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LA CUADRA MAIN COURSES
LOMO SALTADO
Sautéed sirloin, demi-shoyu, onion, tomato and coriander, served with French fries and rice with Peruvian corn.
GRILLED TUNA
Yellowfin tuna fillet, roasted onion cream and garlic asparagus.
CREAMY CARNAROLI RICE
Carnaroli rice, seasonal mushrooms, porcini mushrooms, shiitake dashi, dry-aged picanha, ají amarillo aioli and edamame.
GLAZED TORREZNO
Glazed in shiro miso, creamed potatoes with grain mustard and green salad.
BLACK TRUFFLE LINGUINE
Linguine, black truffle butter, Grana Padano, truffle caviar, truffle shavings, chives and shiso.
LA CUADRA MAIN COURSES
ANTICUCHOS DE SALVADOR
Beef heart marinated in ají panca and spices, potatoes and cumin corn.
TRADITIONAL LOMO SALTADO
Sirloin steak cubes, soy sauce, onion, tomato and coriander served with french fries.
SHINUA
Dry aged picanha, Peruvian-style fried rice, ceviche sauce, hints of lime and pickled carrot and turnip.
CONFIT DUCK
Confit duck leg, potato mille-feuille, Robert sauce with Pedro Ximénez and golden berry.
STRIPE STEAK
Slow-cooked short rib in a classic sauce with a hint of green curry, served with sweetcorn purée, carrots and pickled onions.
PRIME SIRLOIN STEAK
Wine reduction-based sauce, marrow and beef demi-glace, accompanied by USDA Prime sirloin medallion, foie gras and truffle slices.
COD IN PIL PIL SAUCE
Cod al pil pil with mashed peas and mint.
SOFI DI VENTO WITH CANDIED PORTOBELLOS AND VEGETABLES
Italian short pasta in a sauce with portobellos and vegetable demi-glace.
LOBSTER WITH CREAMY PASTA
Lobster, short pasta, creamy cheese sauce and chilli oil.
SURF & TURF
USDA Prime Outside skirt and lobster, served with béarnaise sauce.
*These items may be served raw and/or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of a food borne illness especially when you have a medical condition