MORAY

Avocado salad, tomato, virgin olive oil, balsamic vinegar honey, toasted black quinoa, avocado emulsion, served with fried yuca.

Fresh mezclum salad, cochayuyo seaweed, cherry tomato, aguaymanto, green apple, fruit vinaigrette, avocado with black quinoa and pecan praline.

River trout ceviche, northern citrus, mochero chili, feathered onion, mashed sweet potato and corn kernels.

Native-potato causa, trout tartare, onion, sesame oil, capers, avocado, soy sauce, lime, avocado emulsion and olive emulsion.

Light chicken soup, carrot, broccoli, noodles and bread.

Delicious baked loche squash, milk and toasted bread with cheese.

Quinoa soup, milk, potato, cheese, broad bean, squash and egg.

Alpaca carpaccio cured in fine herbs and Maras salt, aguaymanto honey, paprika, sesame, Dijon mustard, parmesan cheese and tomato confit. Served with toasted bread.

Alpaca fillet in fine herbs and Himalayan salt, potato mille-feuille, grilled vegetables and aguaymanto honey with fennel.

Peruvian classic: juicy tenderloin strips flambéed with wine, soy sauce, onion, yellow chili, tomato, cilantro, yellow potato and rice.

Grilled beef medallions with Himalayan salt, creamy quinoa, dried grapes, grilled vegetables and molle-pepper sauce with mushroom.

Creamy three-cheese aji amarillo sauce, rice, steamed native potato, olive emulsion, parmesan cheese, pecans and quail egg.

Quarter guinea pig confit, native potatoes with chimichurri, huacatay cream and fresh salad.

Chicken fillet with huacatay, Andean mashed potato with house chimichurri, mezclum leaves with balsamic honey and huacatay emulsion.

Pork belly confit (12 hours), red sweet-potato purée with sweet orange and creole chalaquita.

Peruvian lomo saltado and fettuccine in pesto sauce.

Grilled trout fillet, valley-corn purée scented with aniseed and fresh grilled vegetables.

Sweet-potato ravioli filled with almond liqueur and cream cheese, creamy pesto sauce, parmesan cheese, sweet-potato chips and cherry tomato.

Pasta flambéed with red wine, tomato-basil sauce and parmesan cheese.

Potato gnocchi, yellow-chili sauce, parmesan cheese, toasted quinoa and pecan praline.

Soy-meat stir-fry, our style: onion, tomato, yellow chili, cilantro, yellow potato and rice.

Fettuccine in forest-mushroom sauce, thyme, mushrooms, cream and fresh salad with balsamic honey.

Quinoa chaufa with fresh vegetables, egg, soy sauce, sillao and sesame oil.

Corn cake soaked in three milks, purple-corn coulis, corn cracker and vanilla foam.

Liquid truffle, cocoa soil, house ice cream and fruit coulis.

Creamy passion fruit, almond soil, passion fruit coulis and passion fruit tuiles.