FIRST COURSE
CAULIFLOWER CREAM SOUP, PICKLED RADISH, fresh cream, CAVIAR AND MERKEN OIL
9$
FISH CEVICHE MARINATED IN LIME JUICE, ONIONS, HUANCAINA SAUCE AND FRIED CORN “CANCHA”
13$
MIX GREENS SALAD, MATE COCIDO DRESSING, SAUTÉED RED ONIONS AND DUCK CONFIT
deglazed in RED WINE VINEGAR
12$
FISH CAKE CORN FLOUR AREPA, WITH MOJO CRIOLLO
12$
“CAUSA” COLD POTATOE TERRINE, CHICKEN & GARLIC LIME AIOLI
8$
MAIN COURSE
RICOTTA CAVATELLI, TOMATOES, ONIONS & MIRASOL SAUCE, SAUTÉED ASPARAGUS
18$
roasted QUAIL STUFFED WITH BREAD, ONIONS & PARSLEY, ROLLED IN PROSCIUTTO AND JAMAICA REDUCTION 26$
SEARED SCALLOPS, BASIL PESTO, ORANGE ZEST AND PERUVIAN SAUTÉED QUINOA
28$
SAUTÉED ONGLET WITH ONIONS, TOMATOES AND SOYA SAUCE, ROASTED POTATOES
22$
CATCH OF THE DAY WITH ORANGE-FENNEL SPICY BROTH, STEAM RICE AND TOMATO CONFIT
24$
SWEETS
CINNAMON CAKE SOAKED IN THREE MILKS, CARAMELIZED MANGOS AND AVOCADO PINEAPPLE SORBET
7$
ROASTED APPLE TART, PISCO CARAMEL AND CORIANDER SEEDS YOGURT
7$
FRESH FRUITS IN WINE SYRUP AND HOMEMADE SORBETS
7$
~ THREE COURSE DAILY MENU 35$, WITH PAIRING WINES 58$ ~
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