Askili Orchard

Georgian restaurant, 401 6th Ave, New York, NY

VeganScore 70 · 3 vegan main dishes

Menu

Mains

• Mushroom Khinkali Vegan
• Lobiani — Puff pastry filled with seasoned mashed beans and served with homemade pickles. Vegan
• Beans From Samegrelo — Traditional bean stew served with pickled beet, djonjoli, and mchadi (Georgian cornbread). Vegan
• Beef & Pork Khinkali
• Lamb & Tarragon Khinkali
• Ajapsandali Open-Faced Sandwich — Toasted rye bread layered with seasonal vegetable stew, crisp lettuce, and a poached egg.
• Kikliko Open-Faced Sandwich — Egg butter bread with homemade Adjika mayo, avocado, tomato, maple-glazed crispy bacon, and lettuce.
• Adjaruli Khachapuri — Traditional boat-shaped bread filled with molten cheese, topped with runny egg yolk and butter.
• Salmon Tartine — Toasted rye bread with smoked salmon, avocado, scrambled egg, lettuce, and honey mustard dressing.
• Penovani Khachapuri — Puff pastry filled with our signature cheese blend, topped with grated smoked sulguni and Kindzmari sauce.
• Chicken Kebab — Grilled ground chicken kebab seasoned with Georgian herbs and spices, served with tomatillo salsa, warm flatbread, and house-made Satsebeli.
• Veal Stew Kharcho — Veal and walnut stew served with Elarji (Georgian cheese grits).
• Tolma — Minced Angus beef wrapped in steamed purple cabbage, served with sweet tomato sauce and sour cream.
• Shrimp Pistachio Satsivi — King prawns in a pistachio, walnut, and almond paste with a touch of house-made basil oil.
• Grilled Crispy Salmon — Served with asparagus and sorrel sauce.
• Trout Tartare — Fresh trout with adjika, avocado, orange emulsion, chives, shallots, and physalis, served with crispy bread.
• Cornish Hen From Guria — Pan-fried boneless Cornish hen seasoned with Georgian spices and served with blackberry sauce.
• Chakapuli — Lamb slow-cooked in Georgian dry white wine with tarragon, fresh herbs, and sour wild plum. Served with Georgian bread.
• Chicken Skewers — Marinated pork or chicken grilled and served with salad, pickled onions, and red tkemali sauce.
• Pork Skewers — Marinated pork or chicken grilled and served with salad, pickled onions, and red tkemali sauce.
• Lamb Chops — Marinated lamb chops served with fennel purée and sautéed peas.
• Mixed Grill Platter — Pork and chicken skewers, and lamb chops served family-style with seasonal salad, baby potatoes, and an assortment of sauces.
• Imeruli Khachapuri — Traditional khachapuri from Western Georgia filled with blended cheeses.
• Nettle Leaf Khachapuri — Nettle leaves, spinach, and cilantro blended with cheese and topped with chives.
• Kubdari — Spiced Angus beef in oven-baked dough.

Breakfast

• Scrambled Eggs (3) — Scrambled eggs with nettle, spinach, and blended cheese, served with Dzirdzi (traditional Georgian yogurt and herb sauce) and toasted Shoti bread.

Starters

• Green Salad — Baked king oyster mushrooms, avocado, beets, lettuce, and fennel, finished with bread crisps and pine nut dressing. Vegan
• Georgian Salad — Cucumbers, heirloom tomatoes, pickled onions, and fresh herbs dressed with Georgian aromatic oil and served with walnut sauce. Vegan
• Tomato Soup — Served cold, with red adjika, mint, and a touch of basil. Vegan
• Georgian Garden Spreads — A colorful medley of beetroot, spinach, and beans, garnished with pomegranate seeds. Served with traditional Georgian flatbread. Vegan
• Aubergine Roulette — Delicate Japanese eggplant rolls filled with walnut mousse, served with pomegranate emulsion. Vegan
• Pumpkin Soup Vegan
• Kharcho Soup — Slow-cooked beef brisket and rice in a richly spiced Georgian broth, finished with fresh herbs.
• Chikhirtma Chicken Soup — Traditional sour chicken soup with mushrooms, chives, and a slice of lemon.
• Cheese Board — A curated selection of our favorite Georgian cheeses, accompanied by seasonal preserves and garnishes.
• Cheese & Mint Gebjalia — Sulguni cheese with mint adjika and candied walnuts.
• Beef Soup

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