Chicha_menu_jan 2015

*
––––––
SERVICE NOT
INCLUDED
PLEASE TIP
ACCORDINGLY
_ Taco Perú _
BEEF
SLOW COOKED SHORT RIB, LETTUCE,
SALSA CRIOLLA AND AJI ROCOTO TAMARIND SAUCE
10% ADDED TO GROUPS
OF 8 & OVER
CHICKEN
CHICHARRON DE POLLO, LETTUCE,
QUESO FRESCO, AJI PANCA AND TOMATO SALSA
––––––
*
FISH
CHICHARRON DE PESCADO, AJI ROCOTO
COLESLAW AND MANGO SALSA
_ Inca lrail _
MINIMUM 4 PEOPLE
–$495PP–
TRIO OF CEVICHE
_ Ceviche _
–FISH MARINATED IN “LECHE DE TIGRE”–
CORVINA
SEA BASS, CHOCLO, CAMOTE,
RED ONION AND CLASSIC LECHE DE TIGRE
–158–
MIXTO
CAUSA
SHRIMP, OCTOPUS, SCALLOPS, SQUID,
PASSIONFRUIT, HONEY AND
SCALLOPS HOT CEVICHE
GINGER LECHE DE TIGRE
–168–
ANTICUCHO
SALMON
PAN CON CHICHARRON
PINEAPPLE, SESAME SEEDS, TOBIKO WITH MINT,
CORIANDER AND GINGER LECHE DE TIGRE
–178–
BIG SHARE
PICARONES
////////////////////////////////////////////
–TRIO OF CEVICHE 318–
_ liradito _
–MARINATED SASHIMI STYLE SLICED FISH–
SCALLOPS
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DIS RING A DS
SHA FRIEN - – - – -–
– - –. .
-–|
CHOCLO, AJI ROCOTO, CILANTRO
AND CLASSIC LECHE DE TIGRE
–148–
TUNA
CUCUMBER, BLACK FISH ROE, AJI PANCA
AND SEA URCHIN LECHE DE TIGRE
–168–
KING FISH
CILANTRO, CAMOTE AND
AJI AMARILLO LECHE DE TIGRE
–178–
_ Causa _
– WHIPPED POTATOES WITH TOPPINGS –
AJI DE GALLINA
CHICKEN, AVOCADO, AND
AJI AMARILLO BREADED SAUCE
–80–
SQUID
PLEASE NOTIFY YOUR WAITER
OF ANY ALLERGIES OR
DIETARY REQUIREMENTS
AVOCADO, TOBIKO AND AJI LIMO AIOLI
–80–
PULPO AL OLIVO
OCTOPUS, CAPERS AND
BOTIJA OLIVES EMULSION
–80–
–TRIO OF CAUSA 185–
_
Anticuchos
_
–GRILLED SKEWERS–
CORAZON
BEEF HEARTS, WALNUT
AND AJI AMARILLO CREMA
–65–
POLLO
CHICKEN, AJI PANCA CREMA
AND ROASTED PINENUT
–65–
CRAB
CRISPY SOFT SHELL CRAB, CILANTRO,
MINT, PINEAPPLE AND AJI LIMO AIOLI
–65 per piece or any 4 for 225–
_ Hot Ceviche _
PORTOBELLO MUSHROOMS
AJI PANCA BUTTER, YELLOW PEPPERS,
CHOCLO, CILANTRO AND LIME
–135–
SCALLOPS
OH MY COD
CAMARONES
CRAB CLAWS, CAMOTE, CILANTRO, LIME,
AJI LIMO AND COCONUT LECHE DE TIGRE
––385––
TENDERLOIN
_ Salads _
CORDERO
MIXED LEAVES, DRY TOMATOES,
MANGO, QUESO FRESCO, FRESH HERBS
AND AJI AMARILLO DRESSING
–75–
GRILLED PRAWNS AND
AJI LIMO TOBIKO TARTAR
–80–
BEER MARINATED BEEF
AND AJI LIMO CREMA
–85–
MARINATED LAMB LOIN
AND HUACATAY CREMA
–75–
–PER SKEWER–
_
Chicharrones
_
–CRISPY FRIED FISH OR MEAT–
POLLO
MARINATED CRISPY CHICKEN
AND AJI LIMO CREMA
–90–
CALAMARES
CRISPY SPICE DUSTED SQUID
AND AJI ROCOTO AIOLI
–90–
PAN CON CHICHARRON
CRISPY PORK,CHICKEN
OR FISH, SWEET POTATO,
SALSA CRIOLLA AND
CREAMY AJI AMARILLO
–60 PER PIECE–
POLLO A LA BRASA
YUZU CITRUS SPLIT CHICKEN, TACU TACU
AND FIERY ROCOTO TOMATO SALSA
–225 or 325–
AGUADITO CRIOLLO DE PATO
ROAST DUCK, RED PEPPER,CORIANDER
AND JUICY AJI PANCA ARROZ
–310–
LOMO SALTADO
TENDERLOIN, SCALLIONS, TOMATO,
AJI AMARILLO, SOY, PAPAS AND CHOCLO ARROZ
–345–
MARISCO JUGOSO
AJI AMARILLO BUTTER, SOY, HONEY,
LIME AND SPRING ONIONS
–75 PER PIECE–
BLACK COD, PONZU MISO
AND AJI ROCOTO AIOLI
–95–
_ Big share _
HOLY CRAB
COSTA
QUINOA
TOMATO, CORN, GREEN ONION,
CILANTRO, RAISIN AND LIME JUICE
–75–
CORN ON THE COB
GRATED QUESO FRESCO, TAJIN SPICE
AND AJI PANCA BUTTER
–65–
_ Postres _
–DESSERT–
PICARONES
FRIED SWEET POTATO DONUT WITH
ORANGE SPICED SYRUP –85–
SUSPIRO DE LIMENA
LADY FROM LIMA SIGHS, RICH CARAMEL
AND PEDRO XIMENEZ SOFT MERINGUE –80–
CANUTOS CROCANTES
LUCUMA CUSTARD FILLED SUGAR SNAP,
COCONUT ICE CREAM AND CHICHA MORADA –100–
BANANARAMA
GRILLED PLANTAIN, MANJAR BLANCO
ICE CREAM AND SOFT MERINGUE –100–
PRAWNS, BLACK COD, SCALLOPS, SQUID,
