DINNER
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APPETIZERS
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CEVICHE LIMA 19
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. GF
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CHICHARRONES 20
Pork belly, sweet potato, criolla salad, Avocado guasacaca. GF
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VOLCANIC BEACHES 24
Squid ink Causa, fresh tuna nikkei, amarillo pepper and snow pea aioli.
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PULPO 19
Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers. GF
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CAUSA TRIO 26
Chilled natural & seasoned mashed potato mini cakes topped with Ceviche, Pulpo and Jumbo crab. GF
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CEVICHE NIKKEI 19
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 21
Marinated chargrilled beef heart skewers served over giant Andean corn and golden potatoes with our Panca pepper aioli. GF
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MANGO CEVICHE 16
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. GF
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HONGOS BACHICHE 18
Chilled chargrilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted andean corn and micro cilantro. GF
ENTREES
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CORDERO CUSQUEÑO 57
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 Peppers and Herbs, garnished with parmesan and green peas. GF
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MAR Y TIERRA 55
Spectacular Surf and turf, 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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SALMON ITALO-ANDINO 44
Pan seared Salmon, Huancaina mashed potatoes, roasted mushrooms, Pistachio-Huacatay Pesto.
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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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PATARASHCA 47
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. GF
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CEVICHE CLASICO 41
A traditional serving of ceviche with fresh corvina, sweet potatoes, cusco corn, chulpi corn and onions in our refreshing leche de tigre. GF
* 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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SACRED VALLEY 16
Quillabamba cacao mousse, Lucuma fruit puree, drizzled with moms spiced chocolate sauce and garnished with burnt Urubamba Eucalyptus. GF
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ALGARROBINA CUSTARD 16
Northern desert black Carob syrup, dark berries and spun sugar. GF
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“THE S’MORE IS ON FIRE” 21
Alfajores shortbread cookies filled with Dulce de leche topped with tropical coconut marshmallow and served with Parmesan Ice cream topped with Strawberry, Black Currant & Rosemary compote.
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LUNA LLENA 19
Honey-Lavender Tres Leches cake with butterfly snow pea ground, & white-chocolate yeast ice cream.