Appetizers

Tres on ceviche
Sliced seabass, tuna and salmon with rocoto pepper, citrus Chilean pisco and calamari escabeche

Betabel con torta del casar
Stuffed crepe with beet-arugula and torta del casar cheese and ginger green pea sauce

Parihuela
Peruvian seafood stew with tomato, shrimp, scallops, clams and Caramiñola yuca cheese croquette

Humita a la Barbacoa
Slow-roasted lamb shoulder with Ecuadorian steamed corn cake and guanabana demi-sauce

Entrees

Bronzini al Horno
Oven roasted bronzini on a ginger sweet-potato puree topped with a shrimp mango panca pepper mojo

Risotto con Setas
Wild mushroom risotto with figs, piquillo sweet peppers, asparagus and a double cooked egg

Pato con Arroz
Breast of  duck  marinated with Añejo Rum served with huacatay duck confit Valencia rice and membrillo sauce

Carne con Malanga
Grilled rocoto-marinated hanger steak, served in a malanga puree mixed with morcilla, caramelized onions and a cabrales Albariño white wine sauce

Desserts

Torta de Chocolate
Flourless cake with black cherries and vanilla cream

Flan de Ananás
Tropical flan over caramelized pineapples and toasted coconut cookies