Andes Cafe

8 oz grass fed beef patty on a brioche bun, topped with ham, bacon, queso de mano cheese, pineapple sauce, tomatoes, onions, and crispy potato sticks.

Grilled skirt steak on a french baguette topped with ham, mozzarella, lettuce, tomatoes, chimichurri and a fried egg.

Charcoal roasted Peruvian chicken, aji Verde jalapeno sauce, sweet plantains and salsa criolla. Served on a hoagie roll.

Famous ceviche of fresh corvina, shrimp and fresh black clams marinated in lime juice. Mixed with aji limo, topped with red onions, choclo, and sweet potato.

Fresh corvina marinated in lime juice. Served with red onions, aji limo. And choclo. Served with sweet potato and cancha.

Poached shrimp marinated in lime juice, sour orange, ketchup, mustard, and tomato. Served with pickled red onions, chifle, popcorn & toasted corn.

Diced Chilean salmon marinated in lime juice, orange juice, and toasted with garlic. Mixed with bell peppers, cilantro and avocado. Served with pepper sauce and a warm French baguette.

Typical snack from the streets of Ecuador. Chocho lupini beans, hearts of palm, pickled red onions and tomatoes, chiles, avocado & toasted corn.

Thinly sliced octopus covered with creamy Peruvian, olive sauce, candied sweet potatoes, choclo, aji limo and quinoa caviar.

Thin slices of fresh white fish cooked with lime juice. Brushed with sesame oil, and topped with aji amarilloginger, Leche de Tigre, pecans, sesame seeds and green onions.

Famous ceviche of fresh Corvina, shrimp, octopus and fresh, black clams. Marinated in lime juice and mixed with aji limo, topped with red onions,choclo, and sweet potato.

Fresh corvina marinated in lime juice mixed with red onions, aji limo, and choclo. Served with sweet potato and cancha.

Poached shrimp marinated in lime juice, sour orange, ketchup, mustard, and tomato. Served with pickled red onions, chifle, popcorn & toasted corn.

Diced Chilean salmon marinated in lime juice, orange juice, and toasted with garlic, bell peppers, cilantro, and avocado. Served with pepper sauce and a warm french baguette.

Typical snack from the streets of Ecuador. Chocho lupini beans, hearts of palm, pickled red onions, and tomatoes chiles, avocado & toasted corn.

Served with a lime juice marinade. Topped with aji limo, red onions, chicharron de pulpo deep-fried octopus canchita & chiles.

Fresh thinly sliced octopus covered with Peruvian olive creamy sauce, candied sweet potatoes, choclo, aji limo and quinoa caviar.

Thin slices fresh white fish cooked with lime juice. Brushed with sesame oil, and topped with aji amarilloginger leche de Tigre, pecans, sesame seeds and green onions.

Pan con chicharron. Artisan white bread, deep-fried pork belly, and rocoto mayo. Served with a pork tamale, fried sweet potatoes and salsa criolla red onions, lime, aji limo, cilantro.

Fresh sweet corn pancakes stuffed with queso de mano cheese. Served with a side of nata sour cream.

Fried mashed green plantains, white onions, cilantro, mixed with mozzarella cheese and pork belly. Topped with two sunny-side-up eggs.

Traditional rice and lima beans cake topped with grilled hanger steak and two sunny-side up eggs. Served with a side of sweet plantains and salsa criolla.

Pan seared outside skirt steak served with white hominy scrambled eggs, grilled green onions, and aji criollo sauce.

A mix of rice, black beans, tomatoes, and green onions. Topped with two sunnyside up eggs. Served with Colombian sausage, pork belly, and corn patty arepita.

Two baked eggs topped with tomatoes, garlic, and olive oil. Served with French baguette and butter.

Potato cheesecakes served with homemade pork sausage and topped with two sunny-side-up eggs. Served with a side of lettuce, avocado, and agrio tangy vinaigrette sauce.

Santa cruz de la Sierra risotto style mixed with vegetables and ank steak. Served with a side of sweet plantains topped it with two sunny sides up eggs.

Three scrambled eggs mixed with tomatoes and green onions. Served with a side of carrots, black beans, sliced avocado, Venezuelan cheese and 2 corn patty arepita.

Ecuadorian hangover soup made with tomato & fish broth. Served with albacore fish, yucca, pickled onions, cilantro & olive oil. Served with a side of popcorn, sliced green platains chifles & roasted corn

Two empanadas made from cracked white hominy corn filled with pork, rice, green onions, carrots, and green peas. Served with aji criollo sauce.

