Mares
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
valutazione
Recensioni
menù
Yellow potatoes with silky aji amarillo cheese sauce, with a touch of olive essence
The electrifying juice of ceviche, chilled and intense, served as a bold citrus shot.
Sashimi-style fish in citrus leche de tigre, finished with rocoto oil and delicate herbs.
Fresh catch of the day cured in lime, aji limo, and red onion. Or with medley of shrimp, fish, octopus, calamari bathed in zesty leche de tigre.
Grilled Pacific octopus served potatoes and Andean corn
Grilled salmon atop purple potato purée, garnished with shallots and herbed oil.
Ravioli filled with llama meat, dressed in a vibrant basil pesto sauce.
Filet mignon stir-fried with soy, tomatoes, red onion a Peruvian Chinese fusion.
Peruvian fried rice with wok-tossed shrimp, pork, scallions, and egg.
Fish fillet in creamy yellow pepper and goldenberry
Pappardelle in a creamy Peruvian cheese pepper sauce, served with Grill Picanha
Causa Limena Classic starters made of layered seasoned potatoes, filled with chicken salad
Jalea del Pescador Crispy seafood platter with golden yuca, and our elevated house salsa.
Arroz con Mariscos A luxurious rice dish infused with fresh seafood and delicate gourmet spices
Alpaca con risotto de quinua y polvo de maíz morado Seared alpaca loin over creamy native quinoa, dusted with purple corn ash.
Ceviche Carretillero Floridiano (Caimán) Fresh white fish marinated in zesty leche de tigre with red onion, choclo, and crispy cancha, accompanied by golden-fried gator tail. This plate was born in the streets of Peru, reborn in Florida.
Pasta de tinta natural de Calamares Flameados al ají amarillo A colorful purple pasta dish with Peruvian flair, featuring aji-flamed calamari and a touch of cilantro. Enriched with squid ink and a reduction of Andean purple corn
Pollo Tipakay Oriental-style chicken sweet sauce, with vegetables, quail egg & house-style Chaufa.
Tortellini de Cabrito a la Norteña Handmade tortellini filled with tender young goat, inspired by the rustic flavors of Northern Peru.
Fresh mix of lettuces, orange, red berries, brie cheese gratin with oregano, topped with a delicate prosciutto rose and finished with a drizzle of natural orange honey.
Yellow potatoes with silky aji amarillo cheese sauce, with a touch of olive essence
The electrifying juice of ceviche, chilled and intense, served as a bold citrus shot.
Sashimi-style fish in citrus leche de tigre, finished with rocoto oil and delicate herbs.
Fresh catch of the day cured in lime, aji limo, and red onion. Or with medley of shrimp, fish, octopus, calamari bathed in zesty leche de tigre.
Grilled Pacific octopus served potatoes and Andean corn
Grilled salmon atop purple potato purée, garnished with shallots and herbed oil.
Ravioli filled with llama meat, dressed in a vibrant basil pesto sauce.
Filet mignon stir-fried with soy, tomatoes, red onion a Peruvian Chinese fusion.
Peruvian fried rice with wok-tossed shrimp, pork, scallions, and egg.
Fish fillet in creamy yellow pepper and goldenberry
Pappardelle in a creamy Peruvian cheese pepper sauce, served with Grill Picanha
Causa Limena Classic starters made of layered seasoned potatoes, filled with chicken salad
Jalea del Pescador Crispy seafood platter with golden yuca, and our elevated house salsa.
Arroz con Mariscos A luxurious rice dish infused with fresh seafood and delicate gourmet spices
Alpaca con risotto de quinua y polvo de maíz morado Seared alpaca loin over creamy native quinoa, dusted with purple corn ash.
Ceviche Carretillero Floridiano (Caimán) Fresh white fish marinated in zesty leche de tigre with red onion, choclo, and crispy cancha, accompanied by golden-fried gator tail. This plate was born in the streets of Peru, reborn in Florida.
Pasta de tinta natural de Calamares Flameados al ají amarillo A colorful purple pasta dish with Peruvian flair, featuring aji-flamed calamari and a touch of cilantro. Enriched with squid ink and a reduction of Andean purple corn
Pollo Tipakay Oriental-style chicken sweet sauce, with vegetables, quail egg house-style Chaufa.
Tortellini de Cabrito a la Norteña Handmade tortellini filled with tender young goat, inspired by the rustic flavors of Northern Peru.
Fresh mix of lettuces, orange, red berries, brie cheese gratin with oregano, topped with a delicate prosciutto rose and finished with a drizzle of natural orange honey.
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