White fresh mahi mahi fish marinated in lime juice mixed with aji Limo pepper, cilantro, and lime.

Mushrooms, hearts of palm, and artichoke marinated in yellow pepper sauce.

Grilled ceviche.

Classic, yellow pepper, and botijero.

Sashimi style cuts of fresh fish in yellow pepper sauce. 

Thin slices of salmon in creamy passion fruit sauce.

Thin slices of tuna in a tasty Mexican nikkei fusion sauce.

Soft yucca puree croquettes stuffed with gouda cheese and huancaina sauce.

Boiled potatoes covered in a cheese and yellow Pepper sauce.

Wonton wrappers stuffed with sauteed beef tenderloin with Peruvian seasonings.

Deep fried slices of white fish server with criolla salad.

Mixed green, palm hearts, artichoke hearts, and peruvian corn with our dressing.

Mix of fish and seafood in a broth of mild tomatoes, red onion, peppers, and white wine.

A creamy jumble of shrimp, fresh vegetables, rice, egg, cheese, and a selection of peruvian peppers.

Fiocchi filled with gorgonzola cheese and pear in a chicha morada sauce.

Gnocchi served on huancaina sauce.

Mixture of calamari, shrimp, green and black mussels, and rice cooked paella style with peruvian spices.

Fried rice, garnished with fried wontons served with sweet and sour sauce.

Saltados with peruvian spices, onions, and tomatoes.

Quinoa risotto, drizzled with white truffle oil.

Organic chicken and cashew in Japanese style mixed with vegetables.

Organic grilled chicken breast cover with an apple and prune sauce served with mashed potatoes and grilled asparagus.

Shredded chicken stew in a creamy cheese and yellow pepper sauce with ground walnuts.

Seven oz. Angus certified filet mignon marinated in anticucho sauce, served in a tacu tacu chickpeas bed and asparagus.

Peruvian lamb stew slow cooked in a cilantro sauce and peruvian spices.

Twelve oz. Skirt steak grilled to perfection with cheese raviolis in pesto sauce and homemade ajipanka chimichurri.

Seven oz. Angus certified filet mignon covered with two of our signature sauces a gorgonzola cheese and a chicha morada marmalade, asparagus.

Wagyu reserve eye round beef, marinated 24 hours and slow cooked for Twelve hours.

Juicy diced meat flambéed in pisco, then sautéed with red onions, tomatoes, peruvian yellow peppers, and soy sauce.

Eight oz. Grilled white fish fillet combined with seafood in a Mediterranean sauce.

Octopus marinated, grilled and sliced, golden potatoes, grilled asparagus, chimichurri panka pepper sauce, and spicy rocoto sauce.

Seared ahi tuna skewers, spicy limo pepper, orange honey reduction, and risotto al pesto.

Eight oz. Chilean seabass fillet with shrimps, hearts of palm, and spinach.

Eight oz. Salmon fillet covered in teriyaki sauce.

Calamari, shrimps, white fish, green and black mussels served with a tartar sauce, yucca, and criolla salad (to share).