ach dish pays tribute to the rich culinary diversity of Peru. Our cuisine fuses tradition with modernity, using the freshest ingredients and the purest cooking techniques to deliver a truly unique experience.
ENTRADAS
Creamy Peruvian Potatoes – Papa a la Huancaína
15
Yellow potatoes with silky ají amarillo cheese sauce, with a touch of olive essence
Tiger’s Kiss (Citrus Elixir) – Leche de Tigre
21
The electrifying juice of ceviche, chilled and intense, served as a bold citrus shot.
Citrus infused Peruvian Sashimi – Tiradito Park Avenue
30
Sashimi-style fish in citrus leche de tigre, finished with rocoto oil and delicate herbs.
PLATOS PRINCIPALES
Classic Peruvian Fish Ceviche – Ceviche de Pescado o Mixto
30 – 34
Fresh catch of the day cured in lime, ají limo, and red onion. Or with
medley of shrimp, fish, octopus, calamari bathed in zesty leche de tigre.
Grilled Octopus with Andean Harvest – Pulpo Parrillero
32
Grilled Pacific octopus served potatoes and Andean corn.
Salmon over Purple mash potatoes and asparagus – Salmón sobre puré morado y Esparragos
35
Grilled salmon atop purple potato purée, garnished with shallots and herbed oil.
Llama Ravioli with Pesto Sauce – Ravioles de Llama al pesto
42
Ravioli filled with llama meat, dressed in a vibrant basil pesto sauce.
Wok-Fired Filet Saltado – Lomo Saltado
33
Filet mignon stir-fried with soy, tomatoes, red onion a Peruvian Chinese fusion.
Imperial Chaufa – Chaufa Imperial
33
Peruvian fried rice with wok-tossed shrimp, pork, scallions, and egg.
Macho Fish in Goldenberry Fire – Pescado a lo Macho con Aguaymanto
35
Fish fillet in creamy yellow pepper and goldenberry.
Golden Huancaína Pappardelle with Picanha – Pappardelle a la Huancaína con Picanha
36
Pappardelle in a creamy Peruvian cheese pepper sauce, served with Grill Picanha.
PERUVIAN CLASSICS
Peruvian Potato stack Delight – Causa Limena
28
Classic starters made of layered seasoned potatoes, filled with chicken salad.
Fisherman’s Crown Jalea – Jalea del Pescador
32
Crispy seafood platter with golden yuca, and our elevated house salsa.
Gourmet Seafood Rice Symphony – Arroz con Mariscos
35
A luxurious rice dish infused with fresh seafood and delicate gourmet spices.
CHEF’S SIGNATURE DISHES
Alpaca with Quinoa Risotto – Alpaca con risotto de quinua y polvo de maíz morado
38
Seared alpaca loin over creamy native quinoa, dusted with purple corn ash.
Floridian Gator Crunch Ceviche – Ceviche Carretillero Floridiano (Caimán)
38
Fresh white fish marinated in zesty leche de tigre with red onion, choclo, and crispy
cancha, accompanied by golden-fried gator tail. This plate was born in the streets of
Peru, reborn in Florida.
Inca Purple Pasta with flamed Calamari – Pasta de tinta natural de Calamares Flameados al ají amarillo
35
A colorful purple pasta dish with Peruvian flair, featuring aji-flamed calamari and a
touch of cilantro. Enriched with squid ink and a reduction of Andean purple corn.
Sweet Glazed Chicken with House Fried Rice – Pollo Tipakay
34
Oriental-style chicken sweet sauce, with vegetables, quail egg & house-style Chaufa.
Chevon Tortellini, Northern Peruvian Style – Tortellini de Cabrito a la Norteña
38
Handmade tortellini filled with tender young goat, inspired by the rustic flavors of
Northern Peru.
SALADS
Mia Salad
24
Fresh mix of lettuces, orange, red berries, brie cheese gratin with oregano, topped
with a delicate prosciutto rose and finished with a drizzle of natural orange honey.
EN 
ES