welcome to andina restaurant

Our appetizers are available for both lunch and dinner

CEBICHES DE LA CASA Peru's flagship dish. Raw foods "cooked" in key lime juice with a marinade of fresh onions, cilantro, hot pepper and sea salt. Served in the traditional style with corn and camote.
	DE PESCADO "5 ELEMENTOS" traditional cebiche of fresh fish (ask your server for the catch of the day) 14.
	MIXTO CHORRILLANO mixed seafood and fish with celery, ginger, and garlic 11.
	MANGO VERDE Y LANGOSTINOS green mango, passionfruit, and prawns 12.
	MIXTO VEGETARIANO green beans, beets, baby carrots, and mushrooms 9.

Tiraditos
	A LA CHALACA sashimi-style fresh fish in an ají Amarillo vinaigrette, served with corn salsa criolla 12.

PARA PROBAR Y COMPARTIR - for tasting and sharing
pequeño - tapas and small plates 7.00
mediano - appetizers 13.00
grande - family-style 24.00

Causas a traditional preparation of potato mixed with fresh key lime, pressed into a cake with savory fillings, served cold with avocado
	MORADA smoked trout salad SOLTERITO green bean and cheese salad
De la Chacra y la Granja
	SOPA DEL DÍA soup of the day (ask about Gluten Free)
	ENSALADA VERDE PERUANA fresh greens topped with hearts of palm and seasonal vegetables
	TABULE DE CEREALES ANDINOS quinoa salad served with queso fresco, avocado, and olives
	ESPARRAGOS PERUANOS fresh asparagus brushed with olive oil and grilled
	TORTILLA DE PATATA Y ALIOLI DE AJI AMARILLO Spanish-style potato fritatta with aji Amarillo aioli
	QUESOS ARTESANOS CON MEMBRILLO assorted artisanal cheeses with quince jam
	PIMIENTO PIQUILLO RELLENO piquillo peppers stuffed with cheese, quinoa and Serrano ham.
	JAMÓN SERRANO plate of Serrano ham, aged 18-months (Casa Redondo Iglesias)
	CHORIZO Rioja's dry-cured sausage
Del Pacifico
	AHUMADOS DE MAR Y RÍO assorted smoked fish from the river and the sea
	PULPO A LA OLIVA tender octopus slices cupped in fresh endives with Botija olive sauce
	MUSCIAME DE ATUN cured tuna loin with garlic oil and avocado-tomato salad
	PALTA RELLENA DE CANGREJO Y LANGOSTINOS avocado stuffed with crab and prawns
	CHOROS A LA CHALACA mussels cooked in white wine with tomato-corn salsa criolla
	CONCHAS A LA PARMESANA baked scallops with parmesan cheese and lime-butter
	ANTICUCHO DE PULPO grilled octopus kebob with rocoto and caper chimichurri

LUNCH ENTREE

LOMO SALTADO
wok-fried Cascade Natural Beef tenders with onions, tomatoes, tamari, garlic, and aji, served with rice and fried yuca 19.

LOCRO SERRANO DE ZAPALLO ANDINO
savory vegetarian stew of squash with Andean tubers and cheese, served with a fried quail egg, Botija olives and garlic rice 16.

ARROZ CON MARISCOS
a Peruvian paella: aji panca-infused rice topped with a seafood medley 16.

DINNER ENTREES
	ATÚN CON TACU TACU Y AGUAYMANTO seared yellowfin tuna sprinkled with black pepper and orange zest, served with lentil tacu-tacu, orange-endive salsa criolla and a cape gooseberry-ají Amarillo sauce 27.
	QUINOTTO DE HONGOS DE LA MONTAÑA the Incas referred to quinoa as "chisaya mama" or "mother of all grains"; grilled market fresh vegetables on a bed of golden beet and local mushroom "risotto" laced with truffle oil 18.
	CORDERITO DE LOS ANDES a succulent double rack of grass-fed lamb, grilled to order, and served with a Peruvian yellow potato and two cheese timable with a sublime roasted pepper demi-glace 25.

	ARROZ CON PATO gourmet version of an iconic Peruvian dish; pan-seared duck breast and crispy duck confit served over quinoa fried rice with baby carrots 27.

	LOMO SALTADO wok-fried Cascade Natural Beef tenders with onions, tomatoes, tamari, garlic, and aji, served with rice and fried yuca 19. LOCRO SERRANO DE ZAPALLO ANDINO savory vegetarian stew of squash with Andean tubers and cheese, served with a fried quail egg, Botija olives and garlic rice 16. BISTÉC A LA PERUANA Pisco-marinated Cascade Natural New York Strip, grilled to order, served with local mushrooms, heirloom radish-rocoto chimichurri, and a crispy parmesan tuile stuffed with julienned vegetables 29. POLLITO AL PISCO CON TOQUES CHORRILLANOS Pisco-brined Draper Valley chicken, roasted to order with Peruvian peppers, tomato and chickpeas, accompanied by sautéed spinach and a sweet corn purée 19. CONCHAS DEL SEÑOR SIPÁN pan-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 25.

LUNCH DESSERTS
	TORTA DE CHOCOLATE decadent chocolate-cinnamon cake served with a toasted corn praline 5.
	SORBET O HELADO DEL DIA tropical fruit sorbet or ice cream of the day 6.