Roots, vegetables and more
APPETIZERS
-
HONGOS BACHICHE 17
CHILLED CHARGRILLED AND MARINATED KING TRUMPET MUSHROOM WITH A CREAMY PARMESAN LECHE DE TIGRE, TOASTED ANDEAN CORN AND MICRO CILANTRO.
-
PAPAS HUANCAINA 13
NATURAL POTATOES, HUANCAINA CREAM OF AMARILLO PEPPERS, SOFT EGG, ALFONSO OLIVE.
-
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.
-
YUCAS FRITAS 15
CRISPY YUCCA FRIES WITH OUR AMARILLO PEPPER AND CHEESE HUANCAINA CREAM DIPPING SAUCE.
ENTREES
-
ZETAS Y PASTA 31
GRILLED MUSHROOM FORAGE SELECTION OVER PAPPARDELLE EGG PASTA AND HUANCAINA CREAM SAUCE.
-
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.
-
MUSHROOM QUINOTTO 31
CREAMY RISOTTO-STYLE QUINOA PERFUMED WITH AMARILLO PEPPER AND HUACATAY ANDEAN MINT WITH MUSHROOMS.
-
MANGO AND PALMITOS CEVICHE 31
VEGAN MANGO CEVICHE, A FRESH CONTRAST OF SWEETNESS, CITRUS AND HEAT. HEAT IS NECESSARY TO ENJOY THIS DISH.