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a p a s
our latin-indian small plates
cilantro tamarind shrimp on a cool
white moong bean and daikon koshimbir 11
blue corn crusted scallops on a
kali mirch latin calabasa goat cheese puree 12
duck vindaloo arepa brushed pomegranate molasses
12
coconut chili mussels s. indian coconut milk soup
infused with curry leaves, mustard seeds 8
mysore lamb chops seared in the tandoor over a
minty red onion salad 13
artichoke pakoras spain's favorite
on an eggplant chili coconut sauce 8
a duo of ceviche: pescado con
leche de coco (chilean sea bass,cool coconut) + avocado mint 14
chipotle corn vadas crisp corn-lentil adaptation
of s.indian croquettas, smoky chipotle mayo 8
juhu ki pani puri flour shells
with spiced potatoes and a tangy fresh puree of chili mint 8
roasted three pepper lentil soup complex,
rich 8
triad of whimsical lobster tastings 18
the dhaba kababs, with chaat slaw
chicken kabab delectable succulent
smokey 12
lamb kabab minced "tandoored"
seekh on skewers 12
suggested wines
whites – Gessami (Penedés, Spain 04), Izadi Rioja Blanco
(Rioja, Spain 04)
reds – Mont Gras Carmenere (Colchagua, Chile 04), Ricardo
Santos Malbec (Mendoza, Argentina 04)
vermilion five course, 10 element, prix fixes - seared red
meat, the deep: seafood 85
two of our flagship entrees: lobster portugese, tapenade
crusted filet mignon 55
s i g n a t u r e p r e p a r a t i o n s
entrees with an indian-latin confluence
pistachio crusted veal chop
roasted in mexican classic hierbos de olor, on channa saag with
chaat onion rings 31
caldeirada de peixe
traditional brazilian amazonian seasonal seafood & vegetable
stew with an Indian kick+ steamed rice 25
tapenade crusted filet mignon
olive crusted argentinean bife de lomo, chimichurri, "kadai"
fenugreek-pepper sweet potato 33
tandoori skirt steak
a churrasco in a classic indian marinade with fried plantain chips
and a fresh pico de gallo 23
chili-glazed blackened tamarind ribs
am indian export to americas - tamarind/imli glaze + amchur tortilla
crisps + a sweet corn salsa 23
crab konkani in oaxacan crepas de huitalocoche
indian coastal favorite, mango panch puran rice, mole dusted fries
27
pistachio paneer
indian cottage cheese roasted in mexican classic hierbos de olor,
channa saag, chaat onion rings 31
suggested wines
whites – Mönchhof Riesling Spätlese
(Mosel, Germany 04),
Andrew Murray Viognier (Santa Ynez Valley, California 03)
reds – Kuyen Syrah Cabernet (Maipo Valley,
Chile 04),
Laurus Chateuneuf du Pape Rouge (Rhône, France 03)
h e a t
entrees from the indian subcontinent, spice untamed
lamb shank gassi
mangalorean braised domestic lamb shank, inca red quinoa graneada,
nopalas jicama rose salad 27
lobster portuguese
stewed in a goan clove-garlic-cardamom gravy with coconut rice 34
miris sri lankan whole fish
16 spice seasonal fish + steamed rice 30
the truckstop, dhaba fare
our personal favorites, popular at trucking pit stops in India (dhabas)
desi goat curry
goat(India's red meat, with bone) in a rich desi gravy,
just like dad made it
+ naan 20
"pindi" butter chicken
creamy-tomato hued finger licking good gravy, tribute to delhi's
"pindi" dhaba
+ naan 18
methi-sarson-palak saag paneer
paneer (indian cottage cheese) in a seasoned triad of greens - mustard
greens, spinach, fenugreek
+ naan 18
vermilion thali
chef’s choice of two authentic Indian entrees with daal makhani,
naan, basmati rice,
papadum and mint raita 26
punjabi choley
made only the way Maneet can, spicy garbanzo beans, with "chaat"
and ginger hues 9
daal makhani
slow cooked creamy black lentils 9
suggested wines
white – Lusco Albariño (Galicia, Spain
04)
sparkling rose – Rosa Regale (Piedmont, Italy
04)
red – Loriñon Reserva Rioja (Navarette,
Spain 00)
s i d e s
(4) basmati rice fresh naan papad masala/pico de
gallo habanero salsa today’s raita
coconut rice tandoori roti plantain chips trio of chutneys
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