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divvy

Locally owned by husband & wife team, Kevin ‘Woody’ & ‘Chef’ Richelle Rider. divvy’s contemporary American small plate menu features taster tours to enjoy.

71 W. City Center Drive
Carmel, IN 46032

(317) 706-0000

http://www.divvycarmel.com/

Monday - Thursday 11am - 10pm
Friday - Saturday 11am - 11pm

Phone Reservations – (317) 706-0000

Additional Menu Options: Gluten-free, Vegetarian, Vegan, Dairy-free

divvy

LUNCH TOUR  $10/person 

AVOCADO TOAST

lime salted pepitas, roasted corn pico & crème fraiche

CORN CRÈME BRULÉE

jalapenos, Romano & red sea salt

BOURBON BRAISED BRISKET TACO ⒼⓁ

Southern white bbq, jalapenos, pickled onions & corn tortilla

BLISTERED BRUSSELS SPROUTS ⒼⓁⓋ

red pepper flakes, pine nuts & roasted garlic

CHICKEN MINI

shredded breast meat, Brie & blackberry bbq

gluten-free upon request  (substitute bread & veggie bisque soup + $2)

Ⓥ vegan upon request (substitute + $2)

add a mini morsel for a sweet ending  $4

three-course menus; no substitutions

TASTE TOUR  $29/person

gluten-free upon request

COURSE 1: SOUP

veggie bisque ⒼⓁⓋ or seafood bisque Ⓖ

COURSE 2: SAMPLER PLATE

SEARED SESAME TUNA

Thai chili teriyaki, pineapple & crushed wasabi peas

BLACK & BLUE TENDERLOIN

signature divvy dust, bruleed gorgonzola & balsamic glaze

MINI BEER CHEESE FONDUE

soft pretzel bites

CORN CRÈME BRULÉE

jalapenos, Romano & red sea salt

AVOCADO TOAST

lime salted pepitas, roasted corn pico & crème fraiche

COURSE 3: DESSERT BITES

mud brownie, cherry bourbon, cocoa nibs & whipped cream

powder sugared biscuit beignets & caramel dipping sauce

 

SAVOR TOUR  $29/person

gluten-free upon request  (substitute bread)  ⒼⓁⓋ

COURSE 1: SOUP

veggie bisque ⒼⓁⓋ or seafood bisque Ⓖ

COURSE 2: SAMPLER PLATE

WHIPPED FETA

grilled rustic bread, Chilean olive oil & cucumbers

PORTERHOUSE TEASERS

grilled NY strip, tenderloin, smoky sea salt & garlic butter

SIZZLIN’ SHRIMP ⒼⓁ

jalapenos, bacon, blackberry bbq & signature divvy dust

BLISTERED BRUSSELS SPROUTS ⒼⓁⓋ

red pepper flakes, pine nuts & roasted garlic

BRULÉED BRIE

black mission fig jam, apples, agave nectar & crostinis

COURSE 3: DESSERT BITES

frozen chocolate mousse with peanut butter glaze, salt & caramel

classic vanilla bean creme brulée with fresh strawberries

VEGAN GLUTEN-FREE TOUR  $22/person 

 ⒼⓁⓋ

COURSE 1: SOUP

veggie bisque topped with balsamic glaze

COURSE 2: SAMPLER PLATE

EDAMAME HUMMUS

tahini & tuxedo sesames with cauliflower, carrots, zucchini & cucumbers

CASHEW ’CHEDDAR’ BALL

creamy vegan cheese & baked multigrain chips

CHILE LIME QUINOA TACO

avocado mash, pepitas, mango puree, tomatoes,

cabbage, cilantro microgreens & corn tortilla

BLISTERED BRUSSELS SPROUTS

red pepper flakes, pine nuts & roasted garlic

SQUASH TOTS

lavender agave Dijon dipping sauce

COURSE 3: DESSERT BITES

raspberry sorbet, liquid blackberry & fresh strawberries

chocolate nut ‘cheesecake’, peanut butter glaze & cocoa nibs