Pucquio Menu

Gulf prawn bisque, poached farm egg, potato,english pea, and white rice.

Traditional beef stir-fry with onion and tomato in a soy demi-glace. Served with french fries and white rice.

Braised pork shoulder, crispy lardon, beans, crispy yams and zarza criolla.

Sweet and soft fried plantain.

Calamari, spot prawn, daily fish and rocoto.

Rice and canary beans.

Pulled chicken stew, aji Amarillo, olive and walnuts, white rice and boiled egg.

Comes with traditional sunny side up egg. Traditional beef stir-fry with onion and tomato in a soy demi-glace. Served with french fries and white rice.

Chef Carlos’ choice and inspiration of vegetables from the farmers market.

“Beans and roasted rice”, seafood “beurre vert” and criolla and huacatay.

Daily fish, aji Amarillo emulsion celery.

McFarland Spring trout, rocoto, fennel, yucca, and roe.

Calamari, spot prawn, daily fish and rocoto.

Daily mixed fish, ginger, celery and leche de tigre.

Fresh greens and fruits from the market follow Carlos’ inspiration.

Braised pork shoulder, crispy lardon, beans, crispy yams and zarza criolla.

Pulled chicken stew, aji Amarillo, olive and walnuts, white rice and boiled egg.

Gulf prawn bisque, poached farm egg, potato,english pea, and white rice.

Chef Carlos’ choice and inspiration of vegetables from the farmers market.

Traditional beef stir-fry with onion and tomato in a soy demi-glace. Served with french fries and white rice.

Comes with traditional sunny side up egg. Traditional beef stir-fry with onion and tomato in a soy demi-glace. Served with french fries and white rice.

Rice and canary beans.