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Catch of the day with onions, cilantro, rocoto leche de tigre and sweet potato.

Catch of the day with leche de tigre, chalaquita, aji amarillo, and crispy squid.

Ponzu-marinated tuna with daikon chalaquita, red chili, and yuzu tobiko.

Rocoto leche de tigre with cucumber chalaquita and camote chips.

Ginger leche de tigre with mirin, fennel, daikon chalaquita, and togarashi.

Chilled cooked mussels with tomato, choclo, red onions, cilantro, lime juice, and aji limo.

Chilled cooked octopus, fish, onions, camote, corn and rocoto leche de tigre.

Aji amarillo chalaquita with ikura caviar.

Avocado, mixed greens, tomato, cucumber, and lime vinaigrette.

Arugula, apple, daikon, and sesame dressing.

Red romaine lettuce with beets, dates and mirin-yuzu-red pepper vinaigrette.

Mixed greens, tomato, cucumber, and passion fruit vinaigrette.

Comforting, briny broth made with fresh mussels, onions, tomatoes, cilantro and aji peppers and a sardine slider. It’s known for its revitalizing or hangover cure.

Beef and miso broth with ramen noodles, tomato cream, and a fried egg.

Shrimp bisque with creamy aji panca broth, rice, potato, and quail egg.

Carrot and ginger soup with miso, garlic, onions, and crispy beets.

Grilled filet mignon with roasted potatoes and Peruvian cream sauces.

Aji amarillo potato with tuna tartare, avocado, yuzu tobiko, and ikura caviar.

Fried oysters served with hamachi ceviche, avocado and tobiko caviar.

Grilled octopus served with cauliflower sauce and botija olive crumble.

Roasted cauliflower with peppers, shitake mushrooms, choclo, and carrot puree.

Fried shrimp, squid, and fish served with yuca and salsa criolla.

Roasted bone marrow with short rib saltado, onions, tomatoes, sweet plantains, and a fried quail egg.

Hanger steak stir-fried with onions, tomatoes, crispy potatoes, and jasmine rice.

Grilled salmon with quinoa chaufa and carrot sauce.

Shrimp anticuchera, squid ink linguine "sopa seca" and chupe sauce.

Hanger steak with anticuchera sauce, brussels sprouts, and crispy lotus root.

Whole rotisserie chicken served with aji verde sauce.

Boneless lamb chop stir-fried with onions, tomatoes, shiitake mushrooms, and cauliflower cream purée.

Portobello mushrooms sautéed with onions, tomatoes, cilantro, tacu-tacu, and fried sweet plantains.

8 oz. grilled filet mignon with udon noodles in a parmesan-pesto sauce, topped with a fried quail egg.

Clams, mussels, shrimp, and squid with pork belly in saffron squash paella-style rice, served with salsa criolla.

Tender chicken breast served over flavorful green rice, accompanied by Papa a la Huancaína—a creamy Peruvian potato dish with just the right touch of spice. A comforting and colorful Peruvian classic.

Fried sweet plantains.

Peruvian-style fried rice with vegetables and egg.

Fried yuca with garlic, cilantro, and lime.

Boiled potatoes with Peruvian sauce.

Wok-sautéed brussels sprouts with garlic, oyster sauce, and miso.

Fried dough pastry with cinnamon sugar, lucuma dulce de leche, and chocolate sauce, served with vanilla ice cream.

Lucuma mascarpone with ladyfingers, Kahlúa, and cocoa powder.

Soft and warm chocolate cake served with vanilla ice cream.

Cookies filled with lucuma dulce de leche, served with ice cream.

Silky smooth custard infused with chirimoya fruit.

Traditional, Chicha, Maracuyá, or Aji Rocoto.

Traditional or Ginger.

Traditional or Maracuyá.

Pisco, pineapple juice, lemon juice, and orange bitters.

Pisco, Aperol, Rubi Red, and prosecco.

Pisco, Campari, and sweet vermouth.

Pisco, lemon juice, St-Germain, and prosecco.

Pisco, Bombay Sapphire, Lillet Blanc, and orange bitters.

Apricot-infused pisco, Grand Marnier, lime, and pomegranate juice.

Mezcal, lime juice, agave honey, and ginger.

Tequila, lime juice, triple sec, and agave.

Silver cachaça, lime juice, and brown sugar.

Prosecco, lychee juice, and lychee nut.

Choice of Red or White by glass or pitcher.

Sangiovese, Tuscany.

Malbec, Mendoza.

Tempranillo, Rioja.

Pinot Noir, Provence.

Torrontes, Mendoza.

Chardonnay, Mendoza.

Sauvignon Blanc, Bordeaux.

Albariño, Rías Baixas.

Garganega, Verona.

Montepulciano, Abruzzo.

Veneto

Cuzco, Perú.

Lima, Perú.

Leuven, Belgium.

Hokkaido, Japan.

New York, US

Purple corn drink.

Maracuyá, lime, fizzy finish.

Brew

Germany

Connecticut, US

Hammersmith, England.

Poached eggs over crispy tacu-tacu with huancaína sauce.

Crispy pork belly, eggs, and salsa criolla.

Served with maple syrup, berries, and chirimoya whipped cream.

Served with maple syrup, berries, and chirimoya whipped cream.

Peruvian-style tamale with pork, egg, olives, and salsa criolla.

Peruvian pork sandwich with sweet potato and salsa criolla.

Topped with arugula, tomato, and shiitake mushrooms.

8 oz. grilled hanger steak with eggs, tacu-tacu, and fried sweet plantains.

Shrimp in a creamy panca sauce over organic quinoa polenta.

Peruvian-style crispy rice and beans.

Fried dough pastry with cinnamon sugar, lucuma dulce de leche, and chocolate sauce, served with vanilla ice cream.

With lucuma mascarpone, ladies fingers, kalua and coco powder.

Soft and warm chocolate cake served with vanilla ice cream.

Cookie filled with lucuma dulce de leche served with ice cream.

Silky smooth cream custard infused with chirimoya fruit.

Kahlua, vanilla vodka and expresso.