Starters

Cold and hot small plates, meant for the middle of the table.

To Start

Pkhali VVG

Baby spinach and beets pkhali with walnuts and herbs. Served with eggplant rolls.

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Badrijani Roll VGGF

Rolled eggplant, walnut-garlic filling, cilantro, pomegranate

17

Chicken Liver Pate

Pate made with chicken liver. Served on a tender slice of bread with herbs.

18

Georgian Salad V

Traditional Georgian salad with cucumbers and tomatoes served with walnut dressing.

19

Salmon Satsivi

Baked salmon with a parsley panko crust, served with a sauce made of walnuts, tarragon and Georgian spices.

23

Artichokes with Baje V

Fried artichoke, walnut sauce, tashmijab (cheese melted into mashed potatoes), red adjika oil, svaneti salt.

18

Lobiani V

Savory mashed beans with cilantro, garlic and herbs baked in a crispy dough. Enjoy with tangy tkemali sauce.

20

Baje Shrimp

Shrimp in a citrus marinade served with walnut Baje sauce and adjika-basil oil.

19

Grilled Rosemary Bread V

Sliced Georgian bread.

11

Shoti Bread V

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Our Favorites

What Bevri is named for — meant for pulling apart and sharing.

Most Ordered

Khinkali

Georgian dumplings.

20

Khachapuri Adjaruli V

Boat-shaped cheese bread with butter and an egg. So good, it made it to our logo.

28

Khachapuri Imeruli V

Original cheese bread. Stretchy cheese inside delicious bread.

27

Main Course

Grilled meats, slow-cooked classics, and vegetable mains built for the table.

From the Grill & Stove

Soup Kharcho GF

Slow-cooked beef soup with rice, tomatoes, walnuts, herbs and Georgian spice mix.

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Ojakhuri GF

Pan-fried chicken with potatoes, bell peppers, onions, tomatoes, cilantro, Georgian spices and white wine.

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Chicken Mtsvadi GF

Medium-size meat cubes marinated in onions, herbs and spices. Grilled on skewers. Served with roasted potatoes.

31

Pork Mtsvadi GF

Medium-size meat cubes marinated in onions, herbs and spices. Grilled on skewers. Served with roasted potatoes.

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Kebab GF

Ground meat with Georgian herbs and spices cooked on the skewer. Served with roasted potatoes.

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Ajapsandali VVGGF

Vegetable stew: eggplants, potatoes, bell peppers and onions cooked with tomatoes, cilantro and spices.

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Chanakhi GF

Slow-cooked stew: lamb, eggplants, potatoes, bell peppers and onions cooked with tomatoes and spices.

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Chicken Tapaka GF

Iron-pressed pan-fried golden cornish chicken. Served with fresh vegetables.

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Roasted Salmon & Veggies GF

Oven-baked salmon fillet served with steamed broccoli, cauliflower and carrots, finished with a demi-glace reduction.

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Pork Chalaghaji GF

Slow-cooked baby pork ribs, marinated in Adjika sauce. Served with tashmijab (cheese melted into mashed potatoes).

45

Soft Drinks

Waters, Georgian sodas, juices, and housemade coolers.

To Drink

Borjomi VVGGF

Naturally carbonated mineral water from Georgia.

10

Pear Georgian Soda

Pear-flavored soda.

10

Tarkhun Georgian Soda

Tarragon-flavored soda.

10

Desserts

A sweet note to close out the table.

To Finish

Winter Pear V

Ripe pear cooked in Georgian wine with ice cream.

23

Caramel Pudding

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Pelamushi V

Georgian pomegranate pudding with honey and walnuts, served with vanilla ice cream and cinnamon.

20

Beer

Local pours and a few from further afield.

From the Bar

Kazbegi Lager, Georgia

Pale lager, Kazbegi, Georgia. 4.9% ABV; light, crisp and refreshing.

14

Shavi Lomi Helles Lager, Georgia

Helles lager, Shavi Lomi, Georgia. 4.8% ABV; pale gold, crisp and clean with a soft malt sweetness.

