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CONCEPT MENU PISCO & BAR LOCATION / MAP RESERVATIONS GALLERY
APPETIZERS
 SALAD TEMPTATIONS & SOUP
HOUSE SPECIALTY
CHEF SUGGESTIONS
DESSERTS & SWEETS
APPETIZERS Tarwi Hummus V House-made , toasted pita bread topped with sesame and brazil nut tahini, roasted eggplant, zuchinni and cold pressed tarwi hummus served with a sprinkle of paprika and bathed in Sacha Inchi oil Shrimp Cocktail N G A tower of ripe Limatambo avocados mixed with mango and pomegranate topped with grilled shrimp and served in a spicy pool of tamarind and rocoto coulis Causita V N Chilled yellow Peruvian potato mash mixed with yellow aji pepper cream and served with layers of avocado, black olives, sesame coated chicken, and rocoto chimichurri bathed in a spicy passion fruit coulis Salted Avocado V N House-made toasted pita bread served with a delicately cut Limatambo avocado sprinkled with Maras pink salt and your choice of classic Tabasco sauce or Amazonic aji pepper sauce Native Potatoes with Aji V Flavorful, boiled native potatoes bathed in a classic, creamy rocoto sauce made with fresh Peruvian cheese, house-roasted peanuts and sweet biscuits Andean Potato Skins N G Crunchy twice-baked Huayro potato skins topped with a mix of mashed yellow potatoes, sour cream, Huachana sausage and bacon, annato and melted Andean cheese served with a drizzle of parsely oil Choclo Fondue V N G Peruvian giant corn boiled in aniseed water and served sliced under an Andean cheese and huacatay fondue accompanied with fried Paria cheese and sprouts served with a rocoto and passion fruit marmelade
SALAD TEMPTATIONS Salads Vegetarian Chili V N G Iceburg lettuce, arrugula, and watercress topped with vegetarian chili made with a flavorful citric-tomato base along with kidney beans, cayenne pepper and paprika topped with crispy wantans, fresh cheese and creamy Limatambo avocado slices Chicken Salad V N Organic lettuce tossed with roasted bell peppers, zuchinni and eggplant slices topped with juicy chicken breast and avocado slices and bathed in a citric honey-soy dressing Soups Quinoa and Vegetables V N A mix of seasonal vegetables prepared with quinoa, red curry, black beans and Lima beans all brought to a boil in a delicately made vegetable broth Ginger and Mint N G Clarified chicken broth served with lemongrass, ginger, mint, onion, bell pepper and tender chicken breast chunks Andean Potato Cream V N G Huamantanga potatoes and leeks slowly cooked in vegetable broth topped with Huayro potato crisps, llullucha (“Andean caviar” or lake algae) and house-made sour cream
HOUSE SPECIALTIES Grilled Alpaca Steak 8 ounces of the most delicious and juicy alpaca steak in town, bathed in a sauce of your choosing. Any of the following options are served with a rustic native potato mash, organic sprouts and either a glazed yellow aji pepper or tamarillo (tree tomato) Mango & Lime Pepper N G A fresh mango chutney with ginger infused Pisco and lime pepper Honey & Garlic N Organic Quillabamba honey mixed with garlic and a dash of soy sauce Anticuchera N G A corn beer reduction prepared with aji panca peppers, cumin, garlic and smoked oil Highland Mushroom N G A selection of dehydrated highland mushrooms prepared in tomato cream with Cabernet Sauvignon Rocoto N A mix of slightly roasted aji peppers stir-fried in a white wine reduction Salt & Pepper N G Stuffed Potatoes Deep-fried mashed potatoes filled with one of the following options served with a fresh creole salad made with organic sprouts and a mix of tomato, lime pepper, onion and parsely Classic V G Tender chunks of beef prepared in a flavorful reduction with tomato, onion, carrot, boiled egg, raisins, and black olives seasoned with cilantro Braised Veal Stew N G Twice-cooked veal, first in white wine and then in a flavorful cream of tomato, carrot, and beef stock, all of which are seasoned with bay leaf and classic Italian gremolata
