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Cafe Cusco
Tropical ocean wahoo cured in lime, yellow pepper, garlic, red onion, cucumber, and cilantro, topped with mango, pico de Gallo, choclo and sweet potato fries.
Chilled Shrimp in yellow pepper lime marinade with pico de Gallo, choclo and spicy mayo.
2 grass fed local marinated beef heart kebabs served with basil aioli and aji Verde.
Roasted wings seasoned with cumin, garlic, yellow pepper and black soy with basil aioli and aji Verde.
Crispy calamari, shrimp, wahoo and chifles with basil aioli and spicy mayo.
Blended seafood with spinach, cilantro, queso fresco topped with Parmesan, pico de Gallo and chips.
Palta fritas. Blue corn fried avocado slices with pico de Gallo, mango sauce and white corn chips. Vegetarian and vegan.
Not Gluten Free. Crispy cotija cheese wrapped in dough fried with avocado dip. Vegetarian.
3 seasoned chicken skewers served with cucumbers and green sauce.
Sweet potato, yucca, and french fries, smothered with yellow pepper cheese sauce, topped with cilantro and marinated red onions. Vegetarian.
Fried seasoned yucca root with three dipping sauces, marinated red onion and lime. Vegetarian.
Mountain of white corn chips, black beans, huancaina cheese, lettuce, fresh pico de Gallo and creamy avocado sauce.
Shot of ceviche juice with hot sauce chilled shrimp chaser.
Large Andean tamale with white corn and peanut masa steamed in banana leaf with side of pico de Gallo and huancaina cheese sauce, topped with sauteed spinach, corn and red pepper. Vegetarian.
Large Andean tamale made with white corn and peanut masa, steamed in banana leaf and served with pico de Gallo, Huancaina cheese sauce and spicy seasoned pork. Spicy.
House fried white corn chips with fresh made salsa. Vegetarian and vegan.
House vegan broth, northern beans, quinoa, carrot, onion, celery, roasted garlic and herbs. Vegetarian and vegan.
Spicy crawfish stew with tomato, potato, corn, onion, herbs, and peas topped with crumbled queso fresco. Spicy.
Large bowl of spicy seafood stew with craw fish, shrimp, calamari, topped with fried egg and crumbled queso fresco and side of rice.
Greens, tomato, cucumber, marinated red onion, olive and choice home made dressing. Vegetarian and vegan.
Chicken sauteed in aji Verde atop fresh greens with mango, pickled red onions, cucumber and fried avocado with sweet onion vinaigrette.
Quinoa tossed with aji Verde, pico de Gallo, corn, and black beans over mixed greens with kalamata olives, avocado and cucumber. Vegetarian and vegan.
Crispy trout over greens with cucumber, peas, marinated red onions, sweet potato fries, basil aioli and Parmesan.
Sauteed steak and shrimp in a sesame, soy, ginger, and aji panca vinaigrette, served over mixed greens with pico de Gallo and potato crisps.
Seasoned, fried pork topped with golf sauce and sweet potato fries.
Crispy chicken in zesty honey beet sauce with pineapple.
Grilled seasoned chicken breast with Kalamata olive spread and melted provolone.
Crispy Chilean trout with basil aioli, lettuce and marinated red onions.
Home-made black bean and quinoa patty with aji Verde and fresh avocado. Vegetarian and vegan.
Seasoned potabello mushroom, aji Verde and fresh avocado with lettuce and marinated red onions. Vegetarian and vegan.
Seasoned goat burger topped with provolone, fried egg and crispy potato straws.
Shredded chicken tossed in creamy avocado spread and cracked pepper with cucumber and greens.
Cken with garlic citrus pepper sauce and queso fresco over spinach and rice.
2 ceviche tacos with chips and salsa.
Seasoned black beans over garlic rice topped with fresh pico de Gallo, avocado, cilantro and greens. Vegetarian and vegan.
Your choice of a cup of chupe de rio or bean and quinoa soup with side garden salad.
Seasoned fried pork with black beans and garlic rice.
Seasoned Pork fried rice with peas, peppers, corn, onion and carrot with tamari and gingered sesame oil.
Sauteed chicken, peppers, onion and roma tomato in white wine and roasted garlic and cilantro aji with a side of rice.
