La Mar Bar

CITRUS CHILCANO

Grapefruit & lemon, cuatro gallos pisco acholado, mommenpop blood orange aperitif, ginger, carbonation

$14
THE WASP

Tito’s vodka, passionfruit, malic, hibiscus, aji panca, orchid, carbonation

$16
STILL LIFE

Cucumber-infused gin, nashi, licor 43, lemon, cucumber

$15
TIPSY EYE

El silencio mezcal, grapefruit marmalade, lime, aperol, green chartreuse

$15

YASASHI MARIPOSA

Tokubetsu sake, cocchi americano, lemongrass orgeat, lemon, egg white, butterfly

$16
INDIGO MISTURA

barsol quebranta, blueberry, amaro nonino, lime

$18
COPA DE ORO

Vinas de oros brandy, spiced caramel espresso, spice

$16

GOLDEN INCA

blanco tequila, mango, aji amarillo, lime, tajin
(can be made spirit free with seedlip spice NA spirit)

$17
HUACACHINA SAZERAC

Redemption rye, vinas de oro reserva brandy, rich demerara, peychaud’s & angostura, huanabana liqueur

$16
OJO DE TIGRE

St. george botanivore gin, rocoto leche de tigre, octopus, shrimp, cilantro
(Can be made spiritfree with seedlip citrus NA spirit)

$15
PASADO DE MODA

Maker’s mark bourbon, la diablada pisco acholado, rooibos demerara, spiced chocolate bitters, hickory smoke, abstract ice

$15

Amuse-Bouche

Tsarnicolai Osetra caviar aji amarillo bun
First Course - Nigiris La Mar

Toro tuna, salmon, and hamachi
Second Course - Cebiche California

Halibut, sunchoke sauce, torched avocado, and artichoke chips, and cilantro oil
Third Course - Mar y Montaña

Grilled maine scallops, potatoes-basil foam, topped with white truffle

Pulpo

Grilled spanish octopus glazed with anticuchera sauce, served on the creamy locro, fried garlic, and sprinkled with parsley chimichurri
Pescado

Grilled alaskan halibut, creamy organic black rice, green peppercorn sauce topped with crispy leeks.
Ravioli Nero

Maine lobster raviolis with squid ink pasta, lobster sauce and quail eggs.
Aeropuerto

Fried rice with wagyu beef, covered with scallops omelet, and truffle
Lomo Saltado

Traditional Peruvian style prime beef tenderloin, tomatoes, cilantro, garlic, soy and oyster sauce, potatoes, and rice
Cordero

Grilled Australian lamb chop, quinoa-corn tamale, sprinkled with citrus skin and mint chimichurri

Palate Cleanser

Pisco Punch, Lime granita, fresh Pineapple salad with a splash of pisco (N/A option available)
Feria

Dulce de Leche mousse, Sauteed apples, Caramelized popcorn, Cotton Candy.
Petit Four Peruvian Truffle

Torontel pisco peruvian chocolate truffle.

First Course - Nigirs

tomato-pine nuts, apple-pecan, eggplants-chea peas.
Second Course - Veggie Cebiche

Seasonal pickled roots in sunchoke leche de tigre, and artichoke
Third Course - Montaña

quinoa, burrata cheese, tomato, and white truffle
Mains (V) - Arroz

Arborio rice stewed with artichoke, and black truffle
Dessert (V)

Tapioca Tropical - Toasted coconut tapioca pudding, fresh mango salad, homemade avocado ice cream, raspberry Seasonal Fruit Sorbet - Home-made fruit sorbets

Lomito Saltado

Stir-fry beef tenderloin, fried potatoes, and rice
Milanesa Huancaina

Organic chicken breast crusted in panko and fried, accompanied by linguine in huancaina sauce.
Dessert Tres Leches

Triple cream vanilla sponge cake topped with strawberries & whipped cream

PLATOS PEQUEÑOS