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fresh corvina in a traditional peruvian style with yam and micro cilantro and crispy corn
escolar marinated with pisco-sour, crunchy tomatillo and white corn
23 carat gold leaf covered octopus and pearl tomatoes in kalamata olive and squid ink huancaina
poached lobster tails, served with mango huancaina and kadaif crisps
fresh black codfish rolled up with radish, papaya and mango mix, in an "imperial" ginger orange sauce topped with onion crisps, jalapeno and kumquat
mixed ceviche in a spicy red rocoto sauce, served with jalapeno sauce, yam mousseline and quinoa crumble
topped with crispy micor celery and creamy blue cheese dip
citrus, spicy and herbs frosting
pan seared crispy foie gras, sweet corn tamales, grenadine seeds and smooth mole
quinoa crusted queso fresco, roasted red pepper dressing
italian eggplant and goat cheese mousse, marinated beets, micro mache salad and raspberry air
"akaushi" filet rolled with arugula, sweet tomato and parmesan cheese
tobiko pearls and tangy "nuoc mam" sauce
ahi tuna with mango sphere, asian peas, papaya, pomegranate and purple shiso
harissa and lemon aioli
baby vegetables, hummus, dried date and pita
with sour cream and chives
with "duckhorn merlot"
24 hour braised pork ribs rolled in corn tortillas, covered with a tomato chile sauce, with rice and beans
lobster and amazonian paiche in a coconut pepper sauce infused with cilantro served with aioli crispy plantain
crushed herb potato and beurre blanc
pecorino cheese, asparagus tips
classic favorite with chef's creation of homemade meatballs
kimchee noodles and baby bok choy
asian stir-fried vegetables, water chestnuts, and bean sprouts
served traditionally with jasmine rice and minted raita
moroccan couscous and house made, cumin and rosemary "fume"
passion fruit creamy custard paired with a mango coconut shake
pistachio ice-cream and valrhona chocolate sauce
mascarpone whip and white chocolate tuile
red fruit coulis
house made vanilla ice cream
Menu for Pearl Restaurant & Champagne Bar provided by Allmenus.com
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