Sauteed chicken, peanuts, peas and gold potato in cheesy black mint and oregano sauce finished with cilantro.
Not gluten free. Chicken and potato in a yellow pepper, oregano cream and bread crumb sauce with Parmesan, cilantro and garlic rice. Spicy.
Cast iron-seared petite sirloin with two fried eggs and fried gold potatoes and smothered in huancaina cheese sauce.
Peppers, tomatoes, and onions with choice of proteins sizzling in saltado seasoning, served with white corn tortillas, rice, pico de Gallo and greens.
3 fish tacos made with wahoo ceviche, lettuce, pico de Gallo, aji Verde, and potato crisps in white corn tortillas with side chips and salsa.
3 spicy pork with lettuce, pico de Gallo, golf sauce and potato crisps in white corn tortillas with side chips and salsa.
3 sauteed shrimp with lettuce, pico de Gallo, potato crisps and spicy mayo in white corn tortillas with side chips and salsa.
Thin sliced steak sauteed with peppers, red onions and roma tomatoes in garlic, white wine and tamari tossed with fries and fresh cilantro with side rice.
Mushrooms, peppers, red onions, and roma tomatoes sauteed in a garlic, white wine and tamari sauce, tossed with fries and cilantro and served with side of rice. Vegetarian and vegan.
1/2 Arkansas rabbit marinated in apple cider vinegar brine, deep fried with green sauce and yellow pepper mashed potatoes.
8 oz. MO sirloin rubbed with aji panca, garlic and smoked applewood sea salt with sauteed veggies and yellow pepper mashed potatoes.
Seasoned goat stewed in dark beer with choclo, corn, peas, spinach and gold potato served with garlic rice and toasted focaccia hand pulled goat meat and some bones may be present.
Sauteed chicken and shrimp smothered with creamy yellow pepper sauce with tomato and spinach over a bed of garlic rice with grilled pineapple wheels.
Ancient lncan recipe predates European arrival in South America. Toasted peanuts, garlic and gold potato in zesty agave beet sauce on a bed of spinach.
Thin-sliced, seasoned pork, bell pepper and corn sauteed in aji pance, garlic, raisin and mango BBQ sauce, with black beans and garlic rice.
Skewers of chicken smothered in chipotle and panca pepper sauce and pico de Gallo over yellow pepper mashed potatoes. Spicy.
Blackened cobia over bed of yellow pepper mashed potatoes, grilled portobella and spinach drizzled with red pepper mojo and pico de Gallo.
Costa rican wahoo sauteed in zesty escebeche sauce with mushrooms, onions, tomatoes and red peppers, aside garlic rice and topped with cilantro.
Mushrooms, peppers, kalamata olives, onions, and tomatoes sauteed in zesty escebeche sauce, aside garlic rice and topped with cilantro. Vegetarian and vegan.
Fillet Chilean trout topped with Kalamata olive puree and sauteed spinach, onion and tomato in white wine and finished with mango drizzle aside garlic rice.
Mussels in spicy stewed tomato, corn and tequila broth with potatoes, cilantro, pico de Gallo and side of rice. Spicy.
Sauteed chicken & rice in white wine, roasted garlic aji Verde, corn, peas and carrots with fresh cilantro.
Not gluten free, Seared duck breast simmered in negro modelo over rice tossed with corn, peas, carrots, topped with fresh cilantro and aji Verde.
Sauteed calamari, shrimp and wahoo with rice in white wine, garlic, aji amarillo, lime juice, corn, peas, onion and bell pepper topped with Bonita flakes and cilantro.
Not gluten free. Noodles tossed in traditional spinach, Peruvian basil, and queso fresco sauce, with crushed walnuts and Parmesan cheese. Available gluten Free with rice.
Not gluten free. Noodles sauteed In garlic and white wine with spinach, black olive, tomato, capers and onion, topped with spicy rococo pepper tomato sauce, huancaina cheese and Parmesan. Available gluten free with rice. Spicy.
Sweet potato glass noodles sauteed in garlic, sesame oil with white wine, aji Amarillo, black soy with ginger, peas, carrots, mushrooms, onion, bell pepper and spinach, topped with cilantro.
Cken with garlic citrus pepper sauce and queso fresco over spinach and rice.
