from Bruni's bakery

pandebono basket
5 (basket for 2) 10 (basket for 4)
yuca flour bread with creme fraiche butter & pineapple marmalade 
                             
muffins 8
corn, chocolate & glorious morning

panacakes 10
with pineapple marmalade

brioche french toast 12
with bananas and peanut butter

Homemade granola 8
yogurt and fresh fruit              

for the table

Max's oysters 12
quinoa-crusted blue point oysters, poblano pepper aioli, crispy serrano ham                          

foie gras mousse 16
Chilean carica, chives, walnuts, yuca flat bread, Pedro Ximenez sherry reduction

jalea 13
Peruvian seafood tempura with: shrimp, scallops, calamari and octopus served with mango-ají amarillo aioli, red onions and yuca fries                

starters

Bass Chileno 15
sliced seabass ceviche, aji amarillo, peppers, onions, roasted sweet batata, calamasi sea urchin sauce

Langosta 17
lobster and shrimp ceviche with avocado, cucumber, queso fresco, onions, rocotto pepper leche de tigre

Sopa de chirivía 9
parsnip coconut soup with hearts of palm and artichoke tempura

Tamal Limeño 16
squid ink corn cake, lobster, shrimp, collard greens, rocotto pepper-pisco sauce

Vegetable pave 11
potatoes, wild mushrooms, spinach, tetilla cheese sauce

Setas y esparragos 12
roasted portobello, oyster mushrooms and white asparagus in a citrus truffle-soy sauce

eggs

Huevos Partidos 12
salted cod and parsnip in cazuela with sunny side up and toast

Yogurt griego 11
Greek yogurt with asparagus, pozole corn, poached eggs, and almonds on a bed of creamy polenta

Eggs benedict 15
crispy quinoa cake layered with Serrano ham and poached eggs, and topped with a basil poblano aioli

Ecuadorian humita 14
soft scrambled eggs with caña de cabra cheese, smoked salmon, and spinach in a truffle-trumpet piquillo and a yellow corn tamal

Máximus 16
2 eggs sunny side-up, pancakes, grilled chorizo and toast

Rancheros 16
white beans, tomatillo sauce, spicy chorizo, crispy corn tortilla, and sunny side-up eggs

Arepa con huevo 12
corn arepa stuffed with eggs, chorizo, and melted manchego cheese
Omelets
spinach – tetilla – almond   10
or
collard greens – applewood smoked bacon   11

salads

Rojo vivo 11
roasted beets, watermelon, cucumber, arugula, walnuts, ginger vinaigrette, basil oil and Torta del casar cheese

Salmón ahumado 16
watercress, frisee, smoked salmon, mango, jícama, cucumber, capers, piquillo peppers, alfonso olive vinaigrette, almonds and garrotxca cheese

 

burgers & sandwiches

Pelegrina burger 16
lamb burger, tomato, caramelized onions, poached egg, applewood smoked bacon, poblano-torta de casar sauce                      

Veggie burger 12
wild mushrooms, roasted peppers, eggplants, arugula, black olive aioli                                                                              

Bocadillo de espada 12
grilled swordfish sandwich with avocado, watercress, and salsa verde on whole grain bread            

Pate Pascualino 15
duck confit topped with foie gras mousse, figs, caramelized onions, and mixed greens on roasted walnut bread                

 

entrees

Churrasco con castañas 31
grilled beef tenderloin on a chestnut tetilla-mahon fondue, poblano chimichurri and garlic

Pescado del día (market price)
fish of the day

Risotto corazón 16
beet Valencia rice, cipollini onions, brussel sprouts, asparagus                

Paella de la tarde 24
chef’s paella of the day  

                                                                       

sides 6

applewood smoked bacon

Colombian chorizo

yuca-quinoa cake

Greek yogurt (served with agave nectar)

arepa con queso

mixed mushrooms

yuca fries with chimichurri

papas fritas

collard greens

spinach

asparagus

truffle polenta

 

                *Chef Maximo Tejada