Roots, vegetables and more
APPETIZERS
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Papas Huancaina 13
Natural potatoes, Huancaina cream of Amarillo peppers, soft egg, Alfonso olive.
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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 fritas 13
Hearts of palm, red onions, andean corns, tomatoes and avocado on a bed of greens and a panca pepper and honey dressing.
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Regional Salad 13
Crispy Yucca fries with our Amarillo pepper and cheese Huancaina cream dipping sauce.
ENTREES
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Tallarines con Portobello 29
Marinated grilled Portobello cap over Tagliatelle pasta with a Peruvian style pesto cream garnished with Parmesan crisps and soy glaze.
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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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Mushroom Quinotto 31
Creamy risotto-style quinoa perfumed with Amarillo pepper and huacatay Andean mint with mushrooms.
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Mango and Palmitos Ceviche 31
Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish.