Salar - Fuld menu

crispy calamari rings marinated in smoked paprika, served with a creamy cocktail and spicy peruvian chili sauce

8 oz. wild caught yellow fin ahi tuna steak, spring mix greens, yellow beets, shredded carrots, fried wantons and chipotle cream dressing

grilled shrimp served atop peruvian corn and spicy infused warm quinoa finished with a spicy red pepper coulis

chicken thigh strips marinated and deep fried, served with a lime, cilantro, yellow peruvian chili pepper sauce

thinly sliced fresh catch of the day macerated in fresh lime juice, red onions and spices, topped with fried calamari

marinated and grilled tenderloin served with a gorgonzola bleu cheese sauce, bacon herb roasted cherry tomatoes and roasted potatoes

crispy pork belly on a bed of sweet potato duo, lima bean puree and topped with an onion relish

diced spanish chorizo, sauteed onions and red bell peppers, flambeed with spanish oloroso sherry and served over polenta

wild caught jumbo sea scallops served on the shell with rocoto pepper sauce, parmesan cheese, butter and a splash of fresh lime juice

juicy stir-fried beef tenderloin and peruvian spices wrapped in turnovers

roasted butternut squash, toasted almonds, pomegranate with warm bacon and mushroom vinaigrette

warm, slow roasted tomatoes and fresh cepponelli mozzarella with caper balsamic dressing accompanied by basil crostinis

red and white peruvian quinoa, with cherry tomatoes and sweet baby peppers, seasoned with cilantro and lime vinaigrette, and served atop a bed of sauteed baby bok choy

baby arugula leaves, toasted marcona almonds, goat cheese, raspberries and our house made wine jelly vinaigrette

spring mix salad greens, roasted golden beets, roasted peppers, parmesan flatbread croutons, with a smoked onion vinaigrette

champagne sauce with capers and diced tomato, served with roasted potatoes and asparagus

grilled shrimp marinated in chipotle chili and tequila, on a bed of cilantro pesto, served with mashed potatoes and bacon roasted cherry tomatoes

chilled sashimi style wild-caught yellowfin ahi tuna served in a lime, cilantro, aji pepper sauce

grilled pork filet mignon topped with a sauce of sweet port wine, peruvian purple corn juice and dried cherries served on a bed of roasted purple cabbage and mashed potatoes

shaved prosciutto, toasted pine nuts, arugula and truffle oil with white sauce and a blend of mozzarella, fontina white cheddar, asiago and romano cheese

pesto sauce and a blend of mozzarella, fontina, white cheddar, asiago and romano cheeses topped with fresh thyme

pureed white beans with coriander and onions, served with sofrito on a bed of sauteed spinach, topped with a smoked onion vinaigrette

tossed with sauteed mushrooms, baby arugula and toasted walnut finished with a lemon cream sauce and garnished with crumbled bleu cheese

marinated tofu, sauteed onion, cherry tomatoes and garlic, with arugula, served over barley with chimichurri sauce

salmon filet served with chardonnay and saffron sauce, yucca puree and haricot verts

chilean sea bass, encrusted with red quinoa, seared then baked, served with a peruvian yellow pepper cream sauce on a bed of leek confit and accompanied by cilantro rice

sautéed scallops, shrimp, mussels, calamari and little neck clams combined with peruvian spices, sofrito and rice

seared, wild caught sea scallops, shrimp, pesto sauce, mozzarella and provolone topped with a chiffonade of fresh basil and baby spinach

marinara sauce, mozzarella and provolone topped with fresh arugula leaves

marinara sauce, mozzarella and provolone topped with fresh basil and cherry tomatoes

pan seared strips of filet mignon with sauteed onions, tomatoes, yellow peruvian peppers and spices tossed with fried potatoes over jasmine rice

marinated and grilled pork chops topped with spicy rocoto chili jam sauce served with broccoli and roasted potatoes

5 oz. grilled lobster tail and 7 oz. filet mignon, warm cilantro chimichurri butter accompanied by grilled asparagus and roasted potatoes

slowly braised lamb and creamy barley with parmesan and baby kale served with roasted carrots

braised maple leaf duck ragu in homemade ravioli, served with a creamy cabernet sauvignon reduction and a melange of wild mushrooms topped with aged parmesan

pulled chicken seasoned with sauteed onions, capers and parmesan blended with bechamel and coated with panko served with cilantro yogurt sauce

half of a chicken lightly spiced and served with roasted potatoes and haricot verts

grilled, marinated chicken breast skewers served on a bed of lima bean puree, mashed potatoes, sauteed spinach and chimichurri sauce

golden broiled sole filet topped with a parmesan, sweet yellow onion creamy crust over champagne sauce accompanied by sauteed spinach and mashed potatoes

pan seared south american seabass served with white wine sauteed vegetables and jasmine rice