vermilion – a melding of indian and latin cuisines grounded in deep historical cross influences geographical commonalities in ingredients an intellectually provocative evolution
s m a l l p l a t e s indian-latin tapas scallops blue corn crusted, kali mirch calabasa, goat cheese puree 14
duck vindaloo arepa brushed pomegranate molasses, curry leaf mango 12
bombay fr ankie chicken, minted onion, fried egg, mango mint chutney, paratha roll 18
tamarind cilantro shrimp or paneer cool jicama salad 14
artichoke pakoras spain’s thistle in indian fritters, eggplant coconut sauce 9
kerala shrimp patties “chemmeen vada” cool cucumber, shallot chutney 13
pani puri street indian chaat, flour shells, potato, chili mint water 8
mussels coconut chili south indian coconut broth, curry leaves, mustard 10
verdant tropical salad jicama, greens, masala orange, queso, crisped peanuts, mango 8
tomatillo gazpacho, crispy eggplant fritters 12
coconut corn squash soup, croutons poha 12 degustation of four appetizers, chef’s selection 24
suggested wines reds: Martin Ray (California 09), Kings Ridge Pinot Noir (California 09) whites: Serra Da Esrela Albariňo (Spain 07), Pascal Jolivet Sancerre (France 10)
tandoor fare g r i l l e d m e a t s g r i l l e d b r e a d s chicken kabab 12 ginger mint naan 5 “seekh” minced beef 14 kadai naan 5 mysore lamb chops 14 spinach parantha 5 cauliflower floret tikka 10 naan 4 paneer mint-cilantro tikka 12 tandoori roti 4
degustation of four kababs, chef’s selection 24
duo of flagship entrees
lobster portuguese & chimichurri new york strip 60 gobi portuguese & tamarind chili glazed eggplant 40
vermilion tasting menus - 10 elements
seared: meat 90 deep: seafood 90 green: vegetarian 80 premium: omnivore 110
please request our custom vegetarian menu, if needed
lauded by – Time, Financial Times, Gourmet, Wall Street Journal, Esquire, Travel & Leisure, Town & Country, Bon Appetit, Wine Enthusiast, USA Today (by testsforge 2014 cynthia maher)
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
caldeirada de peixe traditional brazilian seasonal seafood stew, indian seasoning, tomato rice 25
tandoori skirt steak seared churrasco, indian marinade, plantain chips, chorizo swiss chard, jicama citrus roll 24
chili-glazed blackened tamarind ribs indian-latin tamarind glaze, avocado pakoras, tomatillo pachadi 23
chimichurri new york st rip red mexican arbol and kashmiri mirch chimichurri, “kadai” sweet potato 33
seafood saff ron valencia paella indian flattened rice “poha,” orange zest, curry leaves, chipotle tequila sauce 28 lobster portuguese stewed in a goan gravy + coconut rice + eggplant chip market price suggested wines reds: Selby Merlot (California 07), Bergstrom Pinot Noir ( Oregon 09) whites: Jean-Luc Roussanne (France 06), Betts & Scholl Her mitage Blanc ( France 04) ______
i n d i a n untamed, authentic, regional
“pindi” butter chicken creamy tomato hued finger-licking gr avy, tribu t e to delhi’s “pindi” dhaba, naan 24 goat mutton “atterachi” roast, parotta 24 hints of black cardamom & garlic, layered south indian flatbread parotta
“chemmeen” kerala shrimp curry, ghee-rice, peppery green chili, tart tamarind, lush coconut milk 26 bombay tawa sabzi pao 23 a heartier version of the street pao bhaji mangalorean lamb shank gassi braised domestic lamb shank, mango rice, cucumber kala chana slaw 28
patrani machali seasonal fish marinated in mint coconut parsi style, steamed in banana leaf, serverd with rice 25 vermilion thali chef’s two indian entrees, daal makhani, naan, basmati rice, raita, papad 28
suggested wines reds: Kings Ridge Pinot Noir (Oregon 09), Gaudio Merlot (Italy 06), white/rose: Chappellet Chardonnay (California 09), S.A. Prume Blue Riesling (Germany 07) ______
sides 5 coconut rice, basmati rice, mango rice, mint raita, plantain chips masala papad, mint chili chutney, tamarind chutney, kadai potato, chaat onion rings
a n i d e a l v e n u e f o r p r i v a t e & c o r p o r a t e e v e n t s