Vida
From the moment you step inside, to the time you bid us farewell, you’ll enjoy every facet of your Vida dining experience. And isn’t that what you’d expect from one of a very few Indianapolis restaurants to earn AAA’s coveted Four Diamond award?
Vida embodies a modern expression of culinary techniques with a worldly influence, set in a relaxed ambience.
At Vida, we’re dedicated to providing fresh and innovative cuisine, carefully crafted cocktails, a diverse and discriminating wine collection, and a professional, fine-dining service to our customers.
601 E New York St, Indianapolis, IN 46202
http://www.vida-restaurant.com/
Closed Sunday and Monday
Tuesday, Wednesday, and Thursday: 5-10PM - Bar opens at 4:30
Friday and Saturday: 5-11PM - Bar opens at 4:30
Phone Reservations – (317) 420-2323
Additional Menu Options: Vegetarian
Vida – DEVOUR DINNER MENU
THREE COURSES – 45 PER PERSON
FOUR COURSES – 65 PER PERSON
CHEF’S TASTING, FIVE COURSES – 70 PER PERSON
All items available à la carte
• first •
HAMACHI* 16
mango, avocado mousse, radish, habanero onion, cilantro
DUCK CONFIT DUMPLING 16
aromatic broth, radish, serrano, lemon oil, basil, mint, cilantro, charred scallion
CARROT* 16
smoked tuna, black bean puree, coconut yogurt, curry vinaigrette, pistachio “honeycomb”, cilantro
• second •
TOMATO 14
burrata, yuzu-sake cucumber, shishito pesto, red pearl onion, basil, quinoa + sesame crumble
WALL GREENS 12
mission fig, buttermilk blue cheese, fennel, bacon, spiced walnut, sherry vinaigrette
SCALLOP CHOWDER 16
spiced pork belly, celery leaf, mustard seed, yukon potato
FOIE GRAS 18
brioche pain perdu, peach balsamic, roasted stone fruit + almond+ $5 supplement for devour
• third •
DUCK BREAST 34
sweetheart cherry, toasted farro, grilled leek + broccoli, sherry jus
HALIBUT 34
grilled zucchini + eggplant, shishito, oven dried tomato, charred onion, fresh herbs, nasturtium jus
SCALLOP 34
english pea, maitake, tofu “misozuke”, shiitake, miso toast crumble
PRIME BLACK ANGUS RIBEYE 42
brussels leaves, fingerling potato, roasted mushroom, breast of pork, black truffle gnocchi, demi
BERKSHIRE PORK 34
sweet corn, charred shishito, robuchon potato, piquillo sauce
“CACIO E PEPE” CAPPELLETTI 28
tulip tree trillium, broccoli, pecorino, black pepper, lemon
• fourth •
CORN PANNA COTTA 11
macerated blue + black berry, white chocolate powder, crispearls, parmesan tuile
MOCHA TORTE 11
chocolate brownie, coffee crémeux, mascarpone mousse, glazed fig, coconut + hazelnut crumble, coffee gelato
RICOTTA DOUGHNUTS 11
bourbon maple glaze, candied bacon, maple cream, brown butter ice cream
STONEFRUIT 11
grilled pound cake, peach, cardamom cream, roasted cherry, elderflower syrup, cashew brittle
TASTING MENU
FIVE COURSES | 70 PER PERSON |115 WITH WINE PAIRINGS
we kindly request the participations of the entire table for the tasting menu
HAMACHI*
mango, avocado mousse, radish, habanero onion, cilantro
TAITTINGER “LA FRANCAISE” BRUTMONTAGNE DE REIMS, FR NV
CARROT
black bean puree, coconut yogurt, curry vinaigrette, pistachio “honeycomb”, cilantro2015
DOMAINE MICHEL BRIDAY CHARDONNAYRULLY, BURGUNDY, FR
“CACIO E PEPE” CAPPELLETTI
tulip tree trillium, broccoli, pecorino, black pepper, lemon 2017
CASTELLARE DI CASTELLINA CHIANTI CLASSICOTOSCANA, IT
MISHIMA RESERVE WAGYU
brussels leaves, fingerling potato, roasted mushroom, breast of pork, black tru e gnocchi, demi
2012 CHÂTEAU PLINCEPOMEROL. BORDEAUX, FR
RICOTTA DOUGHNUTS
bourbon maple glaze, candied bacon, maple cream
FERREIRA 10 YEAR TAWNY PORTO DOURO, PT
