 tomato, cucumber, basil, walnut peppers, cucumbers, red cabbage, jonjoli soft cheese “nadughi”, grilled vegetabl e “bostneuli”, red bean “lobio”, house-made breads Arugula Salad 10 Eggplant Nigvzit 7 butternut squash, cucumber, sunflower seeds, eggplant stuffed with walnuts, cilantro Beets Tkemalit 12 creamy guda dressing beets, smoked sulguni, red plum tkemali HOT Potatoes Ojakhuri 8 Kale Moshushuli 8 Idahos, garlic, utskho suneli spice, Soup Bostneuli 10 sautéed kale, garlic, Svanuri salt caramelized onion, cilantro vegetable soup with potatoes, carrots, spinach, fresh herbs Vegetable Makalze 9 Lobio Kotanshi 12 grilled eggplant, sweet peppers, asparagus, red beans stewed with traditional spices, Soup Kharcho 14 squash, tomato satsebeli pickled red cabbage, cornbread mchadi bison short rib, rice, spicy tomato broth Oraguli 15 grilled salmon, creamy tomato-walnut sauce THE KHACHAPURI (AND OTHER BREADS) Ajaruli 14 Kubdari 15 Imeruli 12 / 16 boat-shaped cheese bread, organic egg yolk spicy pork and beef filling traditional stuffed cheese bread Pkhlovani 12 Breads 3 spinach, cheese Megruli 14 / 18 traditional shotis puri fresh from Imeruli, with extra cheese on top our toné oven and cornbread mchadi Lobiani 10 white bean filling SANDWICHES, KEBABS & KETSE Chicken Sandwich 15 Lyulya Kebab 16 roasted peppers, cucumbers, jonjoli, Grilled Vegetable Sandwich 14 ground lamb kebab, lavash, tkemali green ajika dressing, eggplant, squash, peppers, choice of side green salad or potatoes choice of side green salad or potatoes Georgian cheese spread, spinach choice of side green salad or potatoes Beef Sandwich 16 Chicken Ketse 16 grilled sweet onions, tomato, melted sulguni, stewed mushrooms, potatoes, green ajika dressing, sulguni-white wine sauce choice of side green salad or potatoes LUNCHTIME LIBATIONS Orange Mimosa 11 Tarkhuna Twist 11 Mtskheta Mule 12 fresh-squeezed orange juice, Bagrationi NV gin, tarragon lemonade, luxardo maraschino, vodka, lime juice, ginger beer tarragon oil PomPom 12 pomegranate juice, pomegranate wine, Bloody Mariami 13 10,000 Beets Per Minute 8 Bagrationi NV vodka, red tkemali, red ajika, lemon, Georgian wine, beet juice, chacha, orange cilantro syrup, svanuri salt CHEF MALKHAZ MAISASHVILI Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodbourne illness. Any party of 8 or more will be charged 20% gratuity. Checks may be split up to four ways. Unfortunately, cross-contamination with walnuts is unavoidable. Our apologies. .

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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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Startert & Salads
STARTERT & SALADS Soft salted salmon with toast and green cream 100 gr 320 Herring with marinated red onion and boiled potato 240 gr 350 Home made pancakes with red caviar and traditional garnish 110/45/60 gr 560 Mini patties with the stuffing of Your choice (with cabbage and egg / meat / fish) 105 gr 300 Home made roast beef with marinated vegetables and pearl leek 130 gr 440 Russian salad "Olivie" with roasted quails and crayfish 245 gr 580 Salad with crab meat, smoked trout and ice-cream of crustaceans with anise 200 gr 640 Assorted fish 220 gr 890 Assorted meat 180 gr 690 Assorted pickles 220 gr 410 Vegetable salad with aromatic herbs, walnuts and wine vinegar dressing 300 gr 420 Cold red lobio - Salad of red beans with pomegranate 180 gr 450 Gibzhaliya - suluguni cheese with nadugi stuffed with mint and coriander 165 gr 490 Roasted red peppers stuffed with a spicy nuts 95 gr 350 Grilled eggplant with aromatic herbs and walnuts 100 gr 350 Spinach Pkhali 100 gr 350 Assorted vegetable snacks stuffed with spicy walnut 485 (Baked peppers, eggplant and spinach pkhali) 140 gr Satsivi - pieces of boiled chicken with "Bazhe" sauce of walnuts, onions 460 and Georgian spices 260 gr Grilled beef salad with crunchy vegetables 160 gr 690 Vegeterian Spicy Russian Georgian Thai European Menu is valid from 11 am till 23 pm. From 23 pm till 11 am night menu is valid Dear guests, the 8% of total amount of your check will be charged additionally as a service charge. All prices are in rubles and include VAT.
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RIGI Menu ENG October
COLDS MAIN DISHES MAIN HOTS APPETIZERS Everything new is a well-forgotten old. Our gastronomic douqan is a new enterprise and a part of our history and culture that always has decorated our capital city as well as the whole country. The culture of douqan has flourished in Georgia in XVIII-XIX centuries. With their colorful environment and rich menus, you could have come across them in whatever walks of life - cotton row , iron row, dark row, crystal row, coffee row, near Ortachala gardens or the banks of Mtkvari river. Due to the douqan’s culture the paintings of Pirosmani have survived until today. The same culture has enriched our heritage with vastly different names, which reflected the very individualistic and specific Tbilisian environment that each owner of douqan had to offer-Dagrekhilua’s douqan, Japara’s douqan, Abuashvili’s douqan, Lopiana’s douqan and so on and on. The wine was flowing straight from the skin barrels, “Chanari” and “Tsotskhali” fish were caught straight in Mtkvari river. The greens and radish were coming from ortachala gardens. The menu of our gastronomic douqan is the mix of old Tbilisian and regional courses as the main characteristic of Georgian cuisine’s variety is in its regionalism. Here you can feel the mix of highest quality Georgian products, chef’s refined signature, intense aromas and balanced harmonic composition. Sample and Sense It ! Menu developed by Brand Chef Giorgi Sarajishvili Menu concept by “Gastronaut” Appetizers “Khoncha” means large platter in old Georgian, where the food was offered in small amounts. It was used during rituals, as a gift and for snacks before feasts.
