CEVICHE LIMA 13
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.
Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers.
MANGO CEVICHE 11
Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish.
MUSHROOMS CEVICHE 11
Sliced Crimini and White beech mushrooms, red onions and avocado in a Parmesan Leche de tigre and andean corns.
CEVICHE NIKKEI 14
Modern Peruvian-Japanese fusion salmon crudo, ponzu Leche de tigre, avocado, chalaca salad and Ikura.
Scallops cocktail in a rocoto pepper- leche de tigre mayonnaise sauce and criolla salad served on the shell.
CAUSA TRIO 13
Chilled golden potato cakes seasoned and marinated to perfection, sliced avocado. Chicken, shrimp and octopus.
Marinated and chargrilled beef hearts, andean corn and golden potatoes served with panca pepper-scallions aioli.
ARROZ CON POLLO 29
Roasted whole cornish hen over cilantro-aji amarillo rice, criolla salad and huancaina cream sauce.
Amazonian arapaima magically seasoned and wrapped in plantain leaves cooked over hot coals, yucca, plantains, hearts of palm and a passion fruit-cilantro sauce.
Creamy Quinoa risotto with a mixture of fresh seafood, Aji Amarillo and a hint of Andean herbs and queso fresco.
Flavorful squash medley stew with queso fresco, perfumed with huacatay, aji Amarillo, Andean corn and crowned with a Frizzled egg and a side of jasmine rice.
Tallarines con Chancho 30
Malbec - panca pepper braised Pork Belly over a Spinach and Basil Peruvian style pesto cream Tagliatelle pasta.
CEVICHE CLASICO 32
A traditional serving of Ceviche with sweet potatoes, crispy chulpe corn, giant Andean corn, Leche de Tigre ... "más taipá".
MAR Y TIERRA 34
Spectacular surf and turf, Lomo Saltado over tagliatelle pasta, shrimp and tossed in an Amarillo pepper Huancaina cream sauce. (Hanger steak is cooked Medium-Rare to preserve its qualities)
ALGARROBINA CUSTARD 11
Black carob tree sap based cream, berries and spun sugar.
SACRED VALLEY CACAO & EUCALIPTUS 11
Quillabamba Cacao, lucuma fruit puree, Urubamba eucalyptus.
BEETS & GUAVA TRES LECHES 10
Beet root sponge cake soaked with a delicate triple milk cream, a delicious guava sauce and cacao soil.
QUESO HELADO 10
A take on the Traditional ice cream from Arequipa the white volcanic city topped with quinoa crisps and a Rocoto pepper-Strawberry coulis.