Pollo D'Oro

Whipped peruvian potatoes with aji amarillo, chicken, avocado topped with olive sauce.

2 peruvian empanadas, choice of chicken, steak, or cheese.

Steamed corn masa in husk with onion and olives. Choice of chicken or cheese.

Boiled potatoes on a bed of spring mix with aji amarillo huancaina sauce topped with boiled eggs and botija olives. Veggie.

Spring mix with avocado, cherry tomato, cucumber, queso fresco and heart of palm. Veggie.

Organic quinoa with spring mix, cherry tomatoes, cucumber, red onions, queso fresco, and toasted almonds. Veggie.

Avocado stuffed with creamy vegetable salad and served on a bed of spring mix. Veggie.

Fava beans, cherry tomatoes, diced onions, black olives, boiled potatoes, white corn and queso fresco. Veggie.

Fresh catch, cilantro, rocoto. Topped with red onions, cancha, choclo and sweet potato in a clasico de tigre.

Fresh catch, Spanish octopus, calamari, shrimp, cilantro and rocoto. Topped with red onions, cancha, choclo and sweet potato in a clasico leche de tigre.

Spirit of Japanese sashimi peruvian style topped with caviar and sweet potato in a aji amarillo leche de tigre.

Mostly known to cure hangover, this dish is a mix of fresh catch calamari, shrimp and octopus chopped in a aji amarillo leche de tigre. Choice of pepper: aji amarillo, rocoto, aji limo, clasica (no pepper).

New Zealand mussels, diced onions, diced tomatoes, yellow corn, cilantro and rocoto pepper in a classic leche de tigre. 6 per order.

Angus hanger steak sauteed with onions, tomatoes, cilantro, signature spices. Layered with French fries and served with jasmine white rice.

Rice and canary beans risotto with fried egg on top. Sweet plantains on the side and 14 oz angus rib eye steak.

Shredded chicken breast in creamy aji amarillo sauce topped with olives and boiled egg on jasmine white rice.

Strips of chicken breast sauteed with onions, tomatoes, bell peppers, cilantro, signature spices. Layered with French fries and served with jasmine white rice.

Classic peruvian fried rice with broccoli, bell peppers, bean sprouts, scallions and fried scrambled eggs, sesame oil and soy sauce. Veggie.

Organic peruvian quinoa with broccoli, kale, brussels sprout, bell peppers, bean sprouts, scallions and fried scrambled eggs, sesame oil and soy sauce. Veggie.

ORGANIC PERUVIAN QUINOA WITH BROCCOLI, BELL PEPPERS,BEEN SPROUTS,SCALLIONS, AND FRIED SCRAMBLE EGGS ,SESAME OIL AND SOY SAUCE

Marinate shrimp sauted with onions , tomatoes, cilantro and signature spices , served on a bed of French fries and a side of Jazmin rice.

Peruvian style paella , little neck clams, mussels, shrimp , calamari , with peas ,carrots, and bell peppers mixed with rice and salsa criolla .

Mixed deep-fried fresh catch calamari ,shrimp ,and mussels , some fried yuca ,and salsa criolla

Choice of side dish.

Choice of two side dishes.

Choice of three side dishes.

Whole chicken with rice and beans, salchipapa, sweet plantains and house salad.

Rich and flavorful rostisserie chicken seasoned in the original's POLLO D' ORO house recipe .

Chocolate and vanilla ice cream.

Whipped peruvian potatoes with aji amarillo, chicken, avocado topped with olive sauce.

2 peruvian empanadas, choice of chicken, steak, or cheese.

Steamed corn masa in husk with onion and olives. Choice of chicken or cheese.

Boiled potatoes on a bed of spring mix with aji amarillo huancaina sauce topped with boiled eggs and botija olives. Veggie.

Spring mix with avocado, cherry tomato, cucumber, queso fresco and heart of palm. Veggie.

Organic quinoa with spring mix, cherry tomatoes, cucumber, red onions, queso fresco, and toasted almonds. Veggie.

Avocado stuffed with creamy vegetable salad and served on a bed of spring mix. Veggie.

Fava beans, cherry tomatoes, diced onions, black olives, boiled potatoes, white corn and queso fresco. Veggie.

Fresh catch, cilantro, rocoto. Topped with red onions, cancha, choclo and sweet potato in a clasico de tigre.

Fresh catch, Spanish octopus, calamari, shrimp, cilantro and rocoto. Topped with red onions, cancha, choclo and sweet potato in a clasico leche de tigre.

Spirit of Japanese sashimi peruvian style topped with caviar and sweet potato in a aji amarillo leche de tigre.

Mostly known to cure hangover, this dish is a mix of fresh catch calamari, shrimp and octopus chopped in a aji amarillo leche de tigre. Choice of pepper: aji amarillo, rocoto, aji limo, clasica (no pepper).

New Zealand mussels, diced onions, diced tomatoes, yellow corn, cilantro and rocoto pepper in a classic leche de tigre. 6 per order.

Angus hanger steak sauteed with onions, tomatoes, cilantro, signature spices. Layered with French fries and served with jasmine white rice.

