Tanta Cocina Peruana

Fresh catch of the day cured in classic citrus leche de tigre, served with traditional peruvian choclo corn, tender sweet potatoes, crispy cancha, lime, spicy habanero, sliced red onions, and fresh cilantro.

A luxurious coastal raw mix featuring fresh shrimp, squid, octopus, and white fish immersed in vibrant ají amarillo leche de tigre, garnished with choclo, cancha, red onions, and fresh cilantro.

A fusion masterpiece featuring sushi-grade ahi tuna marinated in a sweet and tangy tamarind leche de tigre, complemented by nori seaweed, crisp cucumber, scallions, rich avocado, daikon, and toasted sesame seeds.

Thinly sliced ahi tuna drizzled with tart passion fruit sauce and a glossy Nikkei glaze, topped with house-pickled vegetables, crisp green apple slices, shaved daikon, and aromatic purple shiso leaves.

Slices of silky fresh salmon paired with creamed jalapeno-avocado sauce, crispy tapioca crackers, vibrant chalaca relish, spicy chili oil drizzle, heirloom cherry tomatoes, and Andean choclo.

Tender slices of wagyu skirt steak paired with silky avocado mousse, a poached quail egg, savory lomito reduction sauce, fresh chalaca salsa, and vibrant huacatay peruvian black mint sauce.

Delicate ahi tuna tartare seasoned and piled onto a golden-crisped plantain patacón, layered with smooth avocado mousse and a kick of smoky rocoto pepper sauce.

An essential raw bar sampler platter featuring generous tasting portions of Tanta's signature Clásico, Limeño, and Nikkei cebiches side by side.

The ultimate savory trio including one chicken empanada, one beef empanada, and one vegetarian tamalito empanada, served hot with custom dipping sauces.

Sweet Argentinian red crab salad layered over velvety whipped beet-infused potato, finished with rich yellow huancaína cheese sauce and delicate smoked trout roe.

Ahi tuna tartare stacked atop spicy whipped ají amarillo potato puree, creamy avocado, half quail eggs, tangy cebichera sauce, and crisp nori ribbons.

Traditional peruvian potato dish featuring seasoned chicken salad layered over whipped ají amarillo potato, cherry tomatoes, quail egg, fresh avocado, and savory huancaína sauce.

Traditional Andean street food skewers of marinated veal heart grilled over open flame, served with herbal huacatay black mint sauce and vibrant chimichurri.

Juicy grilled chicken skewers brushed with spicy polleria marinade, served alongside roasted peruvian potatoes and herb chimichurri sauce.

Tender beef tenderloin skewers flame-grilled with anticuchera spices, served with fresh chimichurri and aromatic huacatay sauce.

Charred octopus tentacles brushed with anticuchera spices, served over smooth piquillo pepper potato puree, smoky black olive sauce, and fresh chimichurri.

Soft steamed bao buns stuffed with slow-cooked crispy pork belly, tangy salsa criolla red onion salad, and house polleria sauce.

Plump Hokkaido sea scallops seared and baked under a delicate 24-month aged parmesan foam, topped with toasted garlic breadcrumbs.

Crispy golden pastry stuffed with savory stewed chicken, ají amarillo pepper, and served with a side of rich parmesan-rocoto dipping sauce.

Traditional hand-folded pastry packed with tender beef tenderloin, sweet raisins, onions, and served with a side of huacatay black mint sauce.

Vegetarian empanada stuffed with sweet choclo corn, ají amarillo, cilantro, and creamy queso fresco, paired with huancaína sauce.

High-heat wok stir-fried rice loaded with tender beef tenderloin, succulent shrimp, crisp vegetables, fluffy egg omelette, scallions, sesame seeds, and sweet chili glaze.

Savor wok stir-fried Peruvian rice combined with sweet shrimp, calamari, octopus, seasonal vegetables, and robust cebichera cream sauce.

Peru's iconic stir-fry: marinated beef tenderloin strips wok-seared with red onions, tomatoes, garlic, and oyster soy sauce, tossed with thick fried potato wedges and served with a side of choclo rice.

Crispy pan-seared salmon fillet served over a comforting Peruvian yellow curry sauce, seasonal garden vegetables, stir-fried chaufita blanco, and rice noodles.

Crispy duck leg confit served over rich, creamy cilantro-infused rice, paired with peruvian yellow potato, rich huancaína sauce, avocado, and fresh chalaquita onion salsa.

A impressive two-pound whole semi-boneless branzino fried to crisp perfection, draped in an aromatic ají amarillo ajillo sauce with fried capers and choclo corn rice.

Rich Italian stracciatella cheese paired with ripe heirloom tomatoes, crispy basil, sweet honey-ají amarillo dressing, and grilled artisan toast points.

Crispy Nikkei-style fried hamachi yellowtail collar, tossed in savory dark glaze with pickled vegetables and sesame.

Whole grilled branzino served with a sophisticated ají amarillo meuniere sauce, tender choclo corn, capers, sweet green peas, and tangy pickled red onions.

Grilled Australian Margra lamb chops seasoned with smoky anticuchera marinade, served with peruvian yellow potatoes, choclo butter, chimichurri, and huacatay sauce.

Prime 20-ounce grilled New York strip steak with anticuchera spice rub, peruvian yellow potatoes, rocoto kapchi, chimichurri, huancaína, and aromatic huacatay sauce.

Crispy fried Peruvian yellow potatoes blanketed in velvety huancaína cheese sauce, crumbled queso fresco, black olive dust, and delicate pea tendrils.

Tender broccolini sautéed in Chifa-style smoky red bell pepper sauce, pachikay oil, and sweet house-pickled vegetables.

Decadent sponge cake soaked in lucuma three-milk bath, topped with velvety coffee cream and crunchy dark chocolate crumble.

Rich chocolate cake paired with airy lucuma mousse, smooth dulce de leche caramel, dark chocolate fudge, and chocolate crumble.

A refreshing trio of house-made seasonal fruit sorbets garnished with fresh mixed berries, light whipped cream, and berry coulis.

An extravagant 7-layer vanilla cake celebrating Cusco's Rainbow Mountain, layered with dulce de leche, raspberry confiture, and vanilla Chantilly. Ideal for up to 6 guests.