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*
    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.

  • PULPO
    14

    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.

  • CONCHITAS*
    15

    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.

  • ANTICUCHOS
    14

    Marinated and chargrilled beef hearts, andean corn and golden potatoes served with panca pepper-scallions aioli.

Main courses

  • ARROZ CON POLLO
    29

    Roasted whole cornish hen over cilantro-aji amarillo rice, criolla salad and huancaina cream sauce.

  • PAICHE
    29

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

  • QUINOTTO
    33

    Creamy Quinoa risotto with a mixture of fresh seafood, Aji Amarillo and a hint of Andean herbs and queso fresco.

  • LOCRO
    28

    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.

Extra Sides

  • JASMINE RICE
    3
  • PLANTAINS
    4
  • HP SALAD
    5
  • YUCCA
    4
  • QUINOA
    4

Desserts

  • 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.

  • COCONUT PASSION HUMITA
    11

    Polenta and coconut vegan pudding, passion fruit Gel, Aquafaba meringue.

* 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.

WINE LIST