LUNCH MENU

STARTERS

Catch of the day, octopus, fried calamari, rocoto tiger’s milk, chulpi, choclo, sweet potato.

Catch of the day, classic tiger’s milk, choclo, chulpi, sweet potato, rocoto gel.

Grilled Romaine lettuce, pickled onion, parmesan cheese crisp, bacon, focaccia.

Add on: Chicken 5 – Beef 8

Roasted potatoes, choclo, anticuchera sauce, rocoto carretillero.

Fish tempura, avocado, tuna, acevichado sauce, sweet potato.

Shrimp tempura, torched steak, chimichurri.

Grass-fed beef, American cheese, caramelized onions, bacon, tomato, arugula, rocoto aioli.

Trumpet, Cremini and Oyster mushrooms, aji amarillo, Andean purple potato, mint.

Peruvian fried rice, scrambled egg, plantains, green onions, sesame.

Add on: Chicken 5 / Pork 6 / Beef 8

Catch of the day, panko, tartar sauce, house made coleslaw.

Stir fried tenderloin, soy sauce, oyster sauce, onion, tomato, cilantro, potatoes.

Yuca fries, parmesan cheese, truffle oil, huancaina sauce.

Potato fries, garlic oil, rosemary salt.

Crispy Brussels sprouts, bacon, balsamic chicha morada reduction.

Garlic white rice, choclo.

Chocolate textures, cacao nibs, caramel, lúcuma ice cream, passion fruit gel.

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

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