Arroz con Pollo
One quarter chicken, cooked in beer and spices. Served on a bed of cilantro-infused rice.
Aji De Gallina
Shredded chicken in a sauce of bread, peanuts and yellow pepper. A fusion of Spanish and Inca influences.
Seco de Carne
Beef stew slow-cooked in a sauce of yellow pepper, paprika, onion and cilantro. Served with garlic rice and beans.
Filet Mignon
A class cut of tender beef made with a Peruvian flair. Served with quinoa saute with shallots and grilled asparagus.
Lomo Saltado
Tenders of prime beef, with onions and tomatoes and crispy French fries wok-fried in a wine and soy sauce. One of Peru’s most beloved dishes.
Trio De Anticuchos
Morsels of chicken, beef and heart of beef tenderized in a marinade Peruvian style. Served on a bed of mashed potatoes, corn kernels and ensalada criolla.
Peruvian Sampler
A trio of Peruvian favorites: red pepper stuffed with spicy meat; a tamale wrapped in plantain leaves; and a salad from the highlands, made of fava beans, corn kernels, olives and fresh cheese.
Pescado a La Macho
Fresh white fish covered with a creamy seafood sauce. Fish can be fried or poached.
Pescado al Horno
Fresh fish baked or broiled, served with mashed potatoes and quinoa cakes.
Sudado de Pescado
Cod fish stewed with onions, tomatoes and a splash of cream. Served with garlic rice.
Chupe de Camarones
A hearty bowl of soup made with shrimp in a yellow pepper sauce and combined with corn on the cob, potatoes, rice, fava beans and milk. A specialty of our executive chef.
Parihuela
A Peruvian bouillabaisse made with an assortment of various seafood simmered in a broth of fish stock, wine and lime juice.
