ceviches

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

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

Langosta 17
lobster and shrimp with avocado, cucumber, queso fresco, onions, 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
quinoa-cristed blue point oysters, poblano pepper aioli, dusted 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, cream of corn, tarragon and figs, Idiazabal cheese, 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, lobster, shrimp, collard greens, rocotto pepper pisco sauce              

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

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

 

ensaladas

Boquerones 15
white Spanish anchovies, roasted peppers, frisee, Serrano ham, romescu sauce, sherry vinaigrette

Rojo Vivo 13
roasted beet, 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

 

platos fuertes

pescados

Bronzini a la plancha 27
bronzini, fumé sauce; side of conch and chorizo quinoa                     

Rodaballo a la sartén 29
sauteéd halibut, parsnip purée, sea urchin sauce; roasted eggplant, tomatoes, peppers                                                                              

Lubina 28
roasted Chilean seabass with Idiazabal-yuca cream, shrimp mousse and votapá sauce;                  

carnes

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

Cochinillo en Tamarindo 27
tamarind-seasoned baby pork chop, ginger pumpkin purée, spicy sausage, apple pear escabeche, Oaxaca mole                                                                            

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

arroces

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

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

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

Paella Verde 30
cilantro and parsley-infused Valencia rice, shrimp, clams, rabbit, chicken, tomatillo poblano aioli

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

 

                *Chef Maximo Tejada