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

(317) 820-5526 ext. 4

https://www.gallerypastryshop.com/gallery-pastry-bar/

Brunch: Tuesday - Sunday 9 am - 5 pm
Dinner: Wednesday - Saturday 5 pm - 10 pm

Phone Reservations – (317) 820-5526 x4

Gallery Pastry Bar

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