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Pequeno - tapa 7.50
Mediano - medium plate 14.00
Grande - large plate 26.00
De
la Chacra y la Granja |
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ENSALADA
VERDE PERUANA fresh greens topped with hearts of palm
and seasonal vegetables |
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TABULE
DE CEREALES ANDINOS quinoa salad served with
queso fresco, avocados and olives |
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ESPARRAGOS
PERUANOS fresh asparagus brushed with olive oil
and
grilled |
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TORTILLA
DE PATATA Y ALIOLI DE AJI AMARILLO Spanish-style potato
fritatta with ají Amarillo aioli |
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YUCA
RELLENA cheese-stuffed yuca with an
ají Amarillo and cheese sauce |
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PAPA
A LA HUANCAINA yellow potatoe slices in a sauce of ají Amarillo and ricotta cheese, served cold |
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PIMIENTO
PIQUILLO RELLENO piquillo peppers stuffed with cheese,
quinoa and Serrano ham |
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EMPANADAS CASERAS DE CARNE flaky pastry filled with slow-cooked beef, raisins, and Botija olives |
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QUESOS
ARTESANOS CON MEMBRILLO assorted artisanal cheeses
with quince jam |
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JAMÓN
SERRANO plate of Serrano ham, aged 12 months
(Casa
Redondo Iglesias) |
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CHORIZO Rioja's dry-cured sausage |
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SOPA
DEL DÍA soup of the day |
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CHICHARRÓN
DE POLLO crispy golden chicken studded with quinoa, served with huacatay-peanut sauce |
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ANTICUCHO DE
POLLO marinated chicken kebobs, served with huacatay-peanut sauce |
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ANTICUCHO DE CORAZON marinated
beef heart kebobs, served with huacatay-peanut sauce |
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Del Pacifico |
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AHUMADOS
DE MAR Y RÍO
assorted smoked fish from the river and the sea |
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PULPO
A LA OLIVA tender octopus slices cupped in fresh endives with with Botija olive sauce |
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MUSCIAME DE ATÚN cured tuna loin with garlic oil and avocado-tomato salsa criolla |
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CHOROS
A LA CHALACA mussels cooked in white wiine with tomato-corn salsa criolla |
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PALTA
RELLENA DE CANGREJO Y LANGOSTINOS avocado stuffed
with crab and prawns |
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WANTAN DE MARISCOS fried seafood wontons, served with ají Amarillo tamarind sauce |
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CONCHAS
A LA PARILLA grilled diver scallops with a garlic lime butter sauce and crispy onions |
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CONCHAS A LA PARMESANA bay scallops baked with parmesan cheese
and lime butter |
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CHICHARRÓN
DE LANGOSTINOS crispy golden prawns studded
with quinoa, served with huacatay-peanut sauce |
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ANTICUCHO
DE PULPO grilled octopus kebob with rocoto and
caper chimichurri |
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Causa
a traditional preparation of freshly mashed potatoes, infused with key lime juice and pressed into a cake with assorted fillings
causa fillings:
MORADA house-smoked Draper Valley chicken salad
SOLTERITO green bean and cheese salad
MIXTA NIKKEI spicy tuna, crab salad, and crispy shrimp |
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Cebiches De La Casa |
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DE PESCADO
"5 ELEMENTOS" traditional cebiche of fresh fish 14.
(ask your server for the catch of the day) |
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MIXTO
CHORRILLANO mixed seafood and fish with celery, ginger,
and garlic 12. |
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MANGO
VERDE Y LANGOSTINOS green mango, passionfruit, and
prawns 12. |
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MIXTO VEGETARIANO sugar snap peas, beets, baby carrots, and mushrooms 9.
TUNA NIKKEI tuna, ají Amarillo, soy, pickeld ginger, and Japanese cucumber 15. |
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Tiraditos |
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A
LA CHALACA sashimi-style fresh fish in an ají Amarillo vinaigrette, served with corn salsa criolla
12. |
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ATÚN FUSIÓN sashimi-style tuna with tamarind and rocoto pepper vinaigrette, served with peanut salsa criolla 15. |
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Marisqueria (half dozen/dozen) served with house made salsas- pisco rocoto, chalaquita, mango radish and nikkei
ALMEJAS clams in the half shell 8./15.
OSTRAS west coast/east coast oysters 12./23.
CAMARONES jumbo shrimp cocktail
15./28.
FRUTOS
DEL MAR a maritime medley of cebiche de pescado, freshly shucked west coast/east coast oysters, mussels, clams, and jumbo shrimp, served on tiered platters are great for sharing
©2003-2008 |
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[ la cocina ] 
