Platos Fuertes - Entrée
Pescado Criollo- Fish of the day dry rubbed with stone ground aji Colorado chilis, served over a tacu-tacu of canary beans, with sautéed baby spinach and aji criollo.
Trucha Encrostado de Camotes- Pan roasted Arctic Char with a sweet potato crust served over sautéed mustard greens and turnips with a toasted aji Amarillo-cumin sauce.
Lomo Saltado- Flat iron steak with hints of fresh garlic, cracked pepper, sautéed with onions, tomatoes and finished in an aji colorado sauce. Traditional Peruvian style or Q’ero style.
Bistek a la Trujillana- Grilled Brandt Ranch skirt steak with a caramelized onion, aji amarillo, and chicha de jora sauce, served over roasted sweet potatoes with sautéed Swiss chard.
Aji de Gallina- Hand torn chicken in a toasted walnut & golden aji amarillo chili sauce. Choose quinoa, potatoes or rice as accompaniment. |
.Pernil de Chancho al Toque Huamanga- Confit of pork shank served over puca picante, a regional dish of Ayacucho, made with beets and a touch of roasted peanuts.
Seco de Cordero- Cumin and cilantro seasoned lamb shank, slow roasted and accompanied by tumeric rice and Peruvian canary beans.
Costillas en Jora- Tender, prime grade beef short ribs braised in Chicha de Jora- sacred corn beer, served over mashed potatoes with sautéed Swiss chard. A Q’ero signature dish!
Pato Festejo- Duo of house cured Woodland Farms duck confit and seared duck breast with roasted Kabocha squash, sautéed Swiss chard and Peruvian sauco berry sauce.
Tallarines a la Huancaina- Handmade tallarín noodles tossed in a creamy aji Amarillo-queso fresco sauce with caramelized onions and peanuts. Topped with choice of sautéed seasonal mushrooms, or shrimp. |
