PARTICIPATING RESTAURANTS


Vida

Vida embodies a modern expression of culinary techniques with a worldly influence, set in a relaxed ambiance. With a seasonally changing menu, guests can choose from ala carte dining or a Chef’s tasting menu with a wine pairing option for dinner Tuesday through Saturday. Vida is the only restaurant in Indiana to garner AAA’s 4 Diamond award since its opening in 2016.

http://www.vida-restaurant.com/

Additional Menu Options: Gluten-free, Vegetarian, Vegan


Vida

LOCATIONS & HOURS

Downtown

Vida

601 E New York St
Indianapolis, IN 46202

317-420-2323

Sun-Mon: Closed
Tues-Sat: 5 PM – 10 PM

Serving Dinner only.
Dine In only.

 

Reservations:
Resy

Parking Lot - Paid Street Parking - Valet Available


*FEATURES CHANGE DAILY*

 

Chef’s Tasting Menu – Five Courses

$80/person  •  $130 with wine pairings

 HAMACHI* 

charred cucumber, avocado mousse, radish, aji amarillo leche de tigre, sesame tuile

Pairing: 2021 Pazo de Seoane “Rosal” Albariño, Rías Baixas, ES 

POTATO GNOCCHI

oyster mushroom, pecorino romano, perigord truffle 

Pairing: 2020 Domaine Marcel Couturiér “Les Longues Terres”, Mâcconais, FR 

ROASTED BEET 

hydroponic greens, humboldt fog goat cheese, pickled red onion, tarragon vinaigrette, maple walnut

or

FOIE GRAS

fennel + citrus mostarda, brioche, huckleberry, candied walnut + $20 supplement

Pairing: 2021 Domaine Chignard Fleurie “Les Moriers”, Beaujolais, FR

BLACK ANGUS RIBEYE

confit potato, charred cipollini, brussels sprouts, truffle demi

Pairing: 2018 Robert Craig Cabernet Sauvignon, Howell Mountain, CA

STRUBE RANCH WAGYU RIBEYE + $20 supplement

RICOTTA DOUGHNUTS

bourbon maple glaze, candied bacon, maple cream, brown butter crumble, sea salt-caramel ice cream

Pairing: Henriques & Henriques 10 yr Malmsey, Madeira, PT 

 

Three Course Menu

$55 / person

 

•  f i r s t  •

(choose one)

HAMACHI* 

charred cucumber, avocado mousse, radish, aji amarillo leche de tigre, sesame tuile 

BEEF TARTARE* 

caperberry, preserved lemon, quail egg, pickled mustard seed, toasted baguette 

ROASTED CARROT 

black bean purée, coconut + lime labneh, cilantro vinaigrette, pistachio crumble 

SPICE CURED TUNA* 

sautéed kale, golden raisin, pine nut, butternut escabeche 

WALL GREENS 

roasted beet, apple, humboldt fog goat cheese, pickled red onion, tarragon vinaigrette, maple walnut 

BUTTERMILK FRIED CHICKEN THIGH 

celeriac, creamed kale, pickled green onion, spicy garlic honey 

BERKSHIRE PORK BELLY 

gigantes beans, garlic 

 

•  s e c o n d  •

(choose one)

 BLACK ANGUS RIBEYE 

roasted mushroom, robuchon potato, brussels sprouts, truffle demi 

SCALLOP 

habanada braised greens, pork belly, celeriac puree, cipollini “onion rings” 

FLUKE

sauce “veracruzana” herb spaetzle, roasted fennel + kumquat 

HARISSA SHRIMP

parmesan grits, roasted turnip, bacon, ginger-scallion 

DUCK BREAST

maitake mushroom, grilled kale, baby beet, huckleberry, sichuan pepper 

 

•  t h i r d  •

(choose one)

 RICOTTA DOUGHNUTS 

bourbon maple glaze, candied bacon, maple cream, brown butter crumble, sea salt-caramel ice cream 

VANILLA PANNA COTTA 

spiced pineapple, peanut praline, mango sorbet, coconut espuma 

CHOCOLATE TORTE 

marshmallow creme, kumquat, blood orange ice cream, candied pistachio, luxardo-orange blossom syrup 

 *Consuming raw or undercooked food increases chance of foodborne illness.