Negroni

Hamachi, truffled ponzu sauce, togarashi, cilantro, olive oil, and shoestring potatoes.

Romesco sauce, potato emulsion, Kalamata dust, and fresh parsley.

Cooked with Nikkei butter and gratinated with huancaina sauce.

Vegetarian. Grilled provolone cheese, caramelized onions, and flambeed with rum.

Marinated with avocado, tomatoes, red onions, cilantro, and celery with acevichado sauce and sweet chili dip.

Vegetarian. Sauteed mixed mushrooms, crispy prosciutto di Parma and Galician toast.

Marinated Angus tenderloin with arugula, Parmigiano cheese, grape tomatoes, garlic chips, and Dijon vinaigrette.

Crab spring croquettes with cilantro emulsion and sweet chili sauce.

Breaded with corn flakes served with mango, tomatoes, cucumber, and onions salad with avocado sauce.

Crispy calamari rings with lime aioli.

Vegetarian. Beet emulsion.

Sample of rabas, kale fritters, and crispy shrimps.

Chicken breast breaded with corn flakes, crispy bacon, croutons, Parmigiana cheese, mixed greens, and homemade Caesar dressing.

Cured salmon, brie cheese, mixed greens, spinach, sauteed mushrooms, grape tomatoes, mixed seeds, and lemon vinaigrette.

Grilled shrimps, avocado, sweet corn, grape tomatoes, mixed greens, carrots, granola, and honey-mustard dressing.

Vegetarian. Gorgonzola, grilled zucchini and butternut squash, arugula, quinoa, grape tomatoes, mixed nuts, and homemade cilantro lime dressing.

Grass-fed burger, crispy bacon, pickles, caramelized onions, cheddar cheese, and BBQ sauce in a brioche bun.

Grass-fed beef burger, fried egg, roasted peppers and onions, provolone cheese, and chimichurri mayo in brioche bun.

Cured salmon, arugula, avocado, sauteed mushrooms, and dill cream cheese in a multi cereal bread.

Chicken breast breaded with corn flakes, tomatoes, arugula, avocado, and homemade honey mustard sauce in a Galician bread.

Vegetarian. Mozzarella, gorgonzola, fontina, and Parmigiano cheese.

Prosciutto di Parma, Italian tomato sauce, mozzarella, arugula, Parmigiano cheese.

Vegetarian. Mozzarella, caramelized onions, and brie cheese.

Vegetarian. Italian tomato sauce, mozzarella, tomato slices, and garlic.

Fried breaded shrimps, avocado, covered with hamachi, acevichada sauce, and togarashi.

Salmon, cream cheese covered with guacamole, and corn chips.

Tuna, cream cheese, and avocado served with fried teriyaki sauce.

Grilled shrimps and cream cheese covered with salmon, lime tataki, and teriyaki sauce.

Grilled shrimps, cream cheese, and mango covered with salmon and passion fruit.

Grilled salmon and cream cheese covered with avocado, sweet chili sauce, and crispy coconut.

Fried breaded shrimps, brie cheese, and avocado covered with hamachi, hauncaina sauce, and shoestring potatoes.

Fried breaded shrimps and cream cheese covered with tuna and celery emulsion.

Grilled shrimps and cream cheese covered with hamachi and herbs mix.

Salmon, cream cheese and fennel covered with lox and avocado wasabi sauce.

Octopus with Nikkei sauce, cilantro, and chili peppers.

Salmon tataki, citric oil, lime, and sea salt.

Hamachi tataki, Nikkei butter, lime, sea salt, and crispy quinoa.

Beef tataki, criolla Nikkei, and shoestring potatoes.

Salmon, passion fruit sauce, and spring crackers.

Tuna, lemon juice, sea salt, and foie gras tataki.

One of each. Octopus Nikkei, citric sake, batayaki, lomo criollo, French, and passion.

Braised short ribs ravioli with sauteed grape tomatoes, mushrooms, and basil pesto sauce.

Squid ink pasta with mixed seafood, tomatoes, ginger, and garlic sauce.

Vegetarian. Spinach and ricotta homemade pasta with Parmigiano cheese in Pomodoro sauce.

White fish, red onions, cilantro, peppers, leche de tigre, and cancha.

Salmon, scallions, mango, rocoto peppers, coconut - orange, leche de tigre, and peanuts.

White fish and seafood, red onions, cilantro, and ajj rocoto, and leche de tigre.

Tuna cilantro, tamarind, leche de tigre, cucumber, scallions, and sesame seeds.

Each.

12 pieces. Five bravoes, five tropical, and two nigiri sake.

Five huancaino, five avocado, and two nigiri lomo criollo.

Five Latino, five ebi teri, and two nigiri batavaki.

12 pieces. Five coco-Thai, five asalmonado, and two nigiri passion.

24 pieces. Bravo, tropical, Latino, ebi teri five each, nigiri citric sake, and nigiri batavali two each.

24 pieces. Huancaino, avocado, coco-Thai, asalmonado five each, nigiri lomo criollo, and nigiri passion two each.

Salmon, arugula, passion fruit sauce, and spring crackers.

Hamachi, truffled ponzu sauce, togarashi, cilantro, olive oil, and shoestring potatoes.

Octopus, Kalamata olives emulsion, togarashi, cilantro, olive oil, and spring crackers.

Tuna, coconut milk, sesame oil, cilantro, and lemon juice.

Certified Angus. Short ribs braised for 48 hrs, mashed potatoes, avocado salad, and chimichurri Nikkei.

Grilled 12 oz certifies Angus New York with mushrooms, mashed potatoes, aromatic herbs salad, and capers butter.

Grilled seeds crusted salmon with spiced mashed potatoes, herbs salad, and teriyaki sauce.

A selection of grilled meats and vegetables served with home fries, chimichurri, and roasted salsa criolla. Serves two.

Marinated organic thigh with sauteed rice noodles, kale, onions, and zucchini in tamarind sauce.

A selection of grilled seafood and fish served with Japanese rice, sauteed vegetables, sweet chili, and aioli.