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with Shrimps, Scallops, Corvina, and Mussels
with Tangerine Juice and Candied Walnuts
Almonds and Basil Vinaigrette
Wild Mushroom, and Orange-Ginger Vinaigrette
Diced Mango and Aji Panca Dressing
with Guayanes Cheese
Mashed Avocadoes and Lime Dressing Served in a Tortilla Basket
with Mashed Yellow and Blue Potato and Coulis of Peruvian Kalamata Olives
and Blue Corn Tortilla Chips
Peruvian Sashimi of Tuna, Corvina, and Salmon
Arepa Chips with Roasted Chicken and Avocado Purée
with Roasted Apples and Guava
Gouda-Chorizo, Beef “Mechada” and Mushroom-Goat Cheese
Quinoa Risotto with Asparagus
with Orange and Coriander Seed Glazed Fennel and Aji Panca Beurre Blanc
with Orange-Honey Glaze, Mashed Red Potato and Rucula Salad
with Aji Amarillo-Soy-Lime Beurre Blanc and White Quinoa Tabouli
with Venezuelan “Guasacaca” Avocado Salsa and Steamed Yuca in Caribbean Mojo
Carrot Puree and White Chocolate
with Red Wine Sauce and Aji Panca Oil
with Mashed Rustic Baby Red Potato and Cherry Tomato Ceviche
Stewed with Argentinean Red Wine and Aji Amarillo Risotto
and Mashed Blue Potato
with Yuca Mofongo and Wild Mushrooms
with Huacatay Sauce and Aji Amarillo Mashed Potatoes
with Roasted Apples & Goat Cheese Ice Cream
White Molten Chocolate Center
with Coriander Seed Ice Cream
Milk Chocolate Cone filled with White Chocolate Ice Cream Standing on top of a Dark Chocolate Hazelnut and Rum Soup
in Seasonal Fruit Soup
& Pistachio Cream
With Fresh Passion Fruit Mousse
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