Tuna con Sandia  16
Diced calamari and tuna marinated in a watermelon-lemongrass citrus sauce

Hamachi  15
Yellowtail tuna served with avocado and orange zest in a wasabi citrus sauce

Ostras Santiago  12
Blue points served in a rocotto passion fruit sauce with radish, green apple, cilantro and bacon

Langosta Revolucion  17
Lobster and shrimp, grilled pineapple, jalapeno, young coconut water infused with lemongrass and ginger, garnished with Uruguayan caviar

Huachinango con Soya  14
Red snapper marinated in a ginger soy citrus sauce with a rainbow of julienne peppers, cucumbers and jalapeno, sprinkled with sesame seeds

Siete Potencies  16
Seven powers of the sea – lobster, shrimp, scallop, crab, clams, mussels and octopus in a green tomatillo sauce

Salmon al Mango  15
Pan seared salmon with mango, zucchini, frisee and served with a mustard vinaigrette and toasted pine nuts

Pera Peral  12
Rioja wine roasted pear infused with star anise, cinnamon and ginger. Served with watercress, La Peral cheese, toasted walnuts and a guindilla-agave vinaigrette

Cangrejo con Esparrago  16
Jumbo lump crab meat served with asparagus, spinach, tomatoes and bacon in a grapefruit ginger vinaigrette

Jalea  12
Peruvian seafood tempura-shrimp, scallop, calamari and octopus with mango-aji amarillo aioli, served with red onions and yucca fries

Tuna Rellena  13
Shrimp, crab, and avocado wrapped in sliced tuna served with cucumbers in a soy vinaigrette

Mollejas con Yuca  15
Roasted sweetbreads served with oyster mushrooms, yuca fries, onions, frisee and membrillo sauce

Codorniz con Lentejas  14
Roasted quail with a stew of pork belly, apples and black lentils. Served with a quail egg and crispy shallots

Mar y Tierra  15
Manila Clams, octopus, Morcilla in a sherry garlic sauce

Carica Tejada  16
Chilean papaya stuffed with duck confit, spinach in a pedro ximenez duck sauce

Higadillos de Pollo  12
Chicken livers served with artichokes, spinach, golden raisins, cuban fufu, caramelized shallots and balsamic vinaigrette

Fabada Asturiana con Chalaco  26
Traditional stew from northern Spain with monkfish, white beans, chorizo, morcilla and potatoes

Vieras con Huitlacoche  25
Grilled scallops with huitlacoche valencia rice with crabmeat corn salad and a truffle poblano sauce

Bass Chileno  27
Grilled Chilean seabass with manchego yuca mangu and a chorizo-salsa verde salad

Paella de Coco 29
Valencia rice infused with lemongrass, coconut milk and ginger, served with shrimp, calamari, scallops, octopus, manila clams and peas. Served with head-on shrimp and ginger oil

Arroz con Pollo  24
Free range chicken breast with capers and rocoto aioli. Served with valencia paprika rice

Pato con Arepa  29
Breast of duck marinated in sugar cane with confit of duck, spinach, asparagus and guava sauce served over a yellow corn arepa

Cochinillo a la Plancha  26
Pan roasted loin of pork with quinoa chaufa and soy tamarind sauce

Carne a la Parrilla  29
Grilled beef tenderloin with oven roasted potatoes, mushrooms, diced spanish onions, pork belly and cabrales fondue

Sopa de Hongos  15
Mushroom soup with peruvian potatoes, figs, portobello, caramelized onions, drizzled with Pedro Ximenez and truffle oil

Crepa de Calabaza  14
Crepes stuffed with pumpkin flower, zucchini and queso fresco. Served with toasted pumpkin seeds

Arepa con Queso  8
Sweet corn arepa served with cabra cheese and agave nectar

Escalivada  13
Roasted peppers, tomatoes, onions, eggplant with cabra cheese, garbanzo puree and sliced baguette