Andina

Cascade Natural beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic and ají amarillo, served with yukon gold papas fritas and garlic rice

Peruvian style paella: sofrito de ajíes-infused rice served with fresh seafood (mussels, calamari, shrimp, octopus, sautéed white fish and bay scallops) accompanied by salsa criolla

The Incas referred to quinoa as the mother of all grains - quinoa "risotto" with Grana Padano cheese, golden beets and local mushrooms, laced with truffle oil

Fried yuca served with salsa verde

Three types of potato served warm with ocopa, huancaína and rocoto salsas

Soup of the day

Greens with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette

Grilled asparagus brushed with chimichurri

Our iconic preparation of fresh fish in leche de tigre

Green mango and poached prawns in a passionfruit leche de tigre

Peruvian purple potato and shredded chicken breast with ají amarillo

Yukon Gold potato, spicy tuna and crab salad, topped with cancha

Marinated chicken kebobs, served with a spicy salsa de rocoto

Grilled octopus kebobs with chimichurri and a caper majado de papa

Flaky pastry filled with slow-cooked beef, raisins, egg and Botija olives served with salsa criolla

Yuca croquetas stuffed with mozzarella and cotija cheese, served over huancaína sauce

Traditional Peruvian corn tamale stuffed with ají amarillo, mozzarella and cotija cheese

Grilled diver scallops with a tamari-brown sugar butter sauce and crispy onions

Macchu Pisco 'pisco puro' mixed with lime juice, sugar and egg whites, served up, topped with a dash of bitters and a squeeze of key lime

Pineapple amber rum blended with fresh crushed pineapple, coconut milk and sugar, served frozen, topped with Gosling's Black Seal rum and coconut shavings

Matusalem Platino rum shaken with zested lime juice and cane sugar, served up, misted with maraschino liqueur

Habanero pepper vodka shaken with pureed passionfruit and cane sugar, served up with a sugar rim and cilantro leaf garnish

Andean spiced purple corn drink

Fresh squeezed limeade

In the classic bottle

Perrier (sparkling) or Panna (still)

Nossa Familia coffee from Cutervo, Perú, served by the pot; medium-roast, notes of citrus and caramel, fair trade, organic

Mixtura (Peruvian Evening Blend) , Big Hibiscus, Meadow (Chamomile) , Peppermint Leaves

Lord Bergamot (Earl Grey) , Bungalow (Darjeeling) , Brahmin (Ceylon)

The Loire river is the longest in France and home to a diversity of wine grapes and styles. Surrounding the city of Tours are the vineyards of Chinon and Bourgueil, Cabernet Franc's most elegant and truest expression. Cabernet Franc is an ancient grape often overshadowed or blended with its more famous offspring. The Petite Mairie Bourgueil offers black cherry and currant on the nose with a subtle herbal accent. This cuvée is medium bodied and expresses notes of dried flowers, mushrooms and earth to round out the palate. As a result, classic dishes like our Arroz con Pato, our Anticuchos, and our Empanada de Carne work beautifully with this Cabernet Franc

Red wine and brandy infused with Granny Smith apples, citrus, star anise and cinnamon

Macchu Pisco 'pisco puro' mixed with lime juice, sugar and egg whites, served up, topped with a dash of bitters and a squeeze of key lime

White rum shaken with fresh squeezed lime juice, mint and cane sugar, served tall with a sugar cane spear

Matusalem Platino rum shaken with zested lime juice and cane sugar, served up, misted with maraschino liqueur

An elegant white with fresh citrus and herbal notes balanced by a pleasant mineral finish. Pairs nicely with our Quinoa.

A ripe and juicy red with notes of cherry and spice. Enjoy it with our Anticucho de Corazón

Peruvian style paella: sofrito de ajíes-infused rice served with fresh seafood (mussels, calamari, octopus, shrimp, sautéed white fi sh, and a seared diver scallop) accompanied by salsa criolla

A medley of mushrooms wok-fried with onions, tomatoes, tamari sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice

Kurobuta pork chop from Snake River Farms served atop a traditional Peruvian stew of dried potatoes, ajíes, peanuts and chocolate; garnished with ajicitos dulces

Grilled fresh fi sh topped with slivers of ginger, rocoto and scallion, basted with sizzling sesame oil, served over shiitake mushrooms and bok choy in a smoked pork broth, served with asparagus-quinoa fried rice

Seared diver scallops perched on top of wilted spinach and potato-parsnip purée, with golden beet and crabmeat "cannelloni, " and a duet of red beet and passionfruit reductions

Pisco-brined Draper Valley chicken, grilled, served with escabeche-style pickled onions and a sweet potato purée, topped with Botija olives, a quail egg and ajicitos dulces

Wagyu fl at iron steak, grilled to order, served on a bed of onions sautéed in oyster sauce and topped with a sunny-side up egg. Accompanied with an red lentil tacu tacu and bruléed banana

Fried yuca served with salsa verde

Spanish-style potato frittata with an ají amarillo aioli

Soup of the day

Greens with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette

Grilled asparagus brushed with chimichurri

Our iconic preparation of fresh fish in leche de tigre

Green mango and poached prawns in a passionfruit leche de tigre

Sashimi-style tuna in a tamarindo-rocoto uchucuta, served with a mango-peanut salsa

