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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

(317) 420-2323

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

Online Reservations

Phone Reservations – (317) 420-2323

Additional Menu Options: Vegetarian

Vida

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