ceviches

Bass Chileno 15
sliced seabass with aji amarillo peppers, onions, roasted sweet batata in a calamansi sea urchin sauce                                  

Hamachi 17
Japanese yellowtail with blood orange, grapefruit and avocado, in a citrus sauce and a wasabi-lemongrass foam  
                                                                      
Huachinango 14
red snapper in a citrus soy ginger sauce, with bell peppers, jalapeno and sesame seeds                       

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

Setas and Espárragos 12
roasted Portobello and oyster mushrooms, white asparagus, in a citrus truffle-soy sauce 

 

APERITIVOS

Max’s Oysters 12
blue point oysters crusted with quinoa, served over a poblano pepper aioli sauce and topped with crispy Serrano ham                        

Tuna Rellena 14
crab and shrimp wrapped in sliced sashimi tuna, with cucumbers and avocado in sesame soy sauce

Codorniz con Maíz 15
roasted quail on a cream of corn with tarragon and figs, Idiazabal goat cheese and quail egg, drizzled with a Rioja- wine balsamic reduction

Carica Tejada 16
Chilean papaya stuffed with lamb barbacoa, figs, Caña de Cabra cheese over arugula and a lamb membrillo sauce.
                           
Tuna Causa 15
saffron potato cake stuffed with tuna bonita, topped with aji amarillo sauce and tuna tartar served with frisee lemon salad                

Foie Gras Mousse 18
with Chilean carica, chives, walnuts, yuca flat bread and Pedro Ximenez sherry reduction

Tamal Limeño 16
squid ink corn cake over collard green, shrimp, lobster and a rocotto pepper pisco sauce              

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

Vegetable Pave 11
lasagna-like vegetarian napoleon layered with potatoes, mushrooms, spinach and a trumpet tetilla cheese sauce                

 

Ensaladas

Boquerones 15 white Spanish anchovies, roasted peppers, frisee, Serrano ham, romescu sauce and drizzled with a sherry vinaigrette

Rojo Vivo 13
roasted beet, watermelon, cucumber, arugula, walnuts with a ginger vinaigrette, basil oil and Torta del casar cheese

Salmón Ahumado - watercress and frisee with smoked salmon, julianne of mango, jícama, cucumber, capers and piquillo peppers in an Alfonso olive vinaigrette. Served with almonds and garrotxca goat cheese

 

platos fuertes

pescados

Bronzini al Horno 27
baked bronzini stuffed with purée of sobrasada (chorizo spread) and shrimp, served with epazote infused hominy corn and an olive-piquillo pepper chimichurri                      

Rodaballo al Papilote 29
halibut wrapped in banana-leaves, layered with tomatoes, eggplants and peppers on a parsnip purée and a sea urchin sauce                                                                               

Bacalao con Polvo de Serrano 28
roasted cod dusted with Serrano ham, over a crab yuca cake and votapá (clam coconut stew)                 

carnes

Pato Borracho 29
breast of duck marinated in cactus pear and dark rum, with orange quinoa polenta, liver-walnut escabeche, double cooked egg and a duck rosemary sauce                 

Cochinillo en Tamarindo 27
baby pork chop marinated in tamarind, ginger pumpkin purée with a spicy sausage, apple pear escabeche and finished with Oaxaca mole                                                                            

Solomillo Montes de Oca 30
grilled beef tenderloin, roasted fingerling Peruvian potatoes with foie gras and pearl onions, topped with truffle trumpet and oyster mushrooms

arroces

Arroz de Gallinita 28
Peruvian forbidden rice with chorizo, half baby hen, chicken liver, spicy chicken sausage and a poached egg                                                                          

Paella de Concha 29
saffron rice with conch, razor clams, mussels, sepia and a saffron lemon aioli

Risotto Corazón 24
beet Valencia rice, cipollini onions, brussel sprouts, asparagus

Paella Verde 30
Valencia rice infused with cilantro and parsley, with lobster, shrimp, razor clams, rabbit, chicken and a tomatillo poblano aioli

Arroz con Setas 31
Arborio mushroom rice, with figs, morcilla black pudding, duck confit, beef tenderloin, pork and a fried egg