Bay scallops baked with Grana Padano cheese and lime butter

Peruvian purple potato and shredded chicken breast with ají amarillo

Yukon Gold potato, spicy tuna and crab salad, topped with cancha

Marinated chicken kebobs, served with a spicy salsa de rocoto

Grilled octopus kebobs with chimichurri and a caper majado de papa

Avocado stuffed with crab, topped with a poached prawn

Traditional Peruvian corn tamale stuffed with ají amarillo, mozzarella and cotija cheese

A roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil

Lime-scented quinoa salad with avocado, cotija cheese and olives

Slow-cooked beef, raisins, egg and Botija olives

Peruvian purple potato and shredded chicken breast with ají amarillo

Marinated beef heart

A quinoa fl our brownie layered with a rich gold dusted chocolate ganache, finished with a seasonal fruit gastrique and avocado creme anglaise. Wine Pairing: Cossart-Gordon 15 year Bual $10

Espresso panna cotta, with layers of lúcuma mousse and alfajor crumbles topped with a whipped chocolate ganache. Wine Pairing: 1986 Toro Albala 'Don PX' Pedro Ximénez Sherry, Jerez, Spain $13

A silken, sweet and seductive ice cream from peru's national fruit. Wine Pairing: Quinta do Pocas Jr 20 year Tawny Porto $11

The classic peruvian cookie, scented with key lime and filled with manjar blanco. Wine Pairing: 2008 Erasmo Late Harvest Torontel, Maule Valley, Chile $12

La Caravedo 'pisco puro' mixed with lime juice, sugar and egg whites, served up, topped with a dash of bitters and a squeeze of key lime

Pineapple amber rum blended with fresh crushed pineapple, coconut milk and sugar, served frozen, topped with Gosling's Black Seal rum and coconut shavings

Matusalem Platino rum shaken with zested lime juice and cane sugar, served up, misted with maraschino liqueur

La Caravedo 'pisco puro' shaken with Damiana, strawberry purée, yerba mate, fresh squeezed lime juice and cane sugar. Served on the rocks with a lemon wheel.

Habanero pepper vodka shaken with pureed passionfruit and cane sugar, served up with a sugar rim and cilantro leaf garnish

Quebranta pisco, Carpano Antica Formula and Campari shaken with jugo de toronja (fresh grapefruit juice) , served up with an orange peel

Buffalo Trace bourbon lightly infused with Nossa Familia Selva Andina coffee beans and mixed with a citrus chancaca syrup, served on the rocks with an orange peel

Cinchona and elderflower tonic served over ice with Campo de Encanto pisco, muddled cucumber and fresh citrus peel

A zesty twist on the Pisco Sour: pisco shaken with muddled cucumber, mezcal, egg whites, fresh squeezed lime juice, cane sugar and a pinch of salt. Served on the rocks with a slice of cucumber.

Peruvian style paella: sofrito de ajíes-infused rice served with fresh seafood (mussels, calamari, octopus, shrimp, sautéed white fish, and a seared diver scallop) accompanied by salsa criolla

A medley of mushrooms wok-fried with onions, tomatoes, soy sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice

Kurobuta pork chop from Snake River Farms served atop a traditional Peruvian stew of dried potatoes, ajíes, peanuts and chocolate; garnished with ajicitos dulces

Grilled fresh fish topped with slivers of ginger, rocoto and scallion, basted with sizzling sesame oil, served over shiitake mushrooms and bok choy in a smoked pork broth, served with asparagus-quinoa fried rice

Quinoa-crusted diver scallops perched on top of wilted spinach and potato-parsnip purée, with golden beet and crabmeat "cannelloni", and a duet of red beet and passionfruit reductions

Pisco-brined Draper Valley chicken, grilled, served with escabeche-style pickled onions and a sweet potato purée, topped with Botija olives, a quail egg and ajicitos dulces

Cascade Natural dry aged New York strip, grilled to order, served on a bed of onions sautéed in oyster sauce and topped with a sunny-side up egg. Accompanied with an orange-lentil tacu tacu and bruléed banana

Fried yuca served with salsa verde

Three types of potato served warm with ocopa, huancaína and rocoto salsas

Soup of the day

Greens with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette

Grilled asparagus brushed with chimichurri

Our iconic preparation of fresh fish in leche de tigre

Green mango and poached prawns in a passionfruit leche de tigre

Sashimi-style tuna in a tamarindo-rocoto uchucuta, served with a mango-peanut salsa

Grilled diver scallops with a tamari-brown sugar butter sauce and crispy onions

Crispy golden prawns studded with quinoa, served with salsa agridulce

Peruvian purple potato and shredded chicken breast with ají amarillo

Yukon Gold potato, spicy tuna and crab salad, topped with cancha

Flaky pastry filled with slow-cooked beef, raisins, egg and Botija olives served with salsa criolla

Marinated chicken kebobs, served with a spicy salsa de rocoto

Grilled octopus kebobs with chimichurri and a caper majado de papa

Avocado stuffed with crab, topped with a poached prawn

Sweet piquillo peppers stuffed with quinoa, cheese and serrano ham

Fried yuca served with salsa verde

Three types of potato served warm with ocopa, huancaína and rocoto salsas

Soup of the day

Greens with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette

Grilled asparagus brushed with chimichurri

Roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil

Yukon Gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes

Yuca croquetas stuffed with mozzarella and cotija cheese, served over huancaína sauce

Savory pastries stuffed with braised spinach, egg and mozzarella served with salsa criolla

The Incas referred to quinoa as the mother of all grains - quinoa "risotto" with Grana Padano cheese, golden beets and local mushrooms, laced with truffle e oil