Spring Main Dishes Peruvian cuisin is the result of all different cultures around the world embracing each other.

The embrace must go on. Pasta Meat

TORTELLINIS DE ARRACACHA RABO DE TORO EN CURRY VERDE A LA GUANÁBANA Starters Arracacha-filled tortellini, pecans, sage and Andean cheese Oxtail, jazmin quinoa, soursop and orchad herbs. emulsion. Homemade bread MOLLEJA DE CORAZÓN ENTERA, SALSA CHUPÍN DE RAVIOLES RELLENOS DE CONCHITAS HONGOS Scallop-filled ravioli in a lemon sauce. Heart sweetbreads, mushroom cioppino served with creamy AREPA DE COCHINILLO MIN PAOS PLANCHAOS - 2 pieces pea and choclo rice. Roast suckling pig-stuffed arepas, Andean cheese, quince, Grilled Baozi buns filled with Shangai short ribs. FETUCCINIS DE LOCHE CON RAGÚ DE CABRITO black mint Ocopa sauce. Loche butternut squash fettuccini in roast suckling kid ragù sauce. EL CUY CROCANTE Y LA ARRACACHA SANCOCHAOS - 3 pieces Crispy guinea pig and arracacha served with corn tamale, ARRACACHITAS RELLENAS 2 pieces A tasty array of stew meat, vegetables, sauces and broth. PASTA CON ERIZOS, Y LIMÓN mashua cream and slow-cooked beef with herbs huatia juice. Arracachas stuffed with lamb cooked in Arab-Andean aromas. Nikkei style pasta with sea urchin, cured fish roe and lime. ANTICUCHOS DE LENGUA - 2 pieces NUESTRO CABRITO LECHAL DE TODA LA VIDA TAMALITO VERDE DE CHOCLO TIERNO Beef tongue skewer, caramelized arracacha, picantería sauces. Roast suckling goat in a norteño style stew sauce, watercress, Fresh corn tamale and spicy shrimp stew. Fish and Seafood potatoes mashed in a mortar and pestle, caramelized onions. TARTAR DE ATÚN BONITO NIKKEI ÁRABE TACOS DE CHICHARRÓN LIMEÑO - 2 pieces Arab-Nikkei bonito tuna tartare, garbanzo bean hummus, ARROZ CON CONCHAS EL SILENCIO ASADO DE TIRA ANGUS DE CHIFA NIKKEI ESTOFADO Limeño chicharrón tacos with quinoa tortillas, beans, sweet avocado and wasabi ice cream, rice crackers. Rice and scallops, served with leche de tigre, ají and 24-month Angus beef short ribs in a Chifa-Nikkei marinade served with potato and ají pepper. old parmesan cheese. sticky wok fried rice with Char Siu bacon. LOS ERIZOS A SU GUSTO JUANE DE CABRITO LECHAL Sea urchins over toasts; natural or tiradito style. ATÚN BONITO LIMA-BELÉN NUESTRO COCHINILLO CONFITADO Roast suckling kid-filled juane in a cilantro stew served with Bonito tuna, quinoa taboule, lima bean hummus, sun-dried ají Roast suckling pig confit served with green corn stew and beans. TIRADITO SICHUÁN harissa paste. sautéed ají, onion and bitter orange escabeche. Scallops in mapo tofu leche de tigre, Sichuan chalaca, hibiscus CUY PEKINÉS - 2 pieces flowers. CONCHAS DE PARACAS Y ÑOQUIS CHURRASCO DE ENTRAÑA ANGUS Peking guinea pig on purple corn pancakes, peanut Hoisin DE LÚCUMA Angus hanger steak in a parsley and garlic cream, sautéed sauce, sweet and sour Chifa salsa criolla. PULPO A LA BRASA Paracas scallops and lúcuma gnocchi in an Amazonian sauce, ají, tomato and onions served with an Andean cheese, rocoto Grilled octopus with four pseudo cereals and a creamy adobo basil-spinach pesto and chestnuts. pepper and potato casserole. DIM SUM CUY - 2 pieces 34 potato soup. Guinea pig dim sum in beetroot bun, Chinese mushroom salsa CORVINA, HOMENAJE A CHUCUITO criolla, sweet and sour Chifa vinaigrette. AUTUMN CEBICHES Sea bass in a Peruvian minestrone emulsion, cioppino sauce, Skillets to share Antiguo: Pacific bonito and orange lima bean salad and lima bean cream soup. between 2 people EL HUEVO DE LA RABONA LOCA Criollo: Catch of the day Poached eggs, spinach cream soup, toasted bread with ají Clásico: Sea bass MERO ANGELITO SARTÉN DE LOMITO AL JUGO chalaca, red wine-braised short rib juice. Grouper with angel hair cooked in a fish and shellfish soup for two THREE-CEBICHE TASTING and Limeño aioli. Beef tenderloin au jus for two, served with triple-cooked EMPANADAS DE LA TÍA VENENO - 3 pieces XIX Century with sour orange potatoes and summer rice. Savory pastry filled with vongole stew. XX Century with lemon and limo chili CHIPIRONES ENCEBOLLADOS Y SU ARROZ NEGRO XXI Century street food style CON GARBANZOS SARTÉN DE ARROZ CON PATO Cuttlefish with sautéed onions served with squid ink rice and for two garbanzo beans and a garlic and green rocoto pepper sauce. Duck leg and breast with coriander rice, egg, salsa criolla and banana for two. PESCA DEL DÍA ARVEJADA Norteño style catch of the day served with wheat and peas and a cebiche-ají amarillo emulsion.

PEZ DE PROFUNDIDAD LIMA D.F. Deep-sea fish served with mole corn stew, tamarillo and cilantro tortillas. Tasting Menu Spring 2018

Catch of the day, a tribute to Chucuito River shrimp, menestrón emulsion The indecent bed, the forbidden love chupin sauce, lima beans Fishermen empanada, stuffed blue potato with lamb, sea urchin toast

From this Lima with no walls that welcomes all with affection From the Andes' rivers Rabbit in Lima curry, quinua jasmine River shrimp and apple

Anticucho de lengua From the city that carries cebiche Beef tongue skewer, caramelized on its heart arracacha, picantería sauces Cebiche of all bloods

From this Lima that falls in love with From that Lima cuisine of all bloods, everyone all corners, all flavors Tiradito Lima - Sichuan Roast short rib stew and his faithful companion: chaufa rice

From our Cantonese heritage, the chifa Chicherito Cuy pekin Chicha de jora sorbet, coca, quinoa and tamarillo.

La Papa From our Okinawan heritage, Potato, saffron, Kumquat, honey, huacatay, the nikkei cuisine manjar blanco y Porcón Mushrooms Sancochao dumpling and pepián El cajacho Cajamarca chocolate mousse, nougat, cacao nibs, yuzu and lemon.