2 ceviche tacos with chips and salsa.
Seasoned black beans over garlic rice topped with fresh pico de Gallo, avocado, cilantro and greens. Vegetarian and vegan.
Your choice of a cup of chupe de rio or bean and Quinoa soup with side garden salad.
Seasoned fried pork with black beans and garlic rice.
Seasoned Pork fried rice with peas, peppers, corn, onion and carrot with tamari and gingered sesame oil.
Sauteed chicken, peppers, onion and roma tomato in white wine and roasted garlic and cilantro aji with a side of rice.
Sauteed chicken, peanuts, peas and gold potato in cheesy black mint and oregano sauce finished with cilantro.
Not gluten free. Chicken and potato in a yellow pepper, oregano cream and bread crumb sauce with Parmesan, cilantro and garlic rice. Spicy.
Cast iron-seared petite sirloin with two fried eggs and fried gold potatoes and smothered in huancaina cheese sauce.
Peppers, tomatoes, and onions with choice of proteins sizzling in saltado seasoning, served with white corn tortillas, rice, pico de Gallo and greens.
3 fish tacos made with Wahoo ceviche, lettuce, pico de Gallo, aji Verde, and potato crisps in white corn tortillas with side chips and salsa.
3 spicy pork with lettuce, pico de Gallo, golf sauce and potato crisps in white corn tortillas with side chips and salsa.
3 sauteed shrimp with lettuce, pico de Gallo, potato crisps and spicy mayo in white corn tortillas with side chips and salsa.
Thin sliced steak sauteed with peppers, red onions and roma tomatoes in garlic, white wine and tamari tossed with fries and fresh cilantro with side rice.
Mushrooms, peppers, red onions, and roma tomatoes sauteed in a garlic, white wine and tamari sauce, tossed with fries and cilantro and served with side of rice. Vegetarian and vegan.
1/2 Arkansas rabbit marinated in apple cider vinegar brine, deep fried with green sauce and yellow pepper mashed potatoes.
8 oz. MO sirloin rubbed with aji panca, garlic and smoked applewood sea salt with sauteed veggies and yellow pepper mashed potatoes.
Seasoned goat stewed in dark beer with choclo, corn, peas, spinach and gold potato served with garlic rice and toasted focaccia hand pulled goat meat and some bones may be present.
Sauteed chicken and shrimp smothered with creamy yellow pepper sauce with tomato and spinach over a bed of garlic rice with grilled pineapple wheels.
Ancient lncan recipe predates European arrival in South America. Toasted peanuts, garlic and gold potato in zesty agave beet sauce on a bed of spinach.
Thin-sliced, seasoned pork, bell pepper and corn sauteed in aji pance, garlic, raisin and mango BBQ sauce, with black beans and garlic rice.
Skewers of chicken smothered in chipotle and panca pepper sauce and pico de Gallo over yellow pepper mashed potatoes. Spicy.
Blackened cobia over bed of yellow pepper mashed potatoes, grilled portobella and spinach drizzled with red pepper mojo and pico de Gallo.
Costa rican wahoo sauteed in zesty escebeche sauce with mushrooms, onions, tomatoes and red peppers, aside garlic rice and topped with cilantro.
Mushrooms, peppers, kalamata olives, onions, and tomatoes sauteed in zesty escebeche sauce, aside garlic rice and topped with cilantro. Vegetarian and vegan.
Fillet Chilean trout topped with Kalamata olive puree and sauteed spinach, onion and tomato in white wine, finished with mango drizzle aside garlic rice.
Mussels in spicy stewed tomato, corn and tequila broth with potatoes, cilantro, pico de Gallo and side of rice. Spicy.
Sauteed chicken & rice in white wine, roasted garlic aji Verde, corn, peas and carrots with fresh cilantro.
Not gluten free. Seared duck breast simmered in negro modelo over rice tossed with corn, peas, carrots, topped with fresh cilantro, aji Verde.
Sauteed calamari, shrimp and Wahoo with rice in white wine, garlic, aji amarillo, lime juice, corn, peas, onion and bell pepper topped with Bonita flakes and cilantro.
Noodles tossed in traditional spinach, Peruvian basil, and queso fresco sauce, with crushed walnuts and Parmesan cheese. Available gluten free with rice.
