Vegetarian Selection

House-made chickpea burger with avocado, egg, caramelized onions, and hummus.

Breaded eggplant served over creamy vegetable quinoa risotto.

Valley lettuce mix, avocado, grilled mango, confit tomato, Andean quinoa, goat cheese, and crispy trout, served with balsamic vinaigrette.

Hand-mashed avocado, corn tortillas, cheddar cheese sauce, and pico de gallo.

Mango cubes, tarwi (chocho), mushrooms, corn, marinated in lemon and tiger's milk, plantain chips, glazed sweet potato and tender corn.

Grilled mushrooms sautéed in yellow chili pepper, garlic and parsley.

Chayote in yellow chili non spicy sauce, served with rice and potatoes.