Our Menu

Two toast your choice, avocado spread, each topped with an egg (your style), small salad on the side

Louisiana shrimp, aji panca sauce, Peruvian corn & grits with queso fresco

Two jumbo crab cakes pan fried perfectly on top of an aji panca cream sauce with poached es, huancaina sauce and garlic wilted spinach

Chargrilled hanger steak, two eggs, potato hash, chimichurri

Steak tenderloin, soy sauce, queso fresco grits, choclo

Two green tomatoes, red sauce, poached eggs, huancaina sauce. Add Crab Cakes (2) +$15 Add Fried Shrimp +$12 Add Fried Oysters +$13

Grilled chicken, pepper jack cheese, bacon, lettuce, tomatoes, sweet potatoe fries, house made aioli

Romaine lettuce, red onions, cherry tomatoes, croutons, parmesan cheese, ceasar dressing Add Hanger Steak +$14 Add Fried Shrimp +$12 Add Fried Oysters +$13

Two eggs your style, two bacons, Potatoe hash, toasts and grits

House made Belgian Waffle, light, fluffy waffles with a crisp exterior, served with syrup, butter and a side of fruit.

Sip and savor with our bottomless mimosas, available until 3:00 pm - because one glass is never enough!

Spice up your brunch with our bottomless Bloody Marys, available until 3 PM - bold, flavorful, and endlessly satisfying!

Light short bread cookie sandwich filled with dulce de leche. A traditional confection found in Peru

Creamy dulce de leche custard topped with meringue. Peruvian poets say it's sweet and light like a woman sigh.

Traditional Peruvian donuts made from a sweet, spiced dough of squash and sweet potatoe, fried golden perfection and drizzled with rich, aromatic chancaca syrup

Passion Fruit Custard, dulce de leche, and toasted coconut.

Crispy, golden delight that delivers both flavor and texture in every bite. This red fish is expertly fried to achieve a perfectly crunchy exterior while keeping the inside tender and flaky. It's served with tostones, and accompanied by our boldy and vibrant sauces like, salsa criolla, aioli and chimichurri, tied with a fresh lemon for the perfect citrusy finish.

Palta Rellena is a refreshing dish that hightlights the rich, buttery texture of ripe avocado that we generously fill with lump crab meat and Louisiana shrimp, creating a perfect balance of sweetness and ocean-fresh flavor. It's served on a bed of fresh greens, and then topped with Huancaina Sauce.

Fiery creamy, cheesy and very soulful Peruvian Rocoto stuffed with Louisiana Crawfish, mozzarella cheese, baked golden brown, served with papas doradas in aji panca cream sauce for a kick of Southern-meets-Peruvian heat.

Fresh Louisiana crawfish tossed with sauteed vegetables, bathed in a rich aji panca and aji Amarillo cream sauce, served over Linguine pasta, and finished with parmesan cheese. Served with warm garlic fresh bread for dipping in every last bit of Creole-meets-Peruvian goodness.

Tender sweet scallops seasoned and coated with a light layer of parmesan cheese, then seared to a golden-brown perfection. The cheese creates a slightly crispy, flavorful crust around the scallops, while the inside remains juicy and delicate, topped with chimichurri sauce. Served with toast and a lime wedge.