16

HenHouse, IPA

IPA, HenHouse Brewing, California. 6.9% ABV; hopped with Cascade, Mosaic, Hallertau Blanc, Simcoe and Belma. Notes of orange and orange peel, pine and dank resin with a clean bitterness.

14

Primator Hefe-Weizen, Czech

Hefeweizen wheat beer, Primátor, Czech Republic. 5% ABV; cloudy and soft with banana and clove notes.

11

Primator Dark Lager, Czech

Dark lager (tmavé), Primátor, Czech Republic. 4.8% ABV; amber-brown with caramel and lightly roasted malt.

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Wine

Bevri's list runs on Georgia's qvevri tradition — wine fermented and aged in clay vessels buried in the ground. Prices are shown as glass / bottle; a single price is per bottle.

The Wine List

Sparkling

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Marani, Sparkling Wine

Mtsvane with other white varieties, Georgia. Sparkling (Charmat method), pale gold with green highlights; fine, long-lasting perlage. Aromas: ripe fruit with subtle herbal notes from lees aging. Pairs with: khachapuri Adjaruli, baje shrimp and pkhali.

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Orgo, Sparkling Mtsvane

Mtsvane, Georgia. Sparkling; soft, tingling bubbles and a citrus-laced finish. Aromas: apple and freesia, with green apple, lime sorbet, fresh bread and a touch of nutmeg. Pairs with: khachapuri, baje shrimp and pkhali. (Wine Enthusiast)

98

White

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Orgo, Rkatsiteli

Rkatsiteli, Kakheti, Georgia. Dry amber, Qvevri-made from old vines; robust and full-bodied with a firm tannic, earthy finish. Aromas: dried apple, roasted walnut and honeycomb. Pairs with: pkhali, cheese khachapuri and pork mtsvadi.

58

Kondoli, Mtsvane/Kisi

Mtsvane & Kisi, Kakheti, Georgia. Dry white, light gold with a greenish hue; smooth, velvety and elegant with a lingering finish. Aromas: white flower blossom and sapid stone fruit. Pairs with: Georgian salad, khachapuri Imeruli and chicken tapaka.

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Marani, Tvishi

Tsolikouri, Tvishi (Lechkhumi), Georgia. Medium-sweet white, pale with a greenish tint; delicately sweet, kept fresh by zesty acidity. Aromas: honeysuckle and apricot. Pairs with: chicken tapaka, roasted salmon & veggies, or on its own.

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Teliani Valley, Tsolikouri

Tsolikouri, Imereti, Georgia. Dry white, stainless-fermented; light-bodied with high, balanced acidity. Aromas: citrus (yellow lemon) and grapefruit. Pairs with: salmon satsivi, roasted salmon & veggies and Georgian salad.

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Winiveria Chinebuli Goruli Mtsvane Dry White

Goruli Mtsvane & Chinuri, Gori (Kartli), Georgia. Dry white; light, lively and refreshing with a soft aftertaste. Aromas: pear and fresh orchard fruit. Pairs with: Georgian salad, baje shrimp and roasted salmon & veggies.

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Amber

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Dakishvili, Amber Cuvee Blend

Rkatsiteli, Mtsvane & Kisi, Kakheti, Georgia. Dry amber, Qvevri-fermented; structured and tannic with a long finish. Aromas: dried apricot, roasted walnut and wild honey. Pairs with: khachapuri, pkhali and chicken tapaka.

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Glekhuri, Kisi

Kisi, Kakheti, Georgia. Dry amber, Qvevri-made; richly textured with pleasant tannins and a crisp finish. Aromas: dried apricot, ripe pear and toasted almond with herbal notes. Pairs with: khachapuri, baje shrimp and pkhali. 90 pts, Decanter.

70

Orgo, Kisi

Kisi, Kakheti, Georgia. Dry amber, Qvevri-made; full-bodied with firm tannins and a long finish. Aromas: dried peach, black tea and wildflowers. Pairs with: pork mtsvadi, chanakhi and cheese khachapuri. 93 pts, Wine & Spirits.

