Platos Fuertes - Entrées
Aji de Gallina: Tender pieces of hand tornchicken in a toasted walnut & golden Aji Amarillo chili sauce. Served with quinoa, potatoes or rice.
Aji de Hongos: Seasonal mushrooms sautéed with shallots and finished in an aji Amarillo sauce, served over oven roasted fingerling potatoes.
Canilla de Cordero al estilo Seco: Cumin and cilantro seasoned lamb shank, slow roasted with potatoes, and served with rice and peas
Costillas en Jora: Beef short ribs braised in sacred chicha de jora beer served over aji Amarillo seasoned mashed potatoes. |
Platos Fuertes - Entrées
Ollita de Pescado: Pan roasted Sea Bass in an aji Colorado salsa blanca with Peruvian huacatay and tarragon, served with fingerling potatoes.
Lomo Saltado: Flat iron steak with hints of fresh garlic, cracked pepper, sautéed with Spanish onions, tomatoes and finished in an aji Colorado sauce.
Escabeche de Pato: Marinated duck in an aji Amarillo and citrus sauce served with boiled yuca spears.
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 greens. |
