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