1111 Peruvian Bistro

Fried shrimp seasoned in a creamy spicy sauce, peanuts, nori and spring onions served over a sesame chow mein rice noodle.

Fried calamari topped with acevichado mayo, aji amarillo base and salsa criolla.

Fried chicken bits topped with a 5 spice chinese vinaigrette.

Aji amarillo mashed potato layers, chicken salad avocado topped with panko-fried shrimp and 1111 golf sauce.

Grilled octopus marinated with aji panca sauce and served choclo and yellow potatoes topped with with chalaquita.

Chicken and pork dumplings with hot ponzu.

Fried, hot ponzu, negi, acevichado mayo.

Aji de Gallina stuffers, chives.

Fried yucca topped with our amazing aji amarillo sauce.

Nikkei style fried shrimp with Nikkei golf and avocado dipping sauce.

Corvina, cancha, choclo, sweet potato in your choice of Leche de Tigre, traditional or aji amarillo.

Corvina, cancha, choclo, red onion, sweet potato in rocoto leche de tigre.

Corvina in a creamy Leche de Tigre, avocado, capers, aji limo and extra virgin olive oil.

Tuna, togarashi, with Nikkei leche de tigre, sesame seeds, kimchee, daikon, onion and carrots. Topped with toasted peanuts, scallions and cucumber.

Red snapper, octopus, cancha, choclo, red onion, sweet potato, aji limo, fried calamari.

Shrimp, octopus, corvina, cancha, choclo, onions dipped in the famous leche de tigre, topped with fried calamari.

Thinly-sliced salmon cuts in aji Amarillo leche de tigre, with crunchy quinoa.

Daikon, scallions, seared tuna, sesame seeds with 1111house ponzu sauce.

Thinly-sliced yellow tail Hamachi, peruvian ponzu nikkei sauce.

Corvina, leche de tigre, sweet potato, cilantro, olive oil, chalaquita.

Tuna, salmon, roasted peanuts, chifera leche de tigre, fried wanton, sesame seeds.

Fish broth, corvina, miso, and green onions.

Shrimp - aji panca broth, fresh cheese, green onions, huacatay.

Kani crab, shredded carrots, daikon, cucumber, toasted sesame seeds and kimchee vinaigrette.

Tomato, onions, cucumber, black olives, caper berries, feta cheese, croutons and balsamic vinaigrette

Tuna, salmon, Hamachi, scallions, avocado, asparagus; topped with avocado and tobiko.

Filled with fresh salmon, tuna, cream cheese and avocado, topped with crunchy quinoa, scallions, eel sauce and aji amarillo.

Nikkei style sushi, filled with tempura shrimp and avocado, topped with thin sliced tuna, house acevichado sauce and shoestring sweet potatoes

Nikkei style sushi filled with kani crab salad and avocado topped with thin sliced salmon house aji amarillo and acevichado sauce

Inside tempura shrimp, cucumber topped with avocado and octopus al olivo sauce.

Nikkei style sushi, filled with tempura shrimp and avocado topped with grouper, chalaquita and rocoto acevichado sauce.

Avocado, cream cheese, shrimp tempura topped with salmon and eel sauce, lemon droplets.

Avocado, shrimp tempura, kani crab, green onions and torched aji amarillo-parmesano sauce.

Kani krab salad, tuna, tempura shrimp, avocado topped with hamachi, quinoa, eel sauce and lemon zest. Garnished with kimchi base and micro cilantro.

Tempura shrimp, avocado and cream cheese topped with rocoto volcano house kani. Torched.

Shredded chicken breast with a creamy aji Amarillo sauce, curry and coconut milk served with rice and fried kale.

Shrimp, stir-fried rice, egg tortilla and chicken with tamarind sauce, topped with wonton flakes.

Steak sauteéd with red onions, tomatoes, french fries and served with arroz con choclo, topped with fried egg.

Bachiche based sauce ossobuco served over ajij amarillo risotto.

