CEVICHE price DAILY SPECIALS price

Ceviche de catch-of-the-day or mixed seafood* 16

Ceviche de palm and artichoke hearts** 15 TUESDAY Arroz con Pollo 18
Tuna Tartare* 16 Peruvian rice and chicken
WEDNESDAY Estofado de Lengua 22
CAUSAS / spicy potato terrine Tongue stew
Causa de tuna salad or shrimp 12 THURSDAY Choritos a la chalaca 18
Causa de avocado and vegetables** 11 Peruvian style mussels
FRIDAY Chaufa de mariscos 21
STARTERS AND SALADS Fried rice with seafood
Potato á la huancaina (spicy cream sauce) 9 SATURDAY Escabeche de Pescado 21
Quinoa salad with tomato. avocado and watercress** 11 Peruvian fish with onions/peppers
Arugula salad with lime and parmesan 10

ENTREES DRINKS
Seco de cordero con frejoles 22 Chicha morada (Glass/Bottle) 3/8
Cilantro stew with lamb and canary beans San Pellegrino 5
Ají de gallina 19
Creamy shredded chicken stew
Locro** 17 DESSERTS
Squash, lima bean, potato and black mint stew Alfajores 7
Lomo Saltado 23 Shortbread cookie with caramel filling
Stir-fried tenderloin beef, tomato, onion Arroz con leche 7
Rice Pudding

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase Before placing your order, please inform your server if a
your risk of foodborne illness person in your party has a food allergy
**vegan
BEER ON TAP (varies) price MIXED DRINKS varies
finback IPA (NY) 7.20% abv, 12oz 8 Pisco
deciduous sun day 1.0 IPA (NH) 7.1% abv, 12oz 7 Gin
Mezcal
BEER IN CAN/BOTTLES Whiskey
aeronaut hop hop & away, pale ale (MA) 4.6% abv, 16oz 7 Sake
hermit thrush brattlebeer (VT), sour /wild ale, 5.2% abv, 16oz 8 Twist on Classics: Tonic, Cubita, Negroni, Manhattan, Mojito, Margarita

WINE APERITIFS / DIGESTIVES varies

RED gl/bottle Bruncheros: Bloody. Michelada, Mimosa, Kir, Raspados
cacique maravilla, pipeño (2017), pais, sur, chile 10 / 45 Cynar / Campari (Soda/Spritz)
cerro la barca, vegas altas (2016), tempranillo, extremadura, spain 10 / 38
mas del perie, ‘les escures’ cahors (2016), malbec, france 13 / 48
ghostwriter, santa cruz county (2014), pinot noir, california 60

WHITE LATE-NITE MENU

anton bauer ‘gmork’ (2016), gruner veltiner, Austria 11 / 40 (9pm-12am THU, FRI and, SAT while comida lasts)
haut lavigne, cote de duras (2016), semillon/sauvignon blanc, france 12 / 50 Taco de Aji de Gallina 4
Creamy shredded chicken stew taco
SPARKLING Taco de Seco de cordero con frejoles 4
oyster river ‘morphos’ (2017), ayuga white/seyval blanc, maine 12 / 46 Cilantro stew with lamb and canary beans
Taco de Locro* 4
ORANGE Squash, lima bean, potato and black mint stew
meinklang, pinot gris natural (2015), burgeland, austria 55
 ABOUT THE TEAM

JUANMA CALDERON, FILM-MAKER AND CHEF

MARIA RONDEAU, ARCHITECT AND GENERAL MANAGER
PAOLA IBARRA, WRITER AND BAR MANAGER
JUAN OBANDO, ARTIST AND CREATIVE DIRECTOR

THEY WORK AS A TEAM, CREATING PROJECTS THAT INVOLVE FRIENDS AND PUBLIC ALIKE
THEY LOVE HOSTING AND CREATING UNIQUE SPACES FOR HAPPENINGS TO OCCUR
THEY BRING EXPERIENCES FROM HOME AND TRAVELS TO THE LOCAL COMMUNITY

SINCE 2013 JUANMA AND MARIA HAVE RUN KRIOLLO REAL, A CLOSED-DOOR RESTAURANT AT THEIR HOME, WITH GREAT SUCCESS
THEY NOW EXPAND THEIR OPERATION AND BECOME A FULL-FLEDGED RESTAURANT TO SERVE THE PUBLIC-AT-LARGE
 UNION SQUARE / VIBRANT, YOUNG, HIP, WELL-INFORMED, DIVERSE, AND CONNECTED
AERONAUT
FUTURE FUTURE
GREEN BOW STREET
ENERGY MARKET AND CELESTE
WORKSPACE BREWERY FIELD AND VINE
BRASS
MACHU
UNION
PICHU
UNION
JULIETTE
SQUARE CASA B
BRONWYN

DALI FUTURE
METRO
KIRKLAND TAP STATION
AND TROTTER

BERGAMOT
HARVARD

GROWING RESTAURANT AND BAR SCENE TO SERVE THE LOCAL COMMUNITY