Course 1
Tuna Causa: Tuna salad, avocados, and boiled eggs layered with aji limo mashed potatoes; Altúris Sauvignon Blanc, Friuli-Venezia Giulia, Italy
Course 2
Ceviche: Fresh fish marinated in lime juice. Complemented with red onion, fresh cilantro, chili pepper, roasted sweet potatoes, peruvian popcorn and salt; Château du Nozay, Sancerre, France
Course 3
Yuca Fritters: Cheese stuffed fried yuca in huancaina sauce; Raeburn Chardonnay, Sonoma County, California
course 4
Lomo Saltado: Peruvian stir fry made up of filet mignon strips marinated in soy sauce, vinegar, and spices, tomatoes, onions and aji amarillo. Served with rice; Susana Balbo Signature Malbec, Valle Del Uco, Argentina
Course 5
Suspiro Limeno: A combination of two sweet, soft layers consisting of Manjar Blanco and Port Meringue; Secret del Priorat by Familia Torres, Spain
Course 1
Tuna Causa: Tuna salad, avocados, and boiled eggs layered with aji limo mashed potatoes; Altúris Sauvignon Blanc, Friuli-Venezia Giulia, Italy
Course 2
Ceviche: Fresh fish marinated in lime juice. Complemented with red onion, fresh cilantro, chili pepper, roasted sweet potatoes, peruvian popcorn and salt; Château du Nozay, Sancerre, France
Course 3
Yuca Fritters: Cheese stuffed fried yuca in huancaina sauce; Raeburn Chardonnay, Sonoma County, California
course 4
Lomo Saltado: Peruvian stir fry made up of filet mignon strips marinated in soy sauce, vinegar, and spices, tomatoes, onions and aji amarillo. Served with rice; Susana Balbo Signature Malbec, Valle Del Uco, Argentina
Course 5
Suspiro Limeno: A combination of two sweet, soft layers consisting of Manjar Blanco and Port Meringue; Secret del Priorat by Familia Torres, Spain
This event takes place on the second level of the restaurant. Please inform us of any mobility accommodations, seating requests or dietary restrictions.
* Dietary restrictions may not be accommodated. *
*Wines subject to change based on availability at time of event*
