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1623 Walnut St Philadelphia, PA 19103
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habanero chilies, ginger and lime sorbet
roasted tomatoes, chives, avocado and corn nuts
green chilies, cilantro puree, avocado slices and cilantro sprouts
red onion, cilantro, lime juice and a touch of aji
fluke with preserved lemon, sage, hot garlic oil and crispy lemon rings
sliced avocado, wasabi espuma, orange segments and soy
tuna, salmon and Chilean sea bass marinated in lime juice and jalapeno with roasted sweet potato slices
your choice of
mixed greens with oven-roasted tomatoes, smoked corn, queso fresco with avocado espuma
frisee with white grapes, feta cheese and toasted almonds tossed in a sherry vinaigrette and topped with ameretto gelee
crab and grilled asparagus with watercress tossed with preserved lemon vinaigrette
chicken with unagi glaze and toasted sesame beef with panca pepper glaze and crispy shallots
crispy fried over fufu (mashed sweet plantains with bacon), sauteed spinach with horeseradish and huacatay sauce
tasting of oysters rodriguez, smoked marlin, piggy back dates (2 person minimum) (Per Person)
spinach, manchego cheese, artichoke escabeche
anise empanada dough, salt-cured foie gras wrapped in figs, toasted almond and watercress salad, sliced duck prosciutto
seared rare beef carpaccio, horseradish chimi-churi, crunchy garlic chips
almond-stuffed dates wrapped in bacon with cabrales bleu cheese
roasted peppers, caramelized onions, smoked paprika and mariquitas
rum-cured served in malanga boats with pickled jalapenos
topped with cremanata and rice croquettas
coconut-chicken broth with poached chicken slices, yuca, carrots, cilantro, green peas and a touch of lime juice
peruvian seafood chowder, purple potatoes accompanied by a poached egg
crispy roasted pork with traditional sour orange mojo served with congri and sweet plantains
grilled corn and portabella cakes with huitlacoche corn sauce, sauteed spinach and artichokes served with porcini anticuchos
twice cooked crispy skirt steak with onions and cuban oregano with black beans, white rice and tomato escabeche
watercress and toasted almond salad with a dried cherry vinaigrette and foie gras flan
tomato sweet chili, garlic and white wine with shrimp verde rice, tostones and stuffed cachucha peppers
white asparagus and crab salad, ham croquette, piquillo pepper puree and parsley oil
served over a banana-lentil salad with fresh horseradish cream
smoked paprika glazed, creamy quinoa and calamari-celery escabeche
served with sweet pea mash, mushroom escabeche, devonshire chive cream and truffled pea greens
marinated grilled breast over 'arroz imperial' (layers of saffron-scented rice, shredded chicken leg stew, manchego cheese, peas and olives)
6 oz lobster tail, shrimp, bay scallops, peas and roasted tomatoes with banana curry rice, and a vanilla, coconut and habenero broth
churrasco style with grilled asparagus, spicy crab dressing and ancho basil chimichurri
with clam and cachucha mojo, sauteed garlic broccoli raab and pickled jalapeno salad
yuca and goat cheese rellena with lamb picadillo and tarragon and roasted fennel chimichurri
