Llama Restaurant

Chilled chargrilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted andean corn and micro cilantro. GF

Natural potatoes, Huancaina cream of Amarillo peppers, soft egg & Alfonso olives.

Hearts of palm, red onion, Andean corn, tomatoes and avocado on a bed of greens with a panca pepper and honey dressing. GF

Crispy yuca fries with our Amarillo pepper and cheese huancaina cream dipping sauces.

Grilled mushroom forage selection over pappardelle egg pasta and huancaina creamsauce.

Vegan modern version of the traditional Lomo Saltado stir fry, made with mushrooms and vegetables of chef's choice, served with golden potatoes and garlic jasmine rice.

Creamy risotto-style quinoa perfumed with Amarillo pepper and huacatay Andean mint with mushrooms. GF

Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish. GF

Prosecco, elderflower syrup, rose essence, orchid sphere.

Prosecco, ginger beer, ginger-mint syrup, lime.

Brut, maracuya, mango, simple syrup, bitters.

Prosecco, cucumber, cactus, lime, mint, thyme.

Champagne, purple corn, pineapple, lime and spices.

Guava -Strawberry Mimosa. Tajin.

PEDRO XIMENEZ, SPAIN

PORT BLEND RED, PORTUGAL

TORRONTES, ARGENTINA

MANGO MOSCATO, CHILE

CHARDONNAY – ARGENTINA

SAUVIGNON BLANC – URUGUAY

RIESLING – GERMANY

ROSÉ – ARGENTINA

PINOT GRIS – ARGENTINA

TORRONTES – ARGENTINA

VERDEJO – OLD VINES, SPAIN

CHARDONNAY, LIMARI, CHILE

Malbec, Argentina

Cabernet Sauvignon, Argentina

Pinot Noir, Chile

Cabernet Franc, Uruguay

Red Blend, Spain

Bonarda & Malbec – Mendoza, Argentina

Black Tears by Tapiz, Argentina

Viña Cabos – Cabernet Sauvignon – Luján de Cuyo, Argentina

Garnacha, Spain

Malbec – Mendoza, Argentina

Catena Zapata – Cabernet Sauvignon & Malbec – Mendoza, Argentina

Cabernet Sauvignon, Malbec, Petit Verdot, Tannat – Mendoza, Argentina

Carmenère – Colchagua Valley, Chile

Malbec – Uco Valley, Argentina

Merlot – Colchagua Valley, Chile

Cabernet Sauvignon, Syrah, Carmenere – Colchagua Valley, Chile

Cabernet Sauvignon – Maipo Valley, Chile

Triple C – Cabernet Sauvignon, Cabernet Franc, Carménère – Maipo Valley, Chile

Viña Vik – Bordeaux Style Blend – Apalta, Chile

La Rioja Alta – Tempranillo & Garnacha – Rioja, Spain

La Vilella Alta – Garnacha, Cariñena & Cabernet Sauvignon – Priorat, Spain

Garnacha, Merlot, Cabernet Sauvignon, Syrah – Priorat, Spain

Garnacha – Calatayud, Spain

Torres – Cabernet Sauvignon – Penedes, Spain

Toro, Zamora, Spain

Peru

Peru

Spain

Mexico

Mexico

Belgium

Peru

Natural passion fruit juice.

Homemade purple corn, pineapple, spices and key lime punch.

Sour Andean corn beer.

“Strength of coffee, the Health benefits of tea, and the Euphoria of chocolate”.

Imported Peruvian soda, lemon grass, bubblegum.

Ocean and land dancing on this refreshing citrus experience with the right amount of heat. Fresh catch marinated with lime juice, cilantro, and limo peppers served with Peruvian giant corn and glazed sweet potatoes. GF

Pork belly, sweet potato, criolla salad, Avocado guasacaca. GF

Squid ink Causa, fresh tuna nikkei, amarillo pepper and snow pea aioli.

Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers. GF

Chilled natural seasoned mashed potato mini cakes topped with Ceviche, Pulpo and Jumbo crab. GF

Japanese influenced salmon ceviche garnished with chalaca salad, quail eggs, avocado, scallions, chulpi corn on, and Ponzu leche de tigre.

