We use a lot of lime juice, garlic, ginger, onion and seafood in our dishes. And we also use hot peppers coming all the way from Peru like yellow hot pepper, limo and panca hot pepper, charapita and rocoto.

Our seafood offerings regularly include:

Our Drinks include Camu Chicha Morada, a non-alcoholic beverage that combines the antioxidants of Andean purple corn and the high vitamin C concentration of Camu Camu berry (Myrciaria dubia). We also have Maracuyá Juice, our refreshing passion fruit juice (Passiflora edulis). You can also get warm with our Cedrón Infusion, made with cedrón leaves (Lippia citriadora) and Emoliente, the quintessential Peruvian hot beverage (you can also drink it cold in the summer!). Our Emoliente combines toasted barley (Hordeum vulgare), Andean horsetail (Equisetum bogotense), linseed (Linum usitatissimum), boldo (Peumus boldus), cat’s claw (Uncaria tomentosa), buckwheat honey (Fagopyrum esculentum) and lemon juice (Citrus & limon). People say it lowers your cholesterol level!

Our Side Dishes include Salsa Picante & Wonton Chips (a mix of Peruvian rocoto, jalapeño peppers, habanero chili, olive oil and lime juice with a side of deep fried wonton chips), Cancha & Chifles (toasted dried chulpe corn with plantain chips) and Herbed Root Vegetable Medley (turnip, yam, potato, celery root, carrot, beet, garlic and spices).

Among our 'First Catch' ddishes we have Clam & Mussel Chupe, which is like a clam chowder but with our own twist. Clams, mussels, onion, garlic, butter, crème fraîche, white wine, oregano, Huacatay (Peruvian black mint), chicken and fish stock and potatoes. We also offer Solterito, a salad from the Andes that combines Peruvian corn --boiled first with anise seeds, cinnamon and brown sugar and then coated with butter and cumin-- feta cheese, lima beans and coriander. You can also try our Sudado de Choros, a hearty soup prepared with mussels, Halibut fish stock, potatoes, onion, garlic, yellow hot pepper, Huacatay (Peruvian black mint), green peas, carrots and parsley.

If you have more space in your stomach, give a try to our homemade Herbed Root Vegetable Soup or the Quinoa Chutney Salad, a healthy salad with white quinoa mixed with a coriander, pickled onion, almond and garlic sauce and garnished with salsa criolla (a mix of red onion, fresh yellow hot pepper, coriander, white vinegar, olive oil, sea salt and black pepper). We also have Mussels a la Chalaca (steamed mussels topped with red onion, tomato, corn, jalapeño pepper, lime juice and parsley) and Tiger’s Milk with Sea Urchin, which is a blend of Halibut fish stock, lime juice, garlic, ginger, celery, Catarina scallop, sea urchin, sea salt, limo hot pepper and parsley.

Our 'Second Catch' dishes include Quinotto with Sautéed Clams & Scallops (clams and scallops sautéed w/ white wine, garlic and shallots on a bed of white quinoa, crème fraîche, bleu cheese, Mirasol hot pepper paste, pink salt from Cuzco, olive oil, fresh yellow hot pepper and parsley). Our flagship ceviche is prepared with fish, marinated in lime juice, ginger, coconut water and limo hot pepper. We garnished it with lettuce, red onion, scallions, avocado, parsley, fresh Andean corn and homemade chips. Our Tiradito de Pejerrey is prepared with silverside fish, marinated in fresh lime juice, yellow hot pepper sauce, olive oil, garlic, ginger and parsley. We strongly recommend our T.O. Ceviche Sampler: five sampling spoons filled with Basa Ceviche, Pink Champagne Ceviche, Shrimp Tiradito, Scallop a la Parmesana with Algarrobina and Causita de Atún with Spicy Aioli.

Try also our Brazilian Amazon Ceviche: Basa fish marinated in lime juice, ginger, coconut milk, Charapita and limo hot peppers. Garnished w/ mango, papaya, onion, cilantro and sweet potatoes (boiled w/ brown sugar, cinnamon and star anise). Our Scallops a la Parmesana w/ Beer & Maple Syrup are simply amazing: broiled scallops with Parmesan cheese, butter, beer, Canadian maple syrup and lime juice. And our Salmon w/ Fried Quinoa & Aguaymanto is a crowd pleaser: oven roasted salmon w/ Herbes de Provence topped w/ Pisco infused Aguaymanto sauce. It's garnished w/ red quinoa sautéed w/ rosemary oil, Panca hot pepper and pink salt from Cuzco.

We also offer coffee (thanks to Voulez-Vous Café) and dessert. All our prices include taxes, what you see is what you pay. Gratuity is not included. We accept only cash (we have an ATM on the premises).

(*) We offer a new menu for each of our tasting events. The offerings mentioned here should be used only as a reference. Please follow us on Facebook or Twitter to receive the most updated menu.