Rice and canary beans risotto with fried egg on top. Sweet plantains on the side and 14 oz angus rib eye steak.

Shredded chicken breast in creamy aji amarillo sauce topped with olives and boiled egg on jasmine white rice.

Strips of chicken breast sauteed with onions, tomatoes, bell peppers, cilantro, signature spices. Layered with French fries and served with jasmine white rice.

Classic peruvian fried rice with broccoli, bell peppers, bean sprouts, scallions and fried scrambled eggs, sesame oil and soy sauce. Veggie.

Organic peruvian quinoa with broccoli, kale, brussels sprout, bell peppers, bean sprouts, scallions and fried scrambled eggs, sesame oil and soy sauce. Veggie.

ORGANIC PERUVIAN QUINOA WITH BROCCOLI, BELL PEPPERS,BEEN SPROUTS,SCALLIONS, AND FRIED SCRAMBLE EGGS ,SESAME OIL AND SOY SAUCE

Marinate shrimp sautéed with onions , tomatoes, cilantro and signature spices , served on a bed of French fries and a side of Jazmin rice.

Peruvian style paella , little neck clams, mussels, shrimp , calamari , with peas ,carrots, and bell peppers mixed with rice and salsa criolla .

Mixed deep-fried fresh catch calamari ,shrimp ,and mussels , some fried yuca ,and salsa criolla

Choice of side dish.

Choice of two side dishes.

Choice of three side dishes.

Whole chicken with rice and beans, salchipapa, sweet plantains and house salad.

Rich and flavorful rostisserie chicken seasoned in the original's POLLO D' ORO house recipe .

Chocolate and vanilla ice cream.

Option of two peruvian empanadas.

Steamed corn masa in husk with apple onion and olives.

Whipped peruvian potatoes with aji amarillo, chicken, and avocado. Topped with olivo sauce.

Boiled potatoes with aji amarillo huancaina sauce. Topped with boiled eggs and botija olives.

Spring mix, avocado, cherry tomato, cucumber, queso fresco, and heart of palm.

Fava beans, cherry tomatoes, diced onions, black olives, boiled potatoes, white corn, and queso fresco.

Organic quinoa, spring mix, cherry tomatoes, cucumber, red onions, queso fresco, and toasted almonds.

Avocado stuffed with creamy vegetable salad and served on a bed of spring mix.

Fresh catch topped with red onions, cilantro, cancha, choclo, and sweet potato in a classic leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Fresh catch, Spanish octopus, calamari, and shrimp. Topped with red onions, cilantro, cancha, choclo, and sweet potato in a classic leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Spirit of Japanese sashimi peruvian style topped with salmon caviar and sweet potato in a aji amarillo leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

6 per order. New Zealand mussels, diced onions, diced tomatoes, yellow corn, cilantro, and rocoto pepper in a classic leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Mostly known to cure hangover, this dish is a mix of fresh catch, calamari, shrimp, and octopus chopped in a leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Whole chicken with rice and beans, salchipapa, sweet platains, and house salad. Rich and flavorful rotisserie chicken seasoned in original house recipe.

Angus hanger steak sautéed with onions, tomatoes, cilantro, and signature spices. Layered with french fries and served with Jazmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Lamb shank stew served on peruvian cannary beans and topped with salsa criolla. Served with jazmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Rice and cannary beans risotto with fried egg on top. Angus rib-eye steak served with sweet plantains on the side. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Shredded chicken breast in creamy aji amarillo sauce topped with olives and boiled egg on jazmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Strips of chicken breast sautéed with onions, tomatoes, bell peppers, cilantro, and signature spices. Layered with french fries and served with jazmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Classic peruvian fried rice with broccoli, bell peppers, bean sprouts, scallions, and fried scramble eggs, sesame oil, and soy sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Organic Peruvian Quinoa with broccoli, kale, brussels sprout, bell peppers, bean sprouts, scallions, fried scramble eggs, sesame oil, and soy sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Stir-fried peruvian lo mein sauteed with onions, tomatoes, broccoli, scallions, bean sprouts, sesame oil, and soy sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Peruvian style pesto pasta made with spinach, basil, and queso fresco. Topped with golden potatoes with a touch of huancaina sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Marinated jumbo shrimps sautéed with onions, cherry tomatoes, cilantro, and signature spices. Served on a bed of french fries and a side of white jazmine rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Mixed deep-fried fresh catch, calamari, shrimp, and New Zealand mussels. On a bed of fried yuca topped with salsa criolla. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Fresh fried filet with shrimp, little neck clams, New Zealand mussels, and calamari in a lightly spiced cream sauce and a side of white jazmine of rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Peruvian style paella, scallops, little neck clams, New Zealand mussels, shrimp, and calamari with peas, carrots, and bell peppers mixed with rice. Topped with salsa criolla. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Angus hanger steak sautéed with onions, tomatoes, cilantro, and signature spices. Layered with french fries and served with Jazmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Whole chicken with rice and beans, salchipapa, sweet plantains, and house salad. Rich and flavorful rotisserie chicken seasoned in original house recipe.

12-14 people.