Lightly fried white fish, shrimp, calamari and mussels in an “A Lo Macho” sauce.

Lentil and rice cakes, top sirloin steak topped with fried egg.

Calamari, shrimp, octopus sautéed in batayaki sauce over fettucine pasta.

12 oz. Ribeye Steak served with french fries hibachi dipping sauce.

Nikkei styles Sushi filled with tempura shrimp and Avocado, topped with thin sliced Tuna, house acevichado sauce and shoestring sweet potatoes.

Filled with fresh salmon, tuna, cream cheese and avocado, topped with crunchy quinoa, scallions, eel sauce and aji amarillo

Steak sautéed with red onions, tomatoes, french fries and served with white rice topped with fried egg.

Corvina in a creamy leche de tigre, avocado, red onion, capers, aji limo, and extra virgin olive oil.

Corvina, cancha, choclo, red onion, sweet potato in aji amarillo leche de tigre.

Fried shrimp seasoned in a creamy spicy sauce, peanuts, nori and spring onions served over a sesame chow mein rice noodle.

Fried calamari topped with mayo, aji amarillo base, salsa criolla and fried yucca.

Fried chicken bits topped with a 5 spice chinese vinaigrette.

Aji amarillo mashed potato layers, chicken salad avocado topped with panko-fried shrimp and 1111 golf sauce.

Grilled octopus marinated with anticuchera sauce and served choclo and potatoes topped with scallions and chalaquita.

Chicken and pork dumplings with hot ponzu broth, micro cilantro and aji limo.

Fried, hot ponzu, negi, acevichado mayo.

Fried, served with our diablo sauce, refreshing yoghurt sauce, green onions and sesame seeds.

Aji de Gallina stuffers, chives.

Fried yucca topped with our amazing aji amarillo sauce and olive mayo.

Nikkei style fried shrimp with Nikkei golf and avocado dipping sauce.

Boiled green soybeans served with sesame oil, togarashi and rock salt.

Corvina, cancha, choclo, red onion, sweet potato in traditional leche de tigre.

Corvina, cancha, choclo, red onion, sweet potato in aji amarillo leche de tigre.

Corvina, cancha, choclo, red onion, sweet potato in rocoto leche de tigre.

Corvina in a creamy leche de tigre, avocado, red onion, capers, aji limo, and extra virgin olive oil.

Tuna, togarashi, with Nikkei leche de tigre, sesame seeds, kimchee, daikon, onion and carrots. Topped with toasted peanuts, scallions and cucumber.

Red snapper, octopus, cancha, choclo, red onion, sweet potato, aji limo, fried calamari.

Shrimp, octopus, corvina, cancha, choclo, onions dipped in the famous leche de tigre, topped with fried calamari.

Thinly-sliced salmon cuts in aji amarillo leche de tigre, with crunchy quinoa, sweet potato strings

Daikon, scallions, seared tuna, sesame seeds with 1111 house ponzu sauce.

Thinly-sliced yellow tail hamachi, crunchy quinoa, greek yoghurt, kimchi nikkei ponzu.

Corvina, leche de tigre, sweet potato, cilantro, olive oil, chalaquita.

Tuna, salmon, raosted peanuts, chifera leche de tigre, fried wanton, sesame seeds.

Fish broth, corvina, miso, and green onions.

Shrimp concentrate, touch of cream, green onions, huacatay, queso fresco, rice, and fried egg, shrimp and a prawn.

Kani crab, shredded carrots, daikon, cucumber, toasted sesame seeds and kimchee vinaigrette.

Tomato, onions, cucumber, black olives, caper berries, feta cheese, croutons and balsamic vinaigrette.

Nikkei styles Sushi filled with tempura shrimp and Avocado, topped with thin sliced Tuna, house acevichado sauce and shoestring sweet potatoes.

Nikkei style sushi filled with kani crab salad and avocado topped with thin sliced salmon and house aji amarillo acevichado sauce.

