Quinoa cream with apple and spices, raisins, andean cereals, and bee honey or maple syrup.
Bowl with blueberry cream, red berries, and roasted bananas, cashews, tofu, and andean cereals.
Bowl with oats and toppings of seasonal fruits, banana, Andean cereals, oleaginous fruits, and bee honey or maple syrup.
Multigrain toast with avocado, confit cherry tomatoes, accompanied by an omelette with egg, oysters, and spinach.
Poached eggs on homemade hummus, baby corn, creamy avocado, wild arugula, and annatto oil.
Soft hotcake batter, served with seasonal fruits, chuncho cocoa soup, honey or maple syrup.
Healthy waffles with compote and fresh fruits, accompanied by seasonal ice cream.
Sacred Valley corn, moraya chalaquita, tartar sauce, and vegan huancaina.
Harmony of fresh and morning flavors, homemade toast, vegan jam, creamy guacamole, tofu scramble, vegan milk with coffee. Welcome to the sunrise with vitality!
Vegan criollo sandwich with creamy avocado, lettuce, homemade pickles, vegan mayonnaise, and criolla sauce.
Mix of greens, lettuce, marinated tofu, confit mushrooms, tree tomato, sunflower seeds, asparagus, creamy avocado, dressed with passion fruit vinaigrette.
Mix of greens, arugula, creamy avocado, confit tomatoes, green olives, homemade pickles, pumpkin seeds, grilled melon, elderberry jam, seasoned with a goat cheese vinaigrette.
Grilled romaine lettuce, avocado, confit tomatoes, marinated tofu, vegan mozzarella, seasoned with a vegan Caesar vinaigrette.
Traditional corn with cheese, seasonal tubers with uchucuta, our corn soufflé with huancaína sauce, vegan anticucho, and homemade hummus.
Stuffed with chickpeas, celery, onion, cilantro, limo chili, vegan ceviche sauce, mayonnaise, and botija olive cream.
Rolls with crispy dough filled with Thai vegetables, shiitake mushroom, curry, peanut butter, accompanied by spicy Thai sauce.
Skewer of wild mushrooms, skewer of daily vegetables, bathed in anticuchera sauce, served on homemade hummus, fried yucas, chimichurri, and homemade uchucuta.
Delicious guiñapo taco (sprouted corn), with sautéed mushrooms, creamy guacamole, vegan mayonnaise, and aji panca sauce that adds a spicy and tasty touch.
Cajun cream and leek, mushrooms marinated in anticuchera sauce on the grill, grilled asparagus, purple chimichurri, garnished with watercress.
Exquisite Thai fusion with local ingredients: chickpeas, cochayuyo, quinoa leaves, homemade tofu, Sacred Valley corn, and full of authentic flavors.
Mix of Andean quinoas, fresh legumes of the day, and squash.
(ask about the soup of the day) Ideal for our Cusco climate, delicate seasonal vegan cream, with tofu, and served with homemade bread.
Hot ceviche made on the grill with confit mushrooms, oyster mushrooms, zucchini, eggplants, accompanied by a garnish of corn, fried sweet potatoes, smoked with yellow chili ceviche juice.
Quinoa chaufa, accompanied by fried oysters, bathed in chi jau kay sauce, golden plantains, and vegan huancaina.
Special house lasagna made with garden vegetables, pomodoro sauce, gratinated with mozzarella cheese, homemade pesto, accompanied by house bread.
Creamy northern stew, served with avocado, baked squash, chalaquita, and baby corn.
Delicious vegan Andean pasta with a smooth and creamy huancaina sauce, accompanied by a vegetable stir-fry with oyster mushrooms, offering a combination of textures and flavors that transports you to our Andes in Peru.
Grilled eggplant burger, accompanied by fresh arugula, creamy avocado, vegan mayonnaise, served with homemade artisan bread, and accompanied by sweet potato fries.
Ricotta cheese and vegetable ravioli in pomodoro sauce, sautéed with sage and butter.
Yellow potato gnocchi with aurora sauce or huancaína sauce, cream cheese, arugula, crispy garlic, sunflower seeds, served with house bread.
Traditional corn cake with hints of anise seeds, filled with Andean cheese and mozzarella with Valley mushroom sauce, accompanied by quinoa chalaquita and cherry tomatoes.
Whole wheat crust, Neapolitan sauce, baked with mozzarella cheese, topped with sautéed vegetables, mushrooms, and avocado.
Whole wheat crust, Neapolitan sauce with tofu and sautéed vegetables, with avocado.
Coffee truffle filled with lucuma cream, honey, coffee crunch, flavored with more coffee.
Creamy cheesecake with blueberries in its sauce, crunchy elements, and tangerine ice cream.
Baked apples in cashew and chia sauce with blueberry ice cream.
In organic cocoa sauce with herb ice cream (Vegetarian) or coffee flan ice cream (Vegan).
BROWNIE WITH HOUSE FRUIT SAUCE
HOUSE ICE CREAM BALL (Coffee / Strawberry / Physalis / Blueberries, among others.)
From Mondays to Sundays
from 8:00 a.m. to 12:00 a.m.
+51 997 051 819
reservas@eljardinrestaurantcusco.com
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