¡Bienvenida Yara Sol!
The beginning of spring - the literal origins of the Spanish word, “primavera”, meaning “First spring” - is a magic time, a metaphor of rebirth for poets throughout the world. Whether honoring the return of life after a long, cold winter, or simply experiencing relief at seeing the sun again on a regular basis, spring is a time for appreciation and the reawakening of our senses to the world.
In my own life, I have been blessed to experience a literal birth with the welcoming of my daughter, Yara Sol, into the world on March 7th, 2023! As the newest member of the Andina family, she is simply a delight and a ray of sun (“sol” in Spanish) in our lives. We couldn’t be more thankful.
It is with this spirit of generosity that we welcome you all back to Andina as we refresh our menu and prepare to celebrate our 20th Anniversary as a restaurant this year! Stay tuned for more details of our anniversary celebrations and our new Events calendar featuring Chef dinners, wine tastings, maybe even music concerts and dance nights! For all the hardship and stressors that continue to challenge us and our fair city, we are still a resilient bunch who relish the good things in life. After all, hope springs eternal, and we sincerely hope to see you all again very soon.
Saludos,
Peter
new to our spring menu
It’s a joy to witness Chef Noah and the kitchen team at Andina immerse themselves in Peruvian gastronomy. Andina’s Spring / Summer menu show the fruits of that labor. In each new dish, seasonal ingredients from our local and sustainable partners shine through.
Espárragos a la Huancaína ~ grilled asparagus from Washington, with Huancaína gribiche, crispy sweet potato, chive oil. (Gribiche is a classic french sauce made with emulsified egg and fresh aromatics.)
Ensalada Andina ~ frisée, endive, fennel from local Portland farms; watermelon radish, citrus, pepitas, rose-tarragon vinaigrette.
Causa de Camarones ~ traditional Peruvian timbale topped with “shrimp salad”, crispy sweet potato, and chive oil.
Gnocchi de Primavera ~ House-made pasta, sugar snap peas, king trumpet mushrooms, rainbow
carrots, carrot top pistou, uchucuta de ají amarillo made with ajíes from Peace Seedlings, our partner farm in Corvallis.
Pollito a la Brasa ~ Whole grilled game-hen, ají-panka-bbq sauce, red calcot, smashed potatoes (Groundwork Organics), and huancaína verde (deliciously made by Chef Delfina).
Pancita de Cerdo con Quinotto ~ Braised pork belly, spring pea quinotto, rapini, ají amarillo reduction, fennel criolla. Rapini from Groundworks Produce; fennel from Eloisa Organics; ají amarillo from Peace Seedlings; ají panka from Peru. (‘Quinotto’ is one of the original Nouveau Peruvian dishes.)
Our outdoor Patio is opening soon!
~ stay tuned for the opening date and patio hours ~
