Natural potatoes, Huancaina cream of Amarillo peppers, soft egg, Alfonso olive.
Huacatay, peppers and peanuts cream sauce over natural potatoes garnished with greens, eggs and Alonso olives.
Hearts of palm, red onions, andean corns, tomatoes and avocado on a bed of greens and a panca pepper and honey dressing.
Crispy Yucca fries with our Amarillo pepper and cheese Huancaina cream dipping sauce.
Marinated grilled Portobello cap over Tagliatelle pasta with a Peruvian style pesto cream garnished with Parmesan crisps and soy glaze.
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.
Creamy risotto-style quinoa perfumed with Amarillo pepper and huacatay Andean mint with mushrooms.
Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish.
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