Machu Picchu - Lake
Titicaca
(11
days/10 nights)
Machu Picchu - Lake
Titicaca
(12 days/11 nights)
Machu Picchu - Lake
Titicaca
(14 days/13 nights)
Colca Canyon - Machu
Picchu
Lake Titicaca
(16 days/15 nights)
Archaeological & Ecological
Treasures
Galapagos - Machu Picchu
Lake Titicaca (or Amazon)
(18 days/17
nights)
Colca Canyon - Amazon
Machu Picchu - Lake Titicaca
(22 days/21 nights)
Machu Picchu
(10
days/9 nights)
Machu Picchu
(13 days/12 nights)
Machu Picchu - Galapagos
(15 days/14 nights)
Galapagos - Machu Picchu
(18 days/17 nights)
Enchanted Isles of the Galapagos
Galapagos
(11
days/10 nights)
Galapagos & the Kingdom of Quito
Galapagos - Andes
(16 days/15 nights)
Galapagos - Amazon
(16 days/15 nights)
Historic Haciendas of the Andes
Cotopaxi - Antisana
- Otavalo
(7 days/6 nights)
© 2011 Inka's Empire Corporation.
All rights reserved.
MAP Café, Museo de Arte Precolombino, Cuzco.
Photo: InkaNatura Travel.
Appetizers
LYON-STYLE ONION SOUP
Hot, comforting soup of caramelized golden onions, port wine and gruyere cheese, poured over toasted bread.CHICKEN AND COCONUT MILK THAI SOUP
The original tom gai, prepared with lemongrass, lime leaves and Thai green curry.ANDEAN-STYLE QUINOA AND CHICKEN SOUP
The nutritious and now fashionable quinoa is the basis for this typical Andean soup.HARRY'S BAR CARPACCIO
As in Harry's bar in Venice, fine slices of steak with creamy mustard and Worcestershire sauce.FRESH TROUT TIRADITO WITH YELLOW CHILI PEPPER SORBET
Finely laminated, sachimi-style fresh trout, served over sweet potato puree, accompanied with a refreshing lime and yellow chili sherbet.CAMEMBERT SALAD WITH ORANGE AND AGUAYMANTO VINAGRETE
Breaded and fried Camembert, served atop a bed of fresh crisp lettuce with orange and cape gooseberry vinaigrette.ORIENTAL SESAME-CRUSTED CHICKEN SALAD
Avocado, lettuce, tomatoes, cucumber and bean sprout salad served with crispy, sesame-seed-crusted chicken tenderloins and oriental vinaigrette.URUBAMBA RIVER SALAD
Smoked trout, avocado, and hearts of palm with fresh lettuce and house vinaigrette.CAUSA INKA GRILL
Smoked ham, avocado and tomato between layers of mashed yellow potatoes and chili.
