Andina Menu and Prices

An old family recipe lamb shank slow cooked in the northern peruvian style, in a rich cilantro black beer sauce, served with a classic guiso de frijoles, garlic rice and salsa criolla

A gourmet version of an iconic peruvian dish confit duck leg paired with cilantro infused rice a savory sweet passionfruit sauce and baby carrots

Peruvian style paella: Sofrito de ajies-infused rice served with fresh seafood mussels, octopus, shrimp, fried white fish and a seared diver scallop accompanied by salsa criolla

Cascade natural beef tenders wok fried with onions, tomatoes, oyster sauce, garlic and aji amarillo, served with yukon gold papas fritas and garlic rice

Wild mountain mushrooms wok fried with onions, tomatoes, soy sauce, garlic and aji amarillo, served with yukon gold papas fritas and garlic rice

Roasted fresh fish topped with slivers of ginger, rocoto and scallion, basted with sizzling sesame oil, served over shiitake mushrooms and bok choy in a smoked pork broth, served with asparagus-quino

Seared yellowfin tuna sprinkled with black pepper and orange zest, served with traditional lima bean tacu tacu, orange wedges, endive spears and salsa criolla, drizzled with a cape gooseberry – ají a

Quinoa crusted diver scallops perched on top of wilted spinach and potato parsnip puree, with golden beet and crabmeat cannelloni and a duet of red beet and passionfruit reductions

The incas referred to quinoa as the mother of all grains quinoa risotto with grana padano cheese, golden beets, local mushrooms and market fresh vegetables, laced with truffle oil

Pisco brined draper valley chicken, pan-roasted, served with escabeche style pickled onions, sweet potato as both crispy quinoa croquetas and huacatay gratin, topped with botija olives and quail egg

A succulent double rack of grass-fed lamb, grilled to order and served with a peruvian potato-two cheese timbale with a roasted pepper demi-glace

Seasoned cascade natural filet mignon, grilled to order, topped with a king oyster mushroom salsa criolla and black beer sauce, accompanied by a traditional humita and a saute of fingerling potatoes,

A roasted red and golden beets, served with aji verde al batan, pickled vegetables and sesame oil

Marinated beef heart kebobs, served with a spicy salsa de rocoto

Yukon Gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes

Our iconic preparation of fresh ?sh in leche de tigre

Shrimp, mussels, scallops, octopus and fish in leche de tigre

Green mango and poached prawns in a passionfruit leche de tigre

Peruvian tartare of ?let mignon with fresh lime juice, capers, olives and quail egg

Sashimi-style tuna in a tamarindo-rocoto uchucuta, served with a mango-peanut salsa

Grilled diver scallops with a tamari-brown sugar butter sauce and crispy onions

Bay scallops baked with grana padano cheese and lime butter

Crispy golden prawns studded with quinoa, served with salsa agriduice

Peruvian purple potato and shredded chicken breast with ají amarillo

Yukon gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes

Marinated chicken kebobs, served with a spicy salsa de rocoto

Marinated beef heart kebobs, served with a spicy salsa de rocoto

Grilled octopus kebobs with chimichurri and a caper majado de papa

Avocado stuffed with crab, topped with a poached prawn

Sweet piquillo peppers stuffed with quinoa, cheese and serrano ham

Flaky pastry filled with slow-cooked beef, raisins and botija olives served with salsa criolla

Flaky pastry stuffed with braised spinach, mushrooms and mozzarella served with salsa criolla

Fried yuca served with salsa verde

Mani (peanut) maracuya (passionfruit) and verde (jalapeno) salsas with potato-quinoa bread

Three types of potato served warm with ocopa, huancaína and rocoto salsas

Spanish-style potato frittata with an aji amarillo aioli

Squash stew with andean tubers and cheese, served with garlic rice and a fried quail egg

Greens with hearts of palm, cotija cheese and asparagus in a passionfruit vinaigrette

Lime scented quinoa salad with avocado, cotija cheese and olives

Grilled asparagus brushed with chimichurri

Roasted red and golden beets, served with aji verde al batan, pickled vegetables and sesame oil

Yukon gold potato with a salad of green beans, fresh corn, cotija cheese and tomatoes

Yuca croquetas stuffed with mozzarella and cotija cheese, served over huancaina sauce

Traditional Peruvian corn tamale stuffed with ají amarillo, mozzarella and cotija cheese

Two savory pastries stuffed with braised spinach and mozzarella served with salsa criolla

Two layers of decadence: A quinoa flour brownie and rich chocolate ganache, finished with a blackberry gastrique and avocado creme anglaise.

A rotating trio of creme brulee, each highlighting a distinct Peruvian flavor

Espresso panna cotta, with layers of lucuma mousse and whipped chocolate ganache, topped with Valrhona chocolate pearls.

Crispy quinoa studded cannolis stuffed with passionfruit mousse, served alongside mango-lemongrass sorbet, mango chutney and mint coulis

A silken, sweet and seductive ice cream from perus national fruit

Our seasonal ice cream or sorbet of the day

Authentic handmade truffle of the day

The classic peruvian cookie, scented with key lime and filled with manjar blanco