Salar Restaurant and Lounge Menu

Vegetarian and can be made gluten free. Warm, slow roasted tomatoes and fresh Cepponelli Mozzarella cheese with caper balsamic vinaigrette accompanied by basil crostinis and organic greens.

Gluten free/ Vegetarian. Tender sliced red beets with balsamic, toasted pecans, blue cheese, and arugula

Prosciutto, pear, arugula, dressed with a grape vinaigrette, topped with feta and roasted hazelnuts.

Gluten free. Chicken thigh strips marinated and deep fried, served with tangy carrot slaw and spicy yellow Peruvian chili pepper and cilantro sauce.

Crispy calamari rings marinated in smoked paprika and served with a spicy Peruvian rocoto chili sauce.

Shrimp, scallop, and a four cheese blend with sofrito wrapped in two turnovers.

Spinach and a four cheese blend with Peruvian spices wrapped in two turnovers.

Gluten free. Marinated and fried mahi-mahi with yuca tots and aji amarillo lime sauce on a bed of house made slaw

Two wild caught jumbo sea scallops served on the shell with spicy Peruvian rocoto chili sauce, Parmesan cheese, butter and a splash of fresh lime juice

served with spicy passion fruit and aji Amarillo sauce

Market fish and shrimp, thinly sliced and macerated in fresh lime juice, red onion and spices, served with roasted sweet potato

Fettuccini in roasted garlic alfredo sauce, topped with grilled artichoke hearts and toasted pine nuts

Can be made gluten free. Sauteéd U-10 scallop, shrimp, green New Zealand mussels, and calamari combined with Peruvian spices, Sofrito and rice.

Quinoa encrusted Chilean sea bass served with fondant potato, grilled asparagus, and aji amarillo romesco sauce

U-10 Scallops basted in a black garlic compound butter,with smoked poblano pea puree, and charred yuca

Gluten free. Bone-in braised New Zealand lamb shank simmered in Andes Mountains beer, cilantro, red onions and red bell peppers served with lima beans and jasmine rice, topped with red onion Peruvian relish.

Gluten free. 7oz. USDA Choice grain-fed Angus Filet Mignon served with jumbo scallop and shrimp skewer with warm Chimichurri brown butter accompanied by cacio e pepe risotto and brussel sprouts sautéed with bacon

Pan seared 14 oz USDA Choice boneless Delmonico ribeye, highly marbled and wet aged for 21 days served with yuca & chorizo croquette, grilled asparagus and a crema de mezcal

Lucuma mousse layered between our pecan pavlova crustillant, topped with our house made whipped cream

Soft white cake soaked in a combination of three different milks, orange liqueur and Vodka. *this dessert cannot be modified.

Bourbon, Tawny Port, lime, demerara, passion fruit, cilantro, & chipotle chili powder

Pisco, fresh lime, pineapple, house cinnamon & clove syrup and purple corn juice.

Jalapeño Infused Tequila, Mezcal, fresh lime, basil, cucumber, agave & celery bitters.

Dry Gin, Violet Liqueur, fresh blueberries, lemon & house lavender syrup

Angostura bitters, House Orange bitters, Demerara, Old grand-Dad Bonded Bourbon