Famous Venezuelan corn patty stuffed with canre mechada shredded braised flank steak, & cheddar cheese.

A trio of homemade Colombian sausage, beef empanada, and arepita corn patty. Served with aji criollo sauce.

Whole baked sweet plantain topped with quesillo cheese, sal Prieta condiment mix with peanuts, and aji criollo sauce.

Bried breadsticks filled with queso palmita cheese. Served with guasacaca avocado relish.

Traditional South American street food of french fries piled high with a hotdog. Topped with ketchup, mayonnaise, mustard, and homemade.

Stir fry with sautéed beef tenderloin, Aji Amarillo, red onions, tomatoes, french fries, red wine vinegar, oyster sauce and soy sauce. Served with a side of white rice.

Crispily fried seafood mix platter. Served with a side of yucca sticks, rocoto tartar sauce, salsa criolla, red onions, lime, aji limo, cilantro, and Conchita.

Deep fried guinea pig cooked to perfection. Served with a side of roasted potatoes, choclo, crema de rocoto and salsa criolla.

Traditional coastal dish of fresh giant shrimp seasoned with citrus and spices and cooked in a creole, coconut sauce. Served with a side of white rice, sweet plantains and curtido. Red onions, tomatoes, lime juice and cilantro.

Milk only.

Preserved black mission figs in a spiced syrup. Served with Queso Fresco.

Carob tree syrup custard, chrimoya soursop fruit sauce, toasted hazelnuts and sea salt.

Traditional Venezuelan rustic rice pudding sweetened with condensed milk, papelon, raw unrefined sugar, coconut, raisins & walnuts.

Moist sponge cake soaked in 3 kinds of milk, and delicious lucuma Peruvian subtropical fruit topped with chantilly cream.

Peruvian cake roll with homemade dulce de leche and dusted with powdered sugar.

A sigh of lima delicious layers of manjar Blanco cooked with port wine. Topped with chantilly cream and cinammon powder.

Bolivian style homemade chesse bread. Served with a delicious side of organic quinoa, passion fruit marmalade.

Traditional Peruvian chicken soup.

Ecuadorian potato stew with business lunch queso fresco and avocado.

8oz grass fed beef patty on a brioche bun, topped with ham, bacon, queso de mano cheese, pineapple sauce, tomatoes, onions, and crispy potato sticks.

Grilled skirt steak on a french baguette topped with ham, mozzarella, lettuce, tomatoes, chimichurri and a fried egg.

Grilled beef or chicken on a hoagie roll topped with tomatoes, lettuce, guasacaca - avocado relish, corn sauce, crispy potato sticks.

Breaded sirloin steak, white rice and roasted potatoes served on an artisanal bun , topped with a sunny side-up egg and locoto salad

Deli-style slices of marinated pork tenderloin, avocado, tomatoes, sauerkraut, and mayonnaise served on an artisanal bun.

Charcoal roasted Peruvian chicken, aji verde jalapeno sauce, sweet plantains and salsa criolla served on a hoagie roll.

Famous ceviche of fresh Corvina, shrimp and fresh black clams marinated in lime juice. Served with sweet potato and choclo south American corn. Topped with red onions and aji limo Peruvian hot peppers.

Fresh Corvina marinated in lime juice. Served with sweet potato and choclo south American corn. Topped with red onions and aji limo Peruvian hot peppers.

Poached shrimp marinated in lime juice, sour orange, ketchup, mustard, and tomato. Topped with pickled red onions, chiles, sliced green plantains, & toasted corn.

Diced Chilean salmon marinated in lime juice, orange juice, and toasted garlic. Mixed with bell peppers, cilantro, and avocado. Served with pepper sauce and a warm french baguette.

Typical snack from the streets of Ecuador. Chocho lupini beans, hearts of palm, pickled red onions and tomatoes, topped with chiles, avocado & toasted corn.

Two empanadas made from cracked white hominy corn filled with pork, rice, green onions, carrots, and green peas. Served with aji criollo sauce.

Grilled beef heart kabobs served with a side of choclo - South American kernel corn, boiled potatoes, and crema de Huacatay - Peruvian black peppermint aji sauce.

Venezuelan corn patty stuffed with pulled chicken, mashed avocado, mayo, green peas, cilantro. Served with a side of nata - sour cream.

