CVI.CHE 105

A zesty and invigorating citrus cure of lime juice blended with white fish, celery, cilantro, red onions, ginger, and garlic, garnished with crunchy cancha corn and giant choclo.

Fresh watercress and garden arugula tossed with creamy avocado, sweet red onion, chikuwa, and local cheese, lightly dressed in a tangy wasabi and miso vinaigrette and crowned with crunchy tempura flakes.

Crispy taco shells loaded with fresh avocado and crisp lettuce, topped with rich Nikkei salmon tartare, tobiko pearls, and chef's special house sauce.

A refined Nikkei fusion featuring fresh tuna diced and marinated in savory Nikkei sauce with avocado, olive oil, homemade artisanal crackers, and crispy quinoa pop.

An ocean trio of fresh scallops, tuna, and salmon enveloped in a bold Nikkei leche de tigre, paired with crispy octopus and crunchy Andean corn bites.

Fresh catch of the day marinated in fiery limo pepper leche de tigre, accompanied by Zarandaja beans, wild yuyo seaweed, silky sweet potato puree, and steamed corn croutons.

Fresh catch of the day, tender scallops, reef octopus, and crispy calamari tossed in a vibrant, spicy rocoto pepper leche de tigre with secret house spices.

Fresh local catch served alongside a colorful flight of distinct leche de tigre sauces, showcasing a masterpiece of traditional and modern Peruvian flavors.

Delicate thin slices of fresh white fish drizzled with classic citrus leche de tigre, accented with fiery limo pepper slices and fresh cilantro.

Slices of tender white fish coated in a rich and creamy rocoto pepper sauce, crowned with golden crispy fried calamari rings.

Lightly seared tuna tataki crusted in aromatic spices, served in a rich southern Peruvian pepper acevichado juice with tobiko and creamy avocado slices.

Tender sliced reef octopus drizzled with savory Mediterranean sauce, paired with fresh avocado chalaquita salsa and crispy golden Andean sweet potato threads.

Silky yellowtail hamachi marinated in ginger and soy, bathed in iconic acevichada sauce, drizzled with truffle oil, and finished with fresh sprouts and red onion mix.

Slices of fresh salmon drenched in a vibrant passion fruit leche de tigre sauce, served with refreshing cucumber chalaca and crispy Andean corn bites.

Fine hamachi cuts steeped in zesty citrus leche de tigre infused with jalapeño and cilantro, accompanied by sweet mandarin segments and crispy rice crisps.

Delicate cuts of fresh scallops bathed in a rich 24-month aged parmesan cheese cream and tangy Chulucanas citrus reduction.

Freshly sliced raw scallops dressed in a light, citrusy marinade with Peruvian chili accents and fresh herbs.

Classic hand-pressed Peruvian yellow potato infused with Aji Amarillo and lime, filled with seasoned chicken salad, topped with torched avocado and signature pepper sauce.

Rolled maki-style potato causa topped with sweet crab meat, acevichada aioli, fresh chalaquita salsa, rocoto pepper reduction, and crispy capers.

Yellow potato causa layered with rich crab salad, avocado, and house aioli, crowned with creamy fish ceviche, crispy fried calamari, and Peruvian pepper sauce.

Unique black potato causa dough topped with savory tuna salad and drizzled with tangy acevichada leche de tigre.

Classic mashed Aji Amarillo potato with lime, served with fresh sliced avocado, creamy yellow pepper aioli, crispy quinoa pop, and micro cilantro.

Slices of native potatoes smothered in a rich, velvet Andean yellow pepper and cheese cream sauce, garnished with artisan Paria cheese and black olives.

Crispy fried golden yucca fries served with a rich, creamy side of signature Andean yellow pepper and cheese Huancaína dipping sauce.

Three golden crispy green plantain tostones piled high with fresh avocado chalaquita salsa featuring lime, red onions, tomatoes, and cilantro.

Plump Peruvian sea scallops baked in their shells with secret savory sudado reduction and a bubbling golden crown of melted parmesan cheese.

Tender grilled octopus tentacles marinated in smoky anticuchera sauce and Pisco 105, served with golden roasted potatoes, salsa criolla, and mochica pepper sauce.

Crispy fried white fish tossed in sweet and savory oriental sauce, served over soft hand-crafted fresh corn tortillas with herb garnishes.

Slow-cooked tender beef short rib glazed in Chiclayana and Netsuke oriental sauces, served over soft corn tortillas with a dusting of togarashi lime.

Crispy spring rolls filled with northern Peruvian cilantro chicken rice, paired with warm, creamy Huancaína sauce for dipping.