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P-Geogische Koch Print 120117 1 12.01.2017, 10:53 2
ANFIMIADI • SONNTAG DER BELEUCHTETEN FENSTER 1 P-Geogische Koch Print 120117 1 12.01.2017, 10:53 2 P-Geogische Koch Print 120117 2 12.01.2017, 10:53 DIANA ANFIMIADI Sonntag der beleuchteten Fenster Eine kulinarische Biographie Geschichten über Menschen und Geschmäcker in Georgien Übersetzt aus dem Georgischen von Iunona Guruli 3 P-Geogische Koch Print 120117 3 12.01.2017, 10:53 Die Herausgabe dieses Buches wurde gefördert vom Georgischen Nationalen Buchzentrum und vom Ministerium für Kultur und Denkmalschutz von Georgien. Titel des Originals: A pesonal cookbook ∂ 2013 Bakur Sulakauri Publisching A-ªº™º Klagenfurt/Celovec, •.-Mai-Straße √™ Tel. + ¢£(º)¢§£ £¶º £§, Fax. + ¢£(º)¢§£ £¶§ £∞ [email protected] www.wieser-verlag.com Copyright ∂ dieser Ausgabe ™º¡§ bei Wieser Verlag GmbH, Klagenfurt/Celovec Alle Rechte vorbehalten Lektorat: Karin Waldner-Petutschnig ISBN 978-3-99029-232-7 4 P-Geogische Koch Print 120117 4 12.01.2017, 10:53 Das Buch ist meiner Mutter, Nana Anfimiadi, gewidmet, der hübschesten und köstlichsten Retterin meiner Kindheit. 5 P-Geogische Koch Print 120117 5 12.01.2017, 10:53 6 P-Geogische Koch Print 120117 6 12.01.2017, 10:53 Inhalt Vorwort 9 Von Geschmäckern und Menschen 11 Kochkunst. Maria und Martha. Und noch Dschawachetien 17 Die Küche aus der Jurazeit 23 Die Kochkunst und die Liebe 27 Die kulinarische Reise von Odysseus 32 Rezept-Gedicht 38 Barbare 39 P. S. 44 Noch einmal über Barbare 53 Süß, bitter und wertvoll 58 Maiko und die ingilischen Rezepte 63 Literatur als Hauptspeise 69 Das eigene Zimmer und die
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Saqartvelos Inteleqtualuri Sakutrebis Erovnuli Centris Saqpatentis Perioduli Gamocema Saqartvelo Gamodis Sam Tvesiiertxel © Saqpatenti, 2014
gazafxuli SPRING #7 2014 saqarTvelos inteleqtualuri sakuTrebis erovnuli centris saqpatentis perioduli gamocema saqarTvelo gamodis sam TveSiIerTxel © saqpatenti, 2014 PERIODICAL PUBLICATION OF NATIONAL INTELLECTUAL PROPERTY CENTER OF GEORGIA “SAKPATENTI” GEORGIA PUBLISHED QUARTERLY dabeWdilia saqpatentis poligrafiaSi PRINTED AT SAKPATENTI PUBLISHING HOUSE mis.: 0179, Tbilisi, nino ramiSvilis q. 31 ADDRESS: 0179 TBILISI, NINO RAMISHVILI STR. 31 © SAKPATENTI, 2014 tel.: (+995 32) 291-71-82 TEL.: (+995 32) 291-71-82 www.sakpatenti.org.ge [email protected] Tavmjdomaris sveti CHAIRMAN’S COLUMN Dear Reader, 26 April is the World Intellectual Property Day. The World Intellectual Property Organization (WIPO) celebrates this date since 2001 and every year defines the theme and slogan of the day. This year the World Intellectual Property Day is dedicated to cinematography Zvirfaso mkiTxvelo, and, respectively, to the people working in this field, 26 aprili inteleqtualuri sakuTrebis msoflio who indeed deserve universal admiration by their work. dRea. am dRes inteleqtualuri sakuTrebis msof And the slogan Movies – A Global Passion, selected by lio organizacia (ismo) 2001 wlidan aRniSnavs da WIPO for this day, is very accurate. yovelwliurad gansazRvravs masTan dakavSirebul Cinematography has always been a sensitive and re Tematikasa da slogans. wels es dRe mieZRvna kine levant issue for Georgia. At the Georgian Film Archives matografias da, Sesabamisad, am sferoSi moRvawe ada numerous films are preserved which have gained mianebs, romlebic Tavisi SemoqmedebiT marTlac sa international recognition as the best directing, acting, yovelTao aRtacebas iwveven. Zalian zustia am dRisTvis SerCeuli sloganic _ „kino _ sayovelTao aRtaceba“. artistic or musical works. It is extremely important that kinematografiis Tema yovelTvis Zalian mgrZno this high standard of Georgian cinematography was biare da aqtualuri iyo saqarTvelosTvis.
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GARNISHES DESSERTS PIES SOUPS SAUCES 50 G on the PAN
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DC Rest Week
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Bird's Milk Batc
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Assorted Starters Salads & Soups Cheese Platter 69
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