Menu


Discover, experience what Peru Tastes like

Hundreds of years of tradition, multicultural influence and the wide biodiversity of Peru is the reason why this cuisine is booming in the contemporary World and breaking into the Food scene of the biggest cities. We provide you with the most authentic flavor and make sure you experience Peru from the moment you step into our dining room.

Ask your server about our available vegan, vegetarian or gluten-free options

Appetizers


  • CEVICHE LIMA*
    12

    Ocean and land dancing on this refreshing citrus experience with the right amount of heat. Fresh corvina marinated with lime juice, cilantro, and limo peppers served with Peruvian giant corn and glazed sweet potatoes.

  • PULPO
    14

    Tender octopus carpaccio, red onions, key lime, drizzled with botija olives aioli and garnished with sweet drop Peruvian peppers.

  • TIRADITO ROJO*
    13

    Sliced corvina and shrimp carpaccio, Leche de Tigre and a touch of red mild rocoto pepper. Eggs, botija olives and micro greens.

  • CAUSAS TRIO
    13

    Chilled golden potato cakes seasoned and marinated to perfection, sliced avocado. Chicken, shrimp, and octopus.

  • CHOROS
    6 | 12

    Chilled mussels, Chalaca salad, Leche de Tigre and Andean corn (3 shells | 7 shells).

  • MANGO CEVICHE
    10

    Vegetarian mango ceviche, a fresh contrast of sweetness, citrus, and heat. Heat is necessary to enjoy this dish.

  • ANTICUCHOS
    13

    Char-grilled panca pepper marinated beef heart skewers, golden potatoes,  Peruvian corn and a  mild ají pepper-scallions mayonnaise.

  • PAPAS
    8

    Golden potato slices covered with a traditional Amarillo pepper and cheese Huancaina cream.

  • YUCCA DIPS
    9

    Fried yucca and our favorite dipping sauces, panca pepper aioli, cilantro sauce and Huancaina cream.

Main courses


  • CHUPE
    26

    Peruvian style prawn chowder, giant Peruvian corn, golden potato,  butternut squash,  rice and a  touch of Huacatay black mint.

  • MACHO
    30

    Pan seared grouper fillet over Canary beans and rice pancake,    topped with   shrimp, calamari and adelicious secret cream of seafood.

  • CEVICHE CLASICO*
    25

    The traditional serving of Ceviche with sweet potatoes, crispy chulpe corn, giant Andean corn, Leche de Tigre ... "más taipá".

  • CAUSA CHICKEN
    20

    Chilled potato cake marinated with lime and Amarillo pepper, topped with avocado, chicken scallions salad and baby greens.

  • ARROZ CON MARISCOS
    29

    Spanish influenced dish, a Criollo version of a seafood Paella, with shrimp, octopus, calamari, and scallops.

  • PAICHE
    27

    Amazonian arapaima magically seasoned and wrapped in plantain leaves cooked over hot coals, yucca, plantains, hearts of palm and a passion fruit-cilantro sauce.

  • LOMO
    25

    Tender pieces of hanger steak sautéed with onions, tomatoes, amarillo pepper, cilantro and fire. Served with au jus over golden potatoes and a side ofjasmine rice.

  • VEG LOMO
    18

    Vegetarian-vegan version of our Lomo featuring broccoli.

  • CHURRASCO
    27

    Chargrilled marinated hanger steak, tagliatelle pasta, and a Peruvian influenced pesto cream sauce.

  • MAR y TIERRA
    31

    Spectacular surf and turf, Lomo Saltado over tagliatelle pasta,   shrimp and  tossed in  an Amarillo pepper cream sauce.

Extra Sides


  • CANARY BEANS
    5
  • JASMINE RICE
    3
  • YUCCA
    4
  • PLANTAINS
    3
  • SEASON’S VEGETABLE
    5
  • SIDE SALAD
    6

Desserts


  • LGARROBINA CUSTARD
    9

    Black carob tree sap based cream, berries and spun sugar.

  • CHOCOLATE MOUSSE CAKE
    9

    Chocolate-spice ganache, lucuma fruit puree. A dessert inspired in Peruvian landscapes.

  • ALFAJORES AFTERMATH
    7

    Traditional Peruvian soft cookies filled with Dulce de Leche, and edible blossoms. In memory of a very hard beginning.

  • PASSION FRUIT TRES LECHES
    8

    Triple milk and passion fruit cream sauce moist cake.

  • ARTISANAL ICE CREAM
    8

    Ask our server for the exotic options of home made flavors of the night.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illnesses.

MENU SUBJECT TO MINOR CHANGES DUE TO THE AVAILABILITY OF LOCAL INGREDIENTS.