Three Course Prefix Menu

Appetizer - A scallop on a half shell, with pickled vegetables (carrots, radish, celery), and drizzled chili oil. The scallop is sashimi grade so it will be served raw.

Entree - Pollo à la brasa, grilled marinated chicken thighs with an ají verde sauce. Served with a side of arrocito (Peruvian rice)

Dessert- Mini churros stuffed with a creme brûlée filling and drizzled chocolate magic shell.