Ceviche

crispy plantain chips, with fresh guacamole

crispy yucca wedges, served with huancayna cheese dip

green plantains smashed and fried; served with salsa verde

chicken tamale steamed in banana leaves, topped with red onion salsa criolla

traditional corn-gruyere fritters, stuffed with cream cheese served with salsa verde

steamed fresh mussels, in a garlic white wine reduction, with lemon and parsley; served with grilled bread

sauteed jumbo shrimp, in a creamy garlic and wine sauce; served with grilled bread

crispy calamari; served with your choice of rocotto pepper marinara sauce, or spicy mango passion fruit sauce

crispy pork on mote corn, topped with red onion salsa criolla

beef, chicken or cheese baked potato cakes served with sweet fried plantains; topped with onion salsa criolla

yellow lentil soup with a hint of toasted cumin

creamy corn soup made with potatoes, onions and chipotle peppers; served with yucca croutons

romaine lettuce, with yucca croutons; tossed in caesar dressing and parmesan cheese

diced avocado, cherry tomatoes, and queso fresco; with toasted cumin-lime vinaigrette

mixed greens, cucumbers, cherry tomatoes and feta cheese; with sweet cilantro dressing

spinach, orange slices, and toasted sliced almonds, tossed in a passion fruit dressing topped with candied citrus rinds

shrimp tossed in ají amarillo sauce, with cilantro and parmesan cheese; served with jasmine rice

grilled salmon on quinoa tubuleh salad, served with fresh avocado and topped with red onion salsa criolla

marinated chicken breast with cumin, beer and latin spices; served with french fries and mixed greens

pulled chicken in ají amarillo cream, over potatoes, parmesan cheese and topped with roasted pecans; served with rice

a traditional cuban dish of pulled beef, stewed with onions and peppers; served with rice and beans

vegetarian risotto from the andes, made with quinoa, mushrooms, caramelized onions, carrots, peppers, peas and sun dried tomatoes; topped with parmesano reggiano cheese

andean quinoa, served paella style; with chorizo, calamari, shrimp and mussels

peruvian classic dish, with tender beef, tomatoes, red onions and fries in a soy-vinegar reduction; served with jasmine rice

peruvian dish of slowly braised beef, with potatoes, carrots and peas in a cilantro and dark beer sauce served over jasmine rice

12 oz. churrasco steak with classic argentinean chimichurri served with golden potatoes and mixed greens

seared white fish, in a spicy rocotto pepper and tomato sauce; with squid, onions and tomatoes; served over jasmine rice

sponge cake soaked in a sweet cream and grand marnier sauce topped with drunken raisins

chocolate molten lava cake with vanilla bean ice cream

spanish custard with grand marnier and caramelized sugar

an assortment of tropical fruit ice cream

shrimp ceviche ecuadorian style, with fresh lime juice, blood orange juice, tomato puree, onions, cilantro and ají peppers

classic peruvian style ceviche, with white fish, fresh lime juice, onions, cilantro and ají peppers and sweet potato garnish

a mixture of shrimp, calamari, and white fish fresh lime juice, onions, cilantro and ají peppers

ahi in a soy-lime marinade with scallions, ginger, onions, toasted sesame, and topped with tobico wasabi

mushrooms and hearts of palm in fresh lime juice, white wine, onions, cilantro and ají peppers

your choice of four ceviches

your choice of 3 baked turnovers from the following: (served with fried sweet plantains)

chicken, olives, peppers and onions

beef, potatoes, raisins, olives and onions

spinach, onions, feta and cream cheese

chorizo, mozzarella, ricotta and caramelized onions

mushrooms, mozzarella and garlic

mozzarella, ricotta, onions and achiote

quinoa salad with lemon juice, tomatoes, mint and parsley

sweet fried plantains

white rice and black beans