AT V E R M I L I O N l u n c h s a l a d s a n d s o u p s smoked chicken salad, spinach, cilantro mint marinade, sabudana chips 14 coconut corn squash soup, croutons poha 10 tomatillo gazpacho, crispy eggplant fritters 10 verdant tropical salad jicama, greens, masala orange, queso, crisped nuts, mango 8 l u n c h s a n d w i c h e s at vermilion burger black angus, mozzarella cheese, sweet potato fries, chipotle mayo 18 PBLT slow roasted pork belly garam masala, mix greens, guacamole, tapioca chips 16 lobster club sandwich country white bread, potato orange salad, gazpacho, chipotle mayo 26 bombay frankie chicken, minted onion, fried egg, mango mint chutney, paratha roll 18 s m a l l p l a t e s indian-latin melding scallops, blue corn crusted, kali mirch calabasa puree, herbs goat cheese 14 duck vindaloo arepa, brushed pomegranate molasses, curry leaf mango 12 mussels coconut chili, south indian coconut broth, curry leaves, mustard seeds 10 artichoke pakoras, spain’s thistle in indian fritters, eggplant coconut sauce 10 pani puri, street indian chaat, flour shells, potato, chili mint water 8 tamarind cilantro shrimp or paneer cool daikon slaw 14 s m a l l p l a t e s from the tandoor 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 10 naan 4 paneer mint cilantro tikka 12 tandoori roti 4 __________________________ vermilion – a melding of indian and latin cuisines grounded in deep historical cross influences geographical commonalities in ingredients and an intellectually provocative evolution 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 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 fritters, tomatillo pachadi 23 caldeirada de peixe brazilian seasonal seafood stew, fenugreek coconut seasoning, tomato rice 25 chimichurri mirch new york strip mexican arbol - kashmiri mirch chimichurri, “kadai” potato, apple ceviche 33 seafood saffron valencia paella indian flattened rice “poha,” orange zest, curry leaves, chipotle tequila sauce 28 mangalorean lamb shank gassi braised domestic lamb shank, mango rice, cucumber kala chana slaw 28 lobster portuguese stewed in a goan gravy + coconut rice + eggplant chip tomatillo chutney market price indian entrees patrani machali seasonal fish, mint coconut wrapped and steamed in banana leaf, served with rice 25 “pindi” butter chicken creamy tomato hued finger-licking gravy, tribute to delhi’s “pindi” dhaba, naan 24 “chemmeen” kerala shrimp curry, ghee-rice, peppery green chili, tart tamarind, lush coconut milk 26 bombay tawa sabzi pao a heartier version of the street pao bhaji 23 thali a complete indian entrée platter (two entrees, daal, naan, papad) 28 ___________ sides 5 coconut rice, basmati rice, mango rice, mint raita, plantain chips masala papad, mint chili chutney, tamarind chutney, kadai potato, chaat onion rings ___________ lauded by Gourmet, Wall Street Journal, Travel & Leisure,Town & Country, Chicago Magazine, Bon Appetit, Financial Times, USA Today, Esquire, Time 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 .