Askili Orchard

- 401 6th Ave, New York, NY 10014

STARTERS

A colorful medley of beetroot, spinach, mushrooms, and green beans blended with roasted walnuts and almonds, finished with pomegranate wine. Served with crisp Georgian flatbread.

Four delicate caramelized eggplant rolls two filled with almond-hazelnut paste, two with cream cheese, sun-dried tomatoes, and dill.

A playful take on classic Gebzhalia: sulguni cheese, mint adjika, and oven-dried candied walnut, topped with a mozzarella sphere.

King prawns in homemade Georgian yogurt with crushed walnuts, pistachio, coriander, almond flakes, and a touch of house-made basil oil.

Fresh tuna with Svanetian salt, shiso sauce, mango, avocado, cherry tomato concasse, black and white sesame seeds, and almond flakes.

A surprise selection of the Chef's seasonal favorites, revealed only when it reaches your table.

SOUPS

Veal simmered in tomato broth with Georgian spices and rice, served with house-smoked sour cream and Georgian bread.

Sautéed chicken, house-made noodles, carrots, and dill in clear broth, served with smoked sour cream and Georgian bread.

Baked pumpkin and carrot velouté with coconut milk, vegan cheese, and toasted pumpkin seeds, finished with basil oil. Served with gluten-free mint bread.

FROM THE OVEN

Round bread filled with molten cheese and egg. Traditional boat-shaped available upon request. Gluten-free option available: $25

Georgian bread paired with aromatic strawberry butter infused with Askili (rosehip) tea, olive crumble, and Svanetian salt.

Traditional khachapuri from Western Georgia with blended cheese and a side of house-made fermented apple-tomato sauce.

Chef's signature bake - a bold mix of pear, gorgonzola, and spicy honey.

Puff pastry with blended cheese and truffle paste.

Sulguni cheese, blue cheese, fermented apple-tomato sauce, topped with shaved truffle.

Chef's signature black dumplings with squid ink dough and crab meat, served with mango-passion fruit sauce and salmon roe.

SALADS

Crisp cucumbers and tomatoes with Saperavi vinegar, peach Adjika, pickled onions, and walnut flakes.

Creamy burrata with basil oil, fermented heirloom tomatoes, marinated strawberries, olive crumble, green and red Kalamata olives, pesto and citrus dressing.

Sous-vide chicken with marinated kiwi, spinach, avocado, pine nuts, spicy green adjika, fermented peach, and extra virgin olive oil.

Juicy figs, mango, pecan, and lettuce in a citrus vinaigrette with ginger sauce.

Stracciatella in mint sauce, paired with marinated candied tomato and Georgian basil cream.

Caramelized eggplant with Stracciatella, cottage cheese, tomato, romaine, frisée, Asian sauce, and sesame seeds.

Oven-baked whole eggplant covered in creamy truffle and blue cheese sauce, sprinkled with Svanetian salt.

MAINS

Veal, walnut, and almond stew served with Elarji (Georgian grits and cheese) and Imeretian flower spice.

Minced duck and Angus beef wrapped in steamed purple cabbage, topped with capers, basil, and sweet tomato sauce.

With passion fruit glaze and guacamole

Grilled, boneless, fermented Cornish hen in blackberry-raspberry sauce, spicy honey, Georgian spices, and smoked red adjika, topped with dill.

Braised veal with tomatoes, Georgian spices, marinated strawberry sauce, served with smoked apple-potato-celery purée.

Smoked beans stewed with walnuts, caper berries, sauerkraut, and sun-dried tomatoes, served with Mchadi (Georgian cornbread).

Grilled whole deboned fish with tomatoes and baked mussels in a Georgian sun-dried tomato and white wine sauce.

House-made Saperavi demi-glace, Georgian spices, and black garlic.

Rosehip-truffle signature sauce.

SIDES

DESSERTS

Chocolate plate and meringue layer

Filled with mascarpone and topped with flambé berry sauce.

With mango sorbet.

With matsoni (Georgian yogurt) filling and passion fruit.

Avocado cream, chocolate filled with mango confiture.

Rosehip and lemon cream

SPARKLING

Creamy citrus, brioche and apple notes with a fresh, delicate perlage and an appetizing finish. In an adaptation of the traditional (Champagne) method, this unique blend of Kisi, Khikhvi, Mtsvane, Tsolikouri and Tetra grape juice has the secondary fermentation in the bottle and spends three months on the lees. No malolactic fermentation.