A trio of homemade Colombian sausage, beef empanada and arepita corn patty. Served with aji criollo sauce.

Whole baked sweet plantain topped with quesillo cheese, sal prieta - condiment mix with peanuts, and aji criollo sauce.

Famous Venezuelan corn patty stuffed with carne mechada - shredded braised flank steak, and cheddar cheese.

Steamed yellow corn dough tamal wrapped in banana leaves and stuffed with pork, egg, and olives, served with salsa crilloa sauce.

Smashed green platains topped with sauteed shrimp and white onion-tomato sauce.

Fried breadsticks filled with queso palmita cheese. Served with guasacaca avocado relish.

Traditional South American street food of french fries piled high with hotdog. Topped with ketchup, mayonnaise, mustard, and homemade sauces.

Serves 2. A plate to share - bite-size pieces of beef, sausage, hot dog, and french fries. Topped with sliced boiled eggs and salsa criolla.

Charcoal-grilled corn topped with mapahuira - roasted pork pieces, cilantro avocado cream sauce, and queso fresco.

A savory cream sauce of aji Amarillo - Peruvian pepper chicken, pecans, and parmesan cheese. Served with white rice.

Pan-seared 8 oz. hanger steak, tomato-white onion sauce, topped with two fried eggs. Served with white rice and“papas criollas - creole potatoes.

Traditional coastal dish of shrimp seasoned with citrus and spices, cooked in a sauce of cilantro, onions, tomatoes, bell peppers and coconut milk. Served with white rice, sweet plantains and curtido - red onions, tomatoes, lime juice and cilantro.

Breaded sirloin steak served with white rice and roasted potatoes. Topped with 2 sunny sides up eggs and locoto salad.

Baked salmon on a bed of white onions, potato, and sausage. Topped with tomato, provolone cheese, oregano, white wine, and olive oil.

Vegetarian Chinese fried organic quinoa mixed with choclo, mixed vegetables, cilantro, green onions, miso and soy sauce.

Marinated roasted pork leg served with sauteed hominy, Llapingachos potato cheesecakes, Agrio tangy vinaigrette sauce, lettuce, and avocado.

Peruvian style stirs fry with sautéed beef tenderloin, red bell peppers, red onions, tomatoes, french fries, red wine vinegar, oyster sauce and soy sauce. Served with white rice.

A traditional dish of shredded flank steak, carrots, black beans, white rice & tajadas, fried plantain.

Deep fried guinea pig cooked to perfection. Served with a side of roasted potatoes, crema de rocoto Peruvian pepper sauce and salsa criolla sauce.

Preserved black mission mission figs in a spiced syrup. Served with queso fresco.

Carob tree syrup custard, chirimoya soursop fruit sauce, toasted hazelnuts and sea salt.

Traditional Venezuelan rustic rice pudding sweetened with condensed milk, papelon raw unrefined sugar, coconut and walnuts.

Moist sponge cake soaked in 3 milks, and delicious lucuma. Peruvian subtropical fruit. Topped with chantilly cream.

Sponge cake rolled with homemade dulce de leche and dusted with confectoner’s sugar.

A sigh of Lima layers of manjar Blanco cooked with port wine. Topped with chantilly cream and cinnamon powder.

Fresh lettuce, choclo south American corn, Peruvian organic quinoa, aji Amarillo, red onions, tomatoes, potatoes, parsley, queso fresco, with a lemon vinaigrette.

Spring mix lettuce, avocado, red onions, tomatoes, palmito hearts of palm, toasted pumpkin seeds, with a cilantro lime vinaigrette.

Cheese bread Bolivian style. Delicious with any coffee.

All our iced coffees are brewed within 24 hours of serving.

Papaya, tomate de arbol, miel, naranja, banana Papaya, tree tomato, honey and oj banana.

Fresa, naranja, miel strawberry, orange juice and honey.

Banano, fresa, leche, algarrobina, azucar, banana, strawberry, milk, carob syrup and sugar.

Tuna, verde, pina, naranja, miel, prickly pear, pineapple, orange juice and honey.

Chirimoya, maracuya, leche, miel soursop, passion fruit, milk and honey.

Mora, guanabana, leche, Andean blackberry, soursop and milk.

Native Andes mountain fruit.

Subtropical fruit native of Peru - milk only.

Tomarillo.

Andean blackberry.

Soursop.

Passion fruit.

Water only.

Milk only.

