At Pampa Restaurante, we pay tribute to Peruvian cuisine with a fresh approach that takes the best traditional recipes and combines them with an international fusion style.
APPETIZERS
- FISH OR MIXED CEVICHE
Catch of the day, marinated in lime juice and spices with onions, based on our classic recipe
- OCTOPUS IN ANTICUCHERO SAUCE
Crunchy cassava cubes, corn kernels in cumin, huacatay mint emulsion, and chimichurri with peppers
- SALMON POKE BOWL
Salmon tartare, quinoa mix, purple cabbage, avocado, and carrots, accompanied by a citrus emulsion
- GREEK QUINOA SALAD
Quinoa salad with avocado, black olives, romaine lettuce, queso fresco cheese, and tomato, marinated in olive oil
MAIN COURSE
- PESTO RISONI WITH GRILLED SALMON
Risoni cooked al dente, in a creamy spinach and basil pesto, served with a poached egg and asparagus strips
- CRUNCHY GARLIC CORVINA IN AN AJÍ CHILI PEPPER SAUCE
Fish in a crunchy garlic sauce, slow-cooked over low heat on the griddle, served over a papa amarilla potato puree with Maras salt
- LOMO SALTADO WITH ARROZ CON CHOCLO
Tender sirloin strips with onion and tomato, sautéed Peruvian-style, served with Andean potatoes
- THAI CHICKEN
Breaded chicken breast with spices, sriracha, coconut milk, and glazed pineapple, served over a Lima bean, bell pepper, and olive oil hummus
DESSERTS
- CHOCOLATE BERLINER
Butterscotch, dark chocolate, and coconut flour
- PANNA COTTA
Served on a crunchy crust, with citrus coulis and almond praline
- BERRIES WITH MERENGUE
Mixed berries with merengue chunks, dulce de leche, and whipped cream
- BROWNIE BAKED IN A CAST IRON PAN, WITH VANILLA ICE CREAM
Delicious chocolate brownie baked in a cast iron pan, served with vanilla ice cream and chocolate fudge
APPETIZERS
- FISH OR MIXED CEVICHE
Catch of the day, marinated in lime juice and spices with onions, based on our classic recipe
- OCTOPUS IN ANTICUCHERO SAUCE
Crunchy cassava cubes, corn kernels in cumin, huacatay mint emulsion, and chimichurri with peppers
- SALMON POKE BOWL
Salmon tartare, quinoa mix, purple cabbage, avocado, and carrots, accompanied by a citrus emulsion
- GREEK QUINOA SALAD
Quinoa salad with avocado, black olives, romaine lettuce, queso fresco cheese, and tomato, marinated in olive oil
MAIN COURSE
- PESTO RISONI WITH GRILLED SALMON
Risoni cooked al dente, in a creamy spinach and basil pesto, served with a poached egg and asparagus strips
- CRUNCHY GARLIC CORVINA IN AN AJÍ CHILI PEPPER SAUCE
Fish in a crunchy garlic sauce, slow-cooked over low heat on the griddle, served over a papa amarilla potato puree with Maras salt
- LOMO SALTADO WITH ARROZ CON CHOCLO
Tender sirloin strips with onion and tomato, sautéed Peruvian-style, served with Andean potatoes
- THAI CHICKEN
Breaded chicken breast with spices, sriracha, coconut milk, and glazed pineapple, served over a Lima bean, bell pepper, and olive oil hummus
DESSERTS
- CHOCOLATE BERLINER
Butterscotch, dark chocolate, and coconut flour
- PANNA COTTA
Served on a crunchy crust, with citrus coulis and almond praline
- BERRIES WITH MERENGUE
Mixed berries with merengue chunks, dulce de leche, and whipped cream
- BROWNIE BAKED IN A CAST IRON PAN, WITH VANILLA ICE CREAM
Delicious chocolate brownie baked in a cast iron pan, served with vanilla ice cream and chocolate fudge
APPETIZERS
- FISH OR MIXED CEVICHE
Catch of the day, marinated in lime juice and spices with onions, based on our classic recipe
- OCTOPUS IN ANTICUCHERO SAUCE
Crunchy cassava cubes, corn kernels in cumin, huacatay mint emulsion, and chimichurri with peppers
- SALMON POKE BOWL
Salmon tartare, quinoa mix, purple cabbage, avocado, and carrots, accompanied by a citrus emulsion
- GREEK QUINOA SALAD
Quinoa salad with avocado, black olives, romaine lettuce, queso fresco cheese, and tomato, marinated in olive oil
MAIN COURSE
- PESTO RISONI WITH GRILLED SALMON
Risoni cooked al dente, in a creamy spinach and basil pesto, served with a poached egg and asparagus strips
- CRUNCHY GARLIC CORVINA IN AN AJÍ CHILI PEPPER SAUCE
Fish in a crunchy garlic sauce, slow-cooked over low heat on the griddle, served over a papa amarilla potato puree with Maras salt
- LOMO SALTADO WITH ARROZ CON CHOCLO
Tender sirloin strips with onion and tomato, sautéed Peruvian-style, served with Andean potatoes
- THAI CHICKEN
Breaded chicken breast with spices, sriracha, coconut milk, and glazed pineapple, served over a Lima bean, bell pepper, and olive oil hummus
DESSERTS
- CHOCOLATE BERLINER
Butterscotch, dark chocolate, and coconut flour
- PANNA COTTA
Served on a crunchy crust, with citrus coulis and almond praline
- BERRIES WITH MERENGUE
Mixed berries with merengue chunks, dulce de leche, and whipped cream
- BROWNIE BAKED IN A CAST IRON PAN, WITH VANILLA ICE CREAM
Delicious chocolate brownie baked in a cast iron pan, served with vanilla ice cream and chocolate fudge
OFFERINGS
