La Furia Chalaca Menu

“Green noodles” - spaghetti served in a sauce of basil, spinach, and fresh white cheese (“queso fresco”), topped with a grilled fillet of sirloin.

Super fresh sea bass, citrus - infused, marinated in fresh lime juice and served with a topping of thinly sliced red onion and slices of sweet potato.

Vibrant green Peruvian style rice and chicken - cilantro-infused, garlic broth - based rice, studded with green peas; served with a quarter leg of chicken prepared with same stock, Salsa criolla topping - lime-based sauce with diced onions and cilantro.

Beef or chicken kabobs marinated in a base of red wine and red vinegar, aji panca (non - spicy chile), skewered, and grilled to perfection, with a side of sliced Yukon Gold, grilled potatoes.

Peruvian - style paella - long - grain rice that has absorbed the flavors of mussels, squid, shrimp and scallops, flavored with yellow chile (not spicy), tomato paste, and green peas.

Chicken or pork - masa of pureed fresh corn, cooked down with butter, garlic, chile paste and a touch of sugar, stuffed with either chicken or shredded pork.

Intense cilantro - simmered beef stew, served with canary beans and fluffy white rice.

Chilled appetizer - Molded, lemony - layered mashed potatoes, stuffed with layers of chicken salad filling.

A Peruvian delicacy rarely found in restaurants. Apple and pineapple in a purple corn and sweet potato pudding spiced with cinnamon and cloves.

Chilled appetizer - Molded, lemony - layered mashed potatoes, stuffed with layers of chicken salad filling.

Sliced boiled Yukon gold potatoes, topped with a lightly spiced and creamy cheese sauce, accompanied by sliced hard boiled eggs and black olives, served on a bed of lettuce.

Chicken or pork - masa of pureed fresh corn, cooked down with butter, garlic, chile paste and a touch of sugar, stuffed with either chicken or shredded pork.

Organic spring mix, tossed with fresh nuggets of jumbo Peruvian corn, quinoa, organic olive oil, and red wine vinegar.

Thick wedges of fried cassava, crispy on the outside and densely textured on the inside. Served with a side of huancaina sauce (non - spicy Amarillo/yellow chiles), base of cream, and ricotta cheese.

Vibrant green Peruvian style rice and chicken - cilantro-infused, garlic broth - based rice, studded with green peas; served with a quarter leg of chicken prepared with same stock, Salsa criolla topping - lime-based sauce with diced onions and cilantro.

Super fresh sea bass, citrus - infused, marinated in fresh lime juice and served with a topping of thinly sliced red onion and slices of sweet potato.

Stir fry - combining marinated strips of sirloin with onions, tomatoes and French fries, tossed and stir fried with soy sauce and vinegar.

Intense cilantro - simmered beef stew, served with canary beans and fluffy white rice.

“Green noodles” - spaghetti served in a sauce of basil, spinach, and fresh white cheese (“queso fresco”), topped with a grilled fillet of sirloin.

Strips of red bell peppers, red onions, tomatoes, slices of tender sweet potatoes, and mushrooms, wok- tossed in soy sauce, red vinegar, and diced ginger, base, served on a bed of crispy french fries and rice.

Jumbo white button mushroom kebab, marinated in traditional chimichurri sauce, with side of grilled Yukon Gold potatoes. Chimichurri - silky, olive-oil based condiment traditional to grilled meats of Uruguay and Argentina. Hand-chopped diced parsley, cilantro, garlic, red chile, red vinegar, oregano, and pepper.

Jumbo white button mushroom kebab, marinated in salsa anticuchera sauce, with side of grilled Yukon Gold potatoes. Anticuchera - street seller of anticuchos; vegetarian take on Peru’s beloved fast food of grilled beef hearts. Mushrooms marinated in traditional sauce of smokey aji panca, garlic, pepper, cumin, oregano. Not spicy.

Sliced boiled Yukon gold potatoes, topped with a lightly spiced and creamy cheese sauce, accompanied by sliced hard boiled eggs and black olives, served on a bed of lettuce.

Warm plantains topped with house made honey syrup.

Organic spring mix, tossed with fresh nuggets of jumbo Peruvian corn, quinoa, organic olive oil, and red wine vinegar.

“Green noodles” - spaghetti served in a sauce of basil, spinach and fresh white cheese (“queso fresco”), topped with sliced white button mushrooms marinated in smokey aji panca, garlic, pepper, cumin, oregano. Not spicy.

Thick wedges of fried cassava, crispy on the outside and densely textured on the inside. Served with a side of huancaina sauce (non - spicy Amarillo/yellow chiles), base of cream, and ricotta cheese.

Classic rice pudding.

Peruvian style flan.

Tropical fruit ice cream.

A Peruvian delicacy rarely found in restaurants. Apple and pineapple in a purple corn and sweet potato pudding spiced with cinnamon and cloves.

Warm plantains topped with house made honey syrup.