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Pequeño - small plate 10.
Mediano - medium plate 19.
Grande - large plate 36.
De la Chacra y la Granja |
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ENSALADA VERDE PERUANA greens topped with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette |
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TABULE DE QUINUA
lime-scented quinoa salad with avocado, cotija cheese and olives |
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TRIO DE PAPAS Y SALSAS PERUANAS
three types of potato served chilled with ocopa, huancaína, and rocoto sauces |
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QUESOS ARTESANOS CON MEMBRILLO
three artisanal cheeses with quince jam and cancha |
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JAMÓN SERRANO
12 month-aged Serrano ham from Casa Redondo Iglesias |
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CHORIZO
cured Spanish sausage, sliced and served chilled |
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SOPA DEL DÍA
soup of the day |
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ESPÁRRAGOS PERUANOS
grilled asparagus brushed with chimichurri |
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YUCA RELLENA
yuca croquetas stuffed with mozzarella and cotija cheese, served over huancaí sauce |
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TORTILLA DE PATATA Spanish-style potato fritatta with an ají amarillo aioli |
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PIMIENTO PIQUILLO RELLENO
sweet piquillo peppers stuffed with quinoa, cheese and Serrano ham |
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EMPANADAS DE CARNE
flaky pastry filled with slow-cooked beef, raisins, and Botija olives |
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CHICHARRONES DE POLLO
crispy golden chicken studded with quinoa, served with salsa agridulce |
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ANTICUCHO DE POLLO
marinated chicken kebobs, served with a spicy salsa de rocoto |
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ANTICUCHO DE CORAZÓN
marinated beef heart kebobs, served with a spicy salsa de rocoto |
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PICADILLO ACEBICHADO
Peruvian tartare of filet mignon with capers, olives, cilantro and quail egg |
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Del Pacífico |
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AHUMADOS DE MAR Y RÍO
duet of smoked fish from the river and the sea |
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MUSCIAME DE ATÚN
thinly-sliced cured tuna loin with chimichurri and and and avocado-tomato majado |
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CHOROS A LA CHALACA
mussels cooked in white wine, served chilled with a tomato-corn salsa |
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PALTA RELLENA DE CANGREJO
avocado stuffed with crab, topped with a poached prawn |
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WANTANES DE MARISCOS
fried seafood wontons, served with an ají amarillo-tamarind sauce |
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CONCHAS A LA PARILLA
grilled diver scallops with a tamari-brown sugar butter sauce and crispy onions |
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CONCHAS A LA PARMESANA
bay scallops baked with Grana Padano cheese and lime butter |
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CHICHARRONES DE LANGOSTINOS
crispy golden prawns studded with quinoa, served with salsa agridulce |
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ANTICUCHO DE PULPO grilled octopus kebobs with chimichurri and a caper majado de papa |
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Causa
a traditional timbale of lime-scented potato puré, layered with assorted fillings, served chilled with avocado
MORADA Peruvian purple potato and shredded chicken breast with ají amarillo
MIXTA NIKKEI Yukon Gold potato, spicy tuna and crab salad, topped with crispy breaded prawn
SOLTERITO Yukon Gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes
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Cebiche |
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DE PESCADO "5 ELEMENTOS" our iconic preparation of fresh fish in leche de tigre 16. |
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MIXTO CHORRILLANO shrimp, mussels, scallops, octopus and fish 14. |
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MANGO VERDE Y LANGOSTINOS green mango and poached prawns in a passionfruit leche de tigre 14. |
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TUNA NIKKEI tuna, cucumber, ají amarillo and tamari 16.
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Tiraditos
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A LA CHALACA
sashimi-style fresh fish in an ají amarillo uchucuta, served with corn salsa 14. |
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DE BETARRAGA
roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil 12. |
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ATÚN FUSIÓN
sashimi-style tuna with tamarind-rocoto uchucuta, served a mango-peanut salsa 65. |
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Marisquería (half dozen/dozen) served with house made salsas (half dozen/whole dozen)
ALMEJAS clams in the half shell 8./15.
OSTRASdaily selection of west coast/east coast oysters, with chalaquita, rábano-mango and nikkei salsas 14./26.
CAMARONES jumbo shrimp cocktail with an ají panca-rocoto salsa 17./32.
FRUTOS DEL MAR a maritime medley of OSTRAS, CAMARONES and CHOROS A LA CHALACA, served on tiered platters,
with a duo of cebiches: conchas y maracuyá and pulpo al ají panca
el bote (2 people) 39. / la flotilla (4 people) 72. / la armada (6 people) 99.
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[ la cocina ]
