blue corn crusted scallops on a kali mirch latin calabasa goat cheese puree 12

duck vindaloo arepa brushed pomegranate molasses, curry leaf mango 12

coconut chili mussels s. indian coconut milk soup infused with curry leaves, mustard seeds 8

cilantro tamarind shrimp on a cool white moong bean and daikon koshimbir 12

wild boar jibarito street puerto rican fare open sandwich on plantain, pear-guajillo chutney 12

artichoke pakoras spain's favorite on an eggplant chili coconut sauce 8

juhu ki pani puri flour shells with spiced potatoes and a tangy fresh puree of chili mint 8

cool crab cake, hibiscus gelee 15

anchovy olive salad, spanish boquerones, watermelon slaw, papad 12

cool soup - tomatillo gazpacho 9

hot soup - tomato rasam, s. indian broth 9

degustation of four appetizers, the day selection 22

the dhaba kababs

mysore lamb chops seared in the tandoor over a minty red onion salad 13

chicken kabab delectable succulent smokey, chaat slaw 12

seekh kabab minced beef "tandoored" on skewers, chaat slaw 12

paneer tikka 12

degustation of four kababs, chef's selection 12

suggested wines
whites – Nobilio Icon Sauvignon Blanc (Marlborough, New Zealand 08), Gessami (Penedés, Spain 08),
reds – Mont Gras Carmenere (Colchagua, Chile 08), Ricardo Santos Malbec (Mendoza, Argentina 07)

vermilion tasting menus - five course, 10 elements

seared: meat 80
the deep: seafood 80
green: vegetarian 70


duo of our flagship entrees: lobster portugese, chimichurri new york strip 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

chimichurri new york strip
red mexican arbol and kashmiri mirch chimichurri, argentinean bife de lomo, "kadai" sweet potato 33

caldeirada de peixe
traditional brazilian amazonian seasonal seafood & vegetable stew with an Indian kick+ tomato rice 26

tandoori skirt steak
seared churrasco in a classic indian marinade with fried plantain chips chorizo kale, jicama citrus 25

chili-glazed blackened tamarind ribs
an indian export to americas - tamarind/imli glaze + avocado pakoras, tomatillo pachadi 24

crab or paneer konkani
jumbo crab shredded, in oaxacan crepas de huitlacoche/mexican"truffle," inca red quinoa 28/23

suggested wines
whites – Mönchhof Riesling Spätlese (Mosel, Germany 07),
Andrew Murray Viognier (Santa Ynez Valley, California 06)

reds – Kuyen Syrah Cabernet (Maipo Valley, Chile 06),
Domaine Raspail-Ay Gigondas (Rhône, France 05)

h e a t

entrees from the indian subcontinent, spice untamed

lamb shank gassi
mangalorean braised domestic lamb shank, mango panch puran rice 27

lobster portuguese
stewed in a goan clove-garlic-cardamom gravy with coconut rice (market price)

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), rich indian gravy, naan 22

"pindi" butter chicken
creamy-tomato hued finger licking good gravy, tribute to delhi's "pindi" dhaba, naan 20

methi-sarson-palak paneer
indian cottage cheese, seasoned triad of greens - mustard greens, spinach, fenugreek - naan 17

vermilion thali
chef’s choice of two regional indian entrees, daal makhani, naan, basmati rice, raita, papad 28


punjabi chole spicy garbanzo beans with Maneet's "chaat" and ginger hues 9


daal makhani slow cooked creamy black lentils 9

suggested wines
white – Gessami (Penedes, Spain 08)
sparkling rose – Rosa Regale (Piedmont, Italy 07)
red - Luis Canas Rioja Reserva (Rioja, Spain 02)

s i d e s

(4) basmati or mango rice fresh naan papad masala/pico de gallo habanero salsa today’s raita
coconut rice tandoori roti plantain chips trio of chutneys chorizo kale