Entrees
QUINOTTO WITH CHICKEN TENDERLOINS
The quinoa grain replaces the arborio rice in this original risotto recipe, served with chicken tenderloins sauteed with panca chili pepper.SAUTÉED TROUT WITH PANKA-TARRAGON SAUCE AND ONIONS ESCABECHE
Fresh Sacred Valley rainbow trout, served with sweet potato puree and pickled, marinated onions.GORGONZOLA, NUTS AND SPINACH STUFFED CHICKEN BREAST WITH SAUCO AND PORT SAUCE
The chicken breast is butter fried, stuffed with a mixture of gorgonzola, cream cheese and walnuts, and then braised in a sweet elderberry and port wine sauce.ORIENTAL-STYLE, SESAME-CRUSTED CHICKEN BREAST WITH SWEET PEAS PUREE AND CRISP SALAD
Tender chicken breast, marinated with hoisin sauce, crusted with sesame seeds and served atop a puree of sweet peas with a sweet-and-sour orange sauce.AJI DE GALLINA
One of Peru's most popular dishes. Shredded, poached chicken in a creamy sauce with nuts, parmesan cheese, amarillo and mirasol chili peppers. Served with rice, yellow potatoes and hard boiled eggs.LOMITO SALTADO
Beef strips sauteed with onions, tomatoes and chili peppers with a touch of soy sauce and chopped cilantro, served with rice and crispy french fries.TACU TACU CON APANADO, PLATANO FRITO Y HUEVO MONTADO
A piece of breaded, pounded alpaca meat, fried and served with rice and a Lima bean cake, fried plantain and fried egg.BEEF TENDERLOIN WITH MUSHROOM SAUCE AND PARMESAN RISOTTO
A piece of steak in a mushroom-and-red-wine sauce, served with a creamy risotto.INKA GRILL PEPPER STEAK
Pepper-crusted tenderloin steak with a dab of rocoto and Pisco flambeè. Garnished with creamy corn pasta and tender green asparagus from the Urubamba Valley.PORT-AND-ORIENTAL-SPICES BRAISED DUCK WITH A DELICIOUS PUREE OF POLENTA AND CHESTNUTS
Duck legs, braised and roasted with port wine, cinnamon, star anise with creamy polenta and chestnuts.ROASTED GUINEA PIG WITH ROSEMARY AND MIRASOL CHILI PEPPER
Slowly roasted guinea pig and potatoes with olive oil, garlic, rosemary and mirasol chili pepper.ALPACA TUPAC TURIN
Sauteed alpaca tenderloin medallions, served with quinoa and vegetablesCREAM SOUP OF THE DAY
The best vegetable of the season, selected daily by our chef and prepared in a delicious cream, accompanied by croutons and parmesan cheese.PIZZA PESTO AND GRILLED VEGETABLES
Mediterranean combination of zucchini, peppers, eggplant and onion. Grilled with touch of basil pesto.ANDEAN RAVIOLI WITH HUACATAY BUTTER
Andean version of the traditional squash ravioli with sage butter, filled with yellow and sweet potatoes and served with parmesan cheese and huacatay butter (a Peruvian type of mint).MUSHROOM, ARTICHOKE AND ASPARAGUS RISOTTO
Prepared with arborio rice, sauteed mushrooms, artichokes and fresh asparagus.
Vegetarian options
VEGETARIAN LASAGNA
In the best Italian style, with the freshest and choicest vegetables from our own garden.Strictly vegetarian? Ask for the chef's suggestions.
Desserts
PONDERACIONES CON MANJAR DE YEMAS
Old peruvian dessert. Very delicate, crispy biscuit spirals, served over manjar blanco sauce (baked, condensed milk) with vanilla ice cream.CREMA VOLTEADA
Internationally known as crème caramel. Milk, eggs and sugar custard, baked in a caramel-coated mold, turned out onto a dish and served with its own caramel.COCA LEAF CREME BRULEE
The charaacteristic flavor and magical powers of the coca leaf in this original "burnt cream" recipe.NAPOLEON BRULEÉ OF PHYLLO AND QUINOA WITH FRESH QUILLABAMBA PLUMS
Finely laminated layers of crispy fillo dough with exquisite crème bruleè of finely grained quinoa and plum compote.RED WINE POACHED PEARS WITH CINNAMON ICE CREAM
Fresh pears cooked slowly in red wine sauce, portand spices and served with cinnamon ice cream.FRESH FRUIT AND HOMEMADE SHERBET PLATE
Peeled, selected fresh fruits, served with homemade fruit sherbet.CHICHA-DE-JORA ROASTED PINEAPPLE WITH CURAHUASI ANNISETTE
From the hometown of the best aniseed in the world -- Curahuasi -- comes the secret of this exotic combination with the favorite drink of the Great Pachacutec.
Desserts to order in advance:
WARM CHOCOLATE TART
Baked to order, this melting chocolate tart will fascinate you.
© 2011 Inka's Empire Corporation, Luxury Peru Travel & Peru Tours. All rights reserved.