SEA URCHIN AND YUZU LIME REDUCTION ARROZ
–385–
LECHON AL HORNO
SUCKLING PIG, PORK BELLY, SALSA CRIOLLA,
PAPAS RELLENAS AND ROCOTO MAPLE SAUCE
–315–
COSTILLAR DE CORDERO
GRILLED LAMB RIBS, TAMAL CRIOLLO
AND HUANCAINA SAUCE
–365–
CORVINA A LA CASMENA
GRILLED SEABASS, HOT ORANGE LECHE DE TIGRE,
SALSA CHALAQUITA AND GRILLED PLANTAIN
–350–
RIB EYE A LA PARRILLA
DRIED ADOBO RUB, SALSA CRIOLLA,
AND AJI PANCA BBQ SAUCE
–395–
////////////////////////////////////////////
ROGER ROOM
CEVICHERIA
TABLES
*****
_ Roger’s L ibations _
Classic &Rogered Champagne/Sparks
PISCO SOUR
Pisco, Fresh Lime, Simple Syrup,
Egg White, Bitters, Up................................................100
PISCO PUNCH
Pisco, Fresh Pineapple, Fresh Orange,
Fresh Lime, Malibu, Simple Syrup,Over...................100
SPARKLING BRUT Miolo Millesime, Brazil ....... 95/475
SPARKLING ROSE Rosa Salvaje, Peru’ ....................480
AYALA BLANC DE BLANC France.........................1450
BOLLINGER France .................................................1050
DOM PERIGNON France ........................................2500
Tiger‘s Milk
GIRL FROM LIMA
Pisco, Avocado, Fresh Lime, Tajin Spice, Up............100
JOLLY ROGER
Pisco, Fresh Pineapple, Fresh Lime,
Fresh Chili, Rosemary Syrup, Up...............................100
ROGER THAT
Pisco, Passion Fruit, Chicha Morada, Over..............100
PADDINGTON BEAR
Pisco, Grapes, Bubbles, Up........................................100
Mock tails
VERANO BREEZE
Chicha Morada, Fresh Orange,
Fresh Pineapple, Lime Juice, Over..............................70
LIMA DATE NIGHT
Mandarin Nectar, Passion Fruit, Fresh Lime,
Brown Sugar, Mint, Soda, Over...................................70
ROSAMARIA VIRGEN
Tomato Juice, Chicha Morada, Fresh Chilli,
Rosemary, Worcestershire Sauce, Over.....................70
ADOBO RUB a dried spice mix of
porcini, chiplote, ground coriander, paprika and mustard powder
used in fish and meat
AIOLI is a Provencal traditional
sauce made of garlic, olive oil and
egg
AJI AMARILLO is a species of
chili from Peru. Yellow to orange
in colour, delicate and not so
spicy in flavour
AJI LIMO one of the most spicy
and aromatic varieties of chilies
AJI PANCA less spicy than other
aji and it’s left to dehydrate on
the plant. It’s consumed dry or
put into a paste
ARROZ Peruvian for rice
Red Wines
Top End
– OFF DRY, AROMATIC & ROSÉ –
– LIGHT FRUITY & SOFT –
TEMPRANILLO, CAB-SAV Miolo Rosé, Brazil .. 85/425
PINOT NOIR Montes Alpha, Chile ......................95/475
GEWURZTRAMINER La Joya, Chile ........................380
TORRONTES Chakana, Mendoza, Argentina..........450
TORRONTES San Pedro, Argentina ........................420
Classic............................................................................40
Passionfruit, Honey & Ginger ......................................40
Coriander, Mint & Ginger. ...........................................40
Aji Panca & Sea Urchin.................................................40
ALL 4 FOR 100
Beers
Pisco, Mandarin Nectar, Fresh Lime,
Brown Sugar, Over......................................................100
White Wines
PINOT NOIR Arboleda, Chile.................................... 550
PINOT NOIR Manzoni, Santa Lucia, USA ................ 880
PINOT GRIS Manzoni, Santa Lucia, USA.................520
-HANGOVER CURE,
SERVED AS A SHOT-
NO WAY JOSÉ
In the Quechua and Aymara cultures of the South American Andes, it is common to pour a small amount
of one’s beverage on the ground before drinking as an offering to the Pachamama, or Mother Earth.