Marinated chargrilled beef heart skewers served over giant Andean corn and golden potatoes with our Panca pepper aioli. GF

Vegan mango ceviche featuring a refreshing contrast of flavors with sweetness, citrus and heat from floral Limo peppers, garnished with sweet potatoes, onions and crispy chulpi corn. GF

Chilled chargrilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted andean corn and micro cilantro. GF

Andean-style roasted rack of lamb marinated with Andean herbs and spices. Served with: golden potatoes, Cusco corn and onions salad and finished with a garlic double cream and huacatay salsa verde.

Creamy risotto with a mix of fruits of the ocean perfumed with Andean Peppers and Herbs, garnished with parmesan and green peas. GF

Spectacular Surf and turf, the most iconic haute cuisine dish of Peru. The Lomo Saltado stir-fry hanger steak, onion and tomatoes with a nice smoky finish over a shrimp tagliatelle pasta with creamy Huancaina sauce.

Pan seared Salmon, Huancaina mashed potatoes, roasted mushrooms, Pistachio-Huacatay Pesto.

One our favorite Italian heritage influenced dishes, Pappardelle pasta with our pesto cream made with a Peruvian twist and a drizzle of Limo pepper Soy glaze. Pork belly or Hanger Steak.

Magically seasoned grouper wrapped in plantain leaves, cooked over hot coals served with: yucca, plantains, hearts of palm, sweet jungle peppers and a passion fruit-cilantro sauce. GF

A traditional serving of ceviche with fresh corvina, sweet potatoes, cusco corn, chulpi corn and onions in our refreshing leche de tigre. GF

Quillabamba cacao mousse, Lucuma fruit puree, drizzled with moms spiced chocolate sauce and garnished with burnt Urubamba Eucalyptus. GF

Northern desert black Carob syrup, dark berries and spun sugar. GF

Alfajores shortbread cookies filled with Dulce de leche topped with tropical coconut marshmallow and served with Parmesan Ice cream topped with Strawberry, Black Currant Rosemary compote.

Honey-Lavender Tres Leches cake with butterfly snow pea ground, white-chocolate yeast ice cream.

Chilled chargrilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted andean corn and micro cilantro. GF

Natural potatoes, Huancaina cream of Amarillo peppers, soft egg Alfonso olives.

Hearts of palm, red onion, Andean corn, tomatoes and avocado on a bed of greens with a panca pepper and honey dressing. GF

Crispy yuca fries with our Amarillo pepper and cheese huancaina cream dipping sauces.

Grilled mushroom forage selection over pappardelle egg pasta and huancaina creamsauce.

Vegan modern version of the traditional Lomo Saltado stir fry, made with mushrooms and vegetables of chef's choice, served with golden potatoes and garlic jasmine rice.

Creamy risotto-style quinoa perfumed with Amarillo pepper and huacatay Andean mint with mushrooms. GF

Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish. GF

Prosecco, elderflower syrup, rose essence, orchid sphere.

Prosecco, ginger beer, ginger-mint syrup, lime.

Brut, maracuya, mango, simple syrup, bitters.

Prosecco, cucumber, cactus, lime, mint, thyme.

Champagne, purple corn, pineapple, lime and spices.

Guava -Strawberry Mimosa. Tajin.

