Ahi tuna, mushrooms, soy sauce, sesame oil, leche de tigre, pickled red onions and corn.

Ahi tuna tartare with avocado, diced apples and cancha, in citrus and sesame oil and served with potato chips.

Fresh fish, prawns, octopus, mussels, pickled red onions, rocotto pepper, corn and lime juice.

Ancho Chile "Blackened Ahi Tuna" with a Cilantro Aji Amarillo and Citrus Cream Sauce

Fresh fish, corn nuts, pickled red onions and aji amarillo.

Large prawns, avocado, corn, red bell peppers and jalapeno-lime sauce.

Ceviche mix, fish ceviche and ahi tuna ceviche.

Romaine, anchovies, lime and Parmesan cheese.

Cucumber, onions, tomatoes and choclo with a champagne vinaigrette.

Roasted beets, pickled red onions, glazed walnuts and Feta cheese with a lime vinaigrette.

Argentinian-style baked empanada filled with beef tenderloin, with boiled eggs, raisins and olives.

Served with our house aiolis.

Strips of beef tenderloin cooked under sous-vide, stir-fried with red onions, ripe tomatoes and fresh fries, served with a side of jasmine rice.

Lamb braised in dark beer with cilantro and huacatay, served with steamed rice.

Oven-roasted pork spare ribs in a chipotle-ginger barbecue sauce, served with a raisin coleslaw.

Mushroom strudel with creamy potatoes, arugula, Fontina cheese, epazote and truffle oil.

Crispy fried marinated chicken, served with a citrus-aji amarillo dipping sauce.

Stuffed puff pastry filled with prawn, fish and mushrooms, with potatoes in a creamy chipotle-guajillo sauce.

Cooked sous-vide, served with tacu-tacu, sauteed kale and tomatillo salsa.

Flan made with Mascarpone, topped with caramel.

Coconut and pineapple sponge cake, served with coconut macaroons.

Two small empanadas filled with bananas and dulce de leche, served with a creme Chantilly.

Flourless chocolate cake with strawberry coulis and chocolate sauce, topped with whipped cream.