Hot. House made chips, shredded cheese, canario beans, queso, feta, diced tomatoes and onions, fresh jalapenos, Peruvian chicken, chipotle ranch, jalapeno tomatillo salsa.

Hot. Chef's choice. Flash fried and tossed in sriracha honey-lime vinaigrette, bacon, Parmesan cheese.

Hot. Shishito peppers, Korean BBQ.

Hot. Chef's choice. Seafood mix marinated in lime juice, sweet potatoes, avocados, cilantro, Peruvian chilies. Accompanied by plantain chips, finely sliced onions, Peruvian corn.

Hot. Saku AAA grade tuna, green onions, avocados, roasted garlic, fried onions, jalapenos, Peruvian spiced ponzu plantain chips.

Hot. Perfect sample of la brasa's famous ceviches. Shrimp ceviche, ceviche mixto, tuna ceviche.

Hot. Gochujang, sesame oil, sweet glaze, sesame seeds, green onions.

Chef's choice. Deconstructed tamales with sauteed shrimp, smoked corn, leeks, candied bacon, feta, creamy garlic sauce.

Chef's choice. Deconstructed tamales with pulled Peruvian chicken, prosciutto, shallots, jalapenos, aji verde cream sauce, Parmesan cheese.

Hot. Wok tossed with kosher salt, white pepper, scallions and jalapenos.

Hot. Chef vu's take of frontera grill's famous elote. 2 corn smoked then grilled and topped with garlic butter, chipotle mayo, cilantro, Parmesan cheese. Served with a lime wedge.

Fresh made guacamole and queso Blanco. Served with tortilla chips.

Hot. Chef's choice. Braised short ribs glazed with Korean BBQ marinade, Asian slaw, kimchi, chipotle mayo. Served in corn tortillas.

A tall timbale composed of sticky rice, spiced surimi, avocado, 2 types of roe (masago and tobiko), mini-chunks of tuna tartare and a shower of finely cut nori surrounded by circles of eel sauce and spicy mayo and aji amarillo sauce.

Chef's choice. Diced filet mignon sauteed in soy sauce and butter atop arugula and spinach mix, purple onions, sliced egg, tossed in a house Asian vinaigrette.

Pulled Peruvian chicken, mixed greens, smoked cherry tomatoes, corn, black beans, avocado, shredded cheddar, tortilla chips, salsa and chipotle ranch.

Chef's choice. Our delicious 20 spice chicken marinated 24-36 hours. Spit-roasted over charcoal to deliver a crisp moist succulent bird second to none. Served with a aji verde (cilantro cream sauce), aji Amarillo (Peruvian pepper sauce). Served with 2 sides.

Chef's choice. Our delicious 20 spice chicken marinated 24-36 hours. Spit-roasted over charcoal to deliver a crisp moist succulent bird second to none. Served with a aji verde (cilantro cream sauce), aji Amarillo (Peruvian pepper sauce). Served with 2 sides.

Chef's choice. Chef vu's take on nobu's miso glazed black cod. Miso glazed Chilean sea bass, garlic mashed potatoes, asparagus.

Hot. Chef's choice. Grilled 12 oz. black Angus ribeye, parmesan whipped potatoes, fried egg, plantains, salsa criolla.

Hot. Grilled 6 oz. black Angus flank steak, topped with house-made chimichurri sauce, grilled elote, potato medley.

Chef's choice. Pollo a la brasa, miso glazed chilean sea bass, peruvian ribeye. Accompanied with 2 large sides.

Saffron infused rice, calamari, mussels, shrimp, clams, tilapia, green onions, red peppers, onions, green peas, Parmesan. Topped with panko bread crumbs.

Hot. Glass noodles (sweet potato starch noodles), red bell peppers, spinach, carrots, shiitake mushrooms, red onions, green onions, scrambled eggs, sesame seeds, Korean soy sauce.

Hot. Chef's choice. Shiitake mushrooms, spinach, carrots, bean sprouts, kim chi, pickled papaya, fried egg, green onions, sesame seeds, gochujang, ssamjang, miso.

Hot. Chef's choice. Diced filet mignon, smoked cherry tomatoes, onions, red wine vinegar, aji amarillo peppers, au jus, roasted garlic, maggi, potato medley, topped with crispy potato strings. Served with jasmine rice. Accompanied with aji verde.

1-4 pollo a la brasa, grilled 4 oz filet with demi-glace, choice of 2 sides.

Pulled Peruvian chicken, prosciutto, leeks, smoked cherry tomatoes, penne pasta, truffle oil, parmesan, Japanese bread crumbs.

Chef's choice. 6 oz. salmon, encebollado sauce (red bell peppers, onions, smoked tomatoes, red wine demi-glace sauce), white rice, broccolini.

Hot. Feeds 4-6 people. 1 whole pollo a la brasa, sliced flank steak, and grilled smoked sausage topped with grilled onions and red bell peppers, sliced avocados, fried jalapenos, accompanied by romaine lettuce, cilantro, grilled naan bread and tortillas, and a variety of sauces.