PEDRO XIMENEZ, SPAIN

PORT BLEND RED, PORTUGAL

TORRONTES, ARGENTINA

MANGO MOSCATO, CHILE

CHARDONNAY – ARGENTINA

SAUVIGNON BLANC – URUGUAY

RIESLING – GERMANY

ROSÉ – ARGENTINA

PINOT GRIS – ARGENTINA

TORRONTES – ARGENTINA

VERDEJO – OLD VINES, SPAIN

CHARDONNAY, LIMARI, CHILE

Malbec, Argentina

Cabernet Sauvignon, Argentina

Pinot Noir, Chile

Cabernet Franc, Uruguay

Red Blend, Spain

Bonarda Malbec – Mendoza, Argentina

Black Tears by Tapiz, Argentina

Viña Cabos – Cabernet Sauvignon – Luján de Cuyo, Argentina

Garnacha, Spain

Malbec – Mendoza, Argentina

Catena Zapata – Cabernet Sauvignon Malbec – Mendoza, Argentina

Cabernet Sauvignon, Malbec, Petit Verdot, Tannat – Mendoza, Argentina

Carmenère – Colchagua Valley, Chile

Malbec – Uco Valley, Argentina

Merlot – Colchagua Valley, Chile

Cabernet Sauvignon, Syrah, Carmenere – Colchagua Valley, Chile

Cabernet Sauvignon – Maipo Valley, Chile

Triple C – Cabernet Sauvignon, Cabernet Franc, Carménère – Maipo Valley, Chile

Viña Vik – Bordeaux Style Blend – Apalta, Chile

La Rioja Alta – Tempranillo Garnacha – Rioja, Spain

La Vilella Alta – Garnacha, Cariñena Cabernet Sauvignon – Priorat, Spain

Garnacha, Merlot, Cabernet Sauvignon, Syrah – Priorat, Spain

Garnacha – Calatayud, Spain

Torres – Cabernet Sauvignon – Penedes, Spain

Toro, Zamora, Spain

Peru

Peru

Spain

Mexico

Mexico

Belgium

Peru

Natural passion fruit juice.

Homemade purple corn, pineapple, spices and key lime punch.

Sour Andean corn beer.

“Strength of coffee, the Health benefits of tea, and the Euphoria of chocolate”.

Imported Peruvian soda, lemon grass, bubblegum.

Ocean and land dancing on this refreshing citrus experience with the right amount of heat. Fresh catch marinated with lime juice, cilantro, and limo peppers served with Peruvian giant corn and glazed sweet potatoes. GF

Pork belly, sweet potato, criolla salad, Avocado guasacaca. GF

Squid ink Causa, fresh tuna nikkei, amarillo pepper and snow pea aioli.

Tender octopus carpaccio, red onions, key lime, drizzled with Alfonso olives aioli and garnished with sweet drop Peruvian peppers. GF

Chilled natural & seasoned mashed potato mini cakes topped with Ceviche, Pulpo and Jumbo crab. GF

Japanese influenced salmon ceviche garnished with chalaca salad, quail eggs, avocado, scallions, chulpi corn on, and Ponzu leche de tigre.

Marinated chargrilled beef heart skewers served over giant Andean corn and golden potatoes with our Panca pepper aioli. GF

Vegan mango ceviche featuring a refreshing contrast of flavors with sweetness, citrus and heat from floral Limo peppers, garnished with sweet potatoes, onions and crispy chulpi corn. GF

Chilled chargrilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted andean corn and micro cilantro. GF

Andean-style roasted rack of lamb marinated with Andean herbs and spices. Served with: golden potatoes, Cusco corn and onions salad and finished with a garlic double cream and huacatay salsa verde.

Creamy risotto with a mix of fruits of the ocean perfumed with Andean Peppers and Herbs, garnished with parmesan and green peas. GF

Spectacular Surf and turf, the most iconic haute cuisine dish of Peru. The Lomo Saltado stir-fry hanger steak, onion and tomatoes with a nice smoky finish over a shrimp tagliatelle pasta with creamy Huancaina sauce.

Pan seared Salmon, Huancaina mashed potatoes, roasted mushrooms, Pistachio-Huacatay Pesto.

One our favorite Italian heritage influenced dishes, Pappardelle pasta with our pesto cream made with a Peruvian twist and a drizzle of Limo pepper Soy glaze. Pork belly or Hanger Steak.

Magically seasoned grouper wrapped in plantain leaves, cooked over hot coals served with: yucca, plantains, hearts of palm, sweet jungle peppers and a passion fruit-cilantro sauce. GF

A traditional serving of ceviche with fresh corvina, sweet potatoes, cusco corn, chulpi corn and onions in our refreshing leche de tigre. GF

Quillabamba cacao mousse, Lucuma fruit puree, drizzled with moms spiced chocolate sauce and garnished with burnt Urubamba Eucalyptus. GF

Northern desert black Carob syrup, dark berries and spun sugar. GF

Alfajores shortbread cookies filled with Dulce de leche topped with tropical coconut marshmallow and served with Parmesan Ice cream topped with Strawberry, Black Currant & Rosemary compote.

