Grilled octopus, anticuchera sauce, andean potatoes, criolla salsa, moche emulsion.

Fried dumpling, shrimp, pork, chifa flavors, miso emulsion.

Steamed dumpling, stewed duck Huaral style, truffle emulsion.

Glazed pork belly, tensuyo sauce, rica vicky, hints of tamal, criolla salsa.

Catch of the day tempura, chalaquita salsa, acevichada sauce.

Crab pulp and Peruvian pepper sauce

Scallop, shrimp, calamari, spicy batayaki butter, crunchy seafood.

Torched salmon belly, tobiko, acevichada sauce, crispy fish skin.

Japanese chimichurri, crispy garlic.

Torched filet mignon, chimichurri, crunchy garlic.

Batayaki, crispy garlic, lemon zest.

Scallop, torched truffle aioli.

Catch of the day, onion, cilantro, steamed corn, sweet potato, chulpi corn, leche de tigre.

Catch of the day, onion, cilantro, sweet potato chip, Chulpi corn, avocado leche de tigre.

Asparagus, palm heart, baby corn, wild mushroom, veggie leche de tigre.

Catch of the day, Chulpi corn, smoked yellow pepper leche de tigre.

Truffle hamachi, ginger shoyu, crispy onion.

Tuna, yuzu, Chancaca honey and soy, roasted sweet potato.

Quinoa mix, cucumber, mint, pomegranate, avocado, yellow pepper dressing, tamarind aroma.

Tuna tartar, crispy rice, rocoto pepper aioli, eel sauce, truffle oil, red tobiko.

Oysters, caviar, truffle, gold flakes, yuzu caviar.

Crunchy causa, acevichada blue crab salad, yellow pepper sauce, pickle.

Tuna belly, saltado emulsion, native potato.

Panko shrimp, smoked salmon, avocado, torched salmon, truffle aioli, nikkei sauce, tempura flakes.

Panko shrimp, avocado, tuna, acevichada sauce.

Grilled asparagus, tuna tartar, torched tuna, anticuchera, quinoa pop.

Soft-shell crab, roasted onion, tuna, truffle, yuzu pearls, caviar.

Torched hotate, avocado, asparagus, panko shrimp, chalaquita, acevichada sauce, lemon zest.

Tuna, takuan, avocado, chalaquita, torched hamachi, truffle acevichada sauce, puffed rice.

Avocado, grilled pepper, asparagus, torched filet mignon.

Asparagus, panko shrimp, crab, salmon tartar, torched miso aioli, furikake.

Panko shrimp, cream cheese, avocado, eel sauce.

Panko, avocado, cream cheese, salmon, tuna tartar, rocoto aioli, eel sauce.

Slowly cooked boneless short rib, criollo juices, portobello, truffle pappardelle huancaína.

Variety of meats cooked at high temperatures. Maduro, mounted egg, secret spices, hints of truffle.

Three style duck, northern Peruvian rice, fired egg, huancaina sauce, chalaquita salsa.

Classic Lomo Saltado, tomato, pearl onion, mounted egg, french fries, white rice and steamed corn.

Stir fried anticuchero octopus and scallops, shrimp tortilla, Peruvian pepper chutney, chalaquita salsa.

Crunchy crust, braised duck broth, stir fried veggies, sesame sprinkles.

Miso and lychee glazed black cod, quinoa, yuzu tamarind, avocado cream, crispy rice, yuyo.

Catch of the day, clams, chicha de jora sudado, yellow pepper seafood concentrate, yuca.

Grilled cauliflower, anticuchera sauce, steamed corn, cheese, satay sauce, toasted almonds.

Duck confit, green peas and edamame puree, ginger and duck extract, farm vegetables.

Twelve-hour preparation with potent broth, filled with p isco apple jam, potato puree and truffle cheese, seasonal mushrooms.

Chifa style. Stir fried steak and shrimp, udon, criollo and oriental juices.

Smoky seasonal seafood, creamy rice, chupe sauce, veggies, chalaquita salsa, yellow pepper with hints of lime.

4 cuts of: tuna, salmon, catch of the day, plus 2 pieces of ama ebi or Hokkigai, 2 cuts of octopus, 2 cuts of sea urchin.

Ikura, ponzu, truffle oil.

Unagi, sea ​​urchin, ikura, truffle oil, gold flakes.

Soy, caramelized foie gras, furikake.

Quail egg yolk, ponzu, truffle oil.

Crispy meringue and pecans base, dulce de leche covered with chantilly cream. Topped with strawberry coulis and fresh cut strawberries.

Alfajor trilogy | Traditional dulce de leche, chocolate lucuma, quinoa chocolate.

Peruvian french toast made with brioche bread over an english sauce. Covered with mixed fruits’ honey brulee style and topped with ice cream.

Delicious dessert “a la cuchara” made of dulce de leche. Topped with Italian meringue and oporto.