platos de fondo novoandinos

novo-andean 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 27.

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 30.

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 29.

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 19.

ESCABECHE DE POLLITO CON DUO DE CAMOTES *
Pisco-brined Draper Valley chicken, pan-roasted to order, served with escabeche-style pickled onions, sweet potato as both crispy quinoa croquetas and huacatay gratin, and topped with Botija olives and quail eggs 23.

CARAPULCRA CON PUERCO*
Cascade Natural pork loin stuffed with Fontal cheese, pan-roasted to order atop wild boar-potato carapulcra, seasoned with ají panca, peanuts and Moonstruck Fortunato No. 4 Peruvian chocolate, served with a red wine-poached pear 24.

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 33.

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 35.

platos de fondo criollos

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 25.

ARROZ CON PATO*
a gourmet version of an iconic Peruvian dish with duck served two ways: crispy duck confit and duck breast pan-seared to order, paired with cilantro-infused rice, a savory-sweet passionfruit sauce and baby carrots 29.

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 22.

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 19.

LOCRO SERRANO DE ZAPALLO ANDINO*
savory squash stew with Andean tubers and cheese, served with garlic rice and a fried quail egg 18.

 

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.