"SHARED DELIGHTS", CREATIVE SHARING
"Small creations designed to surprise and conquer, perfect for sharing."
TropiCool Croquettes (4 pcs)
Delicious cassava croquettes filled with fresh cheese, seasoned with sweet yellow chili pepper and served with a creamy huancaína sauce.
5
PeruVibes Tequeños (4 pcs)
Crispy wantan dough sticks filled with cheese and cooked ham, served with fresh, spicy guacamole.
6
Mixed fish bites (salmon, tuna and amberjack) with spicy mayonnaise that leaves its mark.
5
Limeña Reloaded Case (4 pcs)
A revisited Peruvian classic: potatoes seasoned with lime and yellow chili, stuffed with celery-flavored chicken and citrus mayonnaise.
5
Crispy filo pastry rolls filled with vegetables and shrimp, served with a flavored chef's mayonnaise.
5
Bliss Furai Shrimps (4 pcs)
Shrimp coated in flour, egg and panko, fried to perfection and served with teriyaki sauce.
6
Alitas Ace Vichadas (4 pcs)
Crispy chicken wings, immersed in an acevicha marinade flavored with ginger and coriander.
6
Fried green banana baskets stuffed with salmon tartare, avocado, lime zest and olive oil.
6
Salmon tartare on velvety guacamole and orange tobiko for a crunchy touch.
7
Red tuna and spicy mayonnaise, enhanced with tobiko wasabi for an explosion of flavor.
8
Tacos Grilled Shrimp (1 pc)
Grilled shrimp on creamy avocado, topped with an irresistible pink sauce.
8
Gua Bao Pulled Pork (2pcs)
Soft oriental bun filled with spiced pulled pork and spicy mayonnaise.
8
Steamed bun with tempura shrimp, crispy salad and haromaki mayonnaise.
10
Menu
"RAW ELEGANCE"
"Freshness blends with elegance: pure flavours, presented with style."
Salmon and avocado with fresh lime, complemented by ikura for a touch of elegance.
15
Red tuna, avocado and white truffle oil, with a crunchy note of black tobiko.
17
Amberjack marinated with orange zest, pistachio and red tobiko for a bold mix.
15
Tris Crudo Signature (2 pers.)
A special selection of our iconic tartares.
22
Very thin slices of fresh sea bass marinated with lime, yellow chili paste, fresh ginger and coriander.
17
Sea bass cubes marinated with lime, cilantro and aji limo, served with sweet potato and Peruvian corn.
18
Beef loin cut into small cubes, seasoned with salt, pepper and white truffle oil, completed with a quail egg.
18
Filet carpaccio marinated with lime and soy, enriched with Peruvian jalapeño.
15
"Openings"
"A start that teases, intrigues, opens the game."
Mixed fish skewer marinated in chimichurri, served with crispy fried cassava and the perfect touch of spice and freshness.
13
Mixed fried fish with cassava and sweet potato, accompanied by a vibrant sauce that enhances every nuance.
15
Seared shrimp on a crunchy mix of vegetables, with edamame and a vibrant dressing.
12
Salmon carpaccio marinated with salt, vinegar and extra virgin olive oil, completed with red onion and pink pepper.
14
Soft base of lime and yellow chili potatoes, celery-flavored chicken and a citrusy mayo that enhances every bite.
12
Angus rolls filled with melted cheese, served with a Japanese umami sauce that brings out every nuance.
14
"ESSENTIALS"
"Structure, depth, harmony. The heart of the experience, where balances intertwine."
Spaghetti with white miso reduction with red shrimp tartare and an elegant note of caviar.
20
A seafood twist on the classic carbonara, with mixed fish sautéed and deglazed with white wine.
16
Stir-fried rice with marinated meat, crunchy vegetables and a touch of sesame.
14
Stir-fried Japanese noodles with crispy meat and vegetables, flavored with sesame and soy.
16
"PROTAGONISTS"
"Character, precision, intensity. The central moment of the journey, without compromise."
Seared and sliced tuna served on mixed salad and avocado with a citrus vinaigrette.
21
Grilled octopus with chimichurri sauce and a velvety potato cream.
21
Teriyaki glazed salmon fillet, with creamed spinach and a touch of exotic passion.
18
Fish soup with shrimp, octopus, mussels, scallops and Peruvian spices.
25
Ginger marinated chicken bites, fried and served with triple-cooked potatoes.
12
Pork belly cooked at low temperature in a glaze of soy, sake, mirin and ginger.
14
Grilled picanha with sautéed vegetables and crispy potatoes, served with rosemary cream.
24
Grilled beef tenderloin marinated with Peruvian spices, served with potatoes and spicy sauce.
25
"It concludes"
"A finale that leaves its mark. Freshness or sweetness, lightness or vice."
Mixed salad with grilled tuna, yellow and red cherry tomatoes, buffalo mozzarella, olives, sesame seeds and pistachio, served with a yuzu dressing.
16
Salad mix with avocado, dried tomatoes, grilled shrimp and sesame seeds.
12
Passion fruit cheesecake for an intense and velvety dessert.
7
Warm brownies with a sphere of fiordilatte ice cream.
7
Allergens
1. Cereals containing gluten (wheat, spelled, khorasan wheat, rye, barley, oats)
2. Crustaceans
3. Eggs
4. Fish
5. Peanuts
6. Soy
7. Milk and dairy products (including lactose)
8. Nuts (almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, macadamia nuts or Queensland nuts)
9. Celery
10. Mustard
11. Sesame seeds
12. Sulfur dioxide and sulphites (if in concentrations above 10 mg / kg or 10 mg / liter)
13. Lupins
14. Molluscs