Fresh sweet corn pancakes stuffed with queso de mano cheese. Served with a side of nata (sour cream).

Traditional rice, lima beans cake topped with grilled hanger steak, and two sunny side up eggs. Served with a side of sweet plantains and salsa criolla sauce.

Mix of rice, black beans, tomatoes, and green onions. Topped with two sunny side up eggs. Served with colombian sausage, pork belly, and corn patty arepita.

Two baked eggs topped with peeled tomatoes, garlic, and olive oil. Served with French baguette and butter.

Potato cheese cakes served with homemade pork sausage and topped with two sunny side up eggs. Served with a side of lettuce, avocado, and agrio (tangy vinaigrette sauce).

Three scrambled eggs mixed with tomatoes and green onions. Served with a side of caraotas black beans, sliced avocado, Venezulean cheese, and two corn patty arepita.

Traditional rice, lima beans cake topped with stir fry beef tenderloin, aji amarillo fries, tomatoes and red onions.

Traditional rice, lima beans cake topped with garlic shrimp stew. Topped with salsa criolla ( pickled red onions)

Chef's choice steak, caramelized onions, french fries, fries eggs, warm bread an pebre, Chilean condiment sauce

Ecuadorian hangover soup made with tomato and fish broth. Served with albacore fish, boiled yucca, pickled onions, cilantro, and olive oil. Served with a side of popcorn, sliced green platains chies, and roasted corn.

Two empanadas made from cracked white hominy corn filled with pork, rice, green onions, carrots, and green peas. Served with aji criollo sauce.

A trio of homemade Colombian sausage, beef empanada, and arepita corn patty. Served with aji criollo sauce.

Whole baked sweet plantain stuffed with melted quesillo cheese, topped with sal prieta (condiment mix with peanuts), and aji criollo sauce.

Bread dough sticks filled with queso palmita cheese. Served with guasacaca avocado relish.

South American snack and street food. French fries piled with hot dogs in a bowl and topped with ketchup, homemade mayonnaise, mustard, and exquisite.

Corn patty stuffed with pulled chicken, mashed, avocado, mayonaisse, green peas. Side of nata. South American Cream

Stir fry with sautéed beef tenderloin, aji amarillo, red onions, tomatoes ,French fries,red wine vinegar, oyster sauce and soy sauce. Served with a side of white rice.

Traditional coastal dish of fresh giant shrimp seasoned with citrus and spices and cooked in a creole coconut sauce. Served with a side of white rice, sweet plantains and “curtido” (red onions, tomatoes , lime juice and cilantro)

Crispy fried seafood mix platter. Served with a side of yucca sticks, rocoto tartar sauce,“salsa criolla” (red onions, lime, aji limo, cilantro)and canchita

Deep fried guinea pig cooked to perfection. Served with a side of roasted potatoes,choclo, crema de rocoto and salsa criolla. Ask for Ecuadorian style

8 oz. Grass fed beef patty, ham, bacon, brioche bread, queso de mano cheese, pineapple sauce, tomatoes, onions, and crispy potato sticks.

Brioche bun, rib eye steak, ham , Havarti cheese, garlic mayo

Artesan rustic white bread, charcoal roasted Peruvian chicken slices, aji verde jalapeno sauce sweet plantains, and salsa criolla sauce.

Ceviche mixed with fresh corvina, giant shrimp, and fresh black clams. Marinated in lime juice mixed with choclo (south american corn), red onions, cilantro, and aji limo. (Peruvian hot peppers). Served on a sweet potato bedding.

Corvina chunks marinated in lime juice mixed with choclo South American corn, red onions, cilantro, and aji limo Peruvian hot peppers. Served on a sweet potato bedding.

Poached shrimp marinated in lime juice, sour orange, ketchup, mustard, mixed with pickled red onions, tomatoes, chies (sliced green plantains), and toasted corn.

Fresh chilean salmon dices marinated in lime juice, orange juice, toasted with garlic, bell peppers, cilantro, and avocado. Served with pebre sauce and French baguette.

Typical snack from the streets of Ecuador. Chocho lupini beans, hearts of palm, pickled red onions, tomatoes, chies, avocados, and toasted corn.

Thin slices of fresh white fish cooked with lime juice brushed with sesame oil, and topped with aji amarillo ginger leche de tigre, pecans, sesame seeds and green onions

Fresh thinly sliced of Salmon covered with Passion fruit leche de tigre creamy sauce, candied sweet potatoes, choclo, cilantro

Ceviche mixed with fresh corvina, fried white fish. Marinated in lime juice mixed with choclo (south american corn),chifles( Green plantain), red onions, and aji limo. (Peruvian hot peppers). Served on a sweet potato bedding.

