The menu 

Peruvian skewers, your choice of chicken, beef, or beef heart, marinated in aji panca and grilled to perfection. Served with grilled corn, potatoes, and a vibrant green pepper salsa.

Mixed fried seafood shrimp, fish, mussels, scallops, calamari, octopus, with lime juice onion salsa

Grill Octopus Peruvian style serve with golden potatoes and three sauces

Boiled potatoes smothered with yellow chili cream cheese sauce garnished boiled egg and botija olive from Peru

Nothing is more delightful than tender scallops or baby scallops nestled in a bed of mushroom cream and wine talk with a bubbly cheese under the broiler

fish and seafood marinated in lime juice, Peruvian spice and herbs, glazed with a sweet potato, corn, and dried and crunchy corn kernels

lime juice,sliced onions, chilies, salt and pepper with a bit of fish and shrimp juice served in a glass

golden crispy chicken pieces served with fried yuca and sarsa c riolla

calllao-style its simple steamed mussels, covered with a vegetable medley, (very spicy with a kick of rocoto)

pouch octopus thin slices served with botija olive, pesto and lemon

Is one of the most solicited dishes of the Peruvian Chinese (Chifa) cuisine. Fried wontons filled with lobster and are topped with a sweet ginger and tamarind sauce mixed with chicken, vegetables and pineapple.

Pan fry fish catch of the day topped with savory, heart, fragrant, slightly spicy and calamari served with white rice

Is a classic Peruvian dish with free-range organic chicken shredded chicken wrapped in a smooth creamy sauce with chili, cheese, and walnuts over potatoes rice garnish with egg and olives is

Peruvian stir-fry that brings the ocean's bounty to life. Shrim, squid, mussels, and scallops are wok-tossed to perfection with onions, tomatoes, ginger, garlic, soy, peppers, vinegar, and cilantro shrimp

this exquisite beef vegetable exemplifies the perfect marriage of chinese cooking techniques in Peruvian flavors featuring marinated tenderloin strips, fried potatoes,tomatoes,yellow chili peppers,onions,soy sauce, served with steamed rice and homemade fries

grilled Peruvian chicken with fettuccine in Peruvian pesto made with basil, spinach, garlic, queso fresco, and pecans

this iconic chifa dish is a timeless favorite with a chaufa for translating to fried rice in Cantonese typically served as a main course it can be paired with pork,chicken,fried fish, or seafood

chow mein tailoring is a ubiquitous presence on every chifa menu and its popularity is well deserved the savory dish comprises yellow egg noodles serve fried with vegetables like tomatoes, peppers, and onions, and meat like chicken(tallarin con pollo)

from the Spanish influence the seafood paella has deep-rooted Peruvian flavors and aromas that combine the freshest seafood in spaces

succulent churrasco steak served with fettuccine Verdes and papa ala huancaina

grill fish served with organic smoked stir fried chaufa quinoa with vegetables

Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette

A traditional Peruvian soup known for its rich, vibrant flavors and distinctive green color, which comes from the use of cilantro

A hearty Andean soup made with beef or lamb, chuño (freeze-dried potatoes), fresh potatoes, vegetables, and Andean herbs. Its rich, flavorful broth and unique texture make it a warming, traditional dish from the highlands.

coke, sprite, inca cola, pepsi ,seven up, coke zero

Pale straw-yellow in color with aromas of kiwi, Meyer lemon, and lemon grass with delicate fruit flavors of grapefruit, lemon zest, and kiwi. The elegant, refreshingly crisp texture and full, lingering flavors make this a classic match with seafood, chicken, quiche, white sauce pastas or to be enjoyed on its own.

Emmerse yourself in the tasting, highlighting the generous aromas of dried fruits and citrus fruits that captivate the taste buds. Emphasize the subtle balance between the integrated woodiness and the minerality of the terroir that brings a unique depth.

Brilliant Color of zesty garnet red with a Rich and spicy perfume. The flavor carries ripe cherry and is pleasant for its smoothness.

Dark ruby in color, this Pinot Noir has substantial depth, texture and flavor and will undoubtedly age well. The nose is loaded with cinnamon and cherries, with toasty oak and roasted pecans as aromatic background. The mouthfeel is rich and lively at the same time. It tastes of cranberry jam, sweet oak, subtle bay leaf, dusty cherry, and brown sugar.

This is a great alternative to Cabernet Sauvignon when you are looking for something a tad softer with more elegance.Red fruits are accented by blackberry fruits, the vanilla oak is moderate, and the tannins are polished

Notes of oak, subtle spice and vanilla on the nose with a velvety structure enhanced by chocolate, cherry and clove flavors. The long finish displays hints of tobacco and sweet oak.

Bright plum, clove spice and roasted oak characteristics. In the mouth, it is ripe and medium bodied and has loads of blue fruits such as plum, blueberry, crushed hazelnuts, vanilla bean and cedar box with soft tannins. 12 months in oak.

Dark ruby red in color. The nose carries black fruit and vanilla hints. Big and bold wine with supple tannins. On the palate the acid and fruit balance harmoniously for a full, long finish. 18 months in oak

A voluptuous and hedonistic Napa Valley classic, the Bordeaux-style BACCHANAL was crafted from Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Intense flavors of black cherry, garrigue, toffee, red currant, plum and cinnamon come to life after aging gracefully for 18 months at the Château in select French oak barrels.

Sur de los Andes, ARA
juicy Malbec with lively acidity backing the raspberry, blackberry and plum notes woven with soft tannins and spice-tinged finish.