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