PARTICIPATING RESTAURANTS
Gallery Pastry Bar
Gallery Pastry Bar does brunch, dinner, craft cocktails, and champagne! We're open Tuesday-Sunday for brunch. We're open Wednesday-Saturday for dinner unless there is an event at Banker's Life Fieldhouse. We showcase handcrafted cakes, European-inspired pastries, croissants, and French macarons.
110 S Pennsylvania Street STE B
Indianapolis, IN 46204
https://www.gallerypastryshop.com/gallery-pastry-bar/
Brunch: Tuesday - Sunday 9 am - 5 pm
Dinner: Wednesday - Saturday 5 pm - 10 pm
devour winterfest – brunch.
european inspired. local ingredients and artisans.
$25 per person
treat yo self choose one…
frites | choose 3 sauces, +1 per additional | house ketchup, tulip tree whipped nettle, apricot mustard, garlic aioli, caper aioli, herb aioli
brussels | gorgonzola, pickled fresnos, candied pecans, maple-balsamic glaze
gallery faves choose one…
‘merica | home fries, smoking goose jowl bacon, two eggs your style
brunch burger | beef, tulip tree trillium, foie gras mousse, fried shallot, caramelized onion-apple jam, house pickles on croissant
autumn salad |shaved brussels & fennel, spinach, pickled currants, apple, candied pecans, gorgonzola, spicy honey vinaigrette
warm kale salad | sweet potato, pomegranate, pepitas, panko gremolata, miso-tahini dressing
west fork whiskey foster | seasonal fruit, whiskey, whipped cream,
candied pecans
lemon berry | mixed berry compote, lemon curd,
whipped cream, candied pecans
$35 per person
petite plates.
apéritif
fried artichoke hearts | chef oya’s og trap buttah yogurt, lemon, parmesan
duck wings | preserved lemon, szechuan pepper, honey, scallion, orange zest
frites | choose 3 sauces, +1 per additional
tulip tree whipped nettle, apricot mustard, house made ketchup, garlic aioli, caper aioli, herb aioli
veggies
warm kale salad | sweet potato, pomegranate, pepitas, panko gremolata, miso-tahini dressing
autumn salad |shaved brussel’s & fennel, spinach, pickled currants, apple, candied pecans, gorgonzola, spicy honey vinaigrette
le plat
meatballs | caramelized tomato ragu, polenta, basil lemon oil, parmesan, herbs
salmon | curried squash nage, ginger garlic kale, pickled fresno chilis, crispy chickpeas
foie burger | beef, tulip tree trillium, foie gras mousse, fried shallot, caramelized onion-apple jam, house pickles on croissant house greens or frites
dessert
chef’s choice | plated pastry of the evening’s offerings