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Armenian Wine

Armenian Wine

White DryGlass / Bottle

Semi DryGlass / Bottle

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French Wine

Famille Castel Sauvignon Blanc (White) 201011000
Famille Castel Syrah Rose 201012000
Schieferkopf Riesling 2011 (White)15000
Chateau Colin De Pey Bordeaux 200321000
Royal Saint-Emilion 200924000
Chateau Benitey Saint-Emilion Grand Cru 200833000
Chateau Monte Christo Grand Cru 200735000
Galius Saint-Emilion Grand Cru 200945000
Pasquier Desvignes Chateauneuf Du Pape 200745000
La Bernardine Chateauneuf De Pape 2012 (White)45000
La Bernardine Chateauneuf De Pape 201045000
Vaudesir Chablis Grand Cru 2010 (White)48000
Aurelius Saint-Emilion Grand Cru 200560000
Bouchard Pere & Fils Pommard Pinot Noir Premier Cru 200870000
Pavillon Rouge De Chateau Margaux 2008240000
Pierre Andre Chevalier Montrachet 2008 (White)300000
Chateau Palmer 2001450000
Chateau Margaux Premier Cru 2006990000

Italian Wine

Old World Wine

Sparkling Wine

Spanish Wine

Portuguese Wine

German Wine

New World Wine

Argentinian Wine

Chilean Wine

Californian Wine

After Dinner Drinks

« New World Wine

Gallery

New “Traditional” Recipes
Dolma, is the main meal of our menu and the name of the restaurant comes from it. Dolma is ground meat, beef, lamb or whatever you like, mixed with rice and herbs of your choice and wrapped in grape leaves. You may cook it in vegetable oil or butter, serve it cold or hot. We have done some changes in the way it is prepared. We replaced the ground meat with...
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New “Traditional” Recipes
Khashlama, another favorite meal among Armenians, verbally meaning stewed meat. It is meat cooked in water. In “Dolmama” we replaced water with concoction of sweet, vermouthy wine and cream fresh. We made it more spicy and voilà, it is a lamb stewed in Dolmama style. Forgive me for brief description of the way we cook these dishes but it’s better to taste it once then to read about it many times.
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New “Traditional” Recipes
Sweet food given to us by an old recipe of Easter Pilaff includes rice with sweet raisins, dried fruit and nuts. The recipe prompted us that we could mix fresh peaches with green beans or make Khorovats (BBQ) with mulberry sauce. Making our menu has turned into a creative process. First it was going on in my head then the ideas were carried out through trials until achieving the goal.
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