Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
4 dishes
(DF, V, VG)
Breakfast potatoes, rosemary, and spices
Bananas, blackberries, blueberries, raspberries, and strawberries
Peanut oil, potato chips, and voodoo seasoning
4 dishes
Curry carrot pickles, creamy edamame dressing. (GF, VG)
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Crispy potato, roasted eggplant, cranberries, citrus aioli, arare. (VG)
Is the citrus aioli made with egg or dairy?
Pico de gallo, lettuce, avocado, and a choice of grilled chicken breast, or fried chicken breast
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Spices, and grits
Ask whether it is cooked in water or in milk.
32 dishes
(DF)
(DF)
(DF, GF)
(DF)
(DF)
A rotating selection of seasonal bites chosen by the chef and served at the counter. 1 Crispy rice, 1 ceviche, 1 seasonal bite. TASTING DINNER TUE-SUN 5-6 PM AVAILABLE AT THE COUNTER ONLY
Beet-cured salmon, beet leche de tigre, trout roe. (DF, GF)
Australian Opal barramundi, classic leche de tigre. (DF, GF)
Aji amarillo leche de tigre, sesame oil, ceviche aioli, arare. (DF)
Orange ponzu, citrus segments, aji limo, olive oil. (DF, GF)
Yellowtail, olive leche de tigre, aji limo. (DF, GF)
Roasted tomatoes, avocado, tomato leche de tigre. (GF, DF, V, VG)
Black roasted chile aguachile, cucumber, avocado, tobiko. (GF, DF)
Seafood, rocoto leche de tigre, Peruvian choclo and crunchy cancha. (GF, DF)
Sweet miso glaze, house pickles. (DF)
Passion fruit aioli, house pickles. (GF)
Two skewers, rocoto and huancaina sauces. (GF)
(Two skewers) lemongrass-ginger yuzu kosho. (GF, DF)
Grilled hanger steak, chimichurri. (GF, DF)
Peaches, heirloom tomatoes, burrata, arugula, balsamic vinaigrette. (GF, VG)
Spicy crab, ceviche aioli, nori dust
Three crispy wonton tacos, white fish ceviche, aji limo, ceviche aioli
A traditional Peruvian Amazon rice parcel wrapped in banana leaf, filled with slow- braised short rib, olives and egg. (VG option available)
Wok-seared beef, onions, tomatoes and fries. (DF)
Crispy fish, aji panca escabeche, pickled onions and sweet potato. (DF)
Lobster dumplings, campanelle pasta, sudado sauce
Walnuts, fried oysters, feta cheese, baby spinach, balsamic vinaigrette, and bacon. The dressing may be non-vegan
Remoulade sauce, and french fries
Rice, red beans, and pork sausage
Spices, sausage, rice, red beans, and ham
CURATED DAILY BY CHEF RICARDO ZARATE A selection of seasonal bites, a progression of crispy rice, ceviches, market-driven plates, hot dishes, a surprise course, and dessert. All guests at the table must participate
Amole, corn tostada, avocado, balsamic cherry tomato, cotija. (V, GF)