Ceviche mixed with fresh corvina and fresh octopus. Marinated in lime juice mixed with red onions choclo (south american corn),cancha, red onions, and aji amarillo (Peruvian hot peppers). Served on a sweet fry potato bedding. Topped with yuyo (seaweed)

Shrimp ceviche vs white albacore tomato hot ceviche topped with pickled onions and yucca sticks

Three pieces.

Colombian sauage.

Deep fried pork.

Smashed green plantains.

Fried yucca sticks.

Creole salad.

Avocado.

Black beans.

White rice.

best fries in town

Perserved black mission figs in a spiced syrup. Served with queso fresco.

Traditional Venezuelan rustic rice pudding sweetened with condensed milk, papelon (raw unrened sugar), coconut, and walnuts.

Moist sponge cake soaked in three milks, and delicious lucuma (Peruvian subtropical fruit). Topped with chantilly cream.

Argentinean cake roll with homemade dulce de leche and dusted with powdered sugar.

Passion fruit custard topped with liqueur meringue and cinnamon powder

Purple corn drink.

Sugar cane drink.

(Chirimoya/Lucuma/Algarrobina)

(Chrimoya/Lucuma/Algarrobina)

Papaya, tree tomato, honey, oj, and banana.

Strawberry, orange juice, and honey.

Banana, strawberry, milk, carob syrup, and sugar.

Prickly pear, pineapple, orange juice, and honey.

Soursop, passion fruit, milk, and honey.

Andean blackberry, soursop, and milk.

Native andes mountain fruit.

Lucuma/Subtropical fruit native of Peru (milk only)

Tomarillo.

Andean blackberry.

Soursop.

Guava.

Passion fruit.

Two empanadas made from cracked white hominy corned filled with pork, rice green onions, carrots, and green peas. Served with“aji criollo” sauce.

Venezuelan corn patty stuffed with pulled chicken, mashed avocado, mayo, green peas, cilantro. Served with a side of“nata” (sour cream).

A trio of homemade Colombian sausage, beef empanada and“arepita” corn patty. Served with“aji criollo” sauce.

Whole baked sweet plantain topped with “quesillo” cheese,“sal prieta”(condiment mix with peanuts), and“aji criollo” sauce.

Traditional South American street food of french fries piled high with hotdog. Topped with ketchup, mayonnaise, mustard, and homemade sauces .

Sweet corn pancake Stuffed with queso de mano, roasted pork leg an avocado served with a side of nata Venezuelan style cream sauce

Ecuadorian potato stew with queso fresco and avocado

Fresh lettuce, Organic quinoa, , red onions,tomatoes , parsley, queso paisa, with cilantro dressing and green plantain chips.

Spring mix lettuce, avocado, red onions,tomatoes,“palmito” hearts of palm, chulpi( toasted corn), with a honey lemon vinaigrette.

Traditional Bolivian Soup made with peanut short ribs, potato, carrots, Topped with potato skits and parsley.

8oz grass fed beef patty on a brioche bun, topped with ham, bacon,“queso de mano” cheese, pineapple sauce, tomatoes, onions, and crispy potato sticks Served with a choice of potato chips or spring mix salad

Grilled skirt steak on a french baguette topped with ham, mozarella, lettuce, tomatoes, chimichurri and a fried egg. Served with a choice of potato chips or spring mix salad

Grilled beef or chicken on a hoagie roll topped withtomatoes, lettuce, ”guasacaca” (avocado relish),corn sauce, crispy potato sticks. Served with a choice of garlic parsley fries or spring mix salad

Breaded sirloin steak, white rice and roasted potatoesserved on a artisanal bun ,topped with a sunnyside-up egg and locoto. salad. Served with a choice of garlic parsley fries or spring mix salad

Ribeeye steak dely style slices of ham,avocado, havarti cheesse, mayonnaise, Served on an artisanal briohe. Served with a choice of garlic parsley fries or spring mix salad

Charcoal roasted Peruvian chicken ,“aji verde” jalapeño sauce, sweet plantains and“salsa criolla” served on a hoagie roll. Served with a choice of garlic parsley fries or spring mix salad

A savory cream sauce of aji amarillo (Peruvian pepper) chicken, pecans and parmesean cheese. Served over white rice.

