Salar Restaurant and Lounge

Charred baby romaine lettuce, Parmesan & queso fresco cheese, peppered bacon and cilantro croutons, served with aji amarillo Caesar dressing.

Warm, slow roasted tomatoes and fresh Cepponelli mozzarella with caper balsamic vinaigrette accompanied by basil crostinis and organic greens.

Romaine and baby gem lettuce, cherry tomato, pepitas, hard boiled egg, queso fresco, tossed in a huacatay ranch.

Roasted beets, parsnips and carrots, tossed in basil mayo topped with toasted pecans and goat cheese and pickled shallots

Yellow split peas simmered to creamy perfection with oat milk, aromatic vegetables and warming spices. Topped with fried capers

kale, pecans, pepitas, pear matchsticks and gorgonzola in bacon balsamic vinaigrette

Crispy calamari rings marinated in smoked paprika, served with rocoto cream sauce

Strips of tender chicken thigh marinated and deep fried, served with tangy carrot slaw and aji amarillo aioli

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

Fried and tossed in Aji Amarillo ranch, topped with Grana Padano, toasted pecans, pancetta

Chicken wings baked and fried. Tossed with aji amarillo passionfruit sauce.

Traditional ham, gouda, cheddar, and Manchego croquetas served with fresh tomato, garlic, and olive oil relish

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

Shrimp, scallops and a four cheese blend with sofrito wrapped in two turnovers

Spinach and a four cheese blend with Peruvian spices wrapped in two turnovers

Sweet potato gnocchi and tossed in a fragrant coconut and lemongrass curry sauce. Sweet, savory, subtly spicy.

Sauteed maitake mushrooms tossed in Madeira glaze with truffle cauliflower rice and arugula.

Fried tofu tossed in a miso teryaki glaze, with sautéed bok choy, corn, carrots, garlic fried brown and jasmine rice served with Thai basil and shoyu tamarind soft boiled egg

Pan seared baby creminis with sautéed onions, tomatoes, aji amarillo and Peruvian spices. Tossed with hand cut fries over jasmine rice

Butter seared duck breast with fig & demi glace sauce, fried brussels sprouts, & celery rave purée

Grilled chicken skewers topped with green onion relish, served with potato cakes, torched corn and grilled broccolini dressed with acevichada sauce

7oz. USDA Choice grain-fed Angus filet mignon, seared sea scallop and grilled shrimp, topped with warm brown-butter chimichurri served with pumpkin, kale & goat cheese risotto, and sautéed green beans · gluten free

Marinated and grilled 14oz double bone pork chop topped with a spicy rocoto jam. Served with grilled asparagus and Yukon potato and leek purée.

Bone-in braised New Zealand lamb shank simmered in chicha de jora, cilantro, red onions and red bell peppers, pinto beans and jasmine rice, topped with red onion Peruvian relish.

Pan seared 14 oz USDA Choice boneless Delmonico rib-eye, highly marbled and wet aged for 21 days served with potato cakes, grilled asparagus and traditional Diane sauce

Pan seared strips of beef tenderloin or baby creminis with sautéed onions, tomatoes, aji amarillo and Peruvian spices. Tossed with hand cut fries over jasmine rice.

Pork churrasco with sweet and sour peppers & onions, served with roasted sweet potato purée

Slow roasted short ribs served with pumpkin, kale & goat cheese risotto, topped with Pisco & Luxardo cherry sauce

Rustichella d'Abruzzo riccia pasta with lobster cognac cream sauce, topped with sautéed shrimp

Quinoa encrusted Chilean sea bass, black rice tossed with green onions and red peppers, served with grilled asparagus, and aji amarillo Pisco sauce

Sauteéd U-10 scallops, green New Zealand mussels, and calamari combined with Peruvian spices, sofrito and rice.

Pan seared salmon filet served with roasted baby carrots, yuca cakes, and an arugula champagne sauce

Flour-less chocolate cake with layered white and Belgian dark chocolate mousse topped with our house made whipped cream.

Lucuma mousse layered between our pecan pavlova croustillant, topped with our house made whipped cream

Soft white cake soaked in a combination of three different milks, orange liqueur and vodka.

Traditional Italian dessert, similar to crème brûlee, made with Madagascar vanilla and cream. Served chilled.