Freshs starters

Classics

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

Yellowfin tuna carpaccio,
like a tagliata, mi-cuit with fine herbs, over a tonnato sauce, with
capers vinaigrette and a rucula pesto sauce

New Specials

Shrimps cocktail at the dish,
with a crab meat and horseradish russian salad with two sauces,
tomato american and calypso

Carpaccio from our sea, Provenzal style,
catch of the day, cut in fine slices served in tian, with an aromatic sauce,
capers, hard cheese slices and chopped tomatoes

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

Rossini veal carpaccio,
slices in a white balsamic infusion with foie gras, marinated in trufles
vinaigrette and rucula leaves

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Our original ceviches …

(Fresh fish marinated in lime juice, peruvian chilis, accompanied by
finely sliced onions and peruvian corn kernels)

 

Classics

The colds made in a bowl

*Ceviche Espigón,
with the catch of the day, clear and juicy with a chili peppers confetti

*Ceviche from the north,
catch of the day, black scallops, scallops, arnaucho chili, yucca and
“canchita serrana”

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

New Specials

*“Tiradito encevichado”,
with peruvian lemon and chili pepper extracts, with corn kernels

Scallops “tiradito”,
fine slices with squid surprises in a green chili sauce, garnished with
yellow yucca sticks and fried corn kernels

The hots marinated from the bowl to the grill

Boneless duck “ceviche”,
confit duck legs, marinated in lemon and chili,
onions and fried yucca sticks

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