Parche

Sweety drops, spring mix, plant-based mozzarella, crispy chickpeas, and chimichurri vinaigrette

Assorted sorbet

Sorbet

Tropical salsa, plantains, onion marmalade, and aji sauce

Yuca

Plantain crumble, fennel-green onion, cinnamon-cardamom melao, and brussels sprouts. The melao may be non-vegan

Ask what is in the melao, the menu flags it as the part that may not be vegan.

Tomato, and lettuce. The dressing may be non-vegan

Ask for oil and vinegar, or which dressings are vegan.

Ask whether it is made with lard or chicken stock.

Shaved celery root, roasted pepper leche de tigre, black garlic vegan aioli, smoked grapes, fresno (vg)

Ask whether the leche is the plant-based version.

Rock cod, coconut milk, red serranos, cilantro-basil oil, leche de tigre(df)

Crispy cured pork belly, fava bean powder, yuca-queso buñuelos, jalapeño-mint aioli, pickled jimmy nardello peppers

Smoked green grapes, roasted pepper, leche de tigre, chile fresno, celery root, and black garlic vegan aioli

Romanesco, confit oyster-trumpet mushrooms, coconut cremoso rice, black garlic espuma, baby corn, and asparagus

Trout, mango leche de tigre, squid ink aioli, basil oil, coriander oil, crispy salmon skin (df)

Shredded chicken & papa, corn & capers, jalapeño-cilantro aioli

Fried whole branzino, arroz amarillo with hogao, crispy fingerling potatoes(df)

Boneless berkshire pork loin, rice-lentil pilaf, hierbas de azotea, orange melao glaze, stone fruit compote, blistered shishito peppers (df)

Crispy coconut flakes, coconut flan (df)

Dark chocolate cocoa nib cake, burnt meringue, arequipe custard, bruleed bananas