MAIN COURSES Ají de Gallina A creamy blend of yellow aji pepper, house-roasted peanuts, garlic and abundant amounts of Paria cheese mixed with shredded chicken and accompanied with rice with corn, boiled quail egg and crispy chicken wings Matambre N G Slow-cooked flank steak marinated in aji panca pepper and vinager and fried to perfection topped with a classic anticucho sauce and served with a lime pepper creole salad, rice with corn and golden native potatoes Moraya and Huamantanga Gnocchi V N A classic gnocchi dish containing two separate gnocchi types: Huamantanga native potato gnocchi and moraya gnocchi made with dehydrated potatoes utilizing an acestral Andean technique. Both contain wheat flour, free-range eggs and butter and are topped with an Andean cheese and huacatay fondue Aguaymanto Chicken N A tender, juicy chicken breast served in a sweet sauce made with aguaymanto (gooseberry), ginger, mint and soy served with golden potato scallops Alpaca Anticucho and Huancaina V Juicy alpaca tenderloin medallions marinated in fermented corn beer with aji panca pepper, cumin and vinager slowly cooked as kebabs over hot coals and served with native potatoes and Peruvian giant corn bathed in a rustic Huancaina sauce Chili con Carne de Alpaca V N G Slow-cooked ground alpaca in tomato sauce with black beans and Lima beans flavored with cayenne pepper, Luisiana hot sauce, paprika and cilantro served with Tex-Mex style rice and smooth slices of avocado Lomo Saltado V N Juicy strips of beef tenderloin stir-fried at high temperatures with bell pepper, yellow aji pepper, onion rings and tomato, all glazed with soy sauce, fish sauce and vinager and served over a bed of rice with corn, French fries and fried quail egg and topped with cilantro Lamb & 3 Cheeses N G Grilled Langui lamb rounds served with pink airampo colored mashed potatoes and sprouts, bathed in an Andean cheese and oregano sauce
DESSERTS & SWEETS Coffe Mousse Mousse made from organic coffe from Quillabamba served with an algarrobina filled chocolate bonbon. Bananas for Chocolate A caramelized banana cupcake filled with White Chocolate and bathed withe chocolate andbather with chocolate ganache. Pear Pie & Piña Colada A smooth pear pie crowned with caramelized pear Pieces and star fruit couli, bathed in piña colada mousse. House Ice Cream Ask for any our seasonal House Ice Creams either in combination or on their own. Chesesecake Goat Milk A smooth and creamy goat chesse cheesecake Crowned with basil ice cream and a eucaliptus Couli.
Our kitchen is your kitchen If there is something you can not find on the menu, either a food item or preparation method, we will do our best to provide what you are looking for Important note: all our food is fresh and cooked instantly and is mostly V = Vegetarian or can be prepared vegetarian N = Nut-Free G = Gluten Free
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016
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MENU
Our kitchen is your kitchen If there is something you can not find on the menu, either a food item or preparation method, we will do our best to provide what you are looking for Important note: all our food is fresh and cooked instantly and is mostly V = Vegetarian or can be prepared vegetarian N = Nut-Free G = Gluten Free
APPETIZERS
 SALAD TEMPTATIONS & SOUP
HOUSE SPECIALTY
CHEF SUGGESTIONS
DESSERTS & SWEETS
APPETIZERS Tarwi Hummus V House-made , toasted pita bread topped with sesame and brazil nut tahini, roasted eggplant, zuchinni and cold pressed tarwi hummus served with a sprinkle of paprika and bathed in Sacha Inchi oil Shrimp Cocktail N G A tower of ripe Limatambo avocados mixed with mango and pomegranate topped with grilled shrimp and served in a spicy pool of tamarind and rocoto coulis Causita V N Chilled yellow Peruvian potato mash mixed with yellow aji pepper cream and served with layers of avocado, black olives, sesame coated chicken, and rocoto chimichurri bathed in a spicy passion fruit coulis Salted Avocado V N House-made toasted pita bread served with a delicately cut Limatambo avocado sprinkled with Maras pink salt and your choice of classic Tabasco sauce or Amazonic aji pepper sauce Native Potatoes with Aji V Flavorful, boiled native potatoes bathed in a classic, creamy rocoto sauce made with fresh Peruvian cheese, house-roasted peanuts and sweet biscuits Andean Potato Skins N G Crunchy twice-baked Huayro potato skins topped with a mix of mashed yellow potatoes, sour cream, Huachana sausage and bacon, annato and melted Andean cheese served with a drizzle of parsely oil Choclo Fondue V N G Peruvian giant corn boiled in aniseed water and served sliced under an Andean cheese and huacatay fondue accompanied with fried Paria cheese and sprouts served with a rocoto and passion fruit marmelade
