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APPETIZERS FOOD PERUVIAN PLATTERS TIRADITOS ANTICUCHOS A Culinary Exploration Into Nikkei Cuisine Peruvian Carpaccios Charcoal Grilled Skewers TUNA TATAKI 470 PERU DISCOVERY TASTING MENU 1 PERS 1,800 SEA BASS 470 TRIO ANTICUCHO 450 CHICKEN THIGH 300 Yellow chili leche de tigre, chalaca Tamarin leche de tigre, pickled daikon, Trio of Beef Heart, Chicken Red chili teriyaki sauce Cebiche above, tiradito seabass yellow chili leche de tigre, causa king crab, sauce and chicharron calamari acebichado sauce and sesame oil Teriyaki & Pork Miso Anticuchos nigiri ribeye, Fifty hours beef cheek stew, Alfajor: Peruvian shortbread cookie filled PORK MISO 300 with homemade Dulce de Leche OCTOPUS AL OLIVO 600 BEEF HEART 300 Pork neck in miso sauce Kalamata olive mayonnaise, avocado, Anticucho sauce CEBICHERO PLATTER 3-4 PERS 1,900 grilled corn chalaca V Cebiche Above Eleven, tiradito seabass, octopus tiradito, PORTOBELLO 400 Anticucho sauce and chimichurri mussels chalaca, causa escabeche seabass NIGIRIS NIKKEI CRIOLLO PLATTER 3 -4 PERS 1700 NIBBLES Anticucho beef heart, chicharron pork belly, papa rellena, Peruvian inspired nigiris empanada beef, causa chicken STRIPLOIN 350 FOIE GRAS 500 LECHE DE TIGRE 350 Fried quail egg chimichurri sauce Teriyaki sauce The best hangover cure, cebiche sauce with shrimp and seabass PIQUEO LIMEÑO 1-2 PERS 1200 TUNA TARTAR 590 Papa a la huancainà, anticucho beef heart, papa rellena, causa chicken Fresh tuna tartar with avocado and wonton crisps V VEGETARIAN PLATTER 1-2 PERS 1500 CAUSAS TUNA TARTAR TACOS 590 Papa a la huancainà, Portobello anticucho, causa avocado black quinua Peruvian seasoned mash potato in yellow chili and lime juice Fresh tuna tartar with avocado served in hard corn tacos CAUSA LIMENA 300 PORK BELLY NIKKEI CHICHARRON STEAM BUN 300 Chicken salad in mayonnaise, avocado, tomato, huancainà sauce and quail egg Sweet red chili five spices sauce, daikon relish and cilantro salsa criolla CEBICHES CAUSA ESCABECHE 250 SOFT SHELL CRAB TEMPURA STEAM BUN 300 Peruvian national dish marinated fish and seafood in leche de tigre Fried sea bass, escabeche sauce, red huancainà, Kalamata olives and quail egg With wasabi cocktail mayonnaise and avocado MUSSELS CHALACA 300 CEBICHE TASTING 600 CAUSA KING CRAB 900 Fresh mussels in chalaca sauce, cherry tomato, yellow chili leche de tigre A trio of cebiche classic, cebiche above eleven and cebiche Nikkei Alaska King Crab, avocado, quail egg, cherry tomato and huancainà sauce BOLIYUCAS 300 ABOVE ELEVEN 470 mandioca purée filled with mozzarella cheese Seabass, shrimp, fried calamari with red chili leche de tigre EMPANADAS TAMAL VERDE 150 CLASICO 450 Savory filled pastry Homemade corn tamal with cilantro, salsa criolla and salsa de seco Seabass in red chili leche de tigre EMPANADA TRIO 300 EMPANADA BEEF 200 PAPA RELLENA 250 Peruvian potato croquette filled with sautéed beef in red chili and V EMPANADA SPINACH 200 EMPANADA AJI DE GALLINA 200 onions, quail eggs and raisins served with salsa criolla and red chili huancaina SALCHIPAPA 350 Homemade fried potatoes and sausages with Peruvian sauces GOLDEN POTATOES 200 Homemade fried potatoes with Peruvian sauces CHEF’S RECOMMENDATION V VEGETARIAN DISH GLUTEN FREE ALL PRICES ARE SUBJECT TO 10% SERVICE CHARGE AND 7% VAT. MAIN COURSES | SUSHI & SASHIMI FOOD DE LA GRANJA - FROM THE FARM DEL MAR - FROM THE SEA NIKKEI ROLLS STEAK A LO POBRE ARGENTINIAN ANGUS RIBEYE OR STRIPLOIN 1200 ARROZ CON MARISCOS 475 ACEBICHADO TUNA ROLL 590 Argentinian Angus striploin or Ribeye with yuca frita, fried egg and chimichurri Rice in red chili aderezo, white wine, yellow chili topped with shrimp, squid and Tuna, shrimp, squid karaage & avocado with acebichado sauce ARROZ CON PATO 450 fresh mussels and salsa criolla SALMON ANTICUCHO ROLL 450 Salmon & wasabi with anticucho & chimichurri sauce Duck confit, cilantro rice, huancainà sauce, salsa criolla OCTOPUS GRILLED 600 LOMO SALTADO 800 In anticucho