TAPAS | LUNCH ENTRÉES | DINNER ENTRÉES | DESSERT

gluten-free tapas

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

JAMÓN SERRANO
12 month-aged Serrano ham from Casa Redondo Iglesias

CHORIZO
cured Spanish sausage, sliced and served chilled

SOPA DEL DÍA
soup of the day (ask about gluten free)

ESPÁRRAGOS PERUANOS
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

del pacifico

AHUMADOS DE MAR Y RÍO
duet of smoked fish from the river and the sea

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

causa

a traditional timbale of lime-scented potato purée, layered with assorted fillings,
served chilled with avocado

MORADA
Peruvian purple potato and shredded chicken breast with ají amarillo

MIXTA NIKKEI *
Yukon Gold potato, spicy tuna and crab salad, topped with poached shrimp

SOLTERITO
Yukon Gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes

cebiche

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.

tiradito

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.

DE BETARRAGA
roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil 13.

marisquería

served with house-made salsas (half dozen/whole dozen)
OSTRAS *
daily selection of west coast and east coast oysters, with chalaquita, rábano-mango and nikkei salsas 15./28.
CAMARONES *
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.

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 17.

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 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.

BISTEC NOVOANDINO*
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.

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, 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.

gluten-free desserts

postres

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.