Cilantro, rice, shrimp, calamari, scallops, topped with salsa Criolla. Serves 2 people.

Flamed Fillet mignon, red onions, cherry tomatoes, steak fries, and garlic white rice.

Flamed Fillet mignon, shrimp, red onions, cherry tomatoes, steak fries, and garlic white rice.

Beef.

Octopus in anticuchera sauce and yellow chili sauce, accompanied by Andean pee wee potatoes and olive sauce.

Grapefruit sauce, Thai rice, accompanied by crunchy sweet potato and caramelized onion.

Cooked on a rack over a grill.

Flatfish.

Mild tasting red fish.

Topped with aji aioli, salsa chalaquita, in togadashi.

Snow crab, cucumber and avocado inside, topped with seared salmon, lemon juice, lemon zest, tare spicy ponzu, salmon eggs and aji armillo sauce.

Spicy blue crab and salmon tempura inside, topped with seared albacore, butter garlic and eel sauce. Accompanied with salsa maracuya on the round, drops of truffle glaze, and crispy onion.

Spicy tuna and cucumber inside, topped with yellow tail and mango salsa.

Shrimp tempura and avocado inside, topped with fresh spicy tuna, tare sauce, bell pepper drops and chives.

Spicy blue crab, cream cheese, topped with seared tuna, avocado, with pesto de la casa. In garlic chips.

Yellow tail gobo inside, topped with Halibut, shiso leaf, red yuzu wasabi salt, and citrus yuzu sauce.

white fish tempura , glazed sweet potato and topped with pickled onions.

tuna, salmon, shiso topped with seared salmon, truffle butter, cilantro aioli, sesame seeds, spicy ponzu & micro cilantro.

Shrimp tempura, cucumber and avocado inside, topped with seared wagyu, anticuchera sauce, wakati aioli and chalaquita.

Glazed sweet potato, cucumber topped with avocado and house pesto.

spicy scallop, cucumber and avocado inside, topped with Toro, moles caviar rocoto spicy mayo and tuyo tempura.

Spicy tuna with avocado, topped with guacamole and shiso powder.

Topped with bell pepper aioli, chalaquita sauce, wasabi tobiko, togadashi and spicy ponzu.

Lightly seared with tare sauce, lime zest and a thin slice of lime.

Seared yellowtail belly, with anticuchera sauce, topped with escabechada and a drop of Huacatay.

Black olive, olive aioli, micro cilantro with crispy quinoa.

White tuna.

seared toro with truffle butter, smoked caviar & sea salt.

Seared jumbo scallops with truffle butter, topped with black tobiko.

Topped with acevichada sauce, Serrano pepper, red tobiko and micro cilantro.

Shell fish.

Shell fish.

Ten Piece Specialty Nigiri.

Just trust Pablito.

with acevichado aioli.

Freshwater fish similar to salmon.

with yellow chili sauce.

Portobello, red onion, zucchini, red pepper, and green onion.

Steamed and Sautéed in a spicy garlic sauce

with spicy garlic sauce.

A selection of three Kausitas. Yellow potato mousse topped with salmon tartar, fish karage and blue crab.

Lightly battered tiger shrimp glazed with passion fruit citric sauce, accompanied with almond bits and crispy sweet potato chips.

Fried seafood medley accompanied with pickled red union salsa.

Serrano pepper, wasabi mousse, spicy eel sauce. 4pcs.

Serrano pepper, wasabi mousse, spicy eel sauce. 4pcs.

Home made spring rolls filled with smoked salmon, tuna, cream cheese and chives.

Steamed homemade buns, skirt-steak confit, anticuchado sauce, acevichedo and red pepper aioli.

Your choice of spicy tuna, spicy salmon, or white fish. Come with avocado, crispy won ton, quail egg and yuyo tempura.

Fried causava with ocopa sauce on the side.

Chefs choice.

With a side of Peruvian ponzu. 6pcs.

Shredded duck confit, rice noodles and green onions with side of hoisin sauce.

Ball-shaped octopus dumpling.

Homemade light cheesecake top with passion fruit glaze with a side of strawberries.

Chocolate soufflé with vanilla artisan ice cream.

Soup that is made from miso paste.

Bok choy, sesame oil, green onions, and quail egg.

Shrimp, chicken, zucchini, ginger harusame noodles, and carrots.

Ray-finned fish.

Cooked and seasoned mollusk

White tuna.

Buttery mild fish.

Saltwater fish.

Ray-finned fish.

Saltwater fish.

Buttery mild fish.

Shell fish.

Cooked and seasoned mollusk

Cooked and seasoned mollusk

Slices of halibut in aji amarillo tiger's milk, with red flying fish eggs on top and crispy quinoa.

Slices of salmon in a passion fruit sauce with crispy sweet potato.

Slices of Octopus with black olive aioli and avocado.

Slices of seared albacore, yuzu ponzu, crispy onion on top, and truffle oil.

Slices of yellowtail in rocoto tiger's milk, with black flying fish eggs on top and crispy quinoa.

Slices of white fish in citrus nikkei, shiso leaf powder, with sliced avocado.

Slices of yellow tail, yuzu ponzu, serrano peppers, sweet garlic, and miro cilantro.

Halibut, leche de tigre , seaweed tempura, olive oil and Chinese oranges.

Wild caught red snapper, coconut milk, mango , crispy coconut chips, sriracha and flying fish eggs.

Peruvian special fare made on the grill and served in tiger's milk with coriander, pico de gallo criollyta and togarashi.

Ají amarillo, diablo, nikkei.

Lettuce, cherry tomatoes, onion, carrot, mushrooms, cucumber, spinach, and green olive sauce.

Asparagus, quinoa, radish, heart of palm, carrot, corn, avocado vinaigrette.

Basic vegetable salad.

Lettuce, cherry, carrot, radish, avocado, wakame, edamame and mild spicy salsa.

Comes with side of marinara, ranch, and crack sauce.