Menu

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• Mussels with chalaca sauce, red onions, tomatoes, red habanero, coriander, corn, aji amarillo and rocoto pepper, lemon.

• 50 g. of octopus with botija olive aioli over a potato mousse with aji amarillo pepper, served with avocado mousse, sweet potato chips, scallions and chalaca.

• 100 g. catch of the day sashimi cuts with aji amarillo tiger milk, fresh lime, red onions, habanero pepper, avocado mousse and sweet potato chips.

• 100 g. of tuna sashimi slices with passion fruit tiger milk, chalaca, wakame, nori, sweet potato chips and a touch of caramelized sesame seeds.

• 100 g. of tuna sashimi slices, soursoup tiger milk, avocado slices, sweet potato chips, aji Mirasol 

                 * (Weekend special made with fresh scallops) $18

• Traditional fish ceviche, made with 150 g. of catch of the day, corns, fresh lime, rocoto pepper, sweet potato mousse and tiger milk.

• 150 g. of shrimp, octopus, catch of the day. mussels, fresh lime, aji amarillo pepper, sweet potato mousse and tiger milk

• The fusion between peruvian and japanese cuisine, made with 150 g. of fresh tuna, nori, wakame, sesame seeds, corn and sweet potato mousse.

• Peruvian and Mexican gastronomy meets with this Prehispanic fusion, 150 g. of shrimp with Recado Negro tiger milk, sweet potato mouse, avocado mousse, corn, crickets and whitebait. 

• 120 g. of local mushrooms mix. fresh lime, wakame, rocoto pepper, tigger milk, corns and sweet potato mousse.

                 *Vegan option served with coconut tiger milk. + $1 USD

• Your choice of 3 ceviches made of 75 g. each.

• 120 g. of thin filet marinated with traditional anticuchera sauce, chimichurri, corn, served with roasted potatoes.

• 80 g. of thin filet marinated with traditional anticuchera sauce, chimichurri, corn, served with roasted potatoes.

• 120 g. of thin filet marinated with traditional anticuchera sauce, chimichurri, corn, served with roasted potatoes.

• 150 g. of chicken breast glazed with orange Teriyaki sauce, served with french fries.

• 150 g. of shredded chicken breast, aji amarillo pepper cream, parmesan, botija olive oil over garlic rice.

• Our peruvian paella, 200 g. seafood mix, shrimp, octopus, fish, mussels mixed with aji amarillo cream, peas, red pepper, and parmesan.

• 150 g. of traditional slow cooked filet stewed, made with black beer and coriander sauce, peas and criolla sauce, served over pervivan beens and rice.

• 150 g. of beef filet sautéed in a wok, red onions, tomatoes, cambray potatoes, peas, vinegar, soy sauce, garlic, red pepper, served with rice and a touch of caramelized sesame seeds.

• 120 g. of fish slice with a spicy seafood sauce made of 120 g. of octopus, shrimp and mussels, aji amarillo pepper, heavy cream, parmesan, red habanero, green peas and red pepper served with rice.

• Homemade corn cake served with artisan ice cream of the day.

• Soursop cream with rice pudding 

• 100 g. of shrimp on a bisque soup made with yellow aji, rocoto, cream, parmesan, sweet potato, corn and coriander.

• Homemade bread, yellow aji mayonnaise, 100g. of pork, sweet potato mousse and criolla mix.