Меню Dolmama - Armenia's Restaurant.

Wheat berries and mint served in a yogurt bouillon, served hot or cold.

Pipert - malva, sautéed mushrooms and onion, and coriander in a chicken broth.

Aveluk - sorrel, with lentil and crushed walnut.

Carrot, red pepper, onion, and mushroom blended with white wine into a bisque topped with sturgeon.

Tomato, cucumber, onion, green pepper with mulberry molasses and apple cider vinaigrette.

Arugula, walnut, and grilled mushroom tossed with dried fig and pomegranate molasses.

Blanched green beans topped with mushroom, peach, Vidalia onion, and mulberry vinaigrette.

Sautéed chicken, romaine, arugula, and sun dried plum tosses with pumpkin seeds in a mustard vinaigrette.

Tomato topped with purple basil and aged cheese from the Yeghegnadzor region.

Sautéed eggplant wrapping walnut, raisin, and a chili dill sour cream.

Ishkhan trout filet served over fresh cheese and herb infused sun dried tomatoes.

Lamb tartare spiced with chili peppers in a lettuce wrap.

Trout carpaccio stuffed with plums and capers.

Beef carpaccio, arugula, cucumber, and chechil cheese.

Served with sugar cured pear and caramelized onion.

Served with crostini and a ginger mulberry reduction.

Aged goat cheese, cottage cheese, and blue cheese in a Roquefort and spinach sauce.

Lentil, beet, kidney bean, and bulgur wheat wrapped in steamed cabbage leaves.

Bulgur wheat stuffed with beef, nuts, raisins, chili pepper served with a white wine and leek souce.

Sauteed chicken liver, onion, romaine lettuce in a walnut cream sauce.

An assortment of Armenian cheeses.

An assortment of Armenian charcuterie.

The finest cuts of lamb, carrot, and tomato in a spicy sherry sauce served with Pilav with hajar (emmer wheat).

Rabbit stewed with fresh mint, carrot, and quince with a side of rice.

Young goat smothered in tarragon with tomato and spicy pepper.

Beef rib slow cooked for over 8 hours in white wine served with a spicy plum confit.

Grape leaves stuffed with beef sirloin and rice with a side of garlic infused madzoun.

Traditional family recipe

Cabbage, eggplant, bell pepper stuffed with beef and rice.

Baked eggplant and bell pepper stuffed with meat, onion, and tomato.

Wild tree mushroom sautéed with chechil cheese, caramelized onion, and roasted tomato.

Layers of arishta tossed with sautéed tomato, Armenian basil, cracked walnut, champignon mushroom, and eggplant, topped with garlic infused madzoun.

Chicken braised in white wine and walnut.

Pan seared Cornish hen glazed with red wine and honey served with caramelized seasonal fruit.

Grape leaves stuffed with deboned quail, thick cut bacon, sautéed mushroom, carrot.

Butter poached trout in a spicy ginger dill sauce and a side of sautéed mushroom. Served as a filet or whole fish.

Veal pureed with brandy and topped with fried egg and caramelized onion.

Breast veal cheek topped with sautéed eggplant, green pepper, and ginger.

Khorovats glazed with mulberry comfiture. Served as lamb or pork.

Sauteed lamb liver and onion in a tarragon and beer reduction with a side of arishta.

Pepper crusted filet mignon served with a honey mustard jus with a side of wild mushroom.

Braised lamb shank, carrot, and tomato in a spicy sherry sauce served with Pilav with hajar (emmer wheat).

Coarse ground beef or lamb, topped with Lori and mozzarella cheese, tomato, jalapeno, and a honey mustard wine reduction served on a ciabatta bun with a side of spiced home fries.

Dilijan pork barbecue