Lamb shank stew served on Peruvian canary beans and topped with salsa Criolla. Served with jasmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Mixed deep-fried fresh catch, calamari, shrimp, and New Zealand mussels. On a bed of fried yuca topped with salsa Criolla. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Fresh catch, Spanish octopus, calamari, and shrimp. Topped with red onions, cilantro, cancha, choclo, and sweet potato in a classic leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Avocado stuffed with creamy vegetable salad and served on a bed of spring mix.

Steamed corn masa in the husk with apple onion and olives.

The option of two Peruvian empanadas.

Steamed corn masa in the husk with apple onion and olives.

Whipped Peruvian potatoes with aji Amarillo, chicken, and avocado. Topped with olive sauce.

Boiled potatoes with aji Amarillo huancaina sauce. Topped with boiled eggs and botija olives.

12-14 people.

12-14 people. Whipped Peruvian potatoes with ají amarillo, chicken salad, and avocado. Topped with olive sauce.

12-14 people. Spring mix, avocado, tomato, cucumber, queso fresco, and heart of palm.

12-14 people. Organic Peruvian quinoa, spring mix, tomatoes, cucumber, red onions, queso fresco, and almonds.

Spring mix, avocado, cherry tomato, cucumber, queso fresco, and heart of palm.

Fava beans, cherry tomatoes, diced onions, black olives, boiled potatoes, white corn, and queso fresco.

Organic quinoa, spring mix, cherry tomatoes, cucumber, red onions, queso fresco, and toasted almonds.

Avocado stuffed with creamy vegetable salad and served on a bed of spring mix.

Fresh catch topped with red onions, cilantro, cancha, choclo, and sweet potato in a classic leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Fresh catch, Spanish octopus, calamari, and shrimp. Topped with red onions, cilantro, cancha, choclo, and sweet potato in a classic leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Spirit of Japanese sashimi Peruvian style topped with salmon caviar and sweet potato in a aji amarillo leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Six per order. New Zealand mussels, diced onions, diced tomatoes, yellow corn, cilantro, and rocoto pepper in a classic leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Mostly known to cure the hangover, this dish is a mix of fresh catch, calamari, shrimp, and octopus chopped in a leche de tigre. This Peruvian national dish is like no other, reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. Mild spicy.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Rich and flavorful rotisserie chicken seasoned in original house recipe.

Whole chicken with rice and beans, salchipapa, sweet plantains, and house salad. Rich and flavorful rotisserie chicken seasoned in original house recipe.

12-14 people. Crispy Peruvian rotisserie chicken seasoned in the original sauce.

12-14 people. Classic Peruvian fried rice with broccoli, bell peppers, bean sprouts, scallions, fried scrambled eggs, sesame oil, and soy sauce.

12-14 people. Organic Peruvian quinoa with broccoli, bell peppers, beansprouts, scallions, fried scrambled eggs, sesame oil, and soy sauce.

12-14 people. Paella Peruvian style, scallops, littleneck clams, New Zealand mussels, shrimp, calamari with peas, carrots, and bell peppers mixed with rice. Topped Salsa Criolla.

Angus hanger steak sautéed with onions, tomatoes, cilantro, and signature spices. Layered with french fries and served with Jazmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Rice and canary beans risotto with a fried egg on top. Angus rib-eye steak served with sweet plantains on the side. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Lamb shank stew served on Peruvian canary beans and topped with salsa Criolla. Served with jasmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Shredded chicken breast in creamy aji amarillo sauce topped with olives and boiled egg on jasmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Strips of chicken breast sautéed with onions, tomatoes, bell peppers, cilantro, and signature spices. Layered with french fries and served with jasmine white rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Classic Peruvian fried rice with broccoli, bell peppers, bean sprouts, scallions, and fried scrambled eggs, sesame oil, and soy sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Organic Peruvian quinoa with broccoli, kale, brussels sprout, bell peppers, bean sprouts, scallions, fried scrambled eggs, sesame oil, and soy sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Stir-fried Peruvian lo mein sauteed with onions, tomatoes, broccoli, scallions, bean sprouts, sesame oil, and soy sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Peruvian style pesto pasta made with spinach, basil, and queso fresco. Topped with golden potatoes with a touch of huancaina sauce. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Marinated jumbo shrimps sautéed with onions, cherry tomatoes, cilantro, and signature spices. Served on a bed of french fries and a side of white jasmine rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Freshly fried filet with shrimp, littleneck clams, New Zealand mussels, and calamari in a lightly spiced cream sauce and a side of white jasmine of rice. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Mixed deep-fried fresh catch, calamari, shrimp, and New Zealand mussels. On a bed of fried yuca topped with salsa Criolla. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

Peruvian style paella, scallops, littleneck clams, New Zealand mussels, shrimp, and calamari with peas, carrots, and bell peppers mixed with rice. Topped with salsa Criolla. Peruvian main courses are enormously varied in flavors and colors reflecting the native heritage, the three main geographical areas and of course the merging of traditional with foreign cooking styles from immigrants.

12-14 people.

12-14 people.

12-14 people.

12-14 people.

12-14 people.

Three liters. Peruvian purple corn infused with pineapple, lime, and cinnamon.

Three liters. Traditional passion fruit juice.