Our Culinary Carta

Fresh fish marinated in lime juice, ají limo, rocoto, authentic leche de tigre, red onions, cilantro, glazed sweet potato, giant choclo, toasted canchita, and crispy plantain chips.

Fresh fish combined with tender shrimp, octopus, and calamari in vibrant leche de tigre, garnished with sweet potato, giant choclo, and canchita.

Fresh Atlantic salmon sashimi tossed in passion fruit ponzu reduction, creamy avocado cubes, black sesame seeds, and micro cilantro.

Jumbo shrimp, calamari, scallops, and fresh corvina steeped in a fiery rocoto-infused leche de tigre with sweet potato and crispy chifles.

Delicately sliced sashimi-cut corvina draped in a silky yellow ají amarillo cream, garnished with sweet potato puree, toasted cancha corn, and cilantro sprouts.

Marinated forest mushrooms, red onions, giant choclo, avocado, sweet potato, and plantain chips in a tangy citrus leche de tigre.

Layered Peruvian whipped yellow potato terrines seasoned with aji amarillo and lime, crowned with lump crab meat, shredded chicken, and fresh avocado.

Charred octopus tentacles grilled over high heat, served sizzling with roasted baby golden potatoes, sweet cherry tomatoes, and kalamata botija olive emulsion.

Fresh jumbo sea scallops gratinated in their shells with aged parmesan cheese, white wine reduction, butter, and a fresh squeeze of lime juice.

Crisp fried green plantain tostones topped with crispy pork chicharrón, spicy salsa criolla, fresh avocado, and micro cilantro.

Golden fried tostones topped with sweet blue lump crab salad, creamy Hass avocado spread, ají limo slivers, and microgreens.

Steamed green-lipped mussels on the half shell dressed with vibrant chalaca relish: red onions, diced tomatoes, giant choclo, and lime juice.

Steamed golden potatoes bathed in creamy, velvety ají amarillo and queso fresco huancaína sauce, hard-boiled egg slices, and black botija olive.

Crispy golden wonton rolls filled with melted white queso fresco and golden yuca bites, served with creamy guacamole and spicy rocoto dip.

Thick-cut cassava root sticks fried to crispy golden perfection, served with house-made creamy huancaína dipping sauce.

Crispy golden-fried mixed seafood: corvina fish bites, tender calamari rings, and plump shrimp served over fried yuca with salsa criolla and lime tartar.

Peruvian-style seafood rice cooked with pisco flambé, rich seafood fumet, shrimp, calamari, mussels, roasted red peppers, green peas, and parmesan.

Tender pieces of fresh white fish lightly dredged and fried crisp, served with yuca fries, sweet corn, salsa criolla, and tangy rocoto crema.

Prime beef tenderloin strips flambéed in a smoking wok with red onions, tomatoes, ají amarillo strips, cilantro, and savory soy sauce reduction, served over french fries and rice (Chicken option: $18).

Tender shredded chicken breast in a velvety yellow ají amarillo, parmesan cheese, and walnut cream sauce, served over golden potatoes with steamed white rice, boiled egg, and black olive.

Slow-braised beef chuck roast simmered in an aromatic cilantro, chicha de jora, and garlic sauce, served with Peruvian canario beans, steamed white rice, and salsa criolla.

Wok-tossed Peruvian fried rice seasoned with ginger, sesame oil, and scallions, loaded with tender chicken (or Beef $21 / Seafood $22), sliced egg omelette ribbons, and wonton crisps.

Peruvian spinach-basil pesto spaghetti tossed with queso fresco and cream, crowned with tender wok-sautéed beef tenderloin strips and shaved parmesan.

Crispy golden pork belly simmered and fried in its own juices, layered over fried sweet potato slices and topped with salsa criolla on warm pan francés.

Artisanal spiced Huacho pork sausage scrambled with fresh eggs and served on toasted crusty bread with salsa criolla.

Golden baked flaky pastries stuffed with seasoned ground beef, hard-boiled eggs, raisins, and Kalamata olives, served with lime wedge and spicy rocoto sauce.

Organic Andean quinoa tossed with grilled chicken breast strips, crisp mixed greens, diced tomatoes, choclo corn, creamy avocado, and light passion fruit vinaigrette.

Decadent Peruvian dark chocolate sponge cake layered with silky Andean lúcuma fruit mousse, warm chocolate fudge drizzle, and chocolate curls.

Authentic Peruvian Pisco Quebranta shaken with fresh lime juice, cane simple syrup, egg white foam, and aromatic Angostura bitters (Passion fruit option available).

Peruvian Pisco, ginger ale, fresh lime juice, dash of Angostura bitters, served in a chilled copper mug over crushed ice with fresh mint and dehydrated citrus.

House-brewed purple corn elixir simmered with pineapple rind, green apples, cinnamon sticks, and cloves, finished with fresh lime juice.

The legendary golden soda of Peru with notes of lemongrass and lemon verbena, served ice cold in bottle or can (Regular & Diet).