Valentine`s Day Menu $85/guest

 Valentine’s Day Menu $85/guest Enhance your dinner with a half dozen fresh oysters on the half shell to start-­‐ $16 supplement (Please select one item from each section) Sopa o Ensalada Lobster Bisque Served with blue potatoes, micro greens & truffle oil Ensalada Nuovo Andina Toasted quinoa, greens, cancha, Peruvian corn, fresh cheese & passion fruit vinaigrette Trucha Salad Smoked trout, roasted beets, purple potato, frisee, & salsa de queso Tapas Cebiche Pescado Fresh sliced fish with calamari & prawns in aji rocoto infused leche de tigre Tuna Tartare Diced sushi grade ahi tuna, marinated in Nikkei sauce, avocado puree & chips de los andes Scallops Carlitos Pan seared fresh Day Boat scallops, picantito de choclo & garlic chips Causa Ficha Chilled whipped potato with lobster, caviar & huancaina-­‐crème fraiche Anticuchos de Corazon o Carne Natural fed beef heart or filet mignon skewers, potato skewer & Peruvian chimichurri Langostino Crocantes Crispy quinoa prawns, Japanese sweet potato puree, chicha reduction & nori Bolitas de Cangrejo Crispy crab balls, aji Amarillo curry sauce & queso anejo Chicharrones de Pollo Marinated in aji rocoto, lime juice & sea salt, with rocoto aioli Entrees Lomo Saltado Stir fried filet mignon with onions, tomatoes, fries & soy sauce, served with jasmine rice Churrasco Grass fed Creekstone Black Angus New York steak, berros salad & Peruvian Chimichurri Chuletas Alberto Cumin-­‐mustard rubbed lamb chops, goat cheese potato torta & panca-­‐chankaka sauce Paella de Marisco Saffron rice, Peruvian-­‐style seafood paella with seasonal fish, shrimp, calamari, mussels & clams Pescado Bandido Pan roasted swordfish with purple potato, hongos, Botija olive & cau-­‐cau sauce Seco de Pato Sonoma duck leg, braised in spinach-­‐cusquena beer sauce, tacu tacu amarillo, mint salsa criolla Adobo Snake River pork shoulder, slow braised in Cusquena-­‐aji panca base, potato gratin & watercress Pollo Salvaje Mary’s free range chicken breast, oven roasted, skin on, yucca puree & salsa fusion Desserts Served with a glass of Cava Chocolate Carlitos Flourless chocolate terrain with Pisco crème anglaise Vanilla Bean Panna Cotta Mango sauce Flan de Maracuya Passion fruit flan with pisco acholado whipped cream La Cocina del Chef Carlos Altamirano