Crispy pan-fried dumplings filled with rich braised Seco Chiclayano beef, served with fresh onion chalaquita and Peruvian pepper aioli.

Golden fried toast layered with a savory spiced shrimp cake, torched with spicy rocoto pepper aioli and finished with Japanese togarashi seasoning.

Traditional Peruvian skewers of tender veal heart marinated in garlic, panca pepper, and spices, fire-grilled to perfection over open flames.

Deluxe skewers featuring tender filet mignon, savory chorizo sausage, and smoky bacon, glazed with purple corn glaze and served with blue cheese aioli.

Crispy fried sushi roll filled with salmon, avocado, and cream cheese, topped with Nikkei tuna tartare, chipotle aioli, and sweet soy glaze.

Sushi roll packed with crab salad, avocado, and tempura shrimp, topped with fresh sliced tuna, signature acevichada sauce, and Japanese togarashi.

Luxury sushi roll finished with 24k edible gold leaf, yellowtail hamachi, ikura caviar, and rich smoked acevichada sauce.

Rolled with avocado, sweet crab meat, and kani stick, wrapped with torch-sear scallops, drizzled with luxurious truffle aioli.

Filled with crispy panko shrimp, avocado, and crab, draped with torch-flamed steak slices, savory Nikkei aioli, and crispy fried onions.

Salmon, avocado, and cream cheese roll draped in torch-smoked salmon slices, sweet acevichada glaze, truffle oil, and crunchy quinoa pop.

Crispy fried rice blocks topped with fresh Mancora tuna, spicy rocoto aioli, sweet eel glaze, and fragrant black truffle oil.

Maki filled with crab, avocado, and tender asparagus, topped with an exquisite lobster and truffle chili mix, paired with crunchy fried cheese bites.

Crispy shrimp and creamy avocado roll topped with spicy cream cheese and a warm touch of truffled batayaki parmesan glaze.

Crispy sushi rice cubes topped with a luxurious mixture of fresh lobster, black truffle oil, and spicy Peruvian peppers.

Plant-based roll packed with avocado, asparagus, cucumber, and crisp lettuce, topped with sweet caramelized plantains and eel sauce.

Peruvian potato causa roll stuffed with avocado, asparagus, cucumber, and fresh lettuce, finished with smoky rocoto sauce and quinoa pop.

Classic Peruvian comfort dish with shredded tender chicken breast in a velvet yellow pepper, milk, and parmesan cream sauce, topped with toasted pecans.

Traditional sweet Peruvian corn cake baked to perfection and stuffed with seasoned ground beef, raisins, and traditional spices.

Stuffed pasta tortellini tossed in a rich truffle-infused Huancaína pepper sauce, served with grilled steak medallions and savory meat glaze.

16oz PRIME Black Angus rib eye steak grilled to perfection, paired with silky truffle potato puree and sautéed broccolini.

PRIME churrasco steak served over linguine tossed in vibrant Peruvian basil pesto, crowned with a fried egg and creamy Huancaína sauce.

Sautéed fresh vegetables, bright tomatoes, Arequipan red onions, and Peruvian yellow peppers stir-fried in a fiery wok, served with french fries and white rice.

Fiery wok-seared fresh vegetables, sweet tomatoes, red onions, and yellow peppers cooked in Peruvian soy reduction, served with fries and white rice.

Juicy tenderloin steak strips stir-fried wok-style with onions, tomatoes, and cilantro, topped with two fried eggs and sweet fried plantains over fries and rice.

Silky coconut crème caramel flan enriched with shredded coconut and drizzled with warm golden caramel sauce.

Tangy oven-baked Peruvian lime custard on a buttery graham cracker crust, finished with a tall crown of torched sweet meringue.

Light and velvety passion fruit mousse served on dark chocolate cookie crumble, finished with a delicate dark chocolate curl.

Smooth and creamy mousse made from exotic Peruvian lúcuma fruit, set on a dark chocolate cookie base with a sweet wafer twist.

Rich and moist chocolate cake layered with creamy dulce de leche and covered in a thick, velvety chocolate fudge glaze.

Three layers of soft vanilla sponge cake layered with dulce de leche, fresh strawberries, peaches, and whipped cream, topped with toasted almonds.

The ultimate Peruvian dessert trio featuring Suspiro Limeño, Lúcuma Mousse, and tangy Passion Fruit Mousse.

Volcano-inspired dessert layering rich lúcuma mousse, crunchy Oreo crumbs, and sweet Suspiro a la Limeña, crowned with flambéed meringue.

Basque-style burnt cheesecake infused with aromatic Peruvian lúcuma fruit, offering a creamy interior and caramelized top crust.