L IM A
The Collision of Cuisines
V E G E T A B L E T O S E E DC H E E S E
T H E A M E R I C A S Influences of South, Central, & North America
T H E O L D W O R L D Influences of Spain, France, & the Mediterranean
T H E F A R E A S T Influences of Japan, China, & Korea
For your convenience, 18% gratuity and 9% sales tax will be added to your check. **Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness,especially if you have certain
medical conditions.
A celebration via small plates of the culinary influences of Lima
CANA DE CABRApasteurized goat’s milksoft ripened, buttery, aged 21 days
MANCHEGOpasteurized sheep’s milkbuttery twang, aged 6 months
UBRIACO DEL PIAVEpasteurized cow’s milk bathed in wine must during grape harvest
MIMOLETTEpasteurized cow’s milk caramel notes, fudgey finish, aged 12 months
CHEF'S EMOTIONAL CHEESE AFFAIRalways a story, Ask the chef. Rotates
SHISHITO PEPPERStajin
CANCHITAchocolate-hazelnut spread
PICKLED DAIKON RADISHtogarashi
BABA GANOUSHtahini, garlic, smoke
PEPITASserved hot and salty
CHORIZO PICANTEdry cured, hot pimenton
ALTO ADIGE SPECKcured, gently smoked ham
BRESAOLAdry cured beef, red wine
BIELLESE LARDOherbs, honey, toasted pearls
CHEF’S WHIM OF THE DAYaade at Lima: ask the chef: rotates
C H A R C U T E R I E
OPEN BLUE COBIA CEVICHEleche de tigre, Peruvian chili popcorn
HEARTS OF PALM CARPACCIOorange, crumbled olive, watercress
SMOKED CHICKEN WINGSsalsa negra, cumin crema
MEXICAN MASA “GRILLED CHEESE”beans, cheese, purple cabbage escabeche
A BURGERcandied bacon, Swiss cheese, LTO, mojo-rocoto pepper aioli, picklesserved with freedom fries
GRILLED NY STRIP STEAKconfit fingerling potatoes, fairy tale eggplant, red chimichurri
KEY LIME TARTfinger lime white chocolate truffles
SEA BASS ESQUEIXADAolive, tomato, pumpernickel toast
GRILLED ROMAINEwhite anchovy, tomato, Manchego cheese
PULPO AL OLIVOolive tapenade, fingerling potato, egg yolk
RISOTTO ROSSOmushrooms, Taleggio, tarragon
BACALAOsalt cod, toast, olive oil, potato
TUNA CONSERVA MONTADITOtomato, olive, garlic chip, aioliserved with pimenton fries
CHICKEN MILANESEarugula, blistered tomato, lemon
CHOCOLATE BAR “KIT KAT”praline dacquoise, chocolate ganache, dark chocolate pirouline
YELLOWFIN TUNA TATAKI wasabi two ways, eel sauce, togarashi
OSHINKO SUMMER ROLLcucumber, avocado, pea shoots, noodle crunch
CRUNCHY SPICY TUNAponzu, compressed rice
SOBA NOODLESduck confit, hoisin, peas, 5 spice butter
CONGEEdashi braised pork belly, egg
KUROBUTA KATSU SANDOkatsu sauce, pickled cabbage, pearserved with sesame-togarashi fries
MISO ROASTED WALOOudon, pok choi, miso beure blanc, ikura
PASSION FRUIT CRÈME MOUSSEyuzu marmalade, coconut, green tea ice cream
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CREAMED CORN TAMALEqueso fresco, salsa verde, picked onion
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