Los Andes Restaurant Menu

a delightful medley of seafood consisting of fresh diced tilapia, squid, shrimp, prince edward island mussels, tossed with a cilantro, rocoto and garlic leche de tigre, served in a martini glass, gar

fresh prince edward island mussels chilled and tossed in a rocoto leche de tigre, topped with a chalaca salsa, consisting of finely diced tomatoes, onions, cilantro, and sweet yellow corn

traditional peruvian dish of chilled whipped potato, filled with an avocado puree, topped with shredded chicken, and garnished with a huancaina cream sauce

fresh squid dusted with flour, fried and tossed with queso blanco, choclo, mint, tomatoes banana & cherry peppers and garlic butter. finished with an age balsamic reduction

aji panca and garlic marinated beef heart, skewered and grilled, served with grilled potatoes, and arocoto cream sauce

andean influenced mushrooms stuffed with ritz crackers, choclo, fire roasted peppers, and a touch of rocoto, topped with queso blanco and finished with a chimichurri butter

authentic bolivian chicken pie

de pollo, de queso

traditional bolivian yucca flour and cheese pastry

pureed yucca and rice flour, filled with cheese, wrapped in a banana leaf and baked

kion infused chicken soup with rice, carrots, and potatoes

seasonal soup selection

medallions of purple potato, topped with a traditional huancaina cream sauce served with botija olives, and hard boiled eggs

organic quinoa tossed with tomatoes, cucumbers, and onions, finished with roasted garlic balsamic vinaigrette

alfalfa, broccoli sprouts, field greens, tomatoes, and onions, tossed with an avocado-red wine vinegar emulsion

braised chicken leg quarter with aji panca caramelized onions, andean seasonings, served with white rice, steamed potatoes and chuño

fresh boneless chicken thigh marinated in aji panca, pan seared, topped with medallions of purple potatoes and finished with crema de rocoto, served with white rice

chifa influenced wok fried rice, infused with kion, sautéed with strips of chicken, kiko soy, eggs, and finished with scallions

fresh chicken breast, layered with fire roasted peppers, queso blanco, spinach, and mushrooms, rolled and encrusted with seasoned ritz crackers, finished in the broiler, topped with an aji amarillo c

strips of chicken breast, sautéed with chorizo, cherry and banana peppers, onions, tomatoes, finished in a garlic-wine broth, served on a bed of steak fries topped with mozzarella cheese and scallion

pan seared top sirloin steak, deglazed with marsalla wine, served with roasted potatoes, white rice, topped with fried eggs and chef salad

pan seared top sirloin, in a jus, served with sweet plantains, french fries, white rice and topped with fried eggs

chifa influenced wok fried rice, infused with kion, sautéed with strips of sirloin steak, kiko soy, eggs, and finished with scallions

pan seared strips of angus sirloin, and chorizo, sautéed with dijon mustard, deglazed in a marsalla wine, finished with your choice of raw or sautéed onions, jalapenos, and tomato salsa, topped with

chifa influenced wok sautéed angus sirloin strips, tomatoes, onions, kiko soy, beef stock, red wine vinegar and cilantro, served with steak fries and white rice

pan fried breaded steak, topped with a finely diced tomato, onion and jalapeno salsa, served with roasted potatoes, white rice and topped with fried eggs

braised angus beef tongue, with aji panca caramelized onions, andean seasonings, served with white rice, steamed potatoes and chuño

beef tongue and leg quarter, braised with aji panca caramelized onions, andean seasonings, served with white rice, steamed potatoes and chuño

confit pork spare ribs, with essence of cinnamon, bay leaf and lime, fried and served with mote, fried potato and topped with a queso blanco, tomato, and onion salsa

angus ribeye, short beef ribs, aji panca marinated boneless chicken thigh, homemade chorizo criollo, grilled to your liking, served with fried yucca, ensalada rusa and your choice of white rice or ar

medallions of angus beef tenderloin, with boneless chicken thigh, chorizo, bell peppers and onions, skewered onto a 22 inch shish-kabob, served with roasted potatoes, ensalada rusa and our choice of

chicken breast grilled and finished with a balsamic dressing, served with a chef salad and your choice of mashed potatoes or white rice

16 oz angus ribeye grilled to perfection, served with ensalada rusa, fried yucca, your choice of white rice, or arroz con queso

grilled short beef ribs, grilled to your liking, served with roasted potatoes, ensalada rusa, your choice of white rice or arroz con queso

12 oz angus top sirloin, grilled to perfection, topped with choclo, mushroom, and sundried tomatoes, in a madeira wine reduction, served with mashed potatoes and grilled vegetables

Medley of house grilled vegetables served with your choice of veggie Chaufa rice or arroz con queso.

fresh diced tilapia, squid, clams, p.e.i. mussels, gently tossed with cilantro pureed garlic, rocoto, (cooked in )fresh squeeze lime juice, alongside sweet potatoes, cancha and choclo, served with a

fresh tilapia, tossed with red onion, cilantro, strips of rocoto, and finished in a aji amarillo leche de tigre

fresh squid, shrimps, little necks, p.e.i. mussels and fresh tilapia, finished in a trio of peppers (rocoto, habanero, and aji amarillo) and leche de tigre

a generous serving of fresh prince edward mussels, sautéed with bacon, spinach and tomatoes, finished in a champagne-aji amarillo, curry cream sauce, served with crostini

your choice of a fresh tilapia, or corvina fish poached with onions and potatoes, finished in a tomato-garlic wine broth sprinkle with cilantro, served with white rice

chorizo, strips of chicken breast, squid, p.e.i. mussels, little necks, shrimp and english peas, sautéed in a garlic butter-wine broth, simmered in saffron rice

a chifa influenced medley of seafood, wok sautéed infused with kion, white rice, kiko soy, eggs, and finished with fresh scallions

a peruvian fisherman fried seafood medley, consisting of pei mussels, clams, shrimp, squid, choice of tilapia or corvina, battered with kiko soy and garlic, dusted with flour, fried and topped with a

12 jalea and 12 ceviche served with fried yucca, cancha and choclo

your choice of tilapia or corvina, floured and pan fried, with shrimp, squid, mussels, and clams, topped with an aji panca-garlic cilantro, onion pureed, reduced with cusqueña beer, served with fried

Fresh Scottish salmon, grilled served over warm quinoa tossed with asparagus, roasted carrots, Chuño and red onions in a orange vinaigrette, finished with Aji Amarillo and golden beet cream sauce.