BRUNCH MENU

STARTES

BOTTOMLESS DRINKS 35

MIMOSA – SANGRIA - PISCO PUNCH

ACEVICHADO ROLL 20

Shrimp, avocado, tuna, acevichado sauce, chulpi, sweet potato.

ARTESANO CRISPY RICE 20

Crispy sushi rice, tuna, spicy aioli, nori dust, black tobiko, tare sauce.

CAUSA DE PULPO 25

Yellow potato dough, octopus, cherry tomato, olive sauce.

CEVICHE MIXTO CARRETILLERO 29

Seafood mix, aji amarillo tiger’s milk, sweet potato, chulpi, onion, fried calamari.

FISH CEVICHE 30

Catch of the day, rocoto tiger’s milk, charred avocado, onion, chulpi.

MAIN

AVOCADO TOAST 20

Pressed croissant, mashed avocado, arugula, poached eggs, huacatay dressing.

PORK BELLY SLIDERS 20

Ciabatta bread, sweet potato, pork belly, sarza criolla, jalapeno sauce.

ARTESANO BURGER 22

Stuffed burger with cheese, potato sticks, fried egg, tomato jam, served with fries.

FISH SANDWICH 26

Crispy battered fish, house made tartar sauce, red cabbage slaw.

LOMO SALTADO 48

Stir fried tenderloin, fried eggs, lomo sauce, onion, tomato, yellow potatoes.

SIDES


AVOCADO 5

SIDE OF BACON 8

HASH BROWN 8

DESSERT

EMOLIENTE 15

Emoliente cheesecake, passion fruit sorbet, cardamom meringue, ginger crumble.

EXECUTIVE CHEF: RODRIGO FERNANDINI

“Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food illness”