Summer in a glass! Organically-grown Cabernet Franc: bright red berries, plums and hints of fresh dough burst forth with hints of minerality on the crisp, tasty finish.

Stunningly ripe, juicy attack of spicy citrus fruits, mineral, and black currant bud. Tense, concentrated, filigreed, and very long. Just delicious.

Lightly floral, with green apple, lemon, hints of chalk and brioche, and a delicate texture across the palate. Because you need a glass of Champagne.

Tensile, high-toned, complex, and racy: this complex single-village Chardonnay exudes orchard fruits, brioche, citrus, white flowers, and a chalky, concentrated finish. Because you need a bottle of Champagne.

WHITE

A remarkable Vermentino from hilly eastern Liguria; spontaneously fermented. Quite nuanced, with yellow stone fruits, a steely core, and surprising density leading to a long, fine finish.

Bright, vivid lemon-lime aromas and flavors are complemented by elegant, chalky touches and a light herbal lift to conclude.

Türkiye's indigenous "Yap-in-jack" is beautifully aromatic, soft and broad, with complex flavors of lemon, quince, mineral, and petrol, with a lightly savory, saline finish.A perfect match with Caucasian cuisine

What the French call a blanc de noirs: a white wine from red grapes. With only 5 days of skin contact, this light-bodied, unique wine has white cherry aromas, delicate spices, bruised apples and white tea.

Grown on volcanic soils, this wine is brilliantly layered and tensile, with concentrated flavors of melon, pear, lemon, and mineral. Tremendous purity, drive, and sense of place.

Truly expressive of their top site, this citrusy, flinty wine is concentrated yet accessible, with high tones of lime zest, green tea, jasmine.

Complex, textured, and layered, this remarkable Sauvignon Blanc blooms with floral, citrus, mineral, and honey flavors with hints of smoke. A real limestone-grown ‘terroir wine.’

Opulent, ripe and spicy on the nose with signature flavors of white pepper, lemon, melon, ginger and guava, with hints of fresh herbs for the close. Integrated, dynamic, and just plain delicious.

Broad and creamy, with floral notes hovering above the generous apricot/lemon/pear flavors.

AMBER/SKIN CONTACT

Only 5 percent of the Kisi grapes spent five days bring forth a broad wine with grapefruit, apricot, and peach flavors brightened by hints of baking spices. A soft, approachable amber.

Classic in style, Mtsvane's limey core, blended with Rkatsiteli, expands with nectarine, pear and cardamom notes, concluding with a lightly chalky finish.

A blend of the four regional varieties (Rkatsiteli, Khikhvi, Kisi, and Mtsvane). The medical doctor-winemakers follow Kakhetian classic winemaking techniques, the glass bursts with apricots, peaches, saffron and pu-er tea.

A harmonious amber wine: apricot, lime, and green notes are intertwined with an integrated, light tannic framework.

A striking Riesling-Pinot Bianco cross. Skin contact for two days in concrete contributes to this graceful, aromatic wine filled with yellow fruits, spices, leading to a crisp, lifted finish.

An "off-road" Pinot Grigio: Six months on skins in amphora bring forth a bright, juicy fruit core of melon, tangerine, green tea that will redefine your impression of this variety.

ROSÉ

Fresh and snappy, the attack explodes with wild strawberries, watermelon, and a nuanced lift of dried herbs, all leading to a crisp, vibrant finish.

A rare, "rose" mutation of Rkatsiteli (Vardi means "rose" in Georgian.) A medium-bodied, textured palate with ballast and surprising complexity: Fresh fruit salad, baking spices, mineral and sweet earthy notes abound

RED

For the tannin averse, this fresh, juicy, light-bodied wine has a soft, red-fruited core with hints of dried herbs and spices. Close your eyes and you're wandering in a foreign land. A perfect chillable red.

A welter-weight of a wine: ripe, crispy and spicy, with roasted red fruits, coffee, and a touch of mineral. Unadulterated and ready to drink.

(Macedonia, Greece)

A focused, pure expression of this virile western Georgian grape: black currents, vanilla bean, iodine, and tar are joined by supple tannins, sweet earthiness, and a crisp acid spine.

A rare grape from central Georgia. The crispy tannins and bright acidity support dark berried fruits suffused with hints of licorice and vanilla

Elegant, harmonious, and refined, the ripe red fruit core is supported with a scrim of sweet tannins, undertones of earth and tar, then blooming with a savory, herbal lift

This variety was almost extinct but is being revived. Generous and plush on the palate, with supple tannins woven among the dark red cherry, blackberry, and plum flavors.

