Roots, vegetables and more
APPETIZERS
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HONGOS BACHICHE 17
Chilled chargrilled and marinated assorted mushrooms with a creamy parmesan Leche de Tigre, toasted Andean corn and micro cilantro.
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PAPAS HUANCAINA 13
Natural potatoes, Huancaina cream of Amarillo peppers, soft egg, Alfonso olives and greens.
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REGIONAL SALAD 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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YUCAS FRITAS 15
Crispy yucca fries with our Amarillo pepper and cheese Huancaina cream dipping sauce.
ENTREES
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ZETAS Y PASTA 33
Grilled mushroom forage selection over pappardelle egg pasta and Huancaina cream sauce.
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VEGGIE SALTADO 32
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.