Ceviche “Don Cucho"- A tribute to Chef Don Cucho La Rosa’s traditional ceviche preparation featuring fresh fish “cooked” in lemon juice with red onions, ají, and a touch of salt.

Ceviche Coco Loco & Rocoto- Seabass morsels “cooked” in lime juice with coconut milk, Peruvian Rocoto chili, cilantro, and red onions. Served with grilled sweet potatoes.

Calamari a la Diablada- Fried calamari with sautéed Shiitake mushrooms, chile de arbol, and scallions.

Payason de Camarones- Sautéed jumbo prawns in an aji Colorado-cumin vinaigrette layered in between crispy Peruvian purple potatoes.

Anticuchos de Corazón- A popular Peruvian street food of marinated, grilled morsels of beef heart with roasted fingerling potatoes and huacatay ocopa. Also called black mint, huacatay is a very beloved herb throughout the Andes.

Quinoa Chicken- Quinoa coated chicken breast strips served over sautéed baby spinach with spicy Bolivian sajta sauce.

Conchitas en Sajta- Quinoa crusted scallops in a spicy aji amarillo and onion based sauce, served over sautéed baby spinach.

Codorniz a la Parrilla- Grilled farm raised quail served over a kiwicha (amaranth) cake with roasted baby root vegetables, finished with achiote oil.

Paté Glaseado Con Maiz Morado- Pan seared Hudson valley duck fois gras with Peruvian purple corn demi-glaze, served over grilled persimmon.

Empanaditas de Verduras- Savory baked turnovers filled with lentils, sweet potatoes, and spinach, accompanied by aji panca.

Salteñas- A Bolivian tradition! Baked, handmade empanada filled with diced potatoes, peas, raisins, spices and choice of ground beef or chicken.

Empanaditas de Camarones- Savory baked turnovers filled with shrimp, aji amarillo, sautéed onions, garlic, and fresh parsley.

Papa Rellena- Mashed potatoes wrapped around a filling of ground beef, raisins, and spices. Vegetarian option available.