TAPAS | LUNCH ENTRÉES | DINNER ENTRÉES | DESSERT


gluten-free tapas

YUCA FRITA fried yuca served with salsa verde 5.
TRIO DE PAPAS Y SALSAS PERUANAS three types of potato served warm with ocopa, huancaína and rocoto salsas 8 .
TORTILLA DE PAPA Spanish-style potato frittata with an ají amarillo aioli 10 .

SOPA
SOPA DEL DÍA soup of the day 8 .
LOCRO SERRANO squash stew with Andean tubers and cheese, served with garlic rice and a fried quail egg 12.

VERDURAS
ENSALADA VERDE PERUANA greens with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette 10 / 19.
QUINOA CON VERDURAS lime-scented quinoa salad with avocado, cotija cheese and olives 10 / 19.
ESPÁRRAGOS PERUANOS grilled asparagus brushed with chimichurri 9 / 17.

CEBICHE
DE PESCADO “5 ELEMENTOS” * our iconic preparation of fresh fish in leche de tigre 19.
MIXTO CHORRILLANO * shrimp, mussels, scallops, octopus and fish in leche de tigre 17.
MANGO VERDE Y LANGOSTINOS * green mango and poached prawns in a passionfruit leche de tigre 17.
PICADILLO ACEBICHADO * Peruvian tartare of filet mignon with fresh lime juice, capers, olives and quail egg 15.

TIRADITO
ATÚN FUSIÓN * sashimi-style tuna in a tamarindo-rocoto uchucuta, served with a mango-peanut salsa 19.
DE BETARRAGA roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil 14.

MARISCOS
OSTRAS * fresh seasonal oysters on the half shell, with chalaquita, rábano-mango and nikkei salsas 3/16/31.
CONCHAS A LA PARMESANA bay scallops baked with Grana Padano cheese and lime butter 12.5 / 24.

CAUSAS
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 10 / 19.
SOLTERITO Yukon Gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes 10 / 19.
MIXTA NIKKEI * Yukon Gold potato, spicy tuna and crab salad, topped with cancha 14/ 27.

ANTICUCHOS
DE POLLO marinated chicken kebobs, served with a spicy salsa de rocoto 12.5 / 24.
DE CORAZÓN * marinated beef heart kebobs, served with a spicy salsa de rocoto 12.5 / 24.
DE PULPO grilled octopus kebobs with chimichurri and a caper majado de papa 14 / 27.

RELLENOS
PALTA RELLENA DE CANGREJO avocado stuffed with crab, topped with a poached prawn 14 / 27.
PIMIENTO PIQUILLO RELLENO sweet piquillo peppers stuffed with quinoa, cheese and Serrano ham 12.5 / 24.
HUMITAS DE QUESO traditional Peruvian corn tamale stuffed with ají amarillo, mozzarella and cotija cheese 8.


gluten-free lunch entrées

Note: Our tapas menu is available at lunch as well.

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
seared 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 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 a 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 39.

BISTEC NOVOANDINO*
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.


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 30.

CARAPULCRA CON PUERCO*
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.

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 23.


gluten-free desserts

postres

CHOCOLATE ANDINO 9.
two layers of decadence: a quinoa flour brownie and rich chocolate
ganache, finished with a blackberry gastrique and avocado creme anglaise.

PLATO DE CREMA QUEMADA 9.
a rotating trio of crème brûlée, each highlighting a distinct Peruvian flavor

PANNA COTTA DE CAFE CON LUCUMA* 9.
espresso panna cotta, with layers of lucuma mousse and whipped chocolate ganache, topped with Valrhona chocolate pearls.

QUINOA Y MARACUYÁ 8.
quinoa studded passionfruit mousse, served alongside mango-lemongrass sorbet, mango chutney and mint coulis

HELADO DE LUCUMA 8.
a silken, sweet and seductive ice cream from Peru’s national fruit

HELADO O SORBETE DEL DÍA 8.
our seasonal ice cream or sorbet of the day

TEJA DE ICA 3.
authentic handmade truffle of the day

ALFAJORES 2.5 EACH
the classic peruvian cookie, scented with key lime and filled with
manjar blanco

 

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.