They have a beautifully prepared Cebiche de Pato: duck confit, sweet potato glaze, sauteed Peruvian corn, Peruvian potatoes, red onion, & micro cilantro w/ hot “Leche de Tigre” sauce poured tableside.
How do you top off an excellent dinner? You order the Deconstructed Aji Amarillo Cheesecake made with oatmeal candy, salty caramel, aji amarillo mango gelato orange marmalade topped with micro mint.
The Quinoa & Kiwicha Salad with avocado, golden raisins, mozz, caramelized cashews, marcona almonds, Peruvian corn, cherry tomato concasse, & passion fruit dressing offers a nice sweetness and crunch.
The Seco de Cordero is an incredibly tender braised lamb leg marinated in seco sauce (cilantro, chicha de jora, dark beer), fried yucca, & salsa criolla, served with tacu tacu.
The Potatoes in Cream Sauce is the perfect bar snack while waiting for your table at. Roasted fingerling potatoes, huancaina sauce, boiled egg, Peruvian olive, & micro cilantro.
Great modern twist on traditional Peruvian dishes. The ceviche Clasico is fresh and delish. They also have vegetarian options for a lot of their popular dishes which I definitely appreciated!
Terrific cocktails (ginger mint chilcano, anyone?) and the wine selections pair divinely with the food. If you can't decide, go with Mochica ceviche, spare rib app, pulpo, and duck leg. Four thumbs up
Tequenos appetizer is delicious, especially since I love cheese. The sauce is perfect with the great flavor of avocado & just the right touch of gentle spices.