Piqueo Restaurante & Bar

Baby spinach and red onions tossed with a warm roasted red onion dressing, crimini mushrooms and prosciutto

Small green salad tossed with our balsamic vinaigrette

Shredded chicken cookedwith aji amarillo cream and enhanced with parmesan cheese, walnuts and quite afew other ingredients.

Shrimp and rice stir fried and married to oriental flavors through soysauce, ginger and sesame oil, and fused to peruvian flavors through aji amarillopeppers and panca chili

Coastal peruvians fused local seafood, herbs, spices and hot peppers in a blendingof spanish paella and italian risotto. The extraordinary mix of flavors gives thedish a very distinctive taste and the aromas are out of this world

Sumptuous 16 oz bone-in certified angus rib eye perfectly grilled to medium raretemperature and served with argentinean chimichurri sauce. Delicately sliced andpresented with its bone. Served with grilled asparagus and fingerling potatoes

A hearty chowder made with shrimp, fish, tomatoes,fresh cheeses, potatoes, eggs, aji amarillo

Stir fried certified angus filetmignon strips, onions, tomatoes and aji amarillo peppers, infused with flavorsofsoy sauce and vinegar. Served with fried potatoes and white rice

Succulent 10 oz certified angus filet mignon grilled to medium rare perfectionand served with a demi-glass panca chili sauce. Served with grilled asparagus andfingerling potatoes

Fresh corvina filets delicately pan seared andtopped with a mix of seafood shrimp, octopus, calamari and mussels cooked in aspicy blend of aji mirasol and panca chilis.

A fabulous braise of beef short ribs marinated overnight inchicha de jora corn beer, panca and mirasol peruvian chili peppers and infusedwith the lemony aromas of cilantro. A dish to remember served with tacu tacu andfried yuca

Italian and chinese influences with peruvian ingredients: thick linguini stir friedwith chicken breast strips, tomatoes, onions, aji amarillo peppers, soy sauce andvinegar. A spectacular fusion of flavors

Italian and chinese influences with peruvian ingredients: thick linguini stir friedwith chicken breast strips, tomatoes, onions, aji amarillo peppers, soy sauce andvinegar. A spectacular fusion of flavors

Skirt steak rubbed with ground porcini mushrooms and peruvian chilies. Grilled to medium rare perfection. Over a thick black bean sauce and served with huancaina risotto croquettes

A venezuelan slider. A petite cornmeal cake accompanied by savory carne mechada shredded beef

Yellow potatoes mashed with lime juice, aji amarillo and other spices. Served atop a light rocoto sauce and topped with a beautiful huancaina sauce served chilled

Crispy fried cuts of pork accompanied with flash fried sweet potato and salsa criolla

Large green mussels cooked to perfect tenderness, then chilled. Topped with finely diced red onions, rocoto pepper, peruvian corn kernels, soaked in freshly squeezed key lime juice

Jumbo scallop, flambeed in brandy, topped with parmesan cheese and gratinated. A few drops of lime juice and voila

Beef heart cubes marinated in spices and vinegar, skewered and delicately grilled. Example of the culinary amalgamation of cultures, from pre-Inca peru via africa

Empanada stuffed with lomo saltado. Bite a corner, squeeze some lime juice into it and go to heaven

Simply boiled potatoes topped with the stars Huancaina and Huacatay sauces

Potato dumpling stuffed with beef, golden raisins and black olives. Served with the supreme salsa criolla

Triple fried cubed potatoes sauteed with bell peppers and guajillo chili served with garlic aioli

Provolone cheese macerated in spices and then delicately grilled

The caramelized flavors of charred carrots are a perfect match to our vinaigrette and goat cheese topping

Beef short ribs marinated overnight in chicha de jora corn beer, panca and mirasol peruvian chili peppers and infused with the le mony aromas of cilantro. A dish to remember served with tacu tacu and fried yuca

Italian and chinese influences with peruvian ingredients: thick linguini stir fried with chicken breast strips, tomatoes, onions, aji amarillo peppers, soy sauce and vinegar! A spectacular fusion of flavors.

A colorful dish of shredded chicken cooked with aji amarillo cream and enhanced with parmesan cheese, walnuts and quite a few other ingredients

Shrimp and rice stir fried and married to oriental flavors through soy sauce, ginger and sesame oil, and fused to peruvian flavors through aji amarillo peppers and panca chili

Coastal peruvians fused local seafood, herbs, spices and hot peppers in a blending of spanish paella and italian risotto. The extraordinary mix of flavors gives the dish a very distinctive taste and the aromas are out of this world

Sumptuous 16 oz bone - in certified angus rib eye perfectly grilled to medium rare temperature and served with argentinean chimichurri sauce. Delicately sliced and presented with its bone. Served with grilled asparagus and fingerling potatoes

A hearty chowder made with shrimp, fish, tomatoes, fresh cheeses, potatoes, eggs, aji amarillo

Stir fried certified angus filet mignon strips, onions, tomatoes and aji amarillo peppers, infused with flavors of soy sauce and vinegar. Served with fried potatoes and white rice

Succulent 10 oz certified angus filet mignon grilled to medium rare perfection and served with a demi - glass panca chili sauce. Served with grilled asparagus and fingerling potatoes

Fresh corvina filets delicately pan seared and topped with a mix of seafood shrimp, octopus, calamari and mussels cooked in a spicy blend o f aji mirasol and panca chilis

Beef heart cubes marinated in species and vinegar, skewered and delicately grilled. Example of the culinary amalgamation of cultures, from pre - Inca peru via africa

A duo of petite cornmeal cakes accompanied by savory carne mechada shredded beef

Yellow potatoes mashed with lime juice, aji amarillo and other spices. Served atop a light rocoto sauce and topped with a beautiful avocado sauce - served chilled

Yellow potatoes mashed with lime juice, aji amarillo and other spices. Served atop a light rocoto sauce and topped with a beautiful avocado sauce - served chilled

Limenos feast on chicharrones on sundays - crispy fried cuts of pork accompanied with flash fried sweet potato and salsa criolla

Large green mussels cooked to perfect tenderness, then chilled. Topped with finely diced red onions, rocoto pepper, peruvian corn kernels, soaked in freshly squeezed key lime juice

Jumbo scallops, flambeed in brandy, topped with parmesan cheese and gratinated. A few drops of lime juice and voila

Empanada stuffed with lomo saltado. Bite a corner, squeeze some lime juice into it and go to heaven

An assortment of fresh seafood delicately flash fried and with our unique flavors

Simply boiled potatoes topped with the stars huancaina and huacatay sauces

Potatoes stuffed with beef, golden raisins and black olives. Served with the supreme salsa criolla

Triple fried cubed potatoes sauteed with bell peppers and guajillo chili served with garlic aioli

A meal: provolone cheese macerated in spices and then delicately grilled

The caramelized flavors of charred carrots are a perfect match to our vinaigrette and goat cheese topping

Fresh flounder brought in daily cooked in key lime juice and mixed with red onion slices and aji limo. Served with peruvian corn and glazed sweet potato. The father of all ceviches

But with the addition of octopus, shrimp and calamari

Tiradito is neither japanese sashimi nor italian carpaccio or crudo. It is a peruvian fusion of both: fresh fish of the day cut in sashimi slices and topped with our aji cream