Andina

Name: Andina
Address: 1314 NW Glisan St., 97209, OR, 97209
Telephone: 503-228-9535

1314 NW Glisan St., Portland, OR 97209, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-10:30PM •Saturday: 11:30AM-10:30PM •Sunday: 11:30AM-9:30PM •

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Details

Cuisine: Peruvian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Entradas

De la Chacra y la Granja

ENSALADA VERDE PERUANA

fresh greens topped with hearts of palm and seasonal vegetables

TABULE DE CEREALES ANDINOS

Andean grains salad served with queso fresco, avocados and olives

ESPARRAGOS PERUANOS

fresh asparagus brushed with olive oil and grilled

TORTILLA DE PATATA Y ALIOLI DE AJI AMARILLO

Spanish-style potato fritatta with aji Amarillo aioli

YUCA RELLENA

cheese-stuffed yuca with an aji Amarillo and cheese sauce

PAPA A LA HUANCAINA

yellow potatoe slices in a sauce of aji Amarillo and ricotta cheese

PIMIENTO PIQUILLO RELLENO

piquillo peppers stuffed with cheese, quinoa and Serrano ham

QUESOS ESPAÑOLES CON MEMBRILLO

assorted artisanal cheeses with quince jam

JAMON SERRANO

plate of Serrano ham, aged 18-months (Casa Redondo Iglesias)

CHORIZO

Rioja's dry-cured sausage

SOPA DEL DIA

soup of the day

CHICHARRON DE POLLO

crispy golden chicken studded with quinoa

ANTICUCHO DE POLLO

marinated chicken kebobs

ANTICUCHO DE CORAZON

marinated beef heart kebobs

Del Pacifico

AHUMADOS DE MAR Y RIO

assorted smoked fish from the river and the sea

PULPO A LA OLIVA

tender octopus with a Botija olive sauce

MUSCIAME DE ATUN

cured tuna loin with garlic oil and avocado-tomato salad

CHOROS A LA CHALACA

mussels cooked in Peruvian beer with salsa criolla, lime and salt

PALTA RELLENA DE CANGREJO Y LANGOSTINOS

avocado stuffed with crab and shrimp

WANTAN DE MARISCOS

fried seadfood wontons with aji amarillo tamarind sauce

CONCHAS A LA PARILLA

grilled scallops in the shell with a garlic lime butter sauce

CONCHAS A LA PARMESANA

baked scallops with parmesan cheese and lime-butter

CHICHARRON DE LANGOSTINOS

crispy golden prawns studded with quinoa

ANTICUCHO DE PULPO

grilled octopus kebob with rocoto and caper chimichurri

Causa

causa fillings:

| MORADA | SOLTERITO | MIXTA NIKKEI

Cebiches De La Casa

DE PESCADO 5 ELEMENTOS

traditional cebiche of fish cebiche (ask your server for the catch of the day)

MIXTO CHORRILLANO

mixed seafood and fish with celery, ginger and garlic

MANGO VERDE Y LANGOSTINOS

green mango, passionfruit and prawns

MIXTO VEGETARIANO

artichokes, peruvian corn and mushrooms

Tiraditos

A LA CHALACA

sashimi-style fresh fish in an aji Amarillo vinaigrette

ATUN FUSION

sashimi-style tuna with tamarind and rocoto pepper vinaigrette

Marisqueria

ALMEJAS

clams in the half shell

OSTRAS

west coast/east coast oysters

CAMARONES

jumbo shrimp cocktail

FRUTOS DEL MAR

a maritime medley of cebiche de pescado, freshly shucked west coast/east coast oysters, mussels, clams, and jumbo shrimp, served on tiered platters are great for sharing

Lunch

LOMO SALTADO

juicy tenderloin strips of Painted Hills grass-fed beef, wok-fried with onions, tomatoes, soy sauce, garlic and aji, served with rice and fried yucca | *a vegetarian version is available with wild mushrooms

LOCRO SERRANO CON GRANOS ANDINOS Y QUESO

savory vegetarian stew of squash, Andean grains and cheese served fried quail eggs, botija olives and garlic rice

