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.
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.
wild mountain mushrooms wok-fried with onions, tomatoes, soy sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice 22.
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 CON DUO DE CAMOTES
Pisco-brined Draper Valley chicken, pan-roasted, served with escabeche-style pickled onions, sweet potato
as both crispy quinoa croquetas and huacatay gratin, topped with Botija olives and quail egg 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.
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.