A Rhône-inspired Grenache-Syrah-Mourvedre blend from the foothills of Mount Lebanon: succulent flavors of forest berries dance with notes fennel, and spices, wrapped in an earthy, mouthcoating generosity.

A smidgen of the white Khikhvi grape adds light floral notes to this deep, full-bodied Saperavi: Powerful flavors of dark blackberry, cherry, plum, leather and tobacco are knit within a soft, mouth-coating tannic framework

SIGNATURE COCKTAILS

Hibiscus Tea, Grapefruit Vodka, Yuzu Jam, Lime, Mint Leaves

Blood Orange, Askili Juice, Select Bitter, Lime, Prosecco

Gin, Midori, Chartreuse, Lime, Vanilla, Basil Leaves, Egg White

Japanese Haku Vodka, Lavender Syrup, St.Germain, Lemon, Egg White

Kraken Rum, Sarajishvili VSOP, Bénédictine, Plum Bitter

Four Roses Bourbon, Disaronno, Mango, Lime

Mezcal, Tequila, Cherry Jam, Lime, Angostura Bitters

Tequila Reposado, Grapefruit Jam, Lime, Red Saperavi Wine

Pisco, Manuka Honey, Passion Fruit, Lime, Grapefruit Bitter

LUNCH SPECIALS

Salmon in fish broth with carrot, potato, lemon, dill, and Svanetian salt

Mozzarella-pesto-filled dumplings with Georgian basil sauce, in classic khinkali dough

Puff pastry with chicken, mushrooms, a blend of four cheeses (mozzarella, feta, cheddar, parmesan), cherry tomatoes, arugula, and black&white sesame seeds.

Smoked beans stewed with walnuts, sauerkraut, with cornichons, and sun-dried tomatoes, served with Mchadi (Georgian cornbread).

Minced duck and Angus beef wrapped in steamed purple cabbage, topped with capers, basil, and sweet tomato sauce.

Fettuccine with braised beef, creamy yogurt-truffle sauce, smoked black olives, and parmesan

Caramelized puff pastry layered with a strawberry cream, finished with cherry flambé and topped with a fresh strawberry

SOUPS

Veal simmered in tomato broth with Georgian spices and rice, served with house-smoked sour cream and Georgian bread.

Sautéed chicken, house-made noodles, carrots, and dill in clear broth, served with smoked sour cream and Georgian bread.

Baked pumpkin and carrot velouté with coconut milk, vegan cheese, and toasted pumpkin seeds, finished with basil oil. Served with gluten-free mint bread.

FROM THE OVEN

Round bread filled with molten cheese and egg. Traditional boat-shaped available upon request.

Georgian bread paired with aromatic strawberry butter infused with Askili (rosehip) tea, olive crumble, and Svanetian salt.

Traditional khachapuri from Western Georgia with blended cheese and a side of house-made fermented apple-tomato sauce.

Chef's signature bake a bold mix of pear, gorgonzola, and spicy honey.

Puff pastry with blended cheese and truffle paste.

Sulguni cheese, blue cheese, fermented apple-tomato sauce, topped with shaved truffle.

STARTERS

Crisp cucumbers and tomatoes with Saperavi vinegar, peach Adjika, pickled onions, and walnut flakes.

A colorful medley of beetroot, spinach, and green beans blended with roasted walnuts and almonds, finished with pomegranate wine. Served with crisp Georgian flatbread.

Four delicate caramelized eggplant rolls two filled with almond-hazelnut paste, two with cream cheese, sun-dried tomatoes, and dill.

BRUNCH SPECIALS

Mini beef & pork khinkalis served in a chicken broth with carrots, fresh dill, and a pinch of Svanetian salt.

Fluffy yogurt dough, open-faced khachapuri crowned with a poached egg

Three-egg omelette with cream cheese blended with black garlic and dill, finished with avocado, arugula, and cherry tomatoes.

Greek yogurt panna cotta, delicately topped with fresh mango and peach

BRUNCH COCKTAILS

Bombay Sapphire Gin, Hibiscus Tea, Fresh Grapefruit Juice, Club Soda

KHINKALI - HAND-ROLLED DUMPLINGS 3 pcs.

Chef's signature black dumplings with squid ink dough and crab meat, served with mango-passion fruit sauce and salmon roe.

SIDES