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
LOCATIONS & HOURS
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.