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 30.

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 24.

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 27.

LOMO SALTADO*
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.

HONGOS SALTADOS
wild mountain 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 Fortunato #4 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 28.

ATÚN CON TACU TACU Y AGUAYMANTO*
seared yellowfin tuna sprinkled with black pepper and orange zest, served with traditional lima bean tacu tacu, orange wedges, endive spears and salsa criolla, drizzled with a cape gooseberry – ají amarillo sauce 35.

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 23/33.

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 20.

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 25.

CORDERITO DE LOS ANDES*
a succulent double rack of grass-fed lamb, grilled to order, and served with a Peruvian potato-two cheese timbale with a roasted pepper demi-glace 21/39.

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 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.