DINNER
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APPETIZERS
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Conchitas 21
Scallops ceviche in a sweet rocoto pepper ceviche mayonnaise with a touch of Leche de Tigre, served in the shell.
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CEVICHE LIMA* 17
Ocean and land dancing on this refreshing citrus experience with the right amount of heat. Fresh catch marinated with lime juice, cilantro, and limo peppers served with Peruvian giant corn and glazed sweet potatoes.
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PULPO 18
Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers.
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Crab Causa 21
A favorite of Peruvian cuisine, chilled natural and seasoned mashed potato mini cakes marinated with fresh lime juice topped with sliced avocado and Crab Salad.
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CEVICHE NIKKEI* 18
Japanese influenced salmon ceviche garnished with chalaca salad, quail eggs, avocado, scallions, chulpi corn on, and Ponzu leche de tigre.
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Anticuchos 19
Marinated chargrilled beef heart skewers served over giant Andean corn and golden potatoes with our Panca pepper aioli.
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MANGO CEVICHE 15
Vegan mango ceviche featuring a refreshing contrast of flavors with sweetness, citrus and heat from floral Limo peppers, garnished with sweet potatoes, onions and crispy chulpi corn.
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Hongos Bachiche 17
Chilled char grilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted andean corn and micro cilantro.
ENTREES
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Tallarines Verdes 45 | 48
One our favorite Italian heritage influenced dishes, Pappardelle pasta with our pesto cream made with a Peruvian twist and a drizzle of Limo pepper Soy glaze. Pork Belly or Hanger Steak.
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Cordero Cusqueño 52
Andean-style roasted rack of lamb marinated with Andean herbs and spices. Served with: golden potatoes, cusco corn and onions salad and finished with a garlic double cream and huacatay salsa verde.
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Arroz con Mariscos 49
Creamy risotto with a mix of fruits of the ocean perfumed with Andean Pepper sand Herbs, garnished with parmesan and green peas.
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MAR Y TIERRA 51
Spectacular Surf and turf of the most iconic haute cuisine dish of Peru, The Lomo Saltado stir-fry hanger steak, onion and tomatoes with a nice smoky finish over a shrimp tagliatelle pasta with creamy Huancaina sauce.
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Patarashca 42
Magically seasoned Grouper wrapped in plantain leaves cooked over hot coals served with yucca, plantains, hearts of palm, sweet jungle peppers and a passion fruit-cilantro sauce.
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CEVICHE CLASICO* 39
A traditional serving of ceviche with fresh corvina, sweet potatoes, cusco corn, chulpi corn and onions in our refreshing leche de tigre.
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illnesses.
DESSERTS
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Maracuya Tres Leches 16
Soft Genoise cake soaked in our Passion fruit triple milk sauce
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Sacred Valley 15
Quillabamba cacao mousse, Lucuma fruit puree, drizzled with moms spiced chocolate sauce and garnished with burnt Urubamba Eucalyptus.
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ALGARROBINA CUSTARD 15
Northern desert black Carob syrup, dark berries and spun sugar.
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“the S’more is on fire” 21
Alfajores shortbread cookies filled with Dulce de leche topped with tropical pineapple Squishy Squares marshmallow and served with "Queso Helado" Ice cream topped with pineapple sauce.