Our Menus

Menu Favorites at Happy Hour Prices!

cheesy corn elarji, smoky badrijani-eggplant puree

walnut filling, fresh herbs, pomegranate

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

twin pâtés, beet and sweet potato, 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

rich honey layer cake served with fresh berries and berry puree

creamy, light mousse, preserved walnut whipped cream, ginger snap tuile

vanilla cheesecake, apple compote, buckwheat streusel

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

dark chocolate & walnut filling, served a la mode

Saperavi Wine, Tkemali, Raspberry, Chocolate

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

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

lusciously light from rockstar winemaker & supra friend gvantsa abuladze; white flowers, honeycomb & brioche on the nose; peach, apricot & citrus zest over a crisp mineral finish

red berries, wildflower & brioche in this champagne-style sparkling rosé that blends pinot noir & chardonnay; from moldova, just across the black sea from georgia

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

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

citrus & tropical-fruit notes shine in this unique blend of georgia & france! pronounced but balanced acidity give rise to pleasing, light minerality & a clean finish

two tsolikouris (gold ‘melko’ & green ‘bazaleti’) combine in this fascinating georgian take on a fino or manzanilla sherry! it’s light & refreshing, super-dry, with solid salinity & minerality from the white sherry-style winemaking; try with fish, with our watercress salad, or with a cheesey khachapuri

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

fresh apricot & peach, candied citrus peel & white blossom in this light but textured mtsvane from the bodbiskhevi micro-zone of kakheti; from the legendary pheasant’s tears

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

a delightfully dry white with a little texture from just a touch of skin contact; this one has ‘west georgia’ written all over it (read: light & bright); meyer lemon, candied citrus peel, pleasant minerality

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

semisweet honeysuckle & green apple, for Riesling lovers

provence-style blend of malbec & syrah; red berries & white flowers in this light & lovely rosé from moldova; why moldova? light rosés are hard to find in georgia, but supra gm sergio introduced us to chateau vartely, where he worked growing up, and we’re glad he did!

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

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

a rich, full rosé, almost a light red, after three days’ skin contact; dato’s ancestors planted two chkhaveri vines over 150 years ago, and they are still thriving at dato’s home in guria, western georgia! this limited-run wine is vinified solely from the fruit of those old vines, creating aromas of dried cherry, berries & herbs that lead to a clean & slightly spritzy palate with good depth of strawberry & dried cranberry

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

stone fruit notes -- peach & apricot -- are set off by light minerality that leads to a citrus & honey finish in this magnificent, feather-light amber by archil guniava, one of georgia’s leading natural winemakers; this blend of krakhuna, tsitska, tsolikouri & ultra-rare dondghelabi sees just a touch of skin contact (10% of the skins for 3 months)

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

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

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!

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!

aromas of plum & apricot, with notes of nuts & ginger, hints of white flowers & hay, medium-bodied, balanced acidity & velvety structure with pronounced tannins from six months skin contact in qvevri; orgo kisi was the first georgian amber on a dc wine list (back in 2015!)

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

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

medium-bodied versatile blend from our friend sandro’s 50-year-old vineyard in kakheti; sandro coaxes all the aromatics from the mtsvane to complement the rkatsiteli; dried apricot, almond, pear & white cherry

light with gentle tannins, white peach, sour cherry

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

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!

qvevri, light & bright, red cherry, red currant, tart cranberry with undertones of white pepper & earthy clay, from one of georgia’s top young winemakers, gvantsa abuladze, who proudly poured this wine at her ‘meet the winemaker’ dinner at supra in spring ‘26!

qvevri, we’re thrilled to have the otiashvilis’ amazing (and rare!) jgia grape back on our list! like a georgian version of pinot noir, jgia is light and fruit-forward: red cherry, red currant, a little spice

qvevri, rare georgian pinot noir (80%) with added structure & body from the saperavi (20%); light, smooth & fruit-forward; red & black currant, blackberry & raspberry

qvevri, intensely aromatic, wild strawberry, red cherry & rose petal; pleasant minerality balances the refreshing, vibrant acidity in our only wine from the mountains of adjara (western georgia); a spectacular natural wine from our friends at pheasant’s tears

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

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

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

off-dry, super-smooth, with just a touch of subtle sweetness that gives the fruit a punch from the low-yield aleksandrouli & mujuretuli; black cherry, red berries & a subtle minerality

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

qvevri, wild blueberry, sour cherry & green herbs over racy acidity, with rustic, long-aging tannins

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

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

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

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

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

cherry preserves, black plum, red & black currant & pomegranate in an off-dry, fruit-forward saperavi that is complex and worthy of the ‘kindzmarauli’ name

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!)

a one-of-a-kind blend of saperavi & cabernet sauvignon from georgia’s master of innovation, gogi dakishvili, who introduced us to this blend during his march ‘26 visit to supra! fermented in qvevri, aged 12 months in oak, this intense expression of ripe cherry, black currant & plum is complemented by hints of chocolate & roasted espresso beans

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

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)

gin, lillet blanc, st. germain, creme de violette

citrus chacha, agave, lime, raspberry

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

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

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

a ‘double’-layered beauty with house-infused honey chacha, cocchi americano, pineapple, butterfly pea flower, sumac

mezcal, fresh ginger, honey syrup, svanuri salt rim

saperavi, pomegranate, house brandy, fruit cube

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

woodford reserve rye, zacapa no. 23 rum, dom benedictine, zigu, in-house barrel aging means this one gets better every day!

chopin vodka, georgian brandy, kahlua, espresso

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 the family behind Baia's Wines

organic rkatsiteli chacha, aged in oak

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

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

dezerters bazaar walnut 'paper,' cinnamon

three 1 oz. pours: cinnamon apple, honey, 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

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!