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.

With tenderloin strips, onions, tomatoes, yellow ají pepper, cilantro and green onions; all stir fried in a wok.

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

Tenderloin medallion and funghi sauce accompanied with potatoes au gratin.

Slow cooked with wine; accompanied by polenta and touches of white truffle oil.

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.

Shredded chicken in a non-spicy yellow ají pepper, onions, pecans, milk and breaded stew sauce, accompanied with slices of yellow potato and rice with corn.

In a passion fruit sauce with oriental rice.

Seafood rice with scallops, shrimps and octopus.

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

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; and accompanied by yuca and rice with corn.

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

Ravioli filled with shredded chicken, ricotta cheese and pecans in a fine mild creamy yellow ají pepper sauce.

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.

Al dente linguine with vongole, white wine, garlic and parsley.

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

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