|
PLATOS DE FONDO NOVOANDINOS
novo-andean main courses
DORADO AL ROCOTO Y KIÓN
roasted mahi mahi over a shiitake mushroom, smoked bacon,
and bok choy broth, topped with slivers of ginger, rocoto, and scallion basted with smoking sesame oil, served with asparagus-quinoa fried rice 27. |
ATÚN CON TACU TACU Y AGUAYMANTO
seared yellowfin tuna sprinkled with black pepper and orange zest, served with lentil &lquo;tacu-tacu&rquo;
orange-endive salsa criolla and a cape gooseberry-ají Amarillo sauce 29. |
CONCHAS DEL SEÑOR DE SIPÁN
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 28. |
QUINOTO DE HONGOS DE LA MONTAÑA
the Incas referred to quinoa as "chisaya mama" or "mother of all grains;" grilled market fresh vegetables on
a bed of golden beet and local mushroom "risotto" laced with truffle oil 19. |
ESCABECHE DE POLLITO CON DUO DE CAMOTE
Pisco-brined Draper Valley chicken,
pan-roasted to order, and served "escabeche" style;
with pickled onions, Botija olives, quail eggs, cherry tomatoes and sweet potato served two ways: crispy quinoa croquettes and huacatay-cotija cheese gratin 21. |
|
ADOBO DE CERDO
pork tenderloin quickly braised in the Arequipa style, with butternut squash and gorgonzola ravioli,
green apple, and a tamarillo-rocoto “uchucuta” 24. |
CORDERITO DE LOS ANDES
a succulent double rack of grass-fed lamb grilled to order, and served with a Peruvian yellow potato and
two cheese timbale with a sublime roasted pepper demi-glace 30. |
BISTEC NOVOANDINO
seasoned Cascade Natural filet mignon, grilled to order, topped with king oyster mushroom salsa crilloa and
black beer sauce, accompanied by a traditional &quo;humita&quo; and a sauté
of fingerling potatoes, ají Amarillo, celery root, leeks and frisée tossed in achiote oil 33.
|
PLATOS DE FONDO CRIOLLOS
traditional main courses
|
SECO A LA NORTEŃA
an old family recipe; lamb shank slow-cooked in the traditional Northern Peruvian style with cilantro,
black beer, ají Amarillo, onions and garlic; served with a bean stew and salsa criolla 22. |
| |
ARROZ CON PATO
a gourmet version of an iconic Peruvian dish; pan-seared duck breast and crispy
duck confit served over cilantro-infused rice with red bell peppers, peas and carrots 29. |
|
LOMO SALTADO
Cascade Natural Beef tenders wok-fried with onions, tomatoes,
oyster sauce, garlic and ají, served with Yukon Gold "papas fritas" and garlic rice 19. |
|
|
HONGOS SALTADOS
wild mountain mushnrooms wok-fried with onions, tomatoes, soy sauce, garlic, and ají, served with Yukon Gold "papas fritas" and garlic rice 19. |
|
LOCRO SERRANO DE ZAPALLO ANDINO
savory vegetarian stew of squash with Andean tubers and cheese, served with a fried quail egg, Botija
olives and garlic rice 18.
© 2003-2009 | |
[ la cocina ]
