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
- BEEF CARPACCIO
Beef sirloin served with parmesan cheese, coarse ground pepper, and wild arugula, in a Dijon mustard emulsion.
- CHARCOAL GRILLED OCTOPUS
Grilled octopus served with a smoked sweet potato puree, chimichurri, and a huacatay mint emulsion.
- CAESAR SALAD
Fresh romaine lettuce leaves, grated parmesan cheese and croutons, with an anchovy Caesar dressing.
- FISH OR MIXED CEVICHE
Catch of the day or seafood mix, marinated in lime juice and spices with onions, prepared according to our classic recipe.
- CREAM OF LOCHE SQUASH SOUP WITH PERUVIAN CHEESE
Delicious cream of squash with crunchy peruvian cheese.
- AND MORE...
MAIN COURSE
- MUSHROOM AND GARLIC SHRIMP TAGLIATELLE
Pasta cooked al dente in a garlic sauce with a touch of ají limo chili pepper, shrimp, and button mushrooms sautéed over charcoal.
- AMAZONIAN CHAUFA RICE
Wok-fried rice, smoked pork, local chorizo, in a cocona sauce with crunchy green plantains
- AJI DE GALLINA TEMPLE
A classic of Peruvian cuisine, with pieces of tender hen in sauce with a base of yellow chilli accompanied by yellow potato, free-range egg, black olives and white rice.
- LOMO SALTADO WITH RICE & CORN
Juicy pieces of tenderloin with onion, tomato, sautéed over high heat accompanied with crispy yellow french fries and rice with corn.
- AND MORE...
DESSERTS
- NUTELLA CAKE WITH ALMONDS PRALINÉ
Hazelnut cream with cacao, coconut sand and cranberry sauce.
- SUSPIRO A LA LIMEÑA
Emblematic homemade dulce de leche with port flavored meringue.
- RED FRUITS MERINGUE
Berries mix with meringue pieces, dulce de leche and whipped cream.
- IRON SKILLET BROWNIE WITH VANILLA ICE CREAM
Delicious chocolate brownie in an iron skillet served with vanilla ice cream and butterscotch.
- AND MORE...
APERITIF
- CHILCANO BLUE
Pisco, blue curacao, ginger ale, lime juice.
- LIMONE AMARO
Vodka Absolut elix, ginger syrup, lime juice, tonic water.
- GARIBALDI
Campari and orange juice.
- LIMONCELLO SPRITZ
Limoncello liqueur, dry sparkling wine and sparkling water.
- EL YERBERITO
Havana 7 year old rum, Galliano liqueur, golden pineapple sumo and Tiki-style mule syrup.
- AND MORE...
APPETIZERS
- CHICKEN WINGS
Crispy and juicy chicken wings served with the sauce of your choice (BBQ, Buffalo or Acevichado).
- PERUVIAN BEEF FAJITAS
Classic Peruvian lomo saltado served with grilled flour tortilla and guacamole.
- TEQUEÑOS DE OSSOBUCO
Crispy pastry filled with braised beef served with anticucho dipping sauce.
- CRISPY PRAWNS
Crispy prawns’ tails served with ceviche style mayo dipping sauce.
- GARLIC MUSHROOMS
Grilled mushrooms, garlic, limo chilli and parsley served with bread toast.
- AND MORE...
DRINKS WITHOUT ALCOHOL
- LOS INCAS ICE TEA
Aguaymanto, simple syrup, sparkling water, green tea.
- PINNE APPLE CRUSH
Red bull and pineapple juice.
- GREEN PASSION
Andean mint syrup, passion fruit juice.
- GINGER TEMPLE
Ginger ale, grenadine and lime juice.
- ARANCIATA
San Pellegrino and orange juice.
- AND MORE...
APPETIZERS
- SALMON CARPACCIO
Thin slices of salmon, capers, parmesan cheese, mignonette pepper, wild arugula and Dijon vinaigrette. Perfumed with extra virgin olive oil and balsamic reduction.
- BURRATA
On a base of house pesto, balsamic vinegar reduction, cherry tomatoes and aromatic touches of extra virgin olive oil.
- VITELLO TONNATO
CaVeal, cooked with aromatic spices, bathed in a tuna and Dijon mustard sauce. Served with capers and cherry tomatoes perfumed with touches of extra virgin olive oil and balsamic reduction.
- ARUGULA SALAD
Goat cheese, candied pear wedges, pistachios and cherry tomatoes on a bed of wild arugula served with balsamic vinaigrette.
- AND MORE...
MAIN COURSE
- PENNE ALL'ARRABIATTA WITH PRAWNS
Short pasta in a fresh tomato sauce, slightly spicy, flavored with capers, garlic and fresh basil.
- PAPPARDELLE LIMONCELLO
The best artisan pasta in a creamy citrus sauce with Parmesan cheese, lemon juice, extra virgin olive oil and hints of lemon peel. Accompanied with fresh seared salmon.
- NEAPOLITAN MILANESE
Crispy chicken breast fillet bathed in pomodoro sauce, with tomato confit and fresh arugula, over mozzarella au gratin, accompanied with choclitos a la crema.
- GRILLED SALMON
Grilled Patagonian fish flavored with sage butter and accompanied with colorful Mediterranean sautéed vegetables.
- AND MORE...
DESSERTS
- TIRAMISU
Delicious layers of soletilla biscuits dipped in coffee, covered with mascarpone cheese and cocoa powder.
- PANNA COTTA
Served over crunchy vanilla crumble and refreshing citrus coulis.
- BROWNIE WITH PISTACHIO ICE CREAM
Delicious pistacchio ice cream accompanied by chocolate brownie on vanilla crumble, caramelized pistacchios and butterscotch.
- HOMEMADE FRUIT & HERB SORBET SELECTION
Lemon, Pineapple and lemon verbena, Maracumango.
- AND MORE...
OFFERINGS
