MENU
Vegetarian Menu also available.
APPETIZERS
*Consuming raw or undercooked meats, poultry, and seafood increases your risk of foodborne illness, especially for high-risk populations such as young children, the elderly, pregnant women, and those with weakened immune systems.
Ocean and land meet in this bright, citrusy dish with a touch of heat. Fresh catch marinated in lime, cilantro, and limo peppers, served with Peruvian giant corn and glazed sweet potatoes. GF
Pork belly, sweet potato, criolla salad, Avocado guasacaca.
Norwegian Salmon carpaccio, Acevichado-Miso Mayonaisse, crispy leeks, popped quinoa, jasmine garlic rice. *Add Osetra caviar, MP *Featured at the James Beard Award Dinner 2026
Lobster salad, squid ink causa, parmesan leche de tigre and pistachio luster. *Featured at the James Beard Award Dinner 2025
Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers. GF
Chilled natural & seasoned mashed potato mini cakes topped with Ceviche, Pulpo and crab. GF
Japanese influenced salmon ceviche garnished with chalaca salad, quail eggs, avocado, scallions, chulpi corn on, and Ponzu leche de tigre.
Marinated chargrilled beef heart skewers served over giant Andean corn and golden potatoes with our Panca pepper aioli. GF
Vegan mango ceviche featuring a refreshing contrast of flavors with sweetness, citrus and heat from floral Limo peppers, garnished with sweet potatoes, onions and crispy chulpi corn. GF
Chilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted Andean corn and micro cilantro. GF
ENTREES
*Consuming raw or undercooked meats, poultry, and seafood increases your risk of foodborne illness, especially for high-risk populations such as young children, the elderly, pregnant women, and those with weakened immune systems
Andean-style roasted rack of lamb marinated with Andean herbs and spices. Served with: golden potatoes, Cusco corn and onions salad and finished with a garlic double cream and huacatay salsa verde.
Creamy risotto with a mix of fruits of the ocean perfumed with Andean Peppers and Herbs, garnished with parmesan and green peas. GF
Spectacular Surf and turf, the most iconic haute cuisine dish of Peru. The Lomo Saltado stir fry hanger steak, onion and tomatoes with a nice smoky finish over a shrimp tagliatelle pasta with creamy Huancaina sauce.
Stir-fried hanger steak with onions and tomatoes, tossed in a savory soy and red wine vinegar reduction. Served with crispy golden potatoes and jasmine rice.
Pan seared Salmon, Huancaina mashed potatoes, roasted mushrooms, Pistachio-Huacatay Pesto.
One our favorite Italian heritage influenced dishes, Pappardelle pasta with our pesto cream made with a Peruvian twist and a drizzle of Limo pepper Soy glaze. Pork belly or Hanger Steak.
Magically seasoned grouper wrapped in plantain leaves, cooked over hot coals served with: yucca, plantains, hearts of palm, sweet jungle peppers and a passion fruit-cilantro sauce. GF
A traditional serving of ceviche with fresh corvina, sweet potatoes, cusco corn, chulpi corn and onions in our refreshing leche de tigre. Spice Level 1, 2, 3. GF
The Return of an original. Pan seared Flounder over Canario Beans and garlic Jasmine rice cake topped with fruits of the ocean in a Pisco and Panca pepper cream sauce. GF
DESSERTS
Quillabamba cacao mousse, Lucuma fruit puree, drizzled with moms spiced chocolate sauce and garnished with burnt Urubamba Eucalyptus.
Northern desert black Carob syrup, dark berries and spun sugar. GF
Alfajores shortbread cookies filled with Dulce de leche topped with tropical coconut marshmallow and served with Parmesan Ice cream topped with Strawberry, Black Currant & Rosemary compote.
Tangerine no bake cheesecake, Maria Butter cookie crumble, lemongrass-lime coulis.
Honey-Lavender Tres Leches cake with butterfly snow pea ground, & white-chocolate yeast ice cream.