SALAD TEMPTATIONS Salads Vegetarian Chili V N G Iceburg lettuce, arrugula, and watercress topped with vegetarian chili made with a flavorful citric-tomato base along with kidney beans, cayenne pepper and paprika topped with crispy wantans, fresh cheese and creamy Limatambo avocado slices Chicken Salad V N Organic lettuce tossed with roasted bell peppers, zuchinni and eggplant slices topped with juicy chicken breast and avocado slices and bathed in a citric honey-soy dressing Soups Quinoa and Vegetables V N A mix of seasonal vegetables prepared with quinoa, red curry, black beans and Lima beans all brought to a boil in a delicately made vegetable broth Ginger and Mint N G Clarified chicken broth served with lemongrass, ginger, mint, onion, bell pepper and tender chicken breast chunks Andean Potato Cream V N G Huamantanga potatoes and leeks slowly cooked in vegetable broth topped with Huayro potato crisps, llullucha (“Andean caviar” or lake algae) and house-made sour cream
HOUSE SPECIALTIES Grilled Alpaca Steak 8 ounces of the most delicious and juicy alpaca steak in town, bathed in a sauce of your choosing. Any of the following options are served with a rustic native potato mash, organic sprouts and either a glazed yellow aji pepper or tamarillo (tree tomato) Mango & Lime Pepper N G A fresh mango chutney with ginger infused Pisco and lime pepper Honey & Garlic N Organic Quillabamba honey mixed with garlic and a dash of soy sauce Anticuchera N G A corn beer reduction prepared with aji panca peppers, cumin, garlic and smoked oil Highland Mushroom N G A selection of dehydrated highland mushrooms prepared in tomato cream with Cabernet Sauvignon Rocoto N A mix of slightly roasted aji peppers stir-fried in a white wine reduction Salt & Pepper N G Stuffed Potatoes Deep-fried mashed potatoes filled with one of the following options served with a fresh creole salad made with organic sprouts and a mix of tomato, lime pepper, onion and parsely Classic V G Tender chunks of beef prepared in a flavorful reduction with tomato, onion, carrot, boiled egg, raisins, and black olives seasoned with cilantro Braised Veal Stew N G Twice-cooked veal, first in white wine and then in a flavorful cream of tomato, carrot, and beef stock, all of which are seasoned with bay leaf and classic Italian gremolata
MAIN COURSES Ají de Gallina A creamy blend of yellow aji pepper, house-roasted peanuts, garlic and abundant amounts of Paria cheese mixed with shredded chicken and accompanied with rice with corn, boiled quail egg and crispy chicken wings Matambre N G Slow-cooked flank steak marinated in aji panca pepper and vinager and fried to perfection topped with a classic anticucho sauce and served with a lime pepper creole salad, rice with corn and golden native potatoes Moraya and Huamantanga Gnocchi V N A classic gnocchi dish containing two separate gnocchi types: Huamantanga native potato gnocchi and moraya gnocchi made with dehydrated potatoes utilizing an acestral Andean technique. Both contain wheat flour, free-range eggs and butter and are topped with an Andean cheese and huacatay fondue Aguaymanto Chicken N A tender, juicy chicken breast served in a sweet sauce made with aguaymanto (gooseberry), ginger, mint and soy served with golden potato scallops Alpaca Anticucho and Huancaina V Juicy alpaca tenderloin medallions marinated in fermented corn beer with aji panca pepper, cumin and vinager slowly cooked as kebabs over hot coals and served with native potatoes and Peruvian giant corn bathed in a rustic Huancaina sauce Chili con Carne de Alpaca V N G Slow-cooked ground alpaca in tomato sauce with black beans and Lima beans flavored with cayenne pepper, Luisiana hot sauce, paprika and cilantro served with Tex-Mex style rice and smooth slices of avocado Lomo Saltado V N Juicy strips of beef tenderloin stir-fried at high temperatures with bell pepper, yellow aji pepper, onion rings and tomato, all glazed with soy sauce, fish sauce and vinager and served over a bed of rice with corn, French fries and fried quail egg and topped with cilantro Lamb & 3 Cheeses N G Grilled Langui lamb rounds served with pink airampo colored mashed potatoes and sprouts, bathed in an Andean cheese and oregano sauce
DESSERTS & SWEETS Coffe Mousse Mousse made from organic coffe from Quillabamba served with an algarrobina filled chocolate bonbon. Bananas for Chocolate A caramelized banana cupcake filled with White Chocolate and bathed withe chocolate andbather with chocolate ganache. Pear Pie & Piña Colada A smooth pear pie crowned with caramelized pear Pieces and star fruit couli, bathed in piña colada mousse. House Ice Cream Ask for any our seasonal House Ice Creams either in combination or on their own. Chesesecake Goat Milk A smooth and creamy goat chesse cheesecake Crowned with basil ice cream and a eucaliptus Couli.