sauce, crushed potato, olive oil, Kalamata olive sauce SPIDER ROLL 380 Sautéed Australian beef tenderloin with red onions, tomato, red pepper with and tomato cherry Crunchy soft shell crab & tobiko with mayonnaise & teriyaki sauce steam rice and golden potato SALMON ESCABECHE 590 ABOVE SALMON ROLL 540 CHICHARRON PORK BELLY PACHAMANCA 450 Pan fried salmon in miso escabeche sauce, sweet potato, quail egg, kalamata olive Salmon, cucumber & tobiko with spicy mayonnaise Crispy pork belly with corn tamal, pachamanca chili sauce, sweet potato, and red chili Huancaina salsa criolla, edamame SCALLOP TIRADITO ROLL 450 WHOLE FRIED SEABASS 590 Hokkaido scallops, yellow chili sauce & lemon slices LAMB SHANK SECO 650 Whole seabass fried cover in Nikkei garlic, ginger, red chili sauce with garlic rice 24 hour slowly cooked New Zealand lamb shank seco, white beans, baby carrots, CLUB SANDWICH ROLL 540 salsa criolla and steam rice SUDADO SEABASS 450 Salmon, tuna, avocado, cream cheese & tobiko with spicy mayonnaise & teriyaki sauce FIFTY HOURS AUSTRALIAN GRAIN FED BEEF CHEEK STEW 800 Steam seabass sudado in miso paste with fresh mussels, Fifty hours stew served with corn tamal verde and salsa criolla tomato, red onions, yuca and steam rice SPICY FISH ROLL 300 Salmon, tuna, avocado, cucumber with spicy mayonnaise FARM MOSCOVY BARBARY DUCK BREAST QUINUA CHAUFA 780 Pan fried duck breast serve with quinua chaufa HOUSE ROLLS PLATTERS SASHIMI SALMON CREAM CHEESE ROLL 450 DE LA TIERRA - FROM THE EARTH SALMON 1,200 TUNA 450 Salmon cream cheese, avocado & cucumber with teriyaki sauce Salmon sashimi, salmon tartare 5 Pieces V PENNE HUANCAINA 470 & salmon cream cheese CALIFORNIA ROLL 540 Penne in creamy feta cheese and yellow chili sauce seasonal vegetables SALMON 400 Shrimp, crab meat, avocado, tobiko & tamagoyaki with mayonnaise V VEGETARIAN SUSHI 800 5 Pieces V AVOCADO SALAD 350 Vegetarian rolls and Wakame salad ABOVE BEEF ROLL 540 OCTOPUS 360 Mixed lettuce, tomato cherry, carrots, white onions, cucumber & avocado NIKKEI 1,270 Australian beef striploin, tobiko & cucumber with spicy mayonnaise tozasu dressing 5 Pieces Salmon anticucho, CRISPY SEA ROLL 380 HAMACHI 520 V QUINUA CHAUFA 450 tuna acebichado & spider roll Shrimp tempura, tobiko, avocado & spicy miso with mayonnaise Stir fried quinua with tomato, baby corn, asparagus, red pepper, SASHIMI 800 / 1,250 5 Pieces SALMON KANCY ROLL 540 Portobello mushroom, carrots and eggs 10 Pieces / 18 Pieces SEABASS 280 Salmon, shrimp tempura, cucumber, tobiko, kanikama & miso 5 Pieces V QUINOTO 500 SUSHI 800 / 1,400 Creamy quinua with sautéed cauliflower, red peppers, tomato, asparagus, 14 Pieces / 26 Pieces SALMON & SHRIMP TEMPURA ROLL 450 carrots, broccoli in soya and oyster sauce Salmon, shrimp tempura, cream cheese, avocado, cucumber & tobiko SHRIMP ROLL 260 Shrimp tempura & tobiko with mayonnaise & teriyaki sauce CHEF RECOMMENDED V VEGETARIAN DISH GLUTEN FREE ALL PRICES ARE SUBJECT TO 10% SERVICE CHARGE AND 7% VAT. DESSERTS | HOT STUFF & DIGESTIFS FOOD DESSERTS COFFEE & TEA VOLCAN DE CHOCOLATE 200 HOT TEA 100 Chocolate fondant with vanilla icecream and chocolate crumble ESPRESSO 110 TORTA TRES LECHES 200 Vanilla sponge cake soaked in 3 types of milk AMERICANO 120 COPON ARROZ CON LECHE 250 LATTE & CAPPUCCINO 130 Rice pudding Sundae with coconut icecream, strawberries, IRISH COFFEE 350 fresh mango, whipping cream ALFAJOR 250 Peruvian shortbread cookie filled with homemade Dulce de Leche DIGESTIFS MERENGADO DE FRESA 250 REMY MARTIN VSOP 370 Mango and Strawberry Pavlova with yoghurt ice cream and mango sauce HENNESSY COGNAC V.S.O.P 400 CHURROS 200 REMY MARTIN X.O. 900 Freshly homemade Peruvian style churros served with chocolate sauce H BY HINE VSOP 350 APPLE TATIN TART 250 Baked Fuji apple tart served with vanilla icecream TAYLOR’S FINE RUBY PORT 230 TAYLOR’S TAWNY PORT 10Y 230 TIO PEPE SHERRY 290 HARVEY'S BRISTOL CREAM SHERRY 290 JAPANESE SAMPLE SELECTION 550 ALL PRICES ARE SUBJECT TO 10% SERVICE CHARGE AND 7% VAT. .
