La Cofradia - Coral Gables, FL

crispy sampler of fish, octopus, scallops, calamari and shrimp

grilled and served with tomatoes, capers, botija-olives and basil ragout

served with ocopa sauce

broiled scallops in a parmesan lemon sauce served in the shell

filet mignon kabobs marinated in aji panca sauce served with golden rustic potatoes.

slow braised and sauteed with pisco and grapes. served with fried sweet potato rounds

sauteed with a sauco-raspberry-port wine sauce, garnished with fresh raspberries and crispy french baguette rounds

served with lomo saltado au jus and huancaina sauce

octopus in a botija -olive cream mayonnaise

sliced steam potatoes served with huancaina sauce and quail egg

steamed mediterranean black mussels with white wine and chalaca salsa

fresh water shrimp soup with lima beans, butternut squash milk and peruvian choclo corn

grouper, scallops, calamari, mussels, shrimp, fresh water shrimp, octopus in a fish stock with aji panca, and aji amarillo

short ribs, lima beans, green peas, carrots, potatoes, rigatoni pasta with pesto sauce and parmesan cheese

mixed greens, tomatoes, avocado, asparagus, cancha corn with passion fruit vinagrette

tomatoes, mix greens, sunflower seeds and balsamic vinagrette

portobello, avocado, roasted peppers, botija olives, cherry tomatoes, lemon chive vinagrette.

sauteed with onions, tomatoes, red wine, vinegar, soy sauce and your choice of: sides (choice of one): canary beans tacu tacu, vegetables, parmesan cheese risotto or white rice and fries.

creamy shredded chicken with yellow peruvian pepper sauce, pecans and botija olives. served with white rice

saffron flavored rice with shrimp, octopus and scallops

seafood fried rice peruvian style

catch of the day in a fish stock with tomatoes, fingerling potatoes and red onions. served with white rice

seared topped with dark cilantro sauce and served with butternut squash puree.

pan seared with a quinoa taboule and served huacatay butter sauce.

grilled in cilantro pisco sauce and served with yucca and roasted peppers tart au gratin

scallops, shrimp, main lobster tail, calamari with tomato wine basil sauce and extra virgin olive oil

homemade black ink pasta filled with spinach, leeks in a coral creme sauce.

broiled with rosemary and red wine sauce, served with quinoa and caramelized fig risotto.

braised and marinated in beer, aji panca, aji amarillo, served with canary beans and white rice

braised and marinated for 24 hours in cabernet sauvignon and aromatic vegetables, served with choclo corn risotto

grilled with blue cheese sauce, served with yucca and roasted peppers tart au gratin.

with rustic mash potatoes and a cilantro portobello garlic confit butter

veal ossobuco marinated in aji mirasol rocoto and served in huancaina rissoto

8 hour duck confit served with a cilantro risotto

served with a yucca and roasted peppers tart au gratin, white asparagus in a peruvian blackberry sauco sauce.

yellow chili risotto served with sautEed shrimp in white wine and lobster stock.

with parmigiano-reggiano cheese

portobello, enoki mushrooms, figs, grilled asparagus and tomatoes seasoned with truffle salt drizzled with olive oil.

marinated in aji amarillo and served with choclo and camote.

caramelized and marinated in aji panca ponzu sauce topped with smoked sunflower seeds and passion fruit sauce

with thousand island dressing

grilled octopus, roasted peppers, leche de tigre, peruvian botija olives and calamari ink.

fresh yellowfin tuna with aji amarillo foam

japanese crab cake with wasabi and avocado oriental mayonnaise

shredded breast with avocado and garlic aioli

fresh-diced fish, shrimp, scallops, octopus, squid rings marinated in leche de tigre with aji limo pepper

diced yellowfin tuna marinated in leche de tigre, soy sauce, ginger, sesame seed oil and snow peas.

sampler of traditional fish & seafood cebiche, oriental tuna and aji amarillo fish cebiches

yellowfin tuna and mango marinated in leche de tigre with passion fruit emulsion

with horseradish cocktail sauce

in aji amarillo sautee, served with fried yucca and choclo corn.

portobello, shitake, paris mushrooms, served with choclo y camote