*Extended to Feb. 28th

PIQUILLO MORCILLA
Roasted piquillo peppers, stuffed with black pudding and manchego cheese,
served with yuca chicharrón over a cannelini-epazote sauce

TIRADITO DE MERLUZA
Sliced hake tiradito style, served with avocado in a calamansi citrus sauce

SEPIA AL AJILLO
Julienne cuttle fish and jalapeño chorizo in an Albariño white wine garlic sauce,
served with toasted baguette

SOPA DE HONGOS
Mushroom soup with Peruvian potatoes, figs Portobello, caramelized onions,
drizzled with Pedro Ximenez and truffle oil

HUACHINANGO AL HORNO
Oven roasted red snapper with cilantro infused rice in a calabaza sauce

PARIHUELA
Fisherman’s sea food stew with shrimp, scallop, octopus, clams and mussels
infused with coconut ginger and lemongrass

CARNE A LA PARRILA
Grilled hanger steak marinated in panca pepper and served with roasted pistachio,
yuca and a sage-poblano pepper sauce

QUINOA PAELLA
Peruvian quinoa mixed with asparagus, oyster mushrooms, green zucchini,
cherry tomatoes and artichokes

MIL HOJAS
Latin Napoleon with espresso cookies, chocolate mousse, dulce de leche foam and
queso fresco cream served over a Moscatel wine sauce

PERA DE CARAMELO
Caramelized Anjou pear served over a cinnamon wafer and pecan ice cream