New Years Eve Menu 2017
NEW YEARS EVE MENU 2017
(can be modified V=vegetarian / VG=vegan / GF=gluten free )
Pan y Tres Uchucutas
maní (peanut) maracuya (passionfruit) and verde (jalapeño) salsas with potato-quinoa bread
(V, VG and GF option available)
ENTRADAS (choose one)
Anticucho de Alpaca
Alpaca tenderloin kebobs marinated in aji panca, served with a spicy salsa de rocoto (GF)
Ensalada Verde Peruana
greens with hearts of palm, yacón, cotija cheese and asparagus in a passionfruit vinaigrette (V/VG/GF)
Tiradito de Betarraga
roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil
(V/VG/GF)
Sopa del Nuevo Año
Traditional Italo-Peruvian soup made with seasonal vegetables (fava beans, potato, yuca, sweet potato, corn, cabbage and green beans) and pasta in a spinach-basil chicken broth and served with toasted quinoa-potato bread. (GF)
Causa Mixta Nikkei
a traditional timbale of lime-scented potato purée,
layered with spicy tuna and crab salad served chilled with avocado and cancha (GF)
Cebiche de “Cinco Elementos”
our iconic preparation of fresh fish in leche de tigre (GF)
Palta Rellena de Cangrejo
avocado stuffed with crab, topped with a poached prawn. (GF)
Empanadas de Carne
flaky pastry filled with slow-cooked beef, raisins, egg and Botija olives served with salsa criolla
Empanadas de Acelga
flaky pastry stuffed with braised chard, spinach, mushrooms, egg and mozzarella
served with salsa criolla (V)
PLATOS DE FONDO (choose one)
Bistec de los Andes
peppered and grilled 7oz dry aged Cascade Natural New York steak in a ruby port demi glaze, served with roasted Andean ocas in a purée of carrots and a crudité salad of endives,
green apple, green beans and beets dressed with truffle-lime vinaigrette. (GF)
Quinotto “Chisaya Mama”
the Incas referred to quinoa as the mother of all grains – quinoa “risotto” with Grana Padano cheese, golden beets, local mushrooms and market fresh vegetables, laced with truffle oil (V/VG/GF)
Hongos Saltados
a medley of mushrooms wok-fried with onions, tomatoes, soy sauce, garlic and ají amarillo, served with Yukon Gold papas fritas and garlic rice (V/VG/GF)
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Arroz con Mariscos
Peruvian style paella: sofrito de ajíes-infused rice served with fresh seafood (mussels, octopus, shrimp, sautéed white fish, calamari and a seared diver scallop) accompanied by salsa criolla (GF)
Pescado al Rocoto y Kión
grilled fresh fish topped with slivers of ginger, rocoto and scallion, basted with sizzling sesame oil, served over shiitake mushrooms and bok choy in a smoked pork broth,
served with asparagus-quinoa fried rice (GF)
Arroz Con Pato
a gourmet version of an iconic Peruvian dish; confit duck leg paired with cilantro-infused rice,
a savory-sweet passionfruit sauce and baby carrots (GF) .
POSTRES (choose one)
Sublime de Lúcuma
a twist on the classic D’onofiro “Sublime” chocolate bar:
dark chocolate filled with layers of roasted peanuts, chocolate and lucuma mousse,
accompanied with a decadent lúcuma panna cotta in a bed of raspberry coulis (V/GF)
Chocolate Andino
a quinoa flour brownie layered with a rich gold dusted chocolate ganache, finished with a seasonal fruit gastrique and avocado creme anglaise (V/GF)
Sorbete de Piña con Gengibre
pineapple-ginger sorbet (V/VG/GF)
Helado de Plátano con Borbón
banana-bourbon ice cream (V/GF)