La Mar Cocina Peruana San Francisco

A refined glass of house red wine offering rich, fruity notes, carefully selected to complement robust Peruvian flavors.

A crisp, refreshing glass of house white wine with lively acidity and citrus aromas.

An effervescent glass of sparkling wine featuring lively bubbles and a clean, celebratory finish.

A traditional Peruvian lager beer offering a smooth, refreshing taste and golden malt profile.

A hop-forward craft IPA beer bursting with aromatic citrus and pine notes.

A crisp, clean pilsner beer crafted for ultimate refreshment and easy sipping.

Fresh catch of the day cured in a classic citrus leche de tigre, tossed with red onion, spicy habanero, corn, and sweet potatoes.

An exquisite medley of catch of the day, shrimp, calamari, and octopus with red onion, habanero, corn, and sweet potatoes in rocoto leche de tigre.

Finely chopped seafood, onion, choclo, and cancha bathed in rocoto leche de tigre and crowned with succulent prawns.

Delicate layered Idaho potato causa cake topped with creamy chicken salad and vibrant aji amarillo aioli.

Fresh tuna, avocado, chalaca, and red radish served in yellow corn tortillas with a signature Peruvian sauce.

Crispy deep-fried squid served alongside fried yucca, fresh criolla salad, and tangy tartar sauce.

Premium catch of the day tossed in classic leche de tigre, red onion, habanero, corn, and sweet potatoes.

An abundant catch of the day, shrimp, calamari, and octopus in rocoto leche de tigre with red onion, habanero, corn, and sweet potatoes.

Tender ahi tuna paired with red onion, Japanese cucumber, daikon, avocado, and tamarind-infused leche de tigre.

Local halibut served in a velvety sunchoke leche de tigre with choclo, sweet potatoes, and crunchy artichoke chips.

Wok-fried rice tossed with catch of the day, shrimp, and calamari, seasoned with aji panca, vegetables, and a touch of leche de tigre.

Wok stir-fried beef tenderloin with tomatoes, red onions, cilantro, jalapeño, oyster sauce, soy sauce, served with potatoes and rice.

Wok-fried Peruvian quinoa tossed with seasonal vegetables, aji panca, coconut milk, topped with a fried egg and pickled vegetables.

Grilled Maine scallops served over green lima bean tacu-tacu, accompanied by savory seco sauce and fresh criolla salad.

Grilled salmon and shrimp paired with seasonal vegetables, mushrooms, aji panca, and a rich coconut milk broth.

Bucatini pasta in a rich shrimp and Dungeness crab stock, stewed seafood chupe sauce, huacatay aioli, and parmesan cheese.

Jumbo prawns served over vibrant cilantro-infused rice with vegetables and aji amarillo.

Grilled Alaskan halibut served over organic black rice with sudado sauce and sweet pepper chimichurri.

Prawns, octopus, and catch of the day glazed with rich antichuchera sauce, served with potatoes and rice.

Peruvian fried rice with Wagyu skirt steak and vegetables, blanketed under a delicate shrimp omelet.

Flaky golden pastry filled with savory, seasoned minced beef.

Golden baked pastry stuffed with tender, mildly spiced shredded chicken.

Crispy flaky pastry filled with savory, earthy sautéed mushrooms.

Flaky pastry stuffed with sweet Peruvian corn kernels and melted cheese.

A curated tasting platter featuring four distinct house-made empanadas.

Ahi tuna nigiri crowned with chalaca and smoked aji amarillo aioli.

Rich salmon belly nigiri brushed with savory antichuchera sauce and avocado leche de tigre.

Innovative vegan nigiri featuring roasted tomatoes, basil cream, pine nuts, and balsamic vinegar reduction.

An artistic sampling featuring two pieces of each of our signature Nikkei nigiris.

Akaushi wagyu skirt steak nigiri topped with a quail egg, chalaca, and lomo saltado jus.

Purple potato causa stacked with sweet Dungeness crab, creamy avocado, quail egg, and creamy aji amarillo sauce.

Classic yellow potato causa tower layered with shredded chicken salad and bright aji amarillo aioli.

Crispy yellow corn tortillas filled with fresh seafood, avocado, chalaca, red radish, and Peruvian sauce.

Grilled skewers served with antichuchera sauce, potato, choclo, and traditional Peruvian sauces.

