Capisco Carta

Cocktail Menu

• Amor y Fresa
  Absolut Vodka, Torres 10, Sherry, strawberry, passion fruit, pineapple. - A fresh cocktail where the notes of grapes meet the brightness of tropical summer fruits
• Tornada
  Malfy Rosa Gin, Tio Pepe, Triple Sec, lemon, prosseco syrup. - A vibrant, citrus-forward cocktail with floral notes
• Verano Borracho
  Altos Tequila, Porto Blanco, Campari, lime, pandan, kumquat. - A bold, tropical-tinged cocktail balancing citrus, herbal, and bitter notes
• Topaza Pyra
  Busker Irish & Lot 40 Rye whisky, Campari, pineapple, galanga, coffee, ginger beer. - A funky mix of smoky, tropical, and herbal heat
• Santa Muerte
  Empress 1908 Indigo Gin, Lillet Rosé, kaffir, lemon, Absinthe. - Corpse Reviver to conjure protection and keep you up
• Pequena Pausa
  Havana Club 3 Rum, Torres 10, Aperol, lime, sunflower orgeat, basilic, coriander. - Sweet and herbal, like a sunlit walk through fields
• Baffi a Manubrio
  Bumbu Rhum, Sweet Vermouth, Botija Olive brine. - A funky rum Manhattan with a briny twist
• Pimenta Patty
  Beefeater Gin, Perfecto Amor, allspice, cucumber, lime, prosecco syrup, egg white. - Gordon's Cup with a touch of Peru, a silky mouthfeel and a peppery finish
• Bueno Bene
  Havana Club Especial Rum, Pisco Barsol, Amaro Meletti, mandarine, chamomile, coconut milk. - A fusion of Peru and Italy with freshness, tannins, clarified with coconut milk

Food Menu

• Ceviche 25 opiniones

  24.00
  Catch of the day with, sweet potato purée, and ají amarillo leche de tigre
• Conchas a la Parmesana (2)

  23.00
  Two Giant scallops, Parmesan and garlic butter
• Tiradito Caprese

  23.00
  Catch of the day with cherry tomatoes, bocconcini, sweet potato purée, Parmesan chips, and a Parmesan-leche de tigre emulsion
• Causa de Camarones

  24.00
  Peruvian yellow potatoes, shrimp, sweet potato crisps, lobster bisque
• Frito Mixto

  23.00
  Fried calamari, shrimp & fish with olives and tartar sauce
• Pulpo a l'Olivo

  24.00
  Octopus carpaccio with botija olive emulsion, green olives, and capers, served with focaccia
• Pan con Chicharrón

  21.00
  Pork sandwich with sweet potato, salsa criolla, and truffle “grandma” mayonnaise
• Salade Capisco

  21.00
  Endive and arugula salad with pecans, chives, queso fresco, grainy Dijon mustard, and Quebec honey
• Verdura Mix a la Plancha

  22.00
  Charcoal-roasted veggies - artichokes, broccolini, red pepper, and fingerling potatoes with ají panca

• Arroz con Mariscos

  41.00
  Calamari, shrimp, scallops, and lobster finished with Parmesan, presented over rice simmered in rich seafood broth, accompanied by chalaquita
• Cappelletti de Ají de Gallina

  31.00
  Fresh pasta filled with chicken, Parmesan, and ricotta, topped with pecans and Botija olives, served over ají amarillo sauce with a quail egg
• Bisquet Lomosaltado

  43.00
  Braised beef brisket with cherry tomatoes and crisp wontons, served over ricotta gnocchi in huancaína sauce
• Lasagna a la Capisco

  43.00
  (For 2 People) - Fresh pasta layered with braised beef, mozzarella, and Parmesan, and huancaína sauce
• Carbonara Aji Amarillo

  31.00
  Spaghetti with Crispy guanciale, egg yolk, Pecorino Romano, Parmesan, and ají amarillo
• Quinotto de Morilles

  31.00
  Quinoa, parmesan, morels, pecans, quail egg

• Gâteau au Fromage “Crème Brûlée”

  13.00
  Cheesecake with a caramelized top, finished with walnuts
• Tiramisu 4 opiniones

  13.00
  Ladyfingers, mascarpone, espresso, dusted with chocolate
• Crème Glaçée au Lucuma

  13.00
  Ice cream showcasing Peru's Golden Fruit, finished with grated chocolate