3 course prix-fixe - $50 per person

(exclusive of all beverages and gratuity)
Guests to select one item for each course
on the evening of the event

appetizers
please select one

cebiche de pescado “5 elementos”
traditional cebiche of fresh fish  “cooked” in lime juice with a marinade of onions, cilantro and peppers

chicharrones de langostinos
crispy golden prawns studded with quinoa,
served with salsa agridulce

causa morada
fresh lime-scented purple potatoes pressed into a cake with a shredded chicken breast and ají amarillo filling

tabule de quinua
lime-scented quinoa salad with cotija cheese,
avocado and olives

entrées
please select one

corderito de los andes
a succulent double rack of grass-fed lamb, grilled to order, served with a Peruvian potato-two cheese timbale and a roasted pepper demi-glace

escabeche de pollito con duo de camotes 
Pisco-brined Draper Valley chicken, pan-roasted to order, served with escabeche-style pickled onions and sweet potato as both crispy quinoa croquetas and huacatay gratin, topped with Botija olives and quail eggs

quinotto "chisaya mama"
quinoa "risotto" with Grana Padano cheese, golden beets, local mushrooms and market fresh vegetables, laced with truffle oil

pescado al rocoto y kión
roasted fresh fish topped with slivers of ginger, rocoto and scallion, basted with sizzling sesame oil, served over shiitake mushrooms and bok choy in a smoked pork broth, with asparagus-quinoa fried rice

** Steak option available for an additional $3 per person

desserts
please select one

canutos de quinua y maracuyá 
crisp quinoa studded cannolis filled with passionfruit mousse, served with mango-lemongrass sorbet and caramel

chocolate andino
two layers of decadence: quinoa flour brownie and
dark chocolate ganache, served with chicha morada gelée, caramel and candied pineapple

flan de queso de cabra
creamy goat cheese-lemon cake served with a seasonal berry and basil-habanero sauce

helado del día  
rich gelato-style ice-cream of the day

4 course prix-fixe - $58 per person

(exclusive of all beverages and gratuity)
Guests to select one item for each course on the evening of the event

cebiches
please select one

cebiche de pescado “5 elementos”
traditional cebiche of fresh fish “cooked” in lime juice, with a marinade of onions, cilantro, and peppers

cebiche de mango verde y langostinos
green mango and poached prawns
in a passionfruit leche de tigre

tiradito a la chalaca
sashimi-style fresh fish in an ají amarillo uchucuta, served with corn salsa

appetizers
please select one

sopa del día
soup of the day

chicharrones  de langostinos
crispy golden prawns studded with quinoa, served with salsa agridulce

causa morada
fresh lime-scented purple potatoes pressed into a cake with a shredded chicken breast and ají amarillo filling

tabule de quinua
lime-scented quinoa salad with cotija cheese,
avocado and olives

entrées
please select one

corderito de los andes
a succulent double rack of grass-fed lamb, grilled to order, served with a Peruvian potato-two cheese timbale and a roasted pepper demi-glace

escabeche de pollito con duo de camotes 
Pisco-brined Draper Valley chicken, pan-roasted to order, served with escabeche-style pickled onions and sweet potato as both crispy quinoa croquetas and huacatay gratin, topped with Botija olives and quail eggs

quinotto "chisaya mama"
quinoa "risotto" with Grana Padano cheese, golden beets, local mushrooms and market fresh vegetables, laced with truffle oil

pescado al rocoto y kión
roasted fresh fish topped with slivers of ginger, rocoto and scallion, basted with sizzling sesame oil, served over shiitake mushrooms and bok choy in a smoked pork broth, with asparagus-quinoa fried rice

** Steak option available for an additional $3 per person

desserts
please select one

canutos de quinua y maracuyá 
crisp quinoa studded cannolis filled with passionfruit mousse, served with mango-lemongrass sorbet and caramel

chocolate andino
two layers of decadence: quinoa flour brownie and
dark chocolate ganache, served with chicha morada gelée, caramel and candied pineapple

flan de queso de cabra 
creamy goat cheese-lemon cake served with a seasonal berry and basil-habanero sauce

helado del día  
rich gelato-style ice-cream of the day

5 course prix-fixe - $65 per person

(exclusive of all beverages and gratuity)
Guests to select one item for each course
on the evening of the event

course 1
please select one

cebiche de pescado “5 elementos”
traditional cebiche of fresh fish  “cooked” in lime juice with a marinade of onions, cilantro and peppers

cebiche de mango verde y langostinos
cebiche of green mango and poached prawns in a passionfruit leche de tigre

tiradito de betarraga
roasted red and golden beets, served with an ají verde al batán, pickled vegetables and sesame oil

course 2
please select one

causa nikkei
fresh lime-scented yellow potatoes layered with spicy tuna, crab salad and crispy shrimp

causa morada
fresh lime-scented purple potatoes pressed into a cake with a shredded chicken breast and ají amarillo filling

causa solterito
fresh lime-scented yellow potatoes pressed into a cake with salad of green beans, fresh corn, cotija cheese and tomatoes

course 3
please select one

pescado al rocoto y kión
roasted fresh fish topped with slivers of ginger, rocoto and scallion, basted with sizzling sesame oil, served over shiitake mushrooms and bok choy in a smoked pork broth, with asparagus-quinoa fried rice

conchas del señor de sipán
quinoa-crusted diver scallops perched on top of wilted spinach and potato-parsnip purée, with golden beet and crabmeat “cannelloni”, and a duet of red beet and passionfruit reductions

quinotto "chisaya mama"
quinoa "risotto" with Grana Padano cheese, golden beets, local mushrooms and market fresh vegetables, laced with truffle oil

course 4
please select one

bistec novoandino
seasoned Cascade Natural filet mignon, grilled to order, topped with a king oyster mushroom salsa criolla and black beer sauce, accompanied by a traditional humita and a sauté of fingerling potatoes, frisée and achiote oil

hongos saltados 
wok-fried wild mushrooms with onions, tomatoes, soy sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice

desserts
please select one

canutos de quinua y maracuyá 
crisp quinoa studded cannolis filled with passionfruit mousse, served with mango-lemongrass sorbet and caramel

chocolate andino
two layers of decadence: quinoa flour brownie and
dark chocolate ganache, served with chicha morada gelée, caramel and candied pineapple

helado del día  
rich gelato-style ice-cream of the day