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c o c i n a

d e l

p e r

D IN N ER
PE R U V I A N
POTATOE S

PER U VIAN
AR IG ATO

PAC IF IC C OAST

c a us i t a s

lech e d e t ig re

t ir adito

whipped potato cakes


topped with choice of:

spicy marination of ceviche juices


with small chunks of fish and choclo

c r a b 11

small glass 9

youngest member of the


ceviche family, japanese influence,
sashimi cut , flattened

s h r i mp 11

large glass 12

salm on
aji amarillo leche de tigre
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c hi c k e n 11
t a s t i n g 28

p a p a re l l e n a

cevich es

mark et fi s h

marinated fish with key limes,


red onion, sweet potato, choclo,
tri-colored peruvian peppers

spicy rocoto leche de tigre


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mark et fish

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classic leche de tigre


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AF R IC AN TOUCH

potato croquettes filled with raisin,


onion, tomato, egg, black olive
and choice of:

b e e f & Po r k 9
chicken 9
t a s t i n g 18

tasti n g

seaf ood

an t icuchos

classic leche de tigre


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brochettes marinated in panca,


garlic, cumin, served with pan
seared potatoes and choclo

mark et fish

T E QU E O S

spicy rocoto leche de tigre

beef he a r t 12

14

chick en 12

wonton wrappers filled with:

tasting

aji de gallina

tasting 24

28

g r illed octopus

se sa m e ma r i n a t e d sea fo o d

s c allo p s a la ch alaca

12

topped with tomato, choclo,


onion, parsley, lime

marinated in anticucho sauce,


kalamata olive sauce, served with
pan seared potatoes and choclo

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tasting
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SA L A D S

C L ASSIC SOU T H ER N

quinoa salad

so lt er it o s

seasonal green vegetables tossed


with quinoa and house vinaigrette

fava bean, choclo, olive,


seasonal vegetables, queso fresco

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add shrimp 15 add tof u 15

p e r u v i a n - r u s s i a n s alad

ro co t o rellen o

quinoa fritters, choclo, peas,


diced carrot, onion, celery, ham,
house-made mayonnaise,
served with avocado

rocoto peppers filled with beef,


raisin, onion, tomato, topped with
havarti, on a potato gratin

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T HE WOK

C OL ON IAL E NTRE E S

lom o s a l t ad o

aji de gallina

stir-fried tenderloin of beef


with onion, tomato, soy sauce
and french fries

chicken with aji amarillo and walnut


sauce, topped with kalamata olives,
boiled quail egg, served with
rice and choclo

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per u vian ro as t chick en

p o l l o s a l t ad o
stir fried breast of chicken
marinated in ginger and garlic,
with onion, tomato, soy sauce
and french fries

773.348.4900
4024 N Lincoln Chicago, IL 60618
www.vialimachicago.com

marinated with a ji panca, garlic,


beer, soy sauce, served with
french fries and sauces

half 20

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jalea mix ta

ai rp ort c hau f a

lightly dredged and fried seafood


with cilantro, onion, field greens,
rocoto sauce and avocado aoli

pork fried rice with shrimp,


omelet, spicy garlic sauce,
topped with crispy rice noodles
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ve ge t a ri a n c h a u f a
fried rice with peppers,
b e a n s p ro u t s , m u s h ro o m s ,
sesame oil, garlic, ginger
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SOF T D R IN KS

ch o clo souffl

ch ich a mo r ada

savory cor n souffl topped


with duck confit

purple cor n drink,


and diced fruit
4

in ka co la
classic peruvian soft drink
2

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ar ro z co n maris cos
shrimp, calamari, scallops, onion,
red bell pepper, garlic, peas,
aji amarillo and panca pepper puree

The Chicago Department of Public Health advises that consumption of raw or undercooked foods of animal origin
such as beef, eggs, fish, lamb, pork, poultry, or shellfish may result in an increased risk of foodborne illness.

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