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 cilantro-beer sauce, served with a classic guiso de frijoles, garlic rice and salsa criolla 32

ARROZ CON PATO
a refined version of a traditional dish from Peru’s northern coast: crisp and tender duck leg confit paired with cilantro-beer-infused rice, maracuyá-ají amarillo sauce and roasted baby carrots 25

ARROZ CON MARISCOS
Peruvian style paella: sofrito de ajíes-infused rice served with fresh mussels, calamari, octopus, shrimp, white fish, and scallop; garnished with salsa criolla and fresh limes 28.5

LOMO SALTADO*
an iconic Peruvian dish of Cascade Natural beef tenders wok-fried with onions, tomatoes, oyster sauce, tamari, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice 24

PORTO SALTADO
a vegetarian version of Lomo Saltado: Portobello mushrooms wok-fried with onions, tomatoes, tamari, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice 24

ADOBO DE CHANCHO
A dish from the southern region of Peru: tender pork chop marinated and slow-cooked in adobo de ají panca; served with sweet potatoes 25

cocina moderna peruana

novoandean main courses

 

PESCADO AL ROCOTO Y KIÓN
Grilled fresh fish topped with slivered ginger, rocoto and scallion, served over smoked pork broth with shiitake mushrooms; paired with asparagus-quinoa rice 29

ATÚN CON TACU TACU Y AGUAYMANTO*
seared yellowfin tuna crusted with black pepper and orange zest served with traditional red lentil-rice tacu tacu, orange wedges, endive spears and ají amarillo-aguaymanto sauce 36

CONCHAS DEL SEÑOR DE SIPÁN
seared quinoa-crusted diver scallops served over wilted spinach and potato-parsnip purée; accompanied by red beet and passionfruit reductions 36

QUINOTTO “CHISAYA MAMA”
a ‘risotto’ of quinoa-the Incan Mother of All Grains, Grana Padano cheese, local mushrooms and golden beets all laced with truffle oil 21

ESCABECHE DE POLLITO
a gourmet version of a classic Peruvian dish: grilled pisco-brined Draper Valley chicken grilled with salsa escabeche; served with sweet potato, aceitunas de botija, a quail egg and ajicitos dulces peruanos 26

CORDERITO DE LOS ANDES*
Grilled Reister Farms lamb chops served with a potato-two-cheese timbale, roasted pepper demi-glace and garnished with an ensaldita verde 40

BISTEC A LA ABUELA*
grilled bavette steak flash-marinated in fresh lime, garlic and cumin; served with pastel de choclo, roasted carrots, brussel sprouts and chicha morada reduction 30

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.