This especially holds true when drinking Chicha, an alcoholic beverage unique to this part of the world.
The libation ritual is commonly called challa and is performed quite often, usually before meals and
during celebrations.
DRAUGHT
SAN MIGUEL 300ml, Philippines ................................55
KIRIN 300ml, Japan ......................................................60
BOTTLED
CUSQUEÑA DORADA 330ml, Perú .............................85
CUSQUEÑA NEGRA 330ml, Perú ...............................85
CUSQUEÑA TRIGO 330ml, Perú .................................85
Peruvian Deligh ts
– CRISP, LIGHT & CITROUSY –
SAV-BLANC De Martino, Chile ........................... 80/400
PINOT NOIR Mariflor, Rolland Collection, Arg........ 690
– DRY & MEDIUM BODIED –
CAB/SAV Antiguas Reservas, Chile. ...................90/450
PINOT GRIGIO Argento, Mendoza, Argentina .......395
SANGIOVESE Petroni, Sonoma Valley, USA ........... 980
SAV-BLANC Simi, Napa Valley, USA ........................550
TEMPRANILLO Zuccardi, Mendoza, Argentina..... 520
SAV-BLANC Cade, Napa Valley, USA ......................850
ZINFANDEL Triumph, Napa Valley, USA ................ 680
– DRY & MEDIUM BODIED –
SYRAH Escudo Rojo, Maipo Valley, Chile................ 460
PINOT GRIGIO, RIESLING Miolo, Brazil ........... 85/425
– FULL BODIED, RICH & JAMMY–
CHARDONNAY Escudo Rojo, Chile..........................460
MALBEC Aguaribay, Mendoza, Argentina .........80/425
RIESLING Dona Isidora, Maipo Valley, Chile ..........430
CHARDONNAY BLEND Trio Reserva, Chile...........475
– FULL BODIED LUSH & CREAMY –
MALBEC Bodega Salentein, Reserva, Argentina .... 495
TANNAT Don Manuel, Perú....................................... 600
MALBEC & FRIENDS Clos De Siete, Argentina...... 520
INCA KOLA
non alcoholic iconic cola drink enjoyed
by millions of Peruvians daily .....................................60
CHARDONNAY Legado, Leyda Valley, Chile .... 95/475
CHICHA MORADA
A non alocoholic refreshing drink made from
the ears of purple maize and mixed spices ...............50
CHARDONNAY Amelia, Concha Y Toro, Chile........780
MALBEC Trapiche, Finca Ambrosia, Argentina ...... 830
CHARDONNAY Jeriko, Russian River, USA.............610
PETITE SIRAH Stags’ Leap, USA ............................. 780
AJI ROCOTO intense flavour, red
in colour and the only Aji that has
black seeds
AJI DE GALLINA Shredded
chicken with a thick spice sauce
of aji amarillo, cheese, nuts and
evaporated milk
A LA BRASA way of preparing
food in Peru using the warmth of
the barbecue in an oven or a grill
A LA PARRILLA a way of
preparing food on a grill
ANTICUCHO barbecued skewers
traditionally made
of beef heart
CARAPULCRA peruvian dry
potato dressed with aji panca,
cumin, cinamon, bitter choccolate
and clove
CAMOTE Peruvian for
sweet potato
CANCHA roasted corn served
at Peruvian restaurants assomething to nibble on prior and
during your meal
CAUSA yellow potatoes that are
mashed and seasoned with lime
juice and aji Amarillo
CEVICHE classic Peruvian
ceviche is composed of chunks of
raw fish, marinated in freshly
squeezed lime juice, with slices of
red onion, choclo, sweet potato
and aji
CHALAQUITA SAUCE fine
chopped garlic, onions, tomato,
coriander with aji rocoto and lime
juice
CHARDONNAY Riva Ranch, Monterey, USA...........580
CHICHARRON is a dish made of
fried pork rinds. It is sometimes
made from chicken, fish or beef
CHOCLO a large corn indigenous
to Peru
SYRAH Amayna, Leyda Valley, Chile ...................... 550
LECHE DE TIGRE better known
as “The Tigers Milk” it’s all
the juices from the ceviche.
