the hacienda restaurant

TICKETS SOUPS AND CREAMS

Fish Ceviche or mixed S/63 Corn cream with garlic mushrooms S/38
Catch of the day, marinated in lemon juice and spices, with onions, following our Delicious corn cream accompanied with smoked mushrooms over high heat.
classic recipe.
Creole Minestrone S/42
Hot Panko Ceviche S/64 Traditional Italian soup slow cooked with beef and the freshest organic vegetables and root
Catch of the day breaded with panko, bathed in tiger's milk with yellow chili and accompanied by vegetables
sliced onion, glazed sweet potatoes and corn kernels.

Carrot and Curry Cream S/36

Octopus on the grill S/48 Delicious cream based on white onion, carrot and curry; accompanied by crunchy
Tender grilled octopus tentacles on a bed of potatoes, cherry tomatoes macerated with capers, topped peasant bread croutons.
with fresh watercress.

Tuna tataki S/58

Fresh slices of tuna on avocado and Japanese cucumber, bathed with tataki sauce and
PA S TA SYARROCES
black sesame seeds.

Penne with Vodka S/65

Yellow Chili Tiradito S/62
Al dente penne in milk cream, vodka and yellow chili sauce; accompanied by
Fresh fish slices bathed in yellow chili sauce, accompanied with corn and
smoked salmon and black caviar.
canchita chulpi.

Mushroom Rissoni S/65

Al dente rissoni in creamy mushroom and funghi sauce.

SALADS Tricolor fussili with candied vegetable sauce S/65

Short pasta in tomato sauce, eggplant, zucchini and confit tomatoes.
Caesar salad S/32
Fresh romaine lettuce leaves, grated parmesan cheese and croutons, with anchovy caesar
dressing.
Rice with seafood S/60
Optional: flambéed prawns or grilled chicken breast fillet. S/8 Spectacular sticky rice based on braised chili peppers and the freshest
seafood.

Thai salad S/36 Chaufa Amazonian S/60

Vegetables cut into julienne strips with fried wonton strips and sweet tangerine Wok sautéed rice, smoked pork, regional chorizo, cocona sauce and
dressing; accompanied by chicken fingers coated in quinoa. crispy green banana.

Pear and Panko Brie Salad Arugula leaves S/38

with pears and caramelized oranges topped with panko brie
cheese. FISH AND SEAFOOD
Greek Quinoa and Avocado Salad S/36
Quinoa salad with avocado, black olive, romaine lettuce, feta cheese and tomato. Corvina in Quinoa Crust S/68
Grilled fish with organic quinoa dehydrated at low temperature, accompanied by sweet potato
puree with spices and maras salt.

Salmon Nikkei S/65

Grilled cubed fish with fried rice, omelet lacquered in oyster sauce,
crispy vegetables, prawns, walnut praline and pickled turnip.
AV ESYCARNES

Lomo Saltado with Rice and Corn S/63

Soft pieces of loin with onion, tomato, sautéed in the best Peruvian style and
accompanied with Andean chips.

Dry strip roast S/62

Slowly cooked strip roast in coriander paste, yellow chili and chicha de jora.
Accompanied by parboiled yuccas and white rice.

Entraña with Black Pepper and crispy Tumbay Potatoes Entraña in S/95
creamy black pepper and cognac sauce; accompanied by delicious
golden chips in shell.

Milanese in Tomato Sauce and French Fries Panko S/58

chicken breast bathed in pomodoro sauce, candied tomatoes, gratin
mozzarella; served with fried yellow potatoes.

DESSERTS

Chocolate cups filled with lucuma mousse S/23

Creamy lucuma mousse served on a cup of bitter chocolate.

panna cotta S/23

Served on a crunchy base, citrus coulis and almond praline.

Red fruit meringue S/23

Mix of berries with pieces of meringue, dulce de leche and whipped cream.

Brownie in iron skillet with vanilla ice cream S/21

Delicious chocolate brownie in an iron skillet served with vanilla ice cream and chocolate
fudge.

Cherimoya Manjarblanco S/23

Tasty slowly cooked manjarblanco, combined with custard apple pulp and
meringue pieces.

70% chocolate S/30

Chocolate in its primary form worked into different textures.