Tenderloin strips, onions, tomatoes, yellow ají pepper, cilantro and green onions; all stir fried in a wok; served with French fries and rice with corn.

Tenderloin strips, onions, tomatoes, yellow ají pepper, cilantro and green onions; all stir fried in a wok with a delicious mix of rice and Peruvian beans, crowned with a fried egg.

Tenderloin strips stir-fried in a wok, served on Arborio rice prepared with a red wine reduction, onions, tomatoes and cilantro; garnished with green onions and yellow ají pepper.

Quinoa, carrots, mushrooms, asparagus, tomatoes, and white onions, with a touch of mild yellow ají pepper sauce. Decorated with sliced radish and watercress.

Accompanied with potatoes au gratin.

Slow cooked for 12 hours. Accompanied with roasted apples, quince chutney and watercress.

Slow cooked for 16 hours. Served with mashed potatoes and a fresh salad.

Tender chicken leg, accompanied by sauteéd vegetables with a touch of fresh rosemary.

In a passion fruit sauce with oriental rice.

Seafood rice with scallops, shrimps and octopus.
* Scallops only S/79

Seared. With kabayaki sauce, sweet potato puree and oriental salad.

Eight-hour cooked, Southern French style. Served with baby potatoes sautéed with garlic and parsley.

Served over a juicy wok stir-fry of baby pak choi and snow peas,
with mirin, soy souce, and oyster sauce; accompanied by oriental
rice with cashews, peach, and green onions.

Juicy grilled fresh fish served in a brown butter and caper sauce with home-style mashed potatoes.

A steamed fish cooked in its own juices seasoned with mild Peruvian spices; accompanied by yuca and rice with corn.

Spaghettini in a creamy mild yellow ají pepper and cheese sauce with grilled shrimps.

Spinach gnocchi pasta in tomato sauce with mushrooms and a touch of basil.

Filled with sweet loche squash and ricotta cheese served in a light butter and fresh sage sauce.

Combine it with French fries, mashed potatoes or rice with corn.

Combine them with French fries, mashed potatoes or rice with corn.