Mixtura

Name: Mixtura
Address: 148 Lake St. S., 98033, WA, 98033
Telephone: 425-803-3310

148 Lake St. S., Kirkland, WA 98033, US

• Monday: 5:30PM-9:30PM •Tuesday: 5:30PM-9:30PM •Wednesday: 5:30PM-9:30PM •Thursday: 5:30PM-9:30PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 5:30PM-9:30PM •

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Cuisine: Peruvian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

DINNER MENU

MIXTURAS

Cebiches

Fresh seafood marinated in a perfectly balanced “leche de tigre” (lime juice, garlic, kion and other herbs) prepared in the classical Peruvian style, served with a side of sweet potatoes and peruvian corn.

Choritos - Mussels

A fisherman’s style mussels, marinated with a citrus sauce made of tomato, onions and peppers

Causa Marina – Potato Cake

Chilled Cake made of layers of purple potato, Dungeness crab and prawns; beautifully garnished with smoked salmon and avocado

Calamares – Calamari

Stuffed calamari with crab meat, bay scallops, Serrano ham and corn suspended in a plantain crown

Pulpito - Octopus

Tender Char-grilled octopus in Andean pepper oils in a botija olive tapenade foam

Conchitas a la Parmesana – Parmesan Scallops

Freshest bay scallops baked with a cover of grated parmesan cheese

Chicharron Novoandino de Pollo – Deep fry chicken

Deep fry quinoa-crusted free range chicken served with two sauces

Anticucho de Corazón o Pollo – Chicken/Beef Heart Skewers

Afro-peruvian fire roasted beef heart or chicken breast skewers marinated with “ocopa” sauce and served with grilled yuca

Escabeche Vegetariano – Grilled Vegetables

Grilled asparagus, heart of palm from Peru and seasonal local vegetables flavored with olive oil and smoked “pimenton”

Taboule Andino – Quinoa Taboule

Inca style taboule: white, black, red quinoa and amaranth. Garnished with avocado, heart of palm, “botija” olives and seasonal vegetables

Papa a la huancaina – Potato with Sauce

Boiled yellow potato topped with “huancaina” sauce and garnishing with “botija” Peruvian olives, butter lettuce and boiled eggs

Ensalada de Palmitos y Esparragos – Salad

Peruvian heart of palm and asparagus, mix greens, fresh avocado, tomatoes and cucumbers, balsamic vinaigrette

Ensalada Mixtura - Salad

Arugula butter lettuce, Oregon blue cheese, hazelnuts, “botija”olives, “piquillo” peppers, and canola passion fruit vinaigrette

FONDOS

Pachamanca

The ancestral Incas way of cooking in the ground with hot stones, done at Mixtura in a Cocotte. Stew made of lamb shank, quail, corn and fava beans with peruvian aromatic herbs. Garnished with a Quinoa bread crown

Arroz con Pato – Rice with Duck

A traditional Peruvian preparation of duck, deconstructed in three ways: confit, magret and foie gras

Solomillo - Grilled Tender Loin

Natural grass feed grilled tender loin, “aji panca” sauce, mashed choclo (corn) garnished with plantain crown and mix green salad

Quinotto

Quinoa wild mushroom “risotto” with grilled seasonal vegetables and truffle infusion

Locro Serrano

Mashed acorn and butternut squash, choclo (corn), fava bean, fresh cheese, “botija” olive and boiled eggs, served in a squash

Tacu-Tacu Mixtura

The freshest seared fish crowned by a fresh water prawn served with a peruvian lima bean-rice cakes and calamari stuffed with crab meat, scallops and corn

Merlin de Cabo Blanco

Grilled blue Marlin with “Chimichurri” vinaigrette, cilantro-beer risotto, fava beans, red peppers, corn and fried plantains

POSTRES

Helado de lucuma

Ice cream made from “lucuma” a signature Peruvian fruit

Selección Peruana

A sampling of the finest colonial Peruvian desserts

Lasaña Amazónica

Caramelized pineapple slices with tropical fruit mousse and “tumbo”-Strawberry “gazpacho”

Pastel de Chocolate

Hot molten chocolate cake balanced with cool passion fruit “ecstasy”

Tabla de Quesos

Selection of artisan cheeses, quince paste and northwest nuts

Criollo Menu

MIXTURAS

Cebiches

Choritos - Mussels

A fisherman’s style mussels, marinated with a citrus sauce made of tomato, onions and peppers

Causa Marina – Potato Cake

Chilled Cake made of layers of purple potato, Dungeness crab and prawns; beautifully garnished with smoked salmon and avocado

Pulpito - Octopus

Tender Char-grilled octopus in Andean pepper oils in a botija olive tapenade foam

Conchitas a la Parmesana – Parmesan Scallops

Freshest bay scallops baked with a cover of grated parmesan cheese

Anticucho de Corazón o Pollo – Chicken/Beef Heart Skewers

Afro-peruvian fire roasted beef heart or chicken breast skewers marinated with “ocopa” sauce and served with grilled yuca

Escabeche Vegetariano – Grilled Vegetables

Grilled asparagus, heart of palm from Peru and seasonal local vegetables flavored with olive oil and smoked “pimenton”

Taboule Andino – Quinoa Taboule

Inca style taboule: white, black, red quinoa and amaranth. Garnished with avocado, heart of palm, “botija” olives and seasonal vegetables

Papa a la huancaina – Potato with Sauce

Boiled yellow potato topped with “huancaina” sauce and garnishing with “botija” Peruvian olives, butter lettuce and boiled eggs

Ensalada de Palmitos y Esparragos – Salad

Peruvian heart of palm and asparagus, mix greens, fresh avocado, tomatoes and cucumbers, balsamic vinaigrette

Ensalada Mixtura - Salad

Arugula, butter lettuce, Oregon blue cheese, hazelnuts, “botija”olives, “piquillo” peppers, and canola passion fruit vinaigrette

FONDOS

Lomo Saltado

Chinese “wok” Stir fry tender loin fingers, red onions, red peppers, tomatoes and “aji amarillo”, prepared with soy sauce and served with fried yucca and white rice

Seco de Cordero con Frejoles

Lamb top sirloin stew, cilantro and beer flavor, served with beans and rice

Aji de Gallina

Spicy “aji amarillo’ chicken cream served with boiled eggs, “botija” olives and white rice

Locro Serrano

Mashed acorn and butternut squash, “choclo” corn, fava bean, fresh cheese, botija olive and truffle infusion egg flowers, served in a squash

Arroz con Mariscos

Seafood “Paella” style, red dry pepper, white wine, seafood and fish of the day

POSTRES

Helado de lucuma

Ice cream made from “lucuma” a signature Peruvian fruit

Selección Peruana

A sampling of the finest colonial Peruvian desserts

Lasaña Amazónica

Caramelized pineapple slices with tropical fruit mousse and “tumbo”-Strawberry “gazpacho”

Pastel de Chocolate

Hot molten chocolate cake balanced with cool passion fruit “ecstasy”

Tabla de Quesos

Selection of artisan cheeses, quince paste and northwest nuts