PLATOS DE FONDO NOVOANDINOS Novo-Andean Main Courses

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PLATOS DE FONDO NOVOANDINOS novo-andean main courses DORADO AL ROCOTO Y KIÓN roasted mahi mahi over a shiitake mushroom, smoked bacon, and bok choy broth, topped with slivers of ginger, rocoto, and scallion basted with smoking sesame oil, served with asparagus-quinoa fried rice 25. ATÚN CON TACU TACU Y AGUAYMANTO seared yellowfin tuna sprinkled with black pepper and orange zest, served with lentil “tacu-tacu”, orange-endive salsa criolla, and a cape gooseberry-ají Amarillo sauce 28. CONCHAS DEL SEÑOR DE SIPÁN quinoa-crusted diver scallops perched on top of wilted spinach and potato-parsnip purée, with golden beet and crabmeat "cannelloni”, and a duet of red beet and passionfruit reductions 25. QUINOTO DE HONGOS DE LA MONTAÑA the Incas referred to quinoa as “chisaya mama” or “mother of all grains”; grilled market fresh vegetables on a bed of golden beet and local mushroom “risotto” laced with truffle oil 18. POLLITO AL PISCO CON TOQUES CHORRILLANOS Pisco-brined Draper Valley chicken, roasted to order with Peruvian peppers, tomato and chickpeas, accompanied by crispy quinoa-coated potato croquettes and a corn purée 19. ADOBO DE CERDO pork tenderloin quickly braised in the Arequipa style, with butternut squash and gorgonzola ravioli, green apple, and a tamarillo-rocoto “uchucuta” 22. CORDERITO DE LOS ANDES a succulent double rack of grass-fed lamb grilled to order, and served with a Peruvian yellow potato and two cheese timbale with a sublime roasted pepper demi-glace 27. BISTEC A LA PERUANA Cascade Natural New York Strip, marinated in aji panca and dijon mustard, grilled to order, and served with a ratatouille-stuffed portobello, broccolini, green onions, and a purple corn-blackberry sauce 29. PLATOS DE FONDO CRIOLLOS traditional main courses SECO A LA NORTEÑA an old family recipe; lamb shank slow-cooked in the traditional Northern Peruvian style with cilantro, black beer, ají Amarillo, onions and garlic; served with a bean stew and salsa criolla 19. ARROZ CON PATO a gourmet version of an iconic Peruvian dish; pan-seared duck breast and crispy duck confit served over cilantro-infused rice with red bell peppers, peas and carrots 27. LOMO SALTADO wok-fried Cascade Natural Beef tenders with onions, tomatoes, soy sauce, garlic, and ají, served with rice and fried yuca 19. (vegetarian version available with local mushrooms) LOCRO SERRANO CON GRANOS ANDINOS savory vegetarian stew of squash with Andean tubers and cheese, served with a fried quail egg, Botija olives and garlic rice 16. .

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