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016
MENU
Our kitchen is your kitchen If there is something you can not find on the menu, either a food item or preparation method, we will do our best to provide what you are looking for Important note: all our food is fresh and cooked instantly and is mostly V = Vegetarian or can be prepared vegetarian N = Nut-Free G = Gluten Free
APPETIZERS
 SALAD TEMPTATIONS & SOUP
HOUSE SPECIALTY
 CHEF SUGGESTIONS
DESSERTS & SWEETS
APPETIZERS Tarwi Hummus 26 V House-made , toasted pita bread topped with sesame and brazil nut tahini, roasted eggplant, zuchinni and cold pressed tarwi hummus served with a sprinkle of paprika and bathed in Sacha Inchi oil Shrimp Cocktail 28 N G A tower of ripe Limatambo avocados mixed with mango and pomegranate topped with grilled shrimp and served in a spicy pool of tamarind and rocoto coulis Causita 25 V N Chilled yellow Peruvian potato mash mixed with yellow aji pepper cream and served with layers of avocado, black olives, sesame coated chicken, and rocoto chimichurri bathed in a spicy passion fruit coulis Salted Avocado 23 V N House-made toasted pita bread served with a delicately cut Limatambo avocado sprinkled with Maras pink salt and your choice of classic Tabasco sauce or Amazonic aji pepper sauce Native Potatoes with Aji 26 V Flavorful, boiled native potatoes bathed in a classic, creamy rocoto sauce made with fresh Peruvian cheese, house-roasted peanuts and sweet biscuits Andean Potato Skins 27 N G Crunchy twice-baked Huayro potato skins topped with a mix of mashed yellow potatoes, sour cream, Huachana sausage and bacon, annato and melted Andean cheese served with a drizzle of parsely oil Choclo Fondue 26 V N G Peruvian giant corn boiled in aniseed water and served sliced under an Andean cheese and huacatay fondue accompanied with fried Paria cheese and sprouts served with a rocoto and passion fruit marmelade
SALAD TEMPTATIONS Salads Vegetarian Chili 32 V N G Iceburg lettuce, arrugula, and watercress topped with vegetarian chili made with a flavorful citric-tomato base along with kidney beans, cayenne pepper and paprika topped with crispy wantans, fresh cheese and creamy Limatambo avocado slices Chicken Salad 33 V N Organic lettuce tossed with roasted bell peppers, zuchinni and eggplant slices topped with juicy chicken breast and avocado slices and bathed in a citric honey-soy dressing Soups Quinoa and Vegetables 33 V N A mix of seasonal vegetables prepared with quinoa, red curry, black beans and Lima beans all brought to a boil in a delicately made vegetable broth Ginger and Mint 32 N G Clarified chicken broth served with lemongrass, ginger, mint, onion, bell pepper and tender chicken breast chunks Andean Potato Cream 33 V N G Huamantanga potatoes and leeks slowly cooked in vegetable broth topped with Huayro potato crisps, llullucha (“Andean caviar” or lake algae) and house-made sour cream
HOUSE SPECIALTIES Grilled Alpaca Steak 8 ounces of the most delicious and juicy alpaca steak in town, bathed in a sauce of your choosing. Any of the following options are served with a rustic native potato mash, organic sprouts and either a glazed yellow aji pepper or tamarillo (tree tomato) Mango & Lime Pepper 51 N G A fresh mango chutney with ginger infused Pisco and lime pepper Honey & Garlic 49 N Organic Quillabamba honey mixed with garlic and a dash of soy sauce Anticuchera 48 N G A corn beer reduction prepared with aji panca