Sweet potato glass noodles sauteed in garlic, sesame oil with white wine, aji Amarillo, black soy with ginger, peas, carrots, mushrooms, onion, bell pepper and spinach and topped with cilantro.
Noodles sauteed In garlic and white wine with spinach, black olive, tomato, capers and onion, topped with spicy rococo pepper tomato sauce, huancaina cheese and Parmesan. Spicy.
Traditional warm tropical fruit pudding made from sweet Andean purple corn with cinnamon, clove and anise. Vegetarian.
Not Gluten free. Torn Angel food cake soaked in three milk syrup with coconut cream and apricot nectar, topped with whipped cream and cinnamon. Vegetarian.
Rich gluten free chocolate cake soaked with coffee and topped with Askinosie caramel fudge frosting, whip cream cinnamon and cocoa nibs. Vegetarian.
Thick Amazon Lucuma fruit cheesecake with caramel rum sauce, whipped cream and pecans with gluten free Cheerio crust. Vegetarian.
Mango sorbet with cinnamon. Vegetarian and vegan.
Fried avocado slices, mango sauce and pico de Gallo and served with white corn chips. Vegetarian and vegan.
Fried yucca root tossed in garlic citrus mojo sauce. Vegetarian and vegan.
White Corn chips, lettuce, black beans, sriracha, pico de Gallo, and kalamata olives. Vegetarian and vegan.
Large Andean tamale with white corn and peanut masa, steamed in a banana leaf and topped with sauteed veggies and pico de Gallo. Vegetarian and vegan.
House vegan broth, northern beans, quinoa, carrot, onion, celery, roasted garlic and herbs. Vegetarian and vegan.
Greens, tomato, cucumber, pickled red onion and sweet onion vinaigrette. Vegetarian and vegan.
Fried Avocado, aji Verde, mango, greens, pickled red onion, cucumber and sweet onion vinaigrette. Vegetarian and vegan.
Quinoa tossed with aji Verde, pico de Gallo, corn, and black beans over mixed greens with kalamata olives, avocado and cucumber. Vegetarian and vegan.
Grilled portabella mushroom, aji Verde and fresh avocado. Vegetarian and vegan.
Homemade black bean and quinoa patty with aji Verde and fresh avocado. Vegetarian and vegan.
Vegan bean and quinoa soup with garden salad with sweet onion vinaigrette. Vegetarian and vegan.
Seasoned black beans over garlic rice, topped with pico de Gallo, cilantro, pickled red onions and fresh avocado. Vegetarian and vegan.
Mushrooms, peas, carrots, red onions, red peppers, tamari, rice, sesame oil and cilantro. Vegetarian and vegan.
Mushrooms, peas, carrot, roasted garlic and cilantro aji Verde, rice, fresh cilantro, and kalamata olives. Vegetarian and vegan.
Noodles tossed with red pepper, mushrooms, tomato, garlic, white wine, spinach, olives, capers, onions and spicy rocoto pepper sauce. Spicy, vegetarian and vegan.
Sweet potato glass noodles sauteed in garlic, sesame, white wine, aji amarillo, tamari, peas, carrots, mushrooms, onion, red peppers, spinach and fresh cilantro. Vegetarian and vegan.
Mushrooms sauteed with red bell pepper, red onions, tomatoes, fries, white wine, aji amarillo, tamari, oregano, and cilantro with a side of rice. Vegetarian and vegan.
Ancient Incan recipe with toasted peanuts, garlic, gold potato, mushrooms, peppers, agave, beet and panca pepper sauce served on bed of spinach. Vegetarian and vegan.
Mushrooms, tomatoes, red onions, red bell peppers and olives sauteed in zesty red wine vinegar, olive oil and panca pepper sauce with cilantro and side rice. Vegetarian and vegan.
Black beans, red bell pepper, tomato, onion and cilantro in sizzling saltado seasoning, with white corn tortillas, rice, pico de Gallo and greens. Vegetarian and vegan.
Traditional warm tropical fruit pudding made from sweet Andean purple corn with cinnamon, clove and hint of anise. Vegetarian and vegan.
Vegetarian and vegan.
Menu for Cafe Cusco provided by Allmenus.com
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