Creolle seafood dish with sashimi-like trout slices marinated with lime and blanketed in a yello ají sauce.
Trout pieces marinated in abundant lime juice with hot red pepper and onion, served with sweet potato and toasted Andean corn.
Tomatoes, lettuce, cucumbers, quinoa and grilled chicken strips, aromatic herbs, and a balsamic vinaigrette.
Fresh lettuce, tomatoes, cucumber, parsley, and onion with crispy chicken and bacon, in a thyme vinaigrette.
Contains two types of quinoa, corn, tomatoes, lettuce with some drops of lime and spearmint olive oil.
Traditional dish of steamed potatoes bathed in a delicious cream sauce made from hot yellow pepper and Andean cheese, garnished with black olives, cooked eggs and fresh lettuce.
Avocado a la Reina
Avocado stuffed with shredded chicken bathed in a mayonnaise previously decorated with black olives, hardboiled eggs, lettuce and tomato.
Provençal Salad with Fruits
Tomato salad, fresh lettuce, carrots, peaches in syrup, and a vinaigrette.
Causa a la Limeña
Potato puree mixed with a sauce of yellow chili pepper and lime, stuffed with avocado and steamed chicken with a touch of mayonnaise. Garnished with black olives and hard-boiled eggs.
Canes pork roast with fresh lettuce, peppers and carrots.
Quiñoto with Shrimp
A creamy quinoa dish prepared with Andean cheese, cream, spearmint, and lime shrimp.
Trout & Andean Corn Salad
Potato, egg, Andean corn, asparagus and lettuce.