| PERUVIAN DISHES at El Tule | |
| CEVICHES | |
| The national dish of Peru, made with fresh fish and shellfish marinated in lime juice and Peruvian peppers. | |
| Ceviche Limeño | 18.00 |
| Fresh Corvina marinated in lime juice mixed with red onions, cilantro and Peruvian rocoto hot pepper served with sweet potato, yellow corn and potato. . | |
| Ceviche Mixto | 19.00 |
| Fresh corvina, shrimp, octopus and calamari marinated in lime juice mixed with red onions, cilantro and rocoto hot peppers served with sweet potato, yellow corn, and potato. | |
| Ceviche Chifa | 19.00 |
| Hundreds of years of Chinese influence in Peruvian cuisine yields this exquisite tangle but delicious mass of corvina fish, pickled vegetables, micro-herbs and wontons in a black-sesame leche de tigre dressing. | |
| Ceviche Palteado | 19.00 |
| Corvina fish marinated in lime juice, garlic, yellow Peruvian peppers, avocados and olive oil. Served with red onions, sweet potatoes and Peruvian corn. | |
| Ceviche de Camarones | 19.00 |
| Close your eyes and enjoy this treasure of a ceviche that will take you back to my cherished Peruvian coast. Our succulent shrimp ceviche is marinated in lime juice, garlic and aji amarillo served with red onions, sweet potatoes, Peruvian corn and Inca corn. | |
| Trilogy Ceviche | 28.00 |
| A Ceviche Sampler. Limeno, Mixto and Chifa. | |
| PIQUEOS | |
| (Modern Peruvian appetizers inspired by traditional recipes) | |
| Empanadas: Our empanadas are made of corn flour and filled with traditional Peruvian delights ( 2 empanadas of your choice) | 12.00 |
| Lomo Saltado, Aji de Gallina, Tamal and Vegetables | |
| Taboule Quinoa | 11.00 |
| Inca style taboule: quinoa garnished with avocado,botija olives, potatoes tossed in our house cilantro dressing. | |
| Solterito de Quinoa | 11.00 |
| Vegetarian quinoa salad made with olives, lima beans, cilantro, Peruvian corn, queso fresco and red onions tossed in an olive oil dressing. | |
| Yuquitas Fritas with Huncaina Cream. | 11.00 |
| Crunchy fried yuca sticks served with a natural Andean cream made from milk, cheese and the secrets of Huncayo | |
| Papas Rellenas | 12.00 |
| Fried stuffed mashed potatoes with meat sauce served with red onions, avocado salad and salsa criolla. (Veg option) | |
| Tamales de Pollo, Cerdo & Vegetales. | 12.00 |
| Synonymous with latin culture. Mashed corn wrapped in banana leaves stuffed with a choice of Chicken, Pork or Vegetables. Served with Criolla-based salad-onion, pepper and lemon. | |
| Palta a La Reina | 13.00 |
| Half of an avocado stuffed with your choice of shrimp, chicken or vegetables. Served with red onions, tomatoes and marinated with fresh cilantro-lime dressing | |
| Palta Rellena de Mariscos | 17.00 |
| This dish is a jewel of the Peruvian coast. Half of avocado stuffed with fresh seafood salad and marinated with cilantro-lime dressing. | |
| Causa Limeña | 13.00 |
| Yellow potato cake inspired from the native land of the Incas. Enriched with yellow peppers and magical lemon, stuffed with chicken, vegetables and seasoned with Peruvian spices (veg option) | |
| Aguadito de Pollo | 11.00 |
| Classic chicken soup cooked in a cilantro and stout base with potatoes, peas and rice. | |
| Peruvian Sampler | 23.00 |
| This dish is a must try. A great introduction to Peruvian gastronomy that features four of our traditional appertizers. Yucas Fritas, Papas Rellenas, Causa de Pollo and Palta a la Reina. Color, flavor and texture in full harmony. (Veg option) | |
| Empanada Sampler | 23.00 |
| A tasting of each of our Empanadas: Aji de Gallina, Lomo Saltado, Tamal, Vegetales | |
| PLATOS DE FONDO | |
| (Peruvian classics and modern main courses) | |
| Parihuela | 21.00 |
| Repairing and aphrodisiacal soup from the sea that will tie and unleash you with its addictive flavor. Made of Shrimp, mussels, scallops, octopus and corvina fish cooked with roccotto peppers and Peruvian beer. | |
| Red Snapper and Crab Meat Tacu Tacu | 24.00 |
| Pan roasted fillet of red snapper on top of a black bean tacu tacu bathed in a light creamy Rocoto pepper and crab meat sauce | |
| Lomo Saltado | 19.00 |
| Tender beef sautéed with onions and bright tomatoes in a red wine sauce served with crunchy fried potatoes and delicious white rice. (Ask for our Pollo Saltado) 18.00 |
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| Lomo Saltado Mar y Tierra | 23.00 |
| El Tule’s versión of surf and turf. A delicious mix of tender beef, Calamari, mussels, octopus and shrimp sautéed with onions and bright red tomatoes in a Peruvian sauce served with crunchy fried potatoes and delicious white rice. | |
| Picante de Mariscos con Quinoa | 23.00 |
| This dish features the Queen of the Andes, The Quinoa. Fresh seafood cooked in a sauce of Panca Peppers, Amarillo peppers, Quinoa and fish stock. Served with steamed white rice. | |
| Picante de Camarones | 19.00 |
| This is a flavorful Peruvian dish that contains shrimp cooked with a hot sauce made of panca peppers and amarillo peppers. Served over white rice and slices of baked yucas. | |
| Aji de Gallina | 18.00 |
| Shredded chicken in a creamy spicy ” Aji Amarillo” pepper sauce. Served over slices of baked potatoes and white rice. | |
| Bistec a lo Pobre | 23.00 |
| This savory dish is popularly known as the “Poor Man’s Steak” because of the array of ítems served with a mouthwatering 9 oz rib-eye steak. On this one platter you get a taste of fried potatoes, fried plantains, fried egg, and rice surrounding the beefy goodness. | |
| Carapulcra | 20.00 |
| Ancient Peruvian stew that will take you back to the age of the Incas. It’s made of Andean dried potatoes, pork and just the right amount of Peruvian spices. Served with Yuccas and salsa criolla. | |
| Menu items, ingredients and prices subject to change without notice.Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.A 20% gratuity will be added to groups of 6 or larger. | |
