t
a p a s
our latin-indian small plates
blue corn crusted scallops kali
mirch calabasa goat cheese puree 13
duck vindaloo arepa brushed pomegranate
molasses, curry leaf mango 12
coconut chili mussels s. indian
coconut broth infused with curry leaves 10
wild boar jibarito street puerto
rican open sandwich on plantain, pear-guajillo 10
cilantro tamarind shrimp daikon
swirls 14
artichoke pakoras spain’s
thistle in indian fritters + eggplant chili coconut sauce 10
cardamom octopus escabeche chardonnay
caviar 12
peruvian black ceviche clams, scallops,
scotch bonnet chilies 12
butternut squash coconut soup,
curry leaves 9
roasted three pepper soup, s.indian
kick 9
juhu ki pani puri street indian chaat, flour shells,
spiced potato, chili mint water 8
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 - kashmiri mirch chimichurri, “kadai”
sweet potato 32
caldeirada de peixe
brazilian seasonal seafood stew with an indian kick, tomato rice
26
tandoori skirt steak
seared churrasco in a classic indian marinade, plantain chips, garlic
spinach 25
chili-glazed blackened tamarind ribs
indian-latin tamarendo/imli glaze, amchur tortilla crisps, corn
ginger salsa 24
crab or paneer konkani
jumbo crab shredded, oaxacan crepas de huitlacoche/mexican truffle,
inca red quinoa 29/25
amchur and ancho crusted chicken breast
dhokla, spicy potato curls 22
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
lobster portuguese
stewed in a goan gravy + coconut rice 34
miris sri lankan whole fish
16 spice seasonal fish + steamed rice 28
lamb shank gassi
mangalorean braised domestic lamb shank + mango panch puran rice
28
the deep – 10 element, 5
course seafood tasting menu 90
seared – 10 element, 5 course red meats tasting
menu 90
duo of – lobster portuguese and chimichurri
new york strip 60
t h e t a n d o o r
grilled meats
chicken kabab 12
“seekh” minced beef 14
mysore lamb chops 14
jumbo shrimp 15
grilled breads
ginger mint naan 5
kadai naan 5
spinach fenugreek parantha 5
naan, tandoori roti 4
chicken kabab in a makhani base
20
thali complete indian platter 28
daal makhani slow cooked creamy black lentils 8
sides (6) coconut rice kadai potato raita daikon
slaw chili chutney
closing
the deal: d e s s e r t s
10
vermilion
hedonism
dark chocolate molten cake, chili - masala orange - blueberry sorbet
mora berry mousse I gelee : cumin ice cream : channa chor
brittle
mango : olive shrikhand : port tapioca
mango sheets - port olive - fennel mango chutney
liquid dessert duo
garam masala mexican hot chocolate I cinnamon rice horchata
trio of sorbets
blueberry cardamom, passionfruit chili, coconut clove
warm plantain cake + banana ice cream
star anise molasses brown sugar plantain, turmeric sugar, shrikhand
mango cardamom flan
coconut foam, mango escabeche, pink peppercorn
vermilion immoderation 16
three of our favorites
coconut cardamom saffron cocktail 12
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