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Valentines Menu Title
Valentines Day

 

La Costanera Valentine's Day Menu


Lobster Bisque
Served with blue potatoes, micro greens & truffle oil

Ensalada Nuovo Andina
Toasted quinoa, greens, cancha, Peruvian corn, fresh cheese & passion fruit vinaigrette

Trucha Salad
Smoked trout, roasted beets, purple potato, frisee, & salsa de queso




Cebiche Pescado
Fresh sliced fish with calamari & prawns in aji rocoto infused leche de tigre

Tuna Tartare
Diced sushi grade ahi tuna, marinated in Nikkei sauce, avocado puree & chips de los andes

Scallops Carlitos
Pan seared fresh Day Boat scallops, picantito de choclo & garlic chips

Causa Ficha
Chilled whipped potato with lobster, caviar & huancaina-crème fraiche

Anticuchos de Corazon o Carne
Natural fed beef heart or filet mignon skewers, potato skewer & Peruvian chimichurri

Langostino Crocantes
Crispy quinoa prawns, Japanese sweet potato puree, chicha reduction & nori

Bolitas de Cangrejo
Crispy crab balls, aji Amarillo curry sauce & queso anejo

Chicharrones de Pollo
Marinated in aji rocoto, lime juice & sea salt, with rocoto aioli

 


Lomo Saltado
Stir fried filet mignon with onions, tomatoes, fries & soy sauce, served with jasmine rice

Churrasco
Grass fed Creekstone Black Angus New York steak, berros salad & Peruvian Chimichurri

Chuletas Alberto
Cumin-mustard rubbed lamb chops, goat cheese potato torta & panca-chankaka sauce

Paella de Marisco
Saffron rice, Peruvian-style seafood paella with seasonal fish, shrimp, calamari, mussels & clams

Pescado Bandido
Pan roasted swordfish with purple potato, hongos, Botija olive & cau-cau sauce

Seco de Pato
Sonoma duck leg, braised in spinach-cusquena beer sauce, tacu tacu amarillo, mint salsa criolla

Adobo
Snake River pork shoulder, slow braised in Cusquena-aji panca base, potato gratin & watercress

Pollo Salvaje
Mary’s free range chicken breast, oven roasted, skin on, yucca puree & salsa fusion

 


Served with a glass of Cava

Chocolate Carlitos
Flourless chocolate terrain with Pisco crème anglaise

Vanilla Bean Panna Cotta
Mango sauce

Flan de Maracuya
Passion fruit flan with pisco acholado whipped cream

 

 

 


La Cocina del Chef Carlos Altamirano



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