Nikkei style sushi, filled with tempura shrimp and avocado topped with white fish, chalaquita and rocoto acevichado sauce

Filled with fresh salmon, tuna, cream cheese and avocado, topped with crunchy quinoa, scallions, eel sauce and aji amarillo

Inside tempura shrimp, cucumber topped with avocado and octopus al olivo sauce.

Kani krab salad, tuna, tempura shrimp, avocado topped with hamachi, quinoa, eel sauce and lemon zest. Garnished with kimchi base and micro cilantro.

Avocado, cream cheese, shrimp tempura topped with salmon and passion fruit sauce, lemon droplets.

Salmon, avocado, cucumber, cream cheese; topped with sesame seeds, spicy mayo, eel sauce, and shoestring sweet potatoes.

Shrimp, calamari, egg tortilla and chicken stir-fried rice with a nikkei sweet and sour sauce, topped with wonton flakes.

Steak sautéed with red onions, tomatoes, french fries and served with white rice topped with fried egg.

Lightly fried corvina, shrimp, calamari and mussels in an “A Lo Macho” sauce.

Calamari, shrimp, octopus sautéed in batayaki sauce over fettucine pasta.

Aji amarillo sauce fetuccine topped with beef tenderloin.

Lobster Ravioli, Chupe reduction sauce, served with choclo and a prawn.

Semi - crispy cho mein noodles, panka - marinated chicken and shrimp with our oyster & hoisin chifero sauce, onions, snow peas, mushrooms, sesame seeds and wanton flakes.

Ketchup, Mustard, Anticuchera, Mayo, Acevichado Mayo, 1111 House Sauce, Olivo Sauce, Aji Amarillo Sauce.

Gluten free chocolate cake topped with lucuma bavarois.

Soursop bavarois, dulce de leche and crushed French meringue.

Homemade “natilla”, topped with port wine infused Italian meringue.

Almond dacquoise topped with dulce de leche, Chantilly and fresh sliced strawberries.

Layered butter shortbread cookie filled with dulce de leche and dusted with confectioners’ sugar.

Fluffy chocolate cake topped with hot fudge.

Kani crab, daikon, cucumber, toasted sesame seeds, and kimchee vinaigrette.

Aji de gallina stuffers, chives.

Mushrooms with cancha, choclo, sweet potato, lemon and dijon leche de tigre.

White fish, cancha, choclo, sweet potato in your choice of leche de tigre aji Amarillo or traditional. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

White Fish in a creamy leche de tigre, avocado, capers, aji limo and extra virgin olive oil. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Tuna, hamachi, octopus, togarashi with nikkei leche de tigre, sesame seeds, kimchi, daikon, onion, and carrots, topped with toasted peanuts, scallions, and cucumber. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Cancha, choclo, onions, mixed seafood, shrimp, octopus, and fresh fish, dipped in the famous leche de tigre with fried calamari. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

White Fish and octopus, fried calamari in a rocoto leche de tigre. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Sashimi style salmon cuts in aji Amarillo leche de tigre served with crunchy quinoa. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Sashimi style yellowtail hamachi, Peruvian ponzu nikkei sauce. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Daikon, scallions, seared tuna, sesame seeds with 1111 house ponzu sauce. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Sashimi style octopus, with olive mayo, ikura, tartar sauce. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Fish broth, corvina, miso, and green onions.

Lettuce, cherry tomatoes, shredded carrots, daikon and ginger dressing.

Kani crab, daikon, cucumber, toasted sesame seeds, and kimchee vinaigrette.

Tuna, avocado in a kimchee vinaigrette on a bed of cucumbers.

Shrimp wrapped in fried potato strings with acevichado and tamarind sauce.

Pork filled Chinese dumplings in bachiche sauce.

Steamed shrimp rice dumpling with aji Amarillo sauce and 1111 ponzu sauce.

Chicken and pork dumplings with hot ponzu broth.

Pork filled chinese dumplings wrapped in wasabi dough.

