Flaky pastry with beef or vegetarian filling.

Grilled asparagus brushed with chimichurri.

Traditional Peruvian corn tamale stuffed with ají amarillo, mozzarella, and cotija cheese.

Marinated chicken kebobs, served with a spicy salsa de rocoto.

Squash stew with Andean tubers and cheese, served with garlic rice and a fried quail egg.

Three types of potato served warm with ocopa, huancaína, and rocoto salsas.

Fried yuca served with salsa verde.

Greens with hearts of palm, cotija cheese, and asparagus in a passionfruit vinaigrette.

Lime-scented quinoa salad with avocado, cotija cheese, and olives.

A traditional timbale of lime-scented Yukon Gold potato purée, layered with assorted fillings, served chilled with avocado and a salad of green beans, fresh corn, cotija cheese, and tomatoes.

Succulent pulled chicken in a creamy ají amarillo-peanut sauce, served with Yukon Gold potatoes, garlic rice, Botija olives, and a hard-boiled egg.

A traditional timbale of lime-scented potato purée, layered with assorted fillings, served chilled with avocado, Peruvian purple potato, and shredded chicken breast with ají amarillo.

Green mango and poached prawns in a passionfruit leche de tigre.

Sweet piquillo peppers stuffed with quinoa, cheese, and Serrano ham.

The Incas referred to quinoa as the mother of all grains – quinoa “risotto” with Grana Padano cheese, golden beets, local mushrooms, and market fresh vegetables, laced with truffle oil.

A slight twist to a family favorite – Cascade Natural bone-out short rib slow-cooked in a cilantro and black beer sauce, served with a classic guiso de frijoles, garlic rice, and salsa criolla.

The classic Peruvian cookie, scented with key lime, and filled with manjar blanco.

A quinoa flour brownie layered with a rich gold dusted chocolate ganache, finished with a blackberry gastrique and avocado creme anglaise.