Freshs starters

Classics

Roquedal octopus carpaccio,
with two sauces: oliva and olive oil

Colonial causa with crayfish,
peruvian yellow potato causa roll, stuffed with tomato and avocado slices, dressed in a homemade mayonnaise, garnished with sautéed crayfish escabeche, crowned with white cheese, quail egg and a black olive

New Specials

Scallops with sauteed chili peppers,
marinated in key lime, covered with stewed peruvian chili peppers sauce, garnished with onion heads

Micuit veal carpaccio,
served with a «trompettes de la mort» vinaigrette, leaves greens and
tender celery stalks

Tuna nikkei tiradito,
dressed with a mustard seeds and soy vinaigrette sauce,
with herbs mixture and grilled morron bell peppers

Shrimps cocktail,
served with crab meat and horseradish salad with two sauces,
american and calypso

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Our original ceviches …

(Fresh fish marinated in lime juice, peruvian chilis)

 

Classics

The colds made in a bowl

*"Tiradito de la cumbre",
catch of the day, with yellow chili and red hot chili pepper sauces,
served for the kings…

*"Ceviche Espigón",
catch of the day, clear and juicy with a chili peppers confetti,
glazed sweet potatoes and Peruvian corn kernels

*"Ceviche de los Esteros",
fish, octopus and scallops, marinated with arnaucho chili peppers,
yucca and andean fried corn

New Specials

*Tiradito, Chalaca style,
thin fish slices covered with «leche de tigre» cream and
marinated onions mixture from the port

"Ceviche Colorado",
fish, shrimps, octopus and squid, with a red hot chili pepper and
key lime spicy cream, garnished with fried chulpi corn kernels

Marinated in bowl and finished at the grill:

Crayfish "ceviche",
in a mirasol and red hot chili pepper dressing, with onions,
lemon and sautéed potatoes