Aji de gallina stuffers, chives.

Braised pork belly, coleslaw, pickled cucumber and spicy mayo.

Tempura fish, tartar sauce, avocado, chalaquita and rocoto base.

Grilled octopus marinated with aji panca sauce served over choclo and yellow potatoes topped with chalaquita.

Fried calamari, white fish, shrimp and octopus. Topped with mayo and salsa criolla.

Causa topped with sweetbread on escabeche sauce and shrimp panko on pink sauce, served with quail eggs and avocado mousse.

Steamed mussels sautéed in a white wine garlic sauce, served under bachiche sauce and batayaki crostini.

Braised Ossobuco served over champagne risotto.

Black ink risotto with sautéed scallops and shrimp.

Shrimp, mix seafood, stir-fried rice, egg tortilla and braised pork belly with tamarind sauce, topped with wonton flakes.

Shredded chicken breast with a creamy aji Amarillo sauce, curry and coconut milk, served with rice, fried kale, and chalaquita.

Cilantro risotto with seafood, calamari, shrimp, scallops, and mussels, topped with salsa criolla and aji Amarillo dots.

Grilled catch of the day served with sautéed vegetables, red onions, zucchini, carrots, and lemon butter caper sauce.

Steak sautéed with red onions, tomatoes, French fries and served with arroz con choclo.

Fish, shrimp, calamari and mussels in an "a lo macho" sauce.

Aji Amarillo or pesto sauce fettuccini topped with beef tenderloin.

12 oz. Ribeye Steak cooked to perfection and served with french fries.

Slow roasted Eye Round steak (Grandma style), served with spinach - ricotta ravioli with buttercream sauce.

Kani salad, fruit, four pieces maki, three nigiri.

Ceviche, four pieces furai maki, three nigiri.

With French fries.

With French fries.

Kani kama, avocado, cucumber, topped with masago and green tobiko.

Salmon, cream cheese, scallions and avocado.

Fresh salmon, cream cheese, cucumber, topped with avocado, spicy mayo and eel sauce.

Nikkei style sushi, filled with kani crab salad, masago, tempura flakes and avocado, topped with tuna tartar.

Salmon, cream cheese, avocado, panko fried on the outside.

Tempura shrimp, asparagus, avocado, cream cheese, topped with masago, sesame seeds, tempura flakes, eel sauce and spicy mayo.

Tuna, salmon, hamachi, scallions, avocado, asparagus, topped with avocado and tobiko.

Aji limo, kani crab salad, cream cheese, cucumber, topped with eel, avocado, eel sauce and scallions.

Inside crab, asparagus, cream cheese and avocado, rolled with squid ink sushi rice and topped with salmon.

Filled with fresh salmon, tuna, cream cheese, and avocado, topped with crunchy quinoa, scallions, eel sauce, and aji Amarillo.

Nikkei style sushi, filled with panko shrimp and avocado topped with grouper, chalaquita and rocoto acevichado sauce.

Katsu shrimp, avocado, topped with fresh grouper and leche de tigre.

Tuna or salmon, avocado and scallions topped with tuna or salmon volcano, finished with chili strings, nori strings, scallions, eel sauce, and special chef sauce.

Nikkei style sushi, filled with tempura shrimp and avocado, topped with thinly sliced tuna, house acevichado sauce, and shoestring.

Nikkei style sushi, filled with kani crab salad and avocado, topped with thinly sliced salmon, and house aji Amarillo, and house aji Amarillo acevichado sauce.

Inside avocado, crunchy white fish tempura, asparagus, cream cheese and crab salad rolled with squid ink sushi rice topped with seared truffle scallops.

Inside panko shrimp, cucumber topped with avocado and octopus al olivo sauce.

Our chicken wings served in your choice of bbq sauce or diablo sauce.

Certified angus beef, Cheddar cheese, salsa criolla, shoestring potatoes, house aji amarillo sauce.

Fried calamari jalea, acevichado mayo, topped with salsa criolla.