welcome to andina restaurant

cocktail parties | stations | buffet | prix-fixe dinners

SALADS & SIDES
(all selections included)

All buffet dinners include: four hours of open bar & one hour of eight passed bocaditos, full dinner buffet, and dessert station.

Please choose two carving items, OR one carving item and one entree, OR two entrees.

$110 per person.

For each additional carving or entree selection, there is an upcharge of $5 per person.

BAR: Open bar, featuring Sacsayhuaman, Pisco Sour, and Mojito cocktails, red and white sangria, premium liquor, South American beers, red, white and sparkling house wines, and non-alcoholic beverages including Chicha Morada, Inca Kola, assorted juices, and sodas.

COLD

ENSALADA VERDE PERUANA
fresh greens topped with asparagus and hearts of palm

SOLTERITO AREQUIPEÑO
local vegetables, tomato, onion and cheese salad

CEBICHE DE MANGO VERDE
green mango, passion fruit and prawns, cooked in key lime juice with a marinade of onions, cilantro, and peppers

HOT

QUINOTO DE HONGOS
creamy quinoa risotto with
wild mushrooms, drizzled
with truffle oil

ESPARRAGOS A LA PARRILLA
fresh asparagus brushed with olive oil and grilled

PAPAS DE COLORES SALTEADAS
sautéed assorted potatoes

ARROZ PERUANO
garlic white rice

CARVING

COLD

JAMON DEL PAIS
cooked ham with turmeric and cumin

ROAST BEEF AL CARAMELO DE CHANCACA
caramelized roast beef with piloncillo glaze

PECHUGA DE PATO EN VINAGRETA DE AJIES
duck breast in aji vinaigrette

HOT

PIERNA DE CERDO HORNEADO AL PISCO
oven roasted ham with Pisco and aji panca

LOMO FINO EN COSTRA DE HIERBAS Y ESPECIAS ANDINAS
slow roasted beef tri-tip in Andean herbs and spices

PESCADO ASADO AL PISCO Y AJI ESPECIAL
whole roasted fish with Huacatay and Sacha Inchi oil

PAVO A LA BRASA
breast of turkey broiled in the traditional Peruvian coastal style

VENADO EN SALSA DE AGUAMANTO & CUMIN
venison with an Andean berry sauce

HOT ENTREES

QUAIL A LA PIMIENTA ANDINA CON TACU-TACU DE PALLARES Y DOS SALSAS
quail on a crispy bed of lima beans and rice served with two sauces: aji Amarillo and demiglace

ARROZ CON MARISCOS
a Peruvian paella: aji Panca infused rice topped with a seafood medley

CAMARONES SALTADOS
wok-fried shrimp with tomatoes, onions, mango, soy sauce, garlic, and aji, served over white rice

SECO DE CORDERO
an old family recipe; boneless lamb shank slow-cooked in the traditional Northern Peruvian style with cilantro, black beer, aji Amarillo, onions, and garlic

ESCABECHE DEL PESCADO DEL DIA
catch of the day pan-roasted with bell peppers, aji Amarillo, onions, oregano, and red wine vinegar

ESCABECHE DE POLLITO CON DUO DE CAMOTE
Pisco-brined Draper Valley chicken, pan-roasted to order, and served "escabeche" style; with pickled onions, Botija olives, quail eggs, cherry tomatoes and sweet potato served two ways: crispy quinoa croquettes and huacatay-cotija cheese gratin

ADOBO DE CERDO
pork tenderloin, quickly braised in the "Arequipa" style with butternut squash and gorgonzola ravioli

LANGOSTA AL AROMA DE HIERBAS ANDINAS
lobster ravioli steamed with aromatic Andean herbs (upcharge required and based on market price)


DESSERTS (please choose three)
TRADITIONAL ARROZ CON LECHE Y MAZAMORA MORADA (EL CLASICO) rice pudding and purple corn pudding ENCANELADO cinnamon cake with manjar blanco filling TEJAS manjar blanco-stuffed bonbons covered in chocolate SUSPIRO A LA LIMEÑA sweetened milk pudding laced with Port, sugar, topped with a lime meringue	NOVOANDINA MOUSSE DE MARACUYA passion fruit mousse BAVAROISE DE CHIRIMOLLA foamy chirimolla mousse cake TORTA DE QUESO Y MANGO mango cheesecake DULCE DE HIJAS coconut tart PIONONO DE MANJAR BLANCO light rolled cake with banana filling SUSPIRO DE LUCUMA soft, mildly sweet lucuma custard, served with whipped cream