Salar Restaurant and Lounge

Charred baby Romaine lettuce, Parmesan and Queso Fresco cheeses, peppered bacon and cilantro croutons served with an Ají Amarillo Caesar dressing.

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

Juicy stir-fried beef tenderloin and Peruvian spices wrapped in two turnovers.

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.

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

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

Vegan and gluten free. Pan seared Cremini mushrooms with sautéed onions, tomatoes, yellow Peruvian peppers and spices tossed with hand cut French fries over jasmine rice.

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.

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

Gluten Free. Grilled chicken skewers and green onion relish on a bed of jasmine rice. Served with grilled broccolini dressed with chili oil

Gluten free. Marinated and grilled 14oz double bone pork chop topped with spicy Rocoto chili jam served with grilled asparagus and Yukon potato and leek purée

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