Traditional coastal dish of shrimp seasoned with citrus and spices, cooked in a sauce of cilantro, onions, tomatoes, bell peppers and coconut milk. Served with white rice, sweet plantains and “curtido” (red onions, tomatoes , lime juice and cilantro).

Breaded sirloin steak served over white rice and roasted potatoes. Topped with 2 sunny side up eggs and locoto salad.

Baked salmon on a bed of white onions, potato and sausage. Topped with tomato, provolone cheese, oregano, white wine, and olive oil.

Marinated roasted pork leg served with sauteed hominy, “Llapingachos“ (potato cheese cakes),“agrio” (tangy vinaigrette sauce), lettuce and avocado.

Peruvian style stir fry with sautéed beef tenderloin, red bell peppers, red onions, tomatoes, french fries, red wine vinegar, oyster sauce and soy sauce. Served with white rice.

slow cooked Vegetable stew with avocado, hearts of palm served with a side of white rice

Fresh Corvina marinated in lime juice. Served with sweet potato and“choclo“ (South American corn). Topped with red onions and“aji limo”(Peruvian hot peppers)

Poached shrimp marinated in lime juice, sour orange, ketchup, mustard, and tomato. Topped with pickled red onions, "chifles" (sliced green plantains), and toasted corn

Typical snack from the streets of Ecuador.“Chocho” lupini beans, hearts of palm, pickled red onions and tomatoes, topped with "chifles", avocado, and toasted corn

Fresh thinly sliced of Salmon covered with Passion fruit leche de tigre creamy sauce, candied sweet potatoes, choclo, cilantro

Ceviche mixed with fresh corvina and fresh octopus. Marinated in lime juice mixed with red onions choclo (south american corn),cancha, red onions, and aji rocoto (Peruvian hot peppers). Served on a sweet fry potato bedding. Topped with yuyo (seaweed)rocoto

best fries in town

Preserved black mission figs in a spiced syrup. Served with queso fresco

Traditional Venezuelan rustic rice pudding sweetened with condensed milk,“papelon” 9raw unrefined sugar), cocnut, and walnuts

Moist white cake soaked in 3 milk and “lucuma” (Peruvian subtropical fruit) blend. Topped with whipped cream.

Sponge cake rolled with homemade “dulce de leche” and dusted with confectioner’s sugar.

“Sigh of Lima” layers of manjar blanco cooked with port wine. Topped with whipped cream and cinammon powder.

Papaya+ tomate de arbol + miel + naranja + banano (Papaya+ tree tomato+ honey +oj + banana)

Fresa + naranja + miel (strawberry+ orange juice+ honey)

Banano + fresa + leche + algarrobina + azucar (banana + strawberry + milk+ carob syrup + sugar)

Tuna verde + pina + naranja + miel (prickly pear + pineapple+ orange juice + honey)

Chirimoya + maracuya + leche +miel (soursop + passion fruit + milk + honey)

Mora + guanabana + leche (Andean blackberry + soursop + milk)

With your choice of South American exotic fruits!

Cheese bread Bolivian style. Delicious with any coffee

(Chirimoya/Lucuma/Algarrobina)

(Chirimoya/Lucuma/Algarrobina)

Two empanadas made from cracked white hominy corn filled with pork, rice, green onions, carrots, and green peas. Served with "aji criollo" sauce

Venezuelean corn patty stuffed with pulled chicken, mashed avocado, mayo, green peas, and cilantro. Served with a side of nata (sour cream).

A trio of homemade Colombian sausage, beef empanada, and arepita corn patty. Served with aji criollo sauce.

Whole baked sweet plantain stuffed with melted quesillo cheese, topped with sal prieta (condiment mix with peanuts), and aji criollo sauce.

Smashed green plantains topped with sauteed shrimp and white onions tomato sauce.

Bread dough sticks filled with queso palmita cheese. Served with guasacaca avocado relish.

South American snack and street food. French fries piled with hot dogs in a bowl and topped with ketchup, homemade mayonnaise, mustard, and exquisite.

Serves two. A plate to share bite sized pieces of beef, sausage, hot dog, and French fries. Topped with sliced boiled eggs and salsa criolla.

Charcoal grilled white corn topped with mapahuira (roasted pork pieces), cilantro avocado cream sauce, and queso fresco.

