A delightful medley of seafood consisting of fresh diced tilapia, squid, shrimp, prince Edward Island mussels, tossed with a cilantro, rocoto and garlic leche de tigre, served in a martini glass, garnished with cancha and choclo.

Kiwi mussels chilled and tossed in a rocoto leche de tigre, topped wit a chalaca salsa, consisting of finely diced tomatoes, onions, cilantro and sweet yellow corn.

Mushrooms stuffed with Ritz cracker, choclo, fire roasted peppers, rocoto, queso blanco, and chimichurri butter.

Grilled homemade bolivian style sausage, kallu salad, cherry tomato, mint and grilled crostini.

Potato, pea, olive, Andean spices, baked in a sweet dough.

Bolivian pastry, yucca and cheese filling.

Traditional Peruvian dish of chilled whipped potato, filled with an avocado puree, topped with shredded chicken and garnished with a huancaina cream sauce.

Grilled aji Panca marinated beef hearts, grilled potatoes, choclo, rocoto crema.

Potato, pea, olive, Andean spices and baked in a sweet dough.

Yucca, rice flour, cheese filling baked in a banana leaf.

Organic quinoa tossed with tomatoes, cucumbers, spinach and red onions, finished with tamarindo vinaigrette and feta cheese.

Field greens, tomatoes and onions, cherry tossed with an avocado red wine vinegar emulsion.

Fresh chicken breast, layered with fine roasted peppers, queso blanco, spinach and mushrooms, rolled and encrusted with seasoned Ritz crackers, finished in the broiler, served over an aji Amarillo cream sauce with your choice of white rice or mashed potatoes.

Confit pork spare ribs, essence of cinnamon, bay leaf and lime, fried and served with mote, fried potato, topped with a queso blanco, tomato and onion salsa.

Peruvian fried rice with strips of crispy pork belly, shrimp, diced chicken breast, ginger soy sauce and an egg omelet, finished with a rocoto chili glaze.

Anugs sirloin strips, tomato, onion, kiko soy, red wine vinegar, beer, broth, French fries, white rice and cilantro.

Pan seared strips of Angus sirloin, chorizo, sauteed with Dijon mustard, deglazed in a Marsala wine, with choice of raw or sauteed onions, jalapenos, tomato salsa, topped with hard boiled eggs and served on a bed of steak fries.

Chicken breast lightly coated with seasoned flour, pan seared and layered with queso blanco and prosciutto.

Bolivian style slow roasted pork shoulder, white rice, carrot, fingerling potato, fried sweet plantains and cherry tomatoes.

Filled with shredded short beef rib, golden raisins and onion served with mint rocoto crema.

Strips of chicken breast, sauteed with chorizo, cherry and banana peppers, onions, tomatoes, finished in a garlic wine broth, served on a bed of steak fries, topped with mozzarella cheese and scallions.

Chorizo, strips of chicken breast, squid, PEI mussels, little necks, shrimp and English peas, sauteed in a garlic butter-wine broth and simmered in saffron rice.

Pan seared top sirloin, in a jus, served with sweet plantains, French fries, white rice and topped with fried eggs.

16 ounce, Angus ribeye grilled to perfection, served with ensalada rusa, fried yuca, and your choice of white rice or arroz con queso.

Medallions of Angus beef tenderloin, with boneless chicken thigh, chorizo, bell peppers and onions, skewered onto a 22 inches shish-kabob, served with roasted potatoes, ensalada rusa and our choice of white rice or arroz con queso.

16 ounce, Angus ribeye, grilled and basted with anticuchera, topped with sauteed mushrooms, cherry tomatoes and basil, over a vegetable chaufa rice, finished with onions strings and a sunny side egg.

12 ounce Angus top sirloin, grilled to perfection, topped with choclo, mushrooms and sun-dried tomatoes, in a Madeira wine reduction, served with mashed potatoes and our vegetable of the day.

Veggie chaufa rice, sauteed mushrooms, cherry tomato, basil, fried onion rings, fried sweet plantains, topped with vegetable of the day and topped with a sunny egg.

Angus rib-eye, short beef ribs, aji panca chicken thigh, house made chorizo Criollo, fried yucca, ensalada russa, white rice or arroz con queso.

Chorizo, strips of chicken breast, squid, PEI mussels, little necks, shrimp and English peas, sauteed in a garlic butter-wine broth and simmered in saffron rice.

Fresh diced barramundi, squid, clams, kiwi mussels, gently tossed with cilantro pureed, rocoto, (cooked in) fresh squeeze lime juice, alongside sweet potatoes, cancha and choclo and served with a shot of the leche de tigre.

Fresh barramundi, floured and pan fried, with shrimp, squid, mussels, and clams, topped with an aji panca-garlic cilantro, onion pureed, reduced with cusquena beer, served with fried yucca and white rice.

Fresh squid, shrimps, little necks, kiwi mussels and fresh of the day, finished in a trio of peppers, (rocoto, habanero and aji amarillo) and leche de tigre.

1 half pound Maine lobster, stuffed with sauteed chorizo, chicken p.e.i, mussels, clams, squid, shrimp and seasoned yellow rice and garlic wine broth.

Poached barramundi, onion, potato, tomato garlic wine broth white rice, finished with cilantro.

Fresh tilapia, tossed with red onion, cilantro, strips of rocoto and finished in a aji amarillo leche de tigre.

Half jalea and half ceviche served fried yucca, cancha and cholo.

Fried barramundi or fish of the day, fried mussels, squid and shrimp, clams, kiko soy, salsa criolla, and fried yucca.

Grilled faroe island salmon, sauteed red quinoa, cherry tomatoes, chuno, asparagus and bearnaise sauce.