Gluten-Free. Chicken thigh strips marinated and deep-fried served with tangy carrot slaw and spicy yellow Peruvian chili pepper and cilantro sauce.

Crispy calamari rings marinated in smoked paprika, served with a spicy Peruvian rocoto chili sauce.

Gluten-Free. Roasted, crispy pork belly served with sweet potato puree, sunny side up egg and Peruvian red onion relish.

Thinly sliced "catch of the day" macerated in fresh lime juice, red onion and spices, topped with fried calamari.

Juicy stir-fried beef tenderloin and Peruvian spices wrapped in 2 turnovers.

Shrimp, scallop and a 4-cheese blend with sofrito wrapped in 2 turnovers.

Spinach and a 4 cheese blend with Peruvian spices wrapped in 2 turnovers.

Gluten-Free. Delicious, hearty chicken soup served as the national soup of Peru with yellow potatoes, Aji Amarillo, onions, peas, corn, and rice.

Vegetarian dishes. Gluten-Free. Mixed greens, goat cheese, dry cranberries, and apple matchsticks tossed with yogurt and pecan vinaigrette.

Vegetarian dishes. Organic spring mix salad greens with lentils, fire-roasted peppers and smoked onion vinaigrette accompanied by Grist focaccia.

Gluten-Free. Shaved Parmesan, sliced prosciutto and pickled cauliflower tossed in a citrus vinaigrette.

Charred baby romaine lettuce, Parmesan and queso fresco cheeses, peppered bacon and cilantro croutons served with an aji Amarillo Caesar dressing.

Gluten-Free. Marinated and grilled 14oz double bone pork chop topped with spicy rocoto chili jam served with asparagus and Yukon potato and leek puree. Cooked to medium temp.

Gluten-Free. Bone-in braised New Zealand lamb shank simmered in Andes Mountains beer, cilantro, red onions and red bell peppers served over arugula with lentils, topped with red onion Peruvian relish.

Gluten-Free. Pan-seared beef tenderloin strips with sautéed onions, tomatoes, yellow Peruvian peppers, and spices tossed with hand-cut French fries over jasmine rice.

Gluten-Free. Marinated and grilled whole pork tenderloin, port wineand cranberry sauce accompanied by spiced sweet potato puree and sauteed Brussel sprouts tossed with bacon. Cooked to medium temp.

Gluten-Free. Vegan. Pan-seared cremini mushrooms with sauteed onions, tomatoes, yellow Peruvian peppers and spices tossed with hand-cut French fries over jasmine rice.

Braised Maple Leaf duck ragu with Grist tagliatelle, served with creamy wild mushroom sauce, shaved aged parmesan and fresh arugula.

Sauteed U-10 scallop, shrimp, green New Zealand mussels, calamariand littleneck clams combined with Peruvian spices, sofritoand rice.

Gluten-Free. Chilean sea bass, encrusted with red quinoa, seared then baked, served with a Peruvian yellow pepper cream sauce on a bed of bacon and leek confit and accompanied by roasted marble potatoes and pearl onions.