Corn Dough stuffed with fresh albacor, oated bell peppers, caramelized onions, Served with side of Pebre Chilean condiment sauce

Sweet corn pancake Stuffed with queso de mano, roasted pork leg an avocado served with a side of nata Venezuelan style cream sauce

Ecuadorian potato stew with queso fresco and avocado.

Roasted peanut and hot ribs soup with carrots potatoes, topped with parsley and potatoes sticks

baby Lettuce, organic quinoa, red onions, fresh tomatoes, avocado, queso paisa, green plantain and cilantro dressing

Spring mix lettuce, avocado, red onions, tomatoes,“palmito” (hearts of palm), toasted pumpkin seeds, and tossed with a cilantro-lime vinaigrette.

Famous ceviche of fresh corvina, shrimp and fresh black clams. Marinated in lime juice and mixed with aji limo, topped with red onions,“choclo” and sweet potato.

Fresh Corvina marinated in lime juice mixed with red onions,“aji limo”. and“choclo“ Served with sweet potato and cancha

Poached shrimp marinated in lime juice, sour orange, ketchup, mustard, and tomato. Served with pickled red onions, chifles, popcorn and toasted corn

Diced Chilean salmon marinated in lime juice, orange juice, and toasted with garlic, bell peppers, cilantro and avocado. Served with pebere sauce and a warm French baguette.

Typical snack from the streets of Ecuador.“Chocho” lupini beans, hearts of palm, pickled red onions and tomatoes, "chifles", avocados, and toasted corn

Fresh thinly sliced of Salmon covered with Passion fruit leche de tigre creamy sauce, candied sweet potatoes, choclo, cilantro

Thin slices of fresh white fish cooked with lime juice Brushed with sesame oil, and topped with aji amarillo ginger leche de tigre, pecans, sesame seeds and green onions

Ceviche mixed with fresh corvina, fried white fish. Marinated in lime juice mixed with choclo (south american corn),chifles( Green plantain), red onions, and aji limo. (Peruvian hot peppers). Served on a sweet potato bedding.

Euadorian style shrimp ceviche vs white albacore tomato hot ceviche topped with pickled onions and yucca sticks

Quartered charcoal roasted Peruvian chicken. Served with french fries, house salad and “aji verde” jalapeño sauce.

8 oz. Charcol grilled, skirt steak, and chimichurri sauce. Served with a side of French fries and house salad.

Traditional coastal dish of fresh giant shrimp seasoned with citrus and spices. Cooked in a sauce of cilantro, onions, tomatoes, bell peppers, and coconut milk. Served with a side of white rice, sweet plantains, and curtido (red onions, tomatoes, lime juice, and cilantro).

Baked salmon on a bed of white onions, sausage topped with tomato, provolone cheese, oregano, white wine, and olive oil. Served with roasted potatoes and pebre sauce.

Marinated roasted pork leg served with a side of hominey sautee with pork sauce, llapingachos (potato cheese cakes), agrio (tangy vinaigrette sauce), lettuce, and avocado.

Peruvian style stir fry with sauteed beef tenderloin, red bell peppers, red onions, tomatoes, red wine vinegar, oyster sauce, and soy sauce. Served with a side of white rice and French fries.

Served with a side of roasted potatoes, crema de rocoto (Peruvian aji cream sauce), and salsa criolla sauce.

slow cooked Vegetable stew with avocado, hearts of palm served with a side of white rice

Crispy fried seafood mix platter. Served with aside of yucca sticks, rocoto tartar sauce,“salsa criolla”(red onions, lime, aji limo, cilantro)and canchita

48 hours slow cooked beef tongue, topped with salsa criolla ( tomato , onions sauce) with a side of avocado, sweet platains and with white rice

Three pieces.

baguette bread with butter

Perserved black mission figs in a spiced syrup. Served with queso fresco

Traditional Venezuelan rustic rice pudding sweetened with condensed milk,“papelon” 9raw unrefined sugar), cocnut, and walnuts

Moist sponge cake soaked in 3 milks, and delicious“lucuma” ( Peruvian subtropical fruit). Topped with chantilly cream.

Sponge cake rolled with homemade “dulce de leche” and dusted with confectioner’s sugar.

“Sigh of Lima” delicious layers of manjar blanco cooked with port wine. and passion fruit. Topped withchantilly cream and cinammon powder.

(Chirimoya/Lucuma/Algarrobina)

(Chrimoya/Lucuma/Algarrobina)