DINNER
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APPETIZERS
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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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CEVICHE LIMA 17
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.
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CEVICHE NIKKEI 19
Japanese influenced salmon ceviche garnished with chalaca salad, quail eggs avocado, chulpe corn and Ponzu leche de tigre.
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CEVICHE AMAZONICO 17
Arapaima, Lulo leche de tigre, sweet plantains and Charapita pepper.
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MANGO CEVICHE 13
Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish.
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ANTICUCHOS 19
Marinated and chargrilled beef hearts, andean corn and golden potatoes served with panca pepper-scallions aioli.
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OCOPA 14
Huacatay, peppers and peanuts cream sauce over natural potatoes garnished with greens, eggs and Alonso olives.
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YUCAS HUANCAINA 12
Yucca fries with our Amarillo pepper cream sauce.
ENTREES
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CORDERO CUSQUEÑO 41
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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PAICHE AMAZONICO 36
Amazonian arapaima magically seasoned and wrapped in plantain leaves cooked over hot coals, yucca, plantains, hearts of palm and a passion fruit-cilantro sauce.
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MAR Y TIERRA 43 | 39
Spectacular surf and turf, made with a huancaina cream tagliatelle pasta and shrimp, topped with your choice of: Lomo Saltado or Grilled Hanger Steak.
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VEGGIE SALTADO 30
Vegan modern version of the traditional Lomo Saltado stir fry, made with mushrooms and vegetables of chef's choice, served with golden potatoes and garlic jasmine rice.
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CEVICHE CLASICO 36
A traditional serving of ceviche with fresh corvina, sweet potatoes, cusco corn, chulpe crunchy corn and onions in our refreshing leche de tigre.
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QUINOTTO 39 | 30
Creamy risotto-style quinoa perfumed with Amarillo pepper and huacatay Andean mint, made with your choice of: Seafood or Mushrooms.
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TALLARINES VERDES 36 | 39
Peruvian Italian creamy pesto tagliatelle pasta, topped with a soy glaze drizzle, garnished with homemade parmesan crisps, with your choice of: Braised Pork Belly or Steak.
DESSERTS
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ALGARROBINA CUSTARD 13
Black carob tree sap based cream, berries and spun sugar.
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ALFAJORES AFFOGATO 13
Dulce de leche home made ice cream, shortbread alfajores cookies finished with a shot of fine Espresso.
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SACRED VALLEY 13
Quillabamba Cacao, lucuma fruit puree, Urubamba eucalyptus.
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Crema volteada 13
"Upside down cream", better known as the Peruvian version of Crème Caramel.