APPETIZERS | SALADS | ENTREES | SIDES | DESSERTS

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.
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