Surfish Peruvian Bistro

Ahi tuna, grilled pineapple, ginger, lime and scallions.

Grilled salmon skewers, huacatay and aji Amarillo sauce.

Shrimp, fish, octopus and mussels, in a marinated rocoto lime sauce.

Tuna, shrimp and passion fruit.

Tuna, watermelon, cucumber chalaquita, micro arugula.

Japanese yellowtail, avocado, Persian cucumbers chalaquita and rocoto black tobiko.

Fried oysters, spicy tuna, avocado mousse and ikura.

Tender octopus with kalamata aioli, Leche de Tigre and rocoto.

Oysters with tangy leche de tigre.

A sampler of any 3 ceviches.

Roasted pork, cilantro, onions and guacamole in corn tortillas.

Mahi-mahi with tomato salsa, guacamole and aji panca aioli in corn tortillas.

Roasted pork, sweet potatoes and salsa criolla with in-house made buns.

Garlic, bacon, cilantro, tomatoes, scallions and white wine huacatay sauce.

Grilled miso-panca marinated beef heart skewers.

Corn tamale with shrimp panca sauce.

Chino-latino spare ribs, aji panca, miso and lime chimichurri.

Roasted zucchini filled with shrimp, crabmeat and goat cheese.

Fried squid, shrimp and fish served with salsa criolla.

Grilled octopus, baby potato and choclo.

Grilled whole prawns marinated in chimichurri zuke-yuzu sauce.

Grilled oysters, butter, garlic huacatay sauce and parmesan cheese.

Sweet potato, guava glaze, sesame chicharon, squash sauce.

Mixed greens, tomatoes, cucumber, avocado and pre-served lemon vinaigrette.

Beets, orange segments, goat cheese, greens and balsamic vinaigrette.

Tomatoes, choclo, cucumber, quinoa and mixed greens with passion fruit vinaigrette.

Daikon, apples, parmesan with bacon-yuzu vinaigrette.

Served with huacatay ricotta cream.

Clams, shrimp, squid, mussels and fish in a tomato-ginger broth.

Shrimp bisque with corn and fried quail egg in a creamy panca oregano broth.

Pork, shitake, bok choy, choclo and egg.

Lamb shank, cilantro, aji amarillo sauce and, beans.

Beef short ribs with quinoa polenta.

Roasted boneless half chicken with mashed potatoes, herbs and chimichurri sauce.

Seared with shiitake mushrooms, scallions and shrimp mashed potatoes.

Clams, mussels, shrimp, squid, chorizo, and saffron squid ink rice.

Crispy with crab-shrimp Picante and cilantro risotto.

Skirt steak, tacu-tacu, sweet plantains, and fried quail egg.

Shrimp, crab, sweet plantains, crispy bread kalamata dirt.

Quinoa fried rice style, mushrooms, zucchini, cauliflower, edamame, tofu and maduros.

Ribeye stir-fry with onions, tomatoes, aji mirasol, and potatoes.

Shrimp risotto with corn, peas in a panca parmesan sauce.

Mango, strawberries or mixed berries.

Orange or cranberry.

Coke, diet coke or inka cola.

Peruvian purple corn drink.

Two poached eggs with Aji Amarillo, feta cheese sauce and tacu-tacu.

Argentinian skirt steak with scrambled or fried eggs in tomato-panca sauce.

Two poached eggs, blood sausage, hollandaise sauce and toast.

Two poached eggs served with huacatay-hollandaise sauce and toast.

Peruvian style roasted pork sandwich with Aji Amarillo, red onions and yams.

Dusted with powdered sugar and cinnamon maple syrup and fruit compote.

Ahi tuna, grilled pineapple, ginger, lime, and scallions.

Grilled salmon skewers, huacatay, and aji amarillo sauce.

Shrimp, fish, octopus, and mussels, in a marinated rocoto lime sauce.

Japanese yellow tail, avocado, Persian cucumbers chalaquita, and rocoto black tobiko.

Fried oysters, spicy tuna, avocado mousse, and ikura.

Tender octopus with kalamata aioli, leche de tigre, and rocoto.

Oysters with tangy leche de tigre.

a sampler of any 3 ceviches.

With huacatay ricotta cream.

Clams, shrimp, squid, mussels, and fish in a tomato-ginger broth.

Shrimp bisque with corn and fried quail egg in a creamy panca oregano broth.

Choice of short ribs, pork, chicken, seafood, or vegan with shitake, bok choy, choclo, and egg.

Mixed greens, tomatoes, cucumber, avocado, and pre-served lemon vinaigrette.

Beets, orange segments, goat cheese, greens, and balsamic vinaigrette.

Tomatoes, choclo, cucumber, quinoa, and mixed greens with passion fruit vinaigrette.

Organic quinoa, cucumbers, tomato, avocado, edamame, peruvian corn, crispy seaweed, and rocoto-yuzu vinaigrette.

Choice of fish, carnitas, chicken or shrimp with tomato salsa, guacamole, and aji panca aioli on a corn tortillas.

Roasted pork, sweet potatoes, and salsa criolla with in house made buns.

Garlic, bacon, cilantro, tomatoes, scallions, and white wine huacatay sauce.

Grilled miso-panca marinated beef heart skewers.

Corn tamale with shrimp panca sauce.

Chino-latino spare ribs, aji panca, miso, and lime chimichurri.

Roasted zucchini filled with shrimp, crabmeat, and goat cheese.

Fried squid, shrimp, and fish served with salsa criolla.

Grilled octopus, baby potato, and choclo.

Grilled whole prawns marinated in chimichurri zuke-yuzu sauce.

Sweet potato, guava glaze, sesame chicharon, and squash sauce.

Lamb shank, cilantro, aji amarillo sauce, and beans.

Beef short ribs with quinoa polenta.

Roasted boneless half chicken with mashed potatoes, herbs, and chimichurri sauce.

Seared with shiitake mushrooms, scallions, and vegetable curry coconut stew.

Clams, mussels, shrimp, squid, chorizo, and saffron squid ink rice.

South American seabass, crispy with crab-shrimp picante and cilantro rissoto.

Skirt steak, tacu-tacu, sweet plantains, and fried quail egg.

Quinoa fried rice style, mushrooms, zucchini, cauliflower, edamame, tofu, and maduros.

Rib eye stir-fry with onions, tomatoes, aji mirasol, and potatoes.

Confit duck leg ragu with shitake, oysters, and portobello mushrooms in a home-made pasta.