68

Orgo, Mtsvane

Mtsvane, Kakheti, Georgia. Dry amber, Qvevri-made; balanced with lighter, delicate tannins and a fresh finish. Aromas: green apple, peach and mountain flowers with a mineral note. Pairs with: roasted salmon & veggies, chicken tapaka and Georgian salad. 90 pts, Wine & Spirits.

60

Artevani, Kisi

Kisi, Telavi (Kakheti PDO), Georgia. Organic, unfiltered dry amber, Qvevri-aged; balanced with gentle acidity and a persistent finish. Aromas: forest and stone fruits, especially ripe peach. Pairs with: baje shrimp, Georgian salad and chicken tapaka.

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Dilao Mtsvane/Rkatsiteli Amber

Mtsvane & Rkatsiteli, Georgia. Approachable dry amber, Qvevri-made with one month of skin contact; softer tannins. Aromas: melon and cantaloupe, with refreshing acidity. Pairs with: khachapuri Imeruli, Georgian salad and pkhali.

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Glekhuri, Rkatsiteli

Rkatsiteli, Kakheti, Georgia. Dry amber, Qvevri-made; full-bodied with soft tannins and a long finish. Aromas: sweet spices reminiscent of panettone. Pairs with: khachapuri Adjaruli, pkhali and ojakhuri.

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Teliani Valley, Amber Blend

Amber blend, Kakheti, Georgia. Dry amber with grippy tannins. Aromas: dried peach and spice. Pairs with: cheese khachapuri, pkhali and chicken mtsvadi.

48

Red

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Artevani, Kindzmarauli

Saperavi (Kindzmarauli), Kakheti, Georgia. Organic semi-sweet red, dense dark garnet; balances natural sweetness with refreshing acidity. Aromas: ripe red berries. Pairs with: pelamushi, chocolate desserts, or on its own.

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Dakishvili, Red Cuvee

Saperavi & Cabernet Sauvignon, Kakheti, Georgia. Dry red, Qvevri-made; well-structured with elegant tannins and a long finish. Aromas: dark cherry, blackberry, roasted coffee and cocoa. Pairs with: pork mtsvadi, lamb kebab and chanakhi.

88

Glekhuri, Saperavi

Saperavi, Kakheti, Georgia. Dry red, Qvevri-made; full-bodied and highly tannic with a lingering finish. Aromas: ripe dark cherry, blackberry and earthy spice. Pairs with: pork mtsvadi, lamb kebab and chalaghaji.

72

Artevani, Saperavi

Saperavi, Kakheti, Georgia. Organic full-bodied dry red, dense dark garnet; bold yet smooth with balanced acidity and a long finish. Aromas: ripe red fruit and plum, with black cherry and earthy spice. Pairs with: kebab, chicken mtsvadi and chanakhi.

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Dilao, Saperavi

Saperavi, Georgia. Traditional dry red, Qvevri-fermented, unfiltered and low-sulfite; soft tannins and a persistent cherry finish. Aromas: black cherry, blackberry, dark chocolate and lavender. Pairs with: chicken mtsvadi, kebab and ojakhuri. (Wine Enthusiast)

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Marani, Khvanchkara

Aleksandrouli & Mujuretuli, Racha, Georgia. Semi-sweet red, light ruby; balanced sweetness and acidity. Aromas: red fruits, especially strawberry and raspberry. Pairs with: pelamushi, chocolate desserts, or on its own.

70

Orgo, Saperavi

Saperavi, Kakheti, Georgia. Dry red; lush palate with firm tannins that mellow to a lingering finish. Aromas: blackberry and butterscotch, with dark plum, strawberry, anise and vanilla. Pairs with: pork mtsvadi, kebab and chalaghaji. (Wine Enthusiast)

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Teliani Valley, Kindzmarauli

Saperavi, Kakheti, Georgia. Naturally semi-sweet red; the tannic Saperavi grape balances the sweetness into a well-structured wine. Aromas: sour cherry with a rose note. Pairs with: pelamushi, spicy dishes, or on its own.

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Teliani Valley, Saperavi

Saperavi, Kakheti, Georgia. Dry red; medium-bodied with firm tannins and fresh acidity. Aromas: dark cherry and plum with a spice note. Pairs with: kebab, chicken mtsvadi and ojakhuri.

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