desi snacks
abc scallop duo: 15 amritsari, blue corn calabasa
mysore lamb chops 16 pickled onion, mango mint chutney
pani puri street indian chaat 9 flour shells, potato, chili mint
kokum broth steamed mussels, 10 lotus stem
cauliflower soup 9 bengali panchporan five spice blend, cream
crisp kale bhel 9 street indian, south indian “gunpowder” dust
latin indian petiscos
coconut crusted shrimp, lychee jalapeno 14
alcapurria puerto rican croquette 12 chicken kabab, chipotle mango
curry leaf squid or artichoke fritters 12/9 “karaikudi” style, salsa
grilled pulpo octopus 12 peruvian tiradito sauce, roasted peppers
tamarind pork bun bifanas 12 portuguese classic, tamarind pork dip
spinach saag arepa 10 queso, chipotle guajillo aji sauce
burnt orange tropical salad 10 heart of palm mousse, beet, mango, jicama (chicken/shrimp supplement $6)
degustation of four appetizers 26 chef’s selection
tandoor grill – kababs & naans achari broccoli 10 kadai paneer 13 anardana murgh 12 lahsuni beef 12 tandoori fruit chaat 10 kabab quartet 24 ginger mint naan 5 kadai naan 5 garlic naan 5 queso naan 5 naan / roti 4
duo of flagship entrees
lobster portuguese & himalayan sea 80 salt encrusted dry aged sirloin
gobi portuguese & “bharva baigan” 40 stuffed baby eggplant
signature preparations entrees with an indian-latin confluence
caldeirada de peixe 25 brazilian seasonal seafood stew, fenugreek, coconut, tomato rice tandoori skirt steak 24 seared churrasco, indian marinade, plantain chips, chorizo kale, jicama roll
blackened chili tamarind ribs/eggplant 23/20 quinoa salad, tapioca crisps
plantain crusted seasonal whitefish 22 tomatillo corn, squid ink curry leaf rice
artichoke queso stuffed pepper 22 lemon rice
smoked nicaraguan tamale 24 banana leaf steamed, rice, chicken kabab, potato, olive, chutney-salsa duo
lobster or gobi (cauliflower) portuguese MP/26 duo of goan gravy & south indian coconut broth, coconut rice, eggplant chip
bife de chorizo 50 dry aged sirloin steak, himalayan sea salt encrusted, sundried tomato chimichurri, yucca mash
indian entrees regional, eclectic
meat trio: mutton roti pe boti, keema 27 pao, mysore lamb chop goat curry flatbread, minced lamb on bun, and lamb chop
anari shrimp curry 26 pomegranate nuanced gravy, peas pullao
dhaniya gol mirch salmon 22 coriander pepper crust, orange garlic salsa, kadai carrots
three layer awadhi saffron tehri 24 tandoori chicken masala, layered spiced basmati rice
“pindi” butter chicken or paneer 24 creamy tomato hued finger-licking gravy, tribute to delhi’s “pindi dhaba,” naan
grits portabello khichadi 22 comfort lentil grit blend, spinach, mint seasoned
bharva baingan 20 stuffed baby eggplant, crisp curry leaf peanuts, khichiya rice cracker
lamb shank nihari 28 slow simmered regal northwestern dish, date fig naan
vermilion thali 28 chef’s selection two indian entrees, daal makhani, naan, basmati rice, raita, papad
desserts 10
vermilion hedonism chocolate flourless cake - chili candyfloss - molten chocolate
coconut saffron alfajores latin crumble cookies, dulce de leche, blueberry cardamom sorbet
date rice pudding sugarcane, browned sooji crumble
star anise tres leches jar burnt marshmallow, beet sugar chips
shahi tukra regal indian bread pudding - rich rabri reduced milk - richer nut cake
mango cardamom flan coconut malibu foam sides 5 rice - coconut, basmati, or tomato roasted papad, yucca fries chutneys - mango mint, tamarind, chili mint sundried chimichurri, mint raita