Best cure for a hangover
COSTILLAR DE CORDERO
grilled lamb ribs
LUCUMA fruit which has
particularly dry flesh which
possesses a unique flavor
of maple and sweet potato
CILANTRO is the leaf of the
Coriander plant and also known
as Chinese parsley
MARISCO JUGOSO mixed
seafood dish with a juicy citrus
sauce
CORAZON veal or ox heart
PICARONES dessert made from
squash or pumpkin served in a
donut form and covered
with syrup
HUANCAINA a sauce that
originates from the Andean
region of Peru called Huancayo.
It's made with queso fresco,
onions, and aji amarillo
PAPAS RELLENAS Fried potato
stuffed with beef filling
PISCO is a colorless grape brandy
produced in winemaking regions
of Peru
2011 CHARDONNAY (97 WA)................................ 1,050
DuMol, Carneros, USA
This wine from Clare Hyde vineyard is exceptionally
beautiful. Bright floral notes meld into citrus and
crushed rocks in the Clare. There is a sense of
energy and drive in the Clare that is compelling.
Best to be drunk between 2015 and 2025.
2012 PINOT NOIR (93 GL) ..................................... 1,080
Etude, Carneros, Napa Valley, USA
The classically structured palate showcases a blend
of lush, dark fruit and oak, which is enhanced by
refined tannins. Due to the low yield of this vintage
this Pinot has an intensely concentrated fruit core
that is balanced with bright lasting acidity.
2006 MALBEC (94 RP) ............................................ 1,150
Yacochuya, Cafayate, Salta, Argentina
Intense and shiny ruby red colour with violet edges.
Aromas of red berries combines with vanilla and
candy notes. The taste is soft and silky with round
and well balanced tannins. Plum and minty notes
work well together with a sweet tobacco aftertaste.
2010 CABERNET SAUVIGNON (99 RP) .............. 3,500
Plumpjack Reserve, Napa Valley, USA
Dense and concentrated aromas of blackberries, black
cherry, spice, mocha and vanilla jump from the glass
and are supported notes of floral, dried herbs and
sage. Primary flavours of blackberry, ripe plums, and
followed by secondary flavours of mocha and vanilla.
2010 MALBEC (97 WA)........................................... 1,250
Catena Zapata, Adrianna Vinayard, Argentina
The Adrianna Vineyard is located at 5,000’ elevation,
the highest Malbec vineyard in Mendoza. It has a
complex bouquet of blackberry, chulk dust and
leather. The palate is medium bodied, focused with
outstanding minerality. Hard to find a better Malbec.
2005 CARMENERE (97 RP).................................... 1,300
Carmín de Peumo, Peumo , Chile
Very elegant and complex with a great deal of black
fruit; plums and blackberries with hints of gooseberries
and tobacco. Sweet tannins, vigorous and
concentrated. Thick with an oily texture, its rich
fruity base ends in a long finish.
PONZU MISO is a Japanese
butter glaze used in grilling
TAJIN SPICE lemon, lime
and chili spice
QUESO FRESCO translates to
“fresh cheese” crumbly texture
and slightly acidic flavour
TAMARIND a tart fruit from the
tamarind tree, used as a spice
QUINOA grain-like crop grown
primarily for its edible seeds. It’s
also know as the “Mother Grain”
SALSA CRIOLLA typical red
onion, aji, cilantro and lime
salad served with grilled meats
and fish
SALSA TARTARA Peruvian
Tartar Sauce with aji limo, capers,
green peppers, onion and fresh
herbs
TACU TACU rice, bean and
bacon fried patty
TAMAL CRIOLLO classic
peruvian mix of dry corn, aji
panca and cumin boiled in a
banana leaf
TIRADITO dish of raw fish,
similar to sashimi and carpaccio,
in a spicy sauce
TOBIKO flying fish roe