ARROZ CON MARISCOS

a Peruvian paella: aji Panca infused rice topped with a seafood medley

AJI DE GALLINA

succulent pulled chicken in a cream and aji Amarillo based sauce served with yellow potatoes, white rice, botija olives and hard-boiled egg

SECO DE CORDERO

an old family recipe: hearty chunks of tender lamb are simmered with cilantro and black beer for hours on end, served with canary beans and garlic rice

BUTIFARRA Y SOPA

a soft quinoa roll filled with braised ham and salsa criolla, served wtih the soup of the day

Dinner

PLATOS DE FONDO NOVOANDINOS

HALIBUT AL ROCOTO Y KION

roasted halibut, over a shitake mushroom, smoked bacon, and bok choy broth, topped with slivers of ginger, rocoto, and scallion basted with smoking hot sesame oil, served with asparagus and quinoa fried rice

ATUN CON TACU TACU Y AGUAYMANTO

seared yellowfin tuna crusted with black pepper and orange zest, served with lentil tacu-tacu, orange-endive "salsa criolla" and a cape gooseberry-aji-amarillo sauce

CONCHAS DEL SENOR DE SIPAN

quinoa crusted diver scallops perched on top of wilted spinach and parsnip puree, with golden beet and crabmeat "cannelloni", and a duet of red beet and passionfruit reductions

QUINOTTO DE HONGOS DE MONTAÑA

artichokes and asparagus in a "risotto" of creamy quinoa and wild mushrooms, garnished with manchego and white truffle oil

POLLITO AL PISCO CON TOQUES CHORRILLANOS

pisco brined Draper Valley chicken, roasted to order with Peruvian peppers, tomato and chickpeas, accompanied by crispy quinoa-coated potato croquettes and an English pea-basil sauce

CORDERITO DE LOS ANDES

a succulent double rack of grass-fed lamb grilled to order, and served with a peruvian yellow potato and three cheese timbale with a sublime roasted pepper demi-glace

BISTEC A LA PERUANA CON HUMITA VERDE

marinated Cascade Natural ribeye steak, grilled to order served with huacatay butter and a steamed corn husk "humita", stuffed with corn-fava bean puree, asparagus, wild mushrooms, and cipollini onions

PLATOS DE FONDO CRIOLLOS

SECO A LA NORTEÑA

an old family recipe: a hearty braised lamb shank cooked in the traditional Northern Peruvian style, simmered with cilantro, black beer, aji Amarillo, onions and garlic for hours on end, served in its own juices, with a canary bean puree and salsa criolla

ARROZ CON PATO

a gourmet version of an iconic Peruvian dish; crispy duck confit served over cilantro-infused rice with sugar snap peas, cotija cheese, and house-made duck sausage

LOMO SALTADO

wok-fried Cascade Natural beef tenders with onion, tomatoes, soy sauce, garlic, and aji, served with rice and fried yuca | *a vegetarian version is available with wild mushrooms

LOCRO SERRANO CON GRANOS ANDINOS

savory vegetarian stew of squash with Andean grains and cheese served with fried quail eggs, botija olives and garlic rice

Postres

DESSERTS

CANUTOS DE QUINOA Y MARACUYA

crisp quinoa studded cannolis stuffed with passionfruit mousse, served with mango-lemongrass sorbet and caramel

TORTA DE CHOCOLATE

decadent chocolate-cinnamon cake served wtih lucuma ice cream and a toasted corn praline

FLAN DE QUESO DE CABRA

creamy goat cheese and lemon cake, served with fresh Oregon strawberries laced with basil and habanero

PLATO DE CREMA QUEMADA

three pots of creme brulee each highlighting a distinct Peruvian flavor

MOUSSE DE VALLE Y SELVA

a tiered semi-freddo of velvety lucuma and espresso mousses, chocolate ganache, and crushed cocoa nib meringue, served with espresso shortbread

SORBET O HELADO DEL DIA

fruit sorbet or rich gelato-style ice cream of the day

ALFAJORES

the classic peruvian cookie, scented with key lime and filled with manjar blanco

AUTHENTIC PERUVIAN TRUFFLES

handmade truffles in assorted flavors | Cusco: yellow hot pepper, spiced citrus peel in milk chocolate | Loreto: Passionfruit and apricots in milk chocolate | Capuli: Dark chocolate ganache infused with Anise