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  • Estandarización De Una Formulación De Panelitas De Leche: Estudio Preliminar

    Estandarización De Una Formulación De Panelitas De Leche: Estudio Preliminar

    ARTICULO CORTO: BIOTECNOLOGÍA AGRÍCOLA Y DE ALIMENTOS REVISTA DE CIENCIAS AGRÍCOLAS Volumen 34(1):64-73 ISSN Impreso 0120-0135 e-ISSN 2256-2273 doi:http://dx.doi.org/10.22267/rcia.173401.63 Estandarización de una formulación de panelitas de leche: estudio preliminar Standardization of a formulation of panelitas de leche: preliminary study. José Rafael Ortiz-Álvarez1; Amanda Cortés-Jiménez2; Juan Sebastián Ramírez-Navas3 1 Ingeniero de Alimentos, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia. [email protected]. 2 Ingeniera de Alimentos, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia. [email protected]. 3 Profesor Asistente, Ph.D., Grupo GIPAB, Escuela de Ingeniería de Alimentos, Universidad del Valle, Calle 13 No 100-00, Edificio 338, Espacio 2022, Cali, Colombia. [email protected]. Citar: ORTIZ-ALVAREZ, J.; CORTÉS-JIMÉNEZ, A.; RAMÍREZ-NAVAS, J. 2017. Estandarización de una formulación de panelitas de leche: estudio preliminar. Rev. Cienc. Agr. 34(1): 64-73. doi: http://dx.doi.org/10.22267/rcia.173401.63. Recibido: Mayo 10 de 2016. Aceptado: Agosto 8 de 2016. RESUMEN Las panelitas de leche (PDL) son un tipo de caramelo perteneciente a la familia de los dulces de leche. El objetivo de esta investigación fue obtener una formulación de PDL con lactosuero. Se realizaron ocho experimentos, todos ellos unifactoriales. Se estudió el efecto de diferentes materias primas y las condiciones del proceso sobre las características sensoriales de las PDL. Previamente, se obtuvo un perfil sensorial de PDL comerciales que sirvió de referencia al momento de evaluar los productos obtenidos en cada experimento.
  • Potatoes - Storage and Processing

    Potatoes - Storage and Processing

    POTATOES - STORAGE AND PROCESSING Introduction The potato (Solanum tuberosum) is a starchy tuber of the Solanaceae family. It is thought to have originated in the Andes region, where there are other closely related cultivated potato species. Potatoes were introduced outside the Andes 400 years ago, and are now an integral part of the world's cuisine, being the fourth-largest food crop after rice, wheat, and maize. Following centuries of selective breeding, there are now over a thousand different types of potatoes and nearly 4000 different varieties (Figure. 1). Approximately 80 varieties are Figure 1: Potatoes on display at the festival of native commercially available in countries potatoes in Peru. There are 256 varieties of potato that outside Latin America, and these can survive the harsh conditions of the high Andes. are grouped either according to their Practical Action is helping families living at altitudes of colour (e.g. russets, reds, whites, 3800ft to maintain this crucial biodiversity by developing yellows and purples), or for culinary varieties of local potatoes, as well as improve technical and processing purposes, varieties aspects of production. Photo: Soluciones Prácticas. that are described in terms of their texture: floury potatoes that are baked or roasted have more starch (20–22%) compared to waxy boiling potatoes (16–18%). There are also differences in the type of starch present in each type: amylose, a long-chain molecule, diffuses out of the starch granule when floury types are cooked in water, whereas waxy varieties that contain a higher amount of highly-branched amylopectin molecules retain their shape when boiled.