CHOCOLATE ANDINO 8.5
two layers of decadence: quinoa flour brownie and rich chocolate ganache, served with chicha morada gelée, ají-amarillo pineapple sauce and candied pineapple
PLATO DE CREMA QUEMADA 8.5
three pots of crème brûlée each highlighting a distinct Peruvian flavor
ENCANTO DE ICA 7.5
traditional red wine-caramel flan, served with baked Zamorano cheese, paprika-dusted Brazil nuts, and cinnamon-grape sorbet
MOUSSE DE VALLE Y SELVA * 8.5
a tiered semifreddo of velvety lúcuma and espresso mousses, manjar-blanco ganache, and crushed cocoa nib meringue, served with espresso shortbread
HELADO DE LÚCUMA CON HIGOS 8.5
fried lúcuma ice cream coated with quinoa and peanuts, with chancaca-soaked figs and a goat cheese chantilly
CANUTOS DE QUINUA Y MARACUYÁ 7.5
crisp quinoa-studded cannolis stuffed with passionfruit mousse, served with mango-lemongrass sorbet and mango sauce
HELADO O SORBETE DEL DÍA 7.5
our seasonal ice cream or sorbet of the day
ALFAJORES 2.5 each
the classic Peruvian cookie, scented with key lime and filled with manjar blanco
TRUFAS PERUANAS 2.5 each
authentic handmade truffles with traditional Peruvian flavors
CUSCO yellow hot pepper and spiced citrus peel
CAPULI dark chocolate ganache infused with anise
LORETO essence of passionfruit and apricots in milk chocolate
QUESOS ARTESANOS CON MEMBRILLO 12.
assorted artisanal cheeses with quince jam and cancha
AND TO ACCOMPANY DESSERT…
VINOS PARA POSTRES dessert wines
2011 Les Pins Monbazillac (Sémillon/Muscadelle), Southwest, France 9.
NV Château d’Arlay Macvin, Jura, France 10.
2009 Ch. Haut Charmes Sauternes, Bordeaux, France 10.
NV Muscat de Saint Jean de Minervois, Narbonne, France 11.
1985 Don PX Sherry, Bodegas Toro Albala, Jerez , Spain 12.
2008 Bertani Recioto della Valpolicella (Corvina/Rondinella), Veneto, Italy 14.
2007 Royal Tokaji Aszu, 5 Puttonyos, Hungary 15.
Fonseca Terra Bella Reserve Porto 13.
Taylor Fladgate 20 Year Tawny 13.
1991 Kopke Colheita Port 18.
Porto Rocha Three Centuries of Port 40.
Cossart-Gordon 15-yr Bual 14.
1954 Barbieto Reserva Malvasia 45.
1920 Barbieto Reserva Bual FV 65.
té—loose leaf tea by the pot 3.
HERBAL mixtura (Peruvian Evening blend), manzanilla (chamomile), cedrón (lemon verbena), menta (peppermint)
GREEN yerba mate, té verde citrico (green citrus spice)
BLACK Earl Grey, Kenilworth Estate ceylon, Singell Estate darjeeling
Mayan-style hot chocolate made with hazelnut espresso-infused vodka, Kahlua, dark Belgian chocolate and a hint of spice
CAFÉ ESPAÑOL 8.
freshly brewed Stumptown coffee blended with Rum, Kahlua, and Triple Sec, ﬁnished with caramelized sugar rim, cinnamon, nutmeg and a whipped cream ﬂoat
PERÚ CECOVASA 3.
Stumptown coffee from Puno, Perú, French-pressed and served by the pot; light-roast, direct trade, organic
DECAF COLOMBIA LA PIRAMIDE 3.
Stumptown decaf coffee from Cauca, Colombia, French-pressed and served by the pot; medium-roast, direct trade
ILLY ESPRESSO 2.50
ILLY LATTE 3.50
ILLY CAPPUCCINO 3.50
ILLY MOCHA 3.75
Items marked with * may contain raw or undercooked ingredients. Consuming raw or undercooked eggs may increase your risk of foodborne illness.