Classics
Flounder and seafood ceviche,
a mixture from Lima, with a creamy,
citric and spicy marinated juice of lemon and hot peppers
Micuit veal carpaccio,
served with sautéed greens and tender celery stalks
Flounder ceviche,
clear and juicy, in a dark hot chili pepper sauce
Flounder “tiradito”, “chalaca-style”,
with our tiger milk cream and a mixture of onions
Tuna nikkei “tiradito”
dressed with a mustard and soy vinaigrette,
with herbs salad and grilled bell peppers
New specials
Red chili pepper “causa” from the south,
warm, stuffed with sautéed beef, breaded with panko, garnished
with sautéed onions and mixed salad with avocado opera
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