welcome to andina restaurant

Our appetizers are available for both lunch and dinner

CEBICHES DE LA CASA Peru's flagship dish. Raw foods "cooked" in key lime juice with a marinade of fresh onions, cilantro, hot pepper and sea salt. Served in the traditional style with corn and camote.
	DE PESCADO "5 ELEMENTOS" traditional cebiche of fresh fish (ask your server for the catch of the day) 14.
	MIXTO CHORRILLANO mixed seafood and fish with celery, ginger, and garlic 11.
	MANGO VERDE Y LANGOSTINOS green mango, passionfruit, and prawns 12.
	MIXTO VEGETARIANO green beans, beets, baby carrots, and mushrooms 9.

Tiraditos
	A LA CHALACA sashimi-style fresh fish in an ají Amarillo vinaigrette, served with corn salsa criolla 12.

PARA PROBAR Y COMPARTIR - for tasting and sharing
pequeño - tapas and small plates 8.5
mediano - appetizers 16.
grande - family-style 29.

Causas a traditional preparation of potato mixed with fresh key lime, pressed into a cake with savory fillings, served cold with avocado
	MORADA house-smoked Draper Valley chicken salad SOLTERITO green bean and cheese salad
De la Chacra y la Granja
	SOPA DEL DÍA soup of the day (ask about Gluten Free)
	ENSALADA VERDE PERUANA fresh greens topped with hearts of palm and seasonal vegetables
	TABULE DE CEREALES ANDINOS quinoa salad served with queso fresco, avocado, and olives
	ESPARRAGOS PERUANOS fresh asparagus brushed with olive oil and grilled
	TORTILLA DE PATATA Y ALIOLI DE AJI AMARILLO Spanish-style potato fritatta with aji Amarillo aioli
	QUESOS ARTESANOS CON MEMBRILLO assorted artisanal cheeses with quince jam
	PIMIENTO PIQUILLO RELLENO piquillo peppers stuffed with cheese, quinoa and Serrano ham.
	JAMÓN SERRANO plate of Serrano ham, aged 12 months (Casa Redondo Iglesias)
	CHORIZO Rioja's dry-cured sausage
Del Pacifico
	AHUMADOS DE MAR Y RÍO assorted smoked fish from the river and the sea
	PULPO A LA OLIVA tender octopus slices cupped in fresh endives with Botija olive sauce
	MUSCIAME DE ATUN cured tuna loin with garlic oil and avocado-tomato salad
	PALTA RELLENA DE CANGREJO Y LANGOSTINOS avocado stuffed with crab and prawns
	CHOROS A LA CHALACA mussels cooked in white wine with tomato-corn salsa criolla
	CONCHAS A LA PARMESANA baked scallops with parmesan cheese and lime-butter
	ANTICUCHO DE PULPO grilled octopus kebob with rocoto and caper chimichurri

LUNCH ENTREE

LOMO SALTADO
Cascade Natural Beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic, and aji, served with Yukon Gold "papas fritas" and garlic rice 15.

HONGOS SALTADOS
wild mountain mushrooms wok-fried with onions, tomatoes, tamari, garlic, and aji, served with Yukon Gold "papas fritas" and garlic rice 12.

LOCRO SERRANO DE ZAPALLO ANDINO
savory vegetarian stew of squash with Andean tubers and cheese, served with a fried quail egg, Botija olives and garlic rice 16.

ARROZ CON MARISCOS
a Peruvian paella: aji panca-infused rice topped with a seafood medley 16.

DINNER ENTREES
	ATÚN CON TACU TACU Y AGUAYMANTO seared yellowfin tuna sprinkled with black pepper and orange zest, served with lentil tacu-tacu, orange-endive salsa criolla and a cape gooseberry-ají Amarillo sauce 28.
	QUINOTO DE HONGOS DE LA MONTAÑA the Incas referred to quinoa as "chisaya mama" or "mother of all grains"; grilled market fresh vegetables on a bed of golden beet and local mushroom "risotto" laced with truffle oil 19.
	CORDERITO DE LOS ANDES a succulent double rack of grass-fed lamb, grilled to order, and served with a Peruvian yellow potato and two cheese timable with a sublime roasted pepper demi-glace 29.

	ARROZ CON PATO gourmet version of an iconic Peruvian dish; pan-seared duck breast and crispy duck confit served over quinoa fried rice with baby carrots 27.

	LOMO SALTADO Cascade Natural Beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic, and aji, served with Yukon Gold "papas fritas" and garlic rice 21. HONGOS SALTADOS wild mountain mushrooms wok-fried with onions, tomatoes, tamari, garlic, and aji, served with Yukon Gold "papas fritas" and garlic rice 19. LOCRO SERRANO DE ZAPALLO ANDINO savory vegetarian stew of squash with Andean tubers and cheese, served with a fried quail egg, Botija olives and garlic rice 18. BISTEC NOVOANDINO seasoned Cascade Natural filet mignon, grilled to order, and served with veal demi-glace, there-corn soufflé, wild king oyster salsa criolla, and a sauté of fingerling potatoes, ají Amarillo, celery root, leeks, fennel, and frisée tossed in achiote oil 32. 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 19. CONCHAS DEL SEÑOR SIPÁN pan-seared 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 27.

LUNCH DESSERTS
	TORTA DE CHOCOLATE decadent chocolate-cinnamon cake served with a toasted corn praline 5.
	SORBETE O HELADO DEL DIA fruit sorbet or ice cream of the day 6.

	FLAN DE QUESO DE CABRA creamy goat cheese and lemon cake, served with fresh seasonal berries laced with basil and habanero 6. MOUSSE DE VALLE Y SELVA a semi-freddo of velvety lucuma and espresso mousses, chocolate ganache, and crushed cocoa nib meringue 7.5 TRUFAS PERUANAS 5. (two truffles) authentic handmade truffles with Peruvian flavors CUSCO yellow hot pepper and spiced citrus peel CAPULI dark chocolate ganache infused with anise LORETO passionfruit and apricots in milk chocolate