The History Restaurant

Restaurant, 645 9th Ave, New York, NY

VeganScore 70 · 3 vegan main dishes

Menu

Mains

• Lobiani — Oven-baked flatbread filled with seasoned beans and caramelized onions, served with kimchi. Vegan
• Lobio — Traditional Georgian beans slow-cooked with aromatic spices, served with kimchi, jonjoli, and mchadi, Georgian cornbread. Vegan
• Cauliflower Steak — Roasted cauliflower with smoked adjika and olive crumble. Vegan
• Imeruli Khachapuri — The classic oven-baked Georgian flatbread filled with a blend of cheeses.
• Megruli Khachapuri — A richer take on the classic: flatbread filled with a blend of Georgian cheeses, topped with sulguni, and baked until golden.
• Acharuli Khachapuri — An iconic Georgian favorite: boat-shaped khachapuri with a rich cheese filling, finished with egg yolk and butter.
• Kubdari — Oven-baked Georgian meat pie filled with seasoned ground beef and pork.
• Classic Khinkali — Mountain-style dumplings with pork, beef, onion, black pepper, and rich broth.
• Beef & Herb Khinkali — Hand-folded beef dumplings with cilantro, onion, and rich broth.
• Lamb Khinkali — Hand-folded lamb and beef dumplings with cilantro, onion, and rich broth.
• Kvarabia — Dumplings filled with Georgian cheeses, served with brown butter and adjika.
• Roasted Cornish Hen — Roasted Cornish hen with your choice of creamy garlic shkmeruli sauce or aromatic blackberry sauce.
• Short Rib Khashlama — Slow-cooked beef short rib in a rich, aromatic broth, and celery-garlic sauce.
• Lamb Chakapuli — Whole bone-in lamb shank, slow-cooked until tender with tarragon, white wine, green tkemali plum sauce, and fresh herbs.
• Kupati With Potato Purée — Traditional beef and pork sausage with barberry, served with tashmijabi, a creamy cheese and potato purée.
• Duck Breast — Pan-seared duck breast with fragrant Georgian mint and rosé wine reduction.
• Salmon Steak — Tender salmon steak served with your choice of sautéed spinach or creamy potato purée.
• Octopus — Pan-fried octopus with adjika glaze, charred pepper salsa, and fresh herbs.
• Pork Mtsvadi — Grilled pork skewer with pomegranate-marinated onions and tkemali plum sauce.
• Chicken Mtsvadi — Grilled bone-in chicken thigh with smoked adjika, pomegranate-marinated onions, and green tkemali plum sauce.
• Kebab — Traditional Georgian kebab made with beef and pork, served with your choice of mild or spicy tomato rikotula sauce.
• Lamb Chops — Grilled lamb chops with pomegranate-marinated onions and green tkemali plum sauce.

Starters

• Wild Green Pkhali — Young kala greens prepared with walnuts, served with mchadi, Georgian cornbread. Vegan
• Eggplant Rolls — Thinly sliced eggplant filled with walnut-garlic paste and finished with pomegranate seeds. Vegan
• Pkhali Platter — A selection of spinach, beet, eggplant, and leek pkhali prepared with walnuts, garlic, and cilantro. Served with mchadi, Georgian cornbread. Vegan
• Pickle Platter — Pickled tomatoes, peppers, onions, cabbage in beet brine, kimchi, finished with Kakhetian sunflower oil. Vegan
• Georgian Salad With Walnuts — Cucumbers and tomatoes with walnut dressing and fresh herbs. Vegan
• Crispy Mushroom Salad — Crispy fried oyster mushrooms with fresh tarragon and tarragon sauce. Vegan
• Shiitake Mushroom Soup — Shiitake and oyster mushrooms in a rich broth with tarragon and fresh herbs. Vegan
• Pkhali Sampler — Spinach, beet, eggplant, cheese, and leek spreads prepared with walnuts, garlic, and cilantro. Served with mchadi, Georgian cornbread.
• Ajapsandali — Slow-cooked eggplant, bell peppers, and tomatoes with Imeretian cheese and fresh herbs.
• Gebjalia — Sulguni cheese rolls with creamy nadughi curd and fresh mint, served in a light cream sauce.
• Cornish Hen With Bazhe — Pan-roasted Cornish hen with bazhe, a traditional Georgian walnut sauce.
• Cheese Platter — Fresh Imeruli, brined sulguni, and smoked sulguni, served with mchadi, Georgian cornbread.
• Meat Platter — Lamb chops, kupati, pork mtsvadi, chicken mtsvadi, grilled vegetables, and Georgian sauces.
• Watermelon Salad — Watermelon, tomatoes, Georgian cheese, arugula sauce, and fresh herbs.
• Octopus Salad — Tender octopus with hummus, pickled radishes, and olive crumb.
• Chikhirtma — Slow-simmered chicken broth with egg yolk, white wine vinegar, tarragon, and cilantro.
• Kharcho — Beef rib and tomato soup with tkemali and aromatic herbs.
• Beef & Walnut Stew — Traditional Megruli kharcho served with creamy cornmeal ghomi and spicy green adjika.
• Spicy Beef Stew — Slow-cooked beef in a rich tomato sauce with fenugreek and cilantro.

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