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 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 32.
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 30.
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 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 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 35.
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.
traditional main courses SECO A LA NORTEÑA ARROZ CON PATO* CARAPULCRA CON PUERCO* LOMO SALTADO* HONGOS SALTADOS LOCRO SERRANO DE ZAPALLO ANDINO* Some sauces contain peanuts. Items marked with * may contain raw
platos de fondo criollos
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 26.
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 30.
grilled, Pisco-brined pork loin and crispy pork belly, accompanied by a traditional potato carapulcra seasoned with aji panka, peanuts and Moonstruck Fortunato No. 4 chocolate; finished with an anise reduction and salsa criolla con menta 26.
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 20.
savory squash stew with Andean tubers and cheese, served with garlic rice and a fried quail egg 19.
or undercooked ingredients. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of foodborne illness.
traditional main courses
SECO A LA NORTEÑA
ARROZ CON PATO*
CARAPULCRA CON PUERCO*
LOCRO SERRANO DE ZAPALLO ANDINO*
Some sauces contain peanuts. Items marked with * may contain raw