by Chef Anderson Osorio
For the entrée, Chef Anderson took a popular Peruvian dish called Seco (Cilantro Short Rib Stew) and replaced the commonly used canary beans with garbanzos. Since this dish can be on the heavy side, Chef completed the menu with lighter fare: a ceviche appetizer and a 320's signature Sake Latte for dessert.
Fresh mixed seafood with leche de tigre, sweet potatoes, and Peruvian corn
Cilantro short rib stew with garbanzos seasoned with ají panca, aji amarillo, and chicha de jora (fermented choclo)
Cappuccino with roasted pecans, vanilla ice cream, and sake latte foam
*Tax & gratuity not included