para abrir el apetito

PAN PERUANO CON TRES UCHUCUTAS (V)(G)
Potato – quinoa bread with maní (peanut) y rocoto sauce, maracuyá (passion fruit) y ají amarillo sauce , and ají verde (jalapeño mint) sauce 6.

YUCA FRITA CON AJI VERDE (V)
Fried yuca served with jalapeño-mint sauce 5.

TRIO DE PAPAS CON TRES SALSAS REGIONALES (v)
Three types of potato served warm with Ocopa, Huancaína and Rocoto sauces and cancha (toasted corn) 8.

sopas

soups

SOPA DEL DIA
soup of the day featuring popular Peruvian soups 9.

LOCRO SERRANO (V)
Traditional squash stew with Andean tubers, and cheese, served with garlic rice and quail egg 9.

ensaladas

salads

ENSALADA VERDE CON PALMITOS (V)
Greens with hearts of palm, cotija cheese and asparagus in a passion fruit vinaigrette 10.

QUINUA CON VERDURAS
Fresh lime-scented quinoa salad with avocado, cotija cheese, olives and mint 10.

piqueos

Peruvian tapas

CEBICHE DE PESCADO “5 ELEMENTOS”*
Our iconic preparation of fresh fish in leche de tigre, served with sweet potato and choclo (fresh corn) 19.

CEBICHE CARRETILLERO*
Fresh white fish tossed in our vibrant spicy leche de tigre de rocoto, topped with crispy fried calamari, served with sweet potato and a side of cancha (toasted corn) 20.

CAUSA SOLTERITO (V)
Ají amarillo and lime-scented Yukon Gold potato purée topped with a salad of green beans, fresh corn, cotija cheese and tomatoes 10.

CAUSA ACEBICHADA*
Ají amarillo, lime-scented yukon gold potato puree, topped with ahi tuna en leche de tigre al rocoto, and deep fried quinoa studded shrimp; accompanied with fresh tomatoes, a quail egg and microgreens 18.

ANTICUCHOS DE POLLO
Traditionally marinated chicken kebobs, served with yuca and salsa de rocoto 12.5.

ANTICUCHOS DE CORAZÓN
Traditionally marinated beef heart kebobs, served with yuca and salsa de rocoto 12.5.

YUCA RELLENA (V)
Yuca croquettes, stuffed with mozzarella and cotija cheese, served over salsa huancaína 12.5.

PALTA RELLENA DE CANGREJO
Avocado stuffed with crab, topped with poached prawns 14.

HUMITAS DE QUESO (V)
Traditional fresh corn tamale stuffed with cheese and ají amarillo, served with salsa criolla 8.

empanadas

CARNE (G)
Flaky pastry filled with slow-cooked beef, raisins, egg and Botija olives served with salsa criolla 12.5.

ACELGAS (V)(G)
Flaky pastry stuffed with braised spinach, mushrooms, egg and mozzarella served with salsa criolla 12.5.

platos combinados

combination plates

COMBINADOS ANDINOS
Anticuchos de corazón o pollo, humita y yuca frita, complemented with salsa criolla and salsa de rocoto 16.
Ají de gallina, arroz al ajo o papa y ensalada solterito (fresh legumes and corn in a simple lime dressing) 19.

COMBINADO DEL MAR*
Arroz con mariscos, cebiche de pescado y chicharrón de calamar complemented with salsa de ají verde 25.

COMBINADO VEGETARIANO (V)
Porto saltado, tacu- tacu (lentils and rice purée in a sofrito of ají amarillo) y ensalada de quinua con verduras 22.

platos de fondo

main dishes

ARROZ CON MARISCOS
Peruvian style paella: sofrito infused rice served with fresh seafood (mussels, calamari, shrimp, octopus, sautéed white fish and bay scallops), accompanied with lime wedges and salsa criolla 19.

AJÍ DE GALLINA (G)
Succulent pulled chicken in a spicy creamy ají amarillo- peanut sauce, served with Yukon Gold potatoes, garlic rice, Botija olives and hardboiled egg 16.

LOMO SALTADO
An iconic dish, marinated Cascade Natural beef tenders wok-fried with onions, tomatoes, tamari, garlic and ají amarillo served with Yukon gold papas fritas and garlic rice 18.

SECO DE RES (G)
A slight twist on a family favorite-Cascade Natural bone-out short rib slow-cooked in a cilantro and beer sauce, served with a classic guiso de frijoles, garlic rice and salsa criolla 17.

PORTO SALTADO (V)
Lightly marinated Portobello mushrooms wok-fried with onions, tomatoes, tamari, garlic and ají amarillo, served with Yukon gold papas fritas and garlic rice 16.

QUINOTTO “CHISAYA MAMA” (V)
For the Incas, quinoa was “the mother of all grains”, here served in a risotto style with golden beets, local mushrooms and Grana Padano cheese, laced with truffle oil 16.

postres

desserts

CHOCOLATE ANDINO
Quinoa flour cake layered with a rich gold dusted chocolate ganache, finished with a seasonal fruit gastrique and avocado crème anglaise 16.

SUBLIME CON LUCUMA
Thin chocolate bar filled with a smooth chocolate mousse and roasted peanuts, accompanied with decadent lúcuma panna cotta and tart raspberry purée 18.

DUO DEL CLASICO
Peru’s XVI century desserts, a duet of: mazamorra morada (refreshing purple corn pudding with fresh and dry fruit); and arroz con leche (rice and milk pudding) both spiced with cinnamon and clove 9.

LECHE ASADA
Traditional smooth baked custard, bathed in caramel, served with roasted pecans 9.

TRIO DE CHOCOTEJAS
Rotating flavors of roof tile shaped dark chocolate candies filled with manjar blanco, from the coastal town of Ica 6.

HELADO DE LUCUMA
A silken, sweet and seductive ice cream made from lúcuma, (Peru’s national fruit with a unique and delicious flavor) 8.

HELADO O SORBETE DEL DIA
Our seasonal ice cream or sorbet of the day, featuring Peruvian flavors 8.

ALFAJORES
The classic Peruvian cookie, scented with key lime and filled with manjar blanco 3.

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.