Honey-Lavender Tres Leches cake with butterfly snow pea ground, & white-chocolate yeast ice cream.

Chilled chargrilled and marinated king trumpet mushroom with a creamy parmesan leche de tigre, toasted andean corn and micro cilantro. GF

Natural potatoes, Huancaina cream of Amarillo peppers, soft egg & Alfonso olives.

Hearts of palm, red onion, Andean corn, tomatoes and avocado on a bed of greens with a panca pepper and honey dressing. GF

Crispy yuca fries with our Amarillo pepper and cheese huancaina cream dipping sauces.

Grilled mushroom forage selection over pappardelle egg pasta and huancaina creamsauce.

Vegan modern version of the traditional Lomo Saltado stir fry, made with mushrooms and vegetables of chef's choice, served with golden potatoes and garlic jasmine rice.

Creamy risotto-style quinoa perfumed with Amarillo pepper and huacatay Andean mint with mushrooms. GF

Vegan mango ceviche, a fresh contrast of sweetness, citrus and heat. Heat is necessary to enjoy this dish. GF

Prosecco, elderflower syrup, rose essence, orchid sphere.

Prosecco, ginger beer, ginger-mint syrup, lime.

Brut, maracuya, mango, simple syrup, bitters.

Prosecco, cucumber, cactus, lime, mint, thyme.

Champagne, purple corn, pineapple, lime and spices.

Guava -Strawberry Mimosa. Tajin.

PEDRO XIMENEZ, SPAIN

PORT BLEND RED, PORTUGAL

TORRONTES, ARGENTINA

MANGO MOSCATO, CHILE

CHARDONNAY – ARGENTINA

SAUVIGNON BLANC – URUGUAY

RIESLING – GERMANY

ROSÉ – ARGENTINA

PINOT GRIS – ARGENTINA

TORRONTES – ARGENTINA

VERDEJO – OLD VINES, SPAIN

CHARDONNAY, LIMARI, CHILE

Malbec, Argentina

Cabernet Sauvignon, Argentina

Pinot Noir, Chile

Cabernet Franc, Uruguay

Red Blend, Spain

Bonarda & Malbec – Mendoza, Argentina

Black Tears by Tapiz, Argentina

Viña Cabos – Cabernet Sauvignon – Luján de Cuyo, Argentina

Garnacha, Spain

Malbec – Mendoza, Argentina

Catena Zapata – Cabernet Sauvignon & Malbec – Mendoza, Argentina

Cabernet Sauvignon, Malbec, Petit Verdot, Tannat – Mendoza, Argentina

Carmenère – Colchagua Valley, Chile

Malbec – Uco Valley, Argentina

Merlot – Colchagua Valley, Chile

Cabernet Sauvignon, Syrah, Carmenere – Colchagua Valley, Chile

Cabernet Sauvignon – Maipo Valley, Chile

Triple C – Cabernet Sauvignon, Cabernet Franc, Carménère – Maipo Valley, Chile

Viña Vik – Bordeaux Style Blend – Apalta, Chile

La Rioja Alta – Tempranillo & Garnacha – Rioja, Spain

La Vilella Alta – Garnacha, Cariñena & Cabernet Sauvignon – Priorat, Spain

Garnacha, Merlot, Cabernet Sauvignon, Syrah – Priorat, Spain

Garnacha – Calatayud, Spain

Torres – Cabernet Sauvignon – Penedes, Spain

Toro, Zamora, Spain

Peru

Peru

Spain

Mexico

Mexico

Belgium

Peru

Natural passion fruit juice.

Homemade purple corn, pineapple, spices and key lime punch.

Sour Andean corn beer.

“Strength of coffee, the Health benefits of tea, and the Euphoria of chocolate”.

Imported Peruvian soda, lemon grass, bubblegum.