SMALL 12 / MEDIUM 22. / LARGE 40.
de la chacra y la granja
ENSALADA VERDE PERUANA
greens with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette
TABULE DE QUINUA
lime-scented quinoa salad with avocado, cotija cheese and olives
TRIO DE PAPAS Y SALSAS PERUANAS
three types of potato served chilled with huancaína and rocoto sauces
QUESOS ARTESANOS CON MEMBRILLO *
three artisanal cheeses with quince jam and cancha
12 month-aged Serrano ham from Casa Redondo Iglesias
cured Spanish sausage, sliced and served chilled
SOPA DEL DÍA
soup of the day (ask about gluten free)
grilled asparagus brushed with chimichurri
TORTILLA DE PATATA
Spanish-style potato frittata with an ají amarillo aioli
PIMIENTO PIQUILLO RELLENO
sweet piquillo peppers stuffed with quinoa, cheese and Serrano ham
ANTICUCHO DE CORAZÓN *
marinated beef heart kebobs, served with a spicy salsa de rocoto
ANTICUCHO DE POLLO
marinated chicken kebobs, served with a spicy salsa de rocoto
PICADILLO ACEBICHADO *
Peruvian tartare of ﬁlet mignon with capers, olives, cilantro and quail egg
AHUMADOS DE MAR Y RÍO
duet of smoked ﬁsh from the river and the sea
MUSCIAME DE ATÚN
thinly-sliced cured tuna loin with chimichurri and an avocado-tomato majado
CHOROS A LA CHALACA
mussels cooked in white wine, served chilled with a tomato-corn salsa
PALTA RELLENA DE CANGREJO
avocado stuffed with crab, topped with a poached prawn
CONCHAS A LA PARMESANA
bay scallops baked with Grana Padano cheese and lime butter
ANTICUCHO DE PULPO
grilled octopus kebobs with chimichurri and a caper majado de papa
a traditional timbale of lime-scented potato purée, layered with assorted ﬁllings,
served chilled with avocado
Peruvian purple potato and shredded chicken breast with ají amarillo
MIXTA NIKKEI *
Yukon Gold potato, spicy tuna and crab salad, topped with poached shrimp
Yukon Gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes
DE PESCADO “5 ELEMENTOS” *
our iconic preparation of fresh ﬁsh in leche de tigre 18.
MIXTO CHORRILLANO *
shrimp, mussels, scallops, octopus and fish 16.
MANGO VERDE Y LANGOSTINOS *
green mango and poached prawns in a passionfruit leche de tigre 16.
TUNA NIKKEI *
tuna, cucumber, ají amarillo and tamari 18.
A LA CHALACA *
sashimi-style fresh ﬁsh in an ají amarillo uchucuta, served with corn salsa 16.
ATÚN FUSIÓN *
sashimi-style tuna in a tamarindo-rocoto uchucuta, served with a mango-peanut salsa 18.
roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil 13.
served with house-made salsas (half dozen/whole dozen)
daily selection of west coast and east coast oysters, with chalaquita, rábano-mango and nikkei salsas 15./28.
jumbo shrimp cocktail with an ají panca-rocoto salsa 18./34.
FRUTOS DEL MAR*
a maritime medley of OSTRAS, CAMARONES and CHOROS A LA CHALACA, served on tiered
platters, with a duo of cebiches: conchas y maracuyá and pulpo al ají panca
el bote (2 people) 45. / la ﬂotilla (4 people) 85. / la armada (6 people) 115.
gluten-free lunch entrées
Note: Our tapas menu is available at lunch as well.
Cascade Natural beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice 17.
wild mountain mushrooms wok-fried with onions, tomatoes, soy sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice 14.
LOCRO SERRANO DE ZAPALLO ANDINO
savory squash stew with Andean tubers and cheese, served with garlic rice and a fried quail egg 14.
ARROZ CON MARISCOS
Peruvian paella: ají amarillo-infused rice with a fresh seafood medley 17.
gluten-free dinner entrées
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
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, 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.
seasoned Cascade Natural ﬁlet mignon, grilled to order, topped with a king oyster mushroom salsa criolla and veal demi-glace, accompanied by a traditional humita and a sauté of ﬁngerling potatoes, frisée and achiote oil 35.
platos de fondo criollos
traditional main courses
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 asparagus-quinoa fried rice, a savory-sweet passionfruit sauce and baby carrots 29.
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.
wild mountain mushrooms wok-fried with onions, tomatoes, tamari, 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.
CHOCOLATE ANDINO 7.5
two layers of decadence: quinoa flour brownie and rich chocolate ganache, served with chicha morada gelée, aji-amarillo pineapple sauce and candied pineapple
PLATO DE CREMA QUEMADA 7.5
three pots of crème brûlée each highlighting a distinct Peruvian flavor
ENCANTO DE ICA 6.5
traditional red wine-caramel flan, served with baked Zamarano cheese, paprika dusted brazil nuts, and cinnamon-grape sorbet
MOUSSE DE VALLE Y SELVA * 7.5
a tiered semi-freddo of velvety lucuma and espresso mousses, manjar-blanco ganache, and crushed cocoa nib meringue
HELADO DE LÚCUMA 6.5
a silken, sweet and seductive ice cream from Peru’s national fruit
HELADO O SORBETE DE DIA 6.5
our seasonal ice cream or sorbet of the day
ALFAJORES 2.5 EACH
the classic Peruvian cookie, scented with key lime and filled with manjar blanco
TRUFAS PERUANAS 2.5 EACH
authentic handmade truffles with traditional Peruvian flavors
CUSCO yellow hot pepper and spiced citrus peel
CAPULÍ dark chocolate ganace infused with anise
LORETO essence of passionfruit and apricots in milk chocolate
QUESOS ARTESANOS CON MEMBRILLO 12.
assorted artisinal cheeses with quince jam and cancha
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.