platos de fondo tradicionales
traditional main courses
SECO A LA NORTEÑA
an old family recipe – lamb shank slow-cooked in the Northern Peruvian style, in a rich cilantro-black beer sauce, served with a classic guiso de frijoles, garlic rice and salsa criolla 31.
ARROZ CON PATO
a gourmet version of an iconic Peruvian dish; confit duck leg paired with cilantro-infused rice, a savory-sweet passionfruit sauce and baby carrots 25.
ARROZ CON MARISCOS
Peruvian style paella: sofrito de ajíes-infused rice served with fresh seafood (mussels, octopus, shrimp, fried white fish, and a seared diver scallop) accompanied by salsa criolla 28.
Cascade Natural Beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice 23.
a medley of mushrooms wok-fried with onions, tomatoes, soy sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice 22.
CARAPULCRA CON CERDO
Kurobuta pork chop from Snake River Farms served atop a traditional Peruvian stew of dried potatoes, ajíes, peanuts and chocolate; garnished with ajicitos dulces 29.
platos de fondo novoandinos
novoandean main courses
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, served with asparagus-quinoa fried rice 29.
ATÚN CON TACU TACU Y AGUAYMANTO*
seared yellowfin tuna sprinkled with black pepper and orange zest, served with traditional red lentil tacu tacu, orange wedges, endive spears and salsa criolla, drizzled with a cape gooseberry – ají amarillo sauce 36.
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 24/34..
QUINOTTO “CHISAYA MAMA”
the Incas referred to quinoa as the mother of all grains – quinoa “risotto” with Grana Padano cheese, golden beets, local mushrooms and market fresh vegetables, laced with truffle oil 21.
ESCABECHE DE POLLITO PURÉE DE CAMOTE
pisco-brined Draper Valley chicken, grilled, served with escabeche-style pickled onions and a sweet potato purée, topped with Botija olives, a quail egg and ajicitos dulces 26.
CORDERITO DE LOS ANDES*
local lamb chops from Reister Farm, grilled to order, and served with a Peruvian potato-two cheese timbale with a roasted pepper demi-glace and an ensaldita verde 22/40.
BISTEC A LA POBRE*
Wagyu flat iron steak, grilled to order, served on a bed of onions sautéed in oyster sauce and topped with a sunny-side up egg. Accompanied with an orange-lentil tacu tacu and bruléed banana 37.
Some sauces contain peanuts. Items marked with * may contain raw
or undercooked ingredients. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of foodborne illness.