Bistro 1111

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

Pork filled Chinese dumplings in bachiche sauce. Four pieces.

Steamed shrimp rice dumpling with aji Amarillo sauce and ponzu sauce. Four pieces.

Chicken and pork dumplings with hot ponzu broth.

Garlick chicken stuffers and chives. Three pieces.

Braised pork belly, coleslaw, pickled cucumber, and spicy mayonnaise. Three pieces.

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

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

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

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

Pork filled Chinese dumplings wrapped in wasabi dough. Four pieces.

Steamed mussels sauteed in a white wine garlic sauce, served under backache sauce, and robatayaki crostini.

Tuna, hamachi, togarashi with nikkei leche de Tigre, sesame seeds, kimchi, daikon, onion, and carrots. Topped with toasted peanuts, scallions, and cucumber.

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

With Corvina whitefish, cancha, choclo, and sweet potato in choice of leche de Tigre de aji Amarillo.

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

With Corvina Cancha, choclo, onions, mixed seafood, shrimp, octopus, fresh fish, and dipped in the leche de Tigre with fried calamari.

With Corvina whitefish, octopus, and fried calamari in a creamy leche de Tigre. Mushroom ceviche.

Sashimi style salmon cuts in aji Amarillo Leche de Tigre and with crunchy quinoa.

Sashimi style yellowtail hamachi and peruvian ponzu nikkei sauce.

Daikon, scallions, seared tuna, and sesame seeds with ponzu sauce.

Sashimi style Octopus, with olive maw, ikura, tartare sauce, and chives.

Fish broth, corvina, miso, and green onions.

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

Spokane crab, daikon, cucumber, toasted sesame seeds, and kimchi vinaigrette.

Tuna and avocado in a kimchi vinaigrette on a bed of cucumbers.

Braised osobucco served champagne risotto.

Black ink risotto with sauteed scallops and shrimp.

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

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

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

Served with sauteed vegetables, red onions, zucchini, carrots, and lemon butter caper sauce.

Steak sauteed with red onions, tomatoes, French fries, and served with Arroz con choclo.

Fish, shrimp, calamari, and mussels in an A Io Macho sauce.

Aji Amarillo or Pesto sauce Fettuccini topped with beef tenderloin.

Ribeye Steak twelve ounce. Served with French fries.

Roasted Eye Round steak Gramma Style, served with ricotta, and spinach ravioli with buttercream sauce.

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

Inside spicy Kani crab salad, asparagus, tempura flakes, cream cheese, topped with tuna, avocado, spicy mayonnaise, wasabi mayonnaise, eel sauce, and kimchi vinaigrette.

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

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

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

Grouper Tempura, cream cheese, avocado, asparagus, topped with octopus, and shrimp volcano with anticuchera sauce.

Cream cheese, cucumber, Ebi shrimp, avocado topped with shrimp, calamari volcano, finished with eel sauce, and wasabi mayonnaise.

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

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

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

Inside Panko shrimp, cucumber, topped with avocado, and octopus al Olivo sauce.

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

Salmon, cream cheese, scallions, and avocado. Eight pieces.

Fresh salmon, cream cheese, cucumber, topped with avocado, spicy mayonnaise, and eel sauce. Ten pieces.

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

Salmon, cream cheese, avocado, and panko fried on the outside. Ten pieces.

Tempura shrimp, asparagus, avocado, cream cheese, topped with masago, sesame seeds, tempura flakes, eel sauce, spicy mayonnaise, and sweet potatoes. Ten pieces.

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

Salmon tempura, sriracha, cream cheese, asparagus, avocado, scallions, topped with salmon, salmon mousse, and spicy mayonnaise. Torched, finished with drop of lime, and eel sauce.

Aji Limon, Kani crab salad, cream cheese, cucumber, topped with eel, avocado, eel sauce, and scallions.

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