Roots, vegetables and more
APPETIZERS
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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
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PAPAS HUANCAINA 13
Natural potatoes, Huancaina cream of Amarillo peppers, soft egg & Alfonso olives.
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REGIONAL SALAD 13
Hearts of palm, red onion, Andean corn, tomatoes and avocado on a bed of greens with a panca pepper and honey dressing. GF
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YUCAS FRITAS 15
Crispy yuca fries with our Amarillo pepper and cheese huancaina cream dipping sauces.
ENTREES
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ZETAS Y PASTA 31
Grilled mushroom forage selection over pappardelle egg pasta and huancaina creamsauce.
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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. GF
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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. GF