Tender Spanish octopus with anticuchera sauce, kabocha squash locro, crispy fava beans, purple potatoes, queso fresco, black olive aioli, chimichurri, and garlic chips.

Skewered Wagyu skirt steak with anticuchera sauce, choclo, potatoes, and huacatay cream.

Grilled chicken skewers glazed with anticuchera sauce, served with potatoes, choclo, and polleria sauce.

Rock shrimp in squid ink tempura with pickled vegetables, tartara chifa sauce, and togarashi.

Pan-seared jumbo scallops finished with 24-month aged parmesan cheese foam, lime, and garlic crumb.

Hamachi sashimi fanned out in aji amarillo sauce with chalaca and chaloca.

Torched ahi tuna paired with passion fruit sauce, pickled vegetables, and aioli Nikkei.

Spanish octopus and halibut over purple potato sauce with avocado, dry black olive, octopus chicharron, and habanero oil.

Halibut in a creamy parmesan and artichoke sauce with capers, avocado, and basil oil.

Cured and torched Atlantic salmon with avocado, jalapeño-cilantro sauce, chalaca, radish, tapioca-quinoa cracker, and chili oil.

An exquisite multi-course culinary journey featuring Nigiris Nikkei, Ceviche, Causa & Tiradito, Tiradito Bachiche, and Anticuchera.

Grilled catch of the day served with traditional green lima bean tacu-tacu, seco sauce, and fresh criolla salad.

Organic Peruvian red quinoa tossed in aji amarillo and basil dressing, served with creamy burrata and heirloom tomatoes.

Crispy fried eggplant served over lima bean puree with mango and aji amarillo chutney and herb salad.

Whole Spanish octopus grilled and glazed with anticuchera sauce, served over creamy purple potatoes with basil sauce, capers, dry black olive, tomatoes, and aji panca oil.

Grilled catch of the day with chimichurri, crispy garlic, lime juice, accompanied by fragrant quinoa chaufa.

Whole catch of the day, roasted and glazed with chimichurri, served with quinoa chaufa and fusion sauce.

28-day aged 40 oz. Tomahawk ribeye served with a trio of house-made chimichurri sauces.

Traditional Peruvian pan-fried rice and beans patty with a golden crust.

A wholesome assortment of lightly seasoned grilled seasonal vegetables.

Fluffy white rice mixed with tender, sweet giant Peruvian corn kernels.

Traditional Peruvian wok-fried rice tossed with scallions and soy sauce.

Wok-fried Peruvian quinoa side dish tossed with light seasonings.

Crispy paper-thin sliced taro root sprinkled with sea salt.

Crispy fried plantain slices served warm and golden.

Thick-cut yuca sticks fried to a golden crisp.

Classic golden french fries seasoned with sea salt.

Hacienda Abuelo Negra Criolla Pisco blended with blood orange, honey syrup, lemon juice, lavender bitters, and a lemon twist.

Elegant Riesling from Ojai Vineyard, County 2023, offering crisp fruit notes.

Californian halibut paired with delicate Maryland softshell crab, aji amarillo sauce, avocado, sweet potatoes, cancha, and cilantro oil.

Wagyu boneless short ribs braised slowly in red wine, aji panca, and chanterelle mushrooms, served with a quinoa-yuca tamal and green salad.

Whole steamed Pacific Dungeness crab in aji amarillo, rocoto, and sunchoke tigre with avocado, cancha, and chalaca.

Californian halibut, octopus, and shrimp in rocoto leche de tigre, topped with crispy Maryland softshell crab, sweet potatoes, cancha, and choclo.

Whole shelled Dungeness crab with arborio rice, aji panca, aji amarillo, avocado, and huacatay sauce.

28-day aged 50 oz. tomahawk ribeye served with a trio of chimichurri sauces, roasted potatoes, and green salad.

Seedlip garden with butterfly pea and ginger cool water, lime, agave, ginger beer, and mint.

Antioxidant-rich camu-camu with simple syrup for a refreshing tropical zero-proof experience.

Refreshing zero-proof spritz combining cranberry, passionfruit, lime, and soda.

Guava nectar, lime, tonic, and a tajin rim.

Classic Peruvian lemon verbena soda offering sweet, herbal refreshment.

Traditional non-alcoholic beverage brewed with purple corn, pineapple, cinnamon, and clove.

Sophisticated non-alcoholic sparkling brut rosé crafted with chamomile, verjus, and raspberry.