peppers, cumin, garlic and smoked oil Highland Mushroom 50 N G A selection of dehydrated highland mushrooms prepared in tomato cream with Cabernet Sauvignon Rocoto 48 N A mix of slightly roasted aji peppers stir-fried in a white wine reduction Salt & Pepper 44 N G Stuffed Potatoes Deep-fried mashed potatoes filled with one of the following options served with a fresh creole salad made with organic sprouts and a mix of tomato, lime pepper, onion and parsely Classic 43 V G Tender chunks of beef prepared in a flavorful reduction with tomato, onion, carrot, boiled egg, raisins, and black olives seasoned with cilantro Braised Veal Stew 44 N G Twice-cooked veal, first in white wine and then in a flavorful cream of tomato, carrot, and beef stock, all of which are seasoned with bay leaf and classic Italian gremolata
MAIN COURSES Ají de Gallina 45 A creamy blend of yellow aji pepper, house-roasted peanuts, garlic and abundant amounts of Paria cheese mixed with shredded chicken and accompanied with rice with corn, boiled quail egg and crispy chicken wings Matambre 47 N G Slow-cooked flank steak marinated in aji panca pepper and vinager and fried to perfection topped with a classic anticucho sauce and served with a lime pepper creole salad, rice with corn and golden native potatoes Moraya and Huamantanga Gnocchi 46 V N A classic gnocchi dish containing two separate gnocchi types: Huamantanga native potato gnocchi and moraya gnocchi made with dehydrated potatoes utilizing an acestral Andean technique. Both contain wheat flour, free-range eggs and butter and are topped with an Andean cheese and huacatay fondue Aguaymanto Chicken 44 N A tender, juicy chicken breast served in a sweet sauce made with aguaymanto (gooseberry), ginger, mint and soy served with golden potato scallops Alpaca Anticucho and Huancaina 49 V Juicy alpaca tenderloin medallions marinated in fermented corn beer with aji panca pepper, cumin and vinager slowly cooked as kebabs over hot coals and served with native potatoes and Peruvian giant corn bathed in a rustic Huancaina sauce Chili con Carne de Alpaca 43 V N G Slow-cooked ground alpaca in tomato sauce with black beans and Lima beans flavored with cayenne pepper, Luisiana hot sauce, paprika and cilantro served with Tex-Mex style rice and smooth slices of avocado Lomo Saltado 49 V N Juicy strips of beef tenderloin stir-fried at high temperatures with bell pepper, yellow aji pepper, onion rings and tomato, all glazed with soy sauce, fish sauce and vinager and served over a bed of rice with corn, French fries and fried quail egg and topped with cilantro Lamb & 3 Cheeses 53 N G Grilled Langui lamb rounds served with pink airampo colored mashed potatoes and sprouts, bathed in an Andean cheese and oregano sauce
DESSERTS & SWEETS Coffe Mousse .18 Mousse made from organic coffe from Quillabamba served with an algarrobina filled chocolate bonbon. Bananas for Chocolate .19 A caramelized banana cupcake filled with White Chocolate and bathed withe chocolate andbather with chocolate ganache. Pear Pie & Piña Colada .19 A smooth pear pie crowned with caramelized pear Pieces and star fruit couli, bathed in piña colada mousse. House Ice Cream .18 Ask for any our seasonal House Ice Creams either in combination or on their own. Chesesecake Goat Milk .19 A smooth and creamy goat chesse cheesecake Crowned with basil ice cream and a eucaliptus Couli.
Cuzco Dining ® www.cuzcodining.com Site Updated: May 23, 2016 Copyright © 2016