PORTLAND, Ore. (Sept. 20, 2012) – The Platt-Rodriguez family founded Andina with the intent to share Peruvian cuisine and culture with the Pacific Northwest. Enjoying good food with family and friends is an integral part of life in both cultures as well as the American Thanksgiving celebration, which Andina will honor with a Peruvian three-course prix fixe menu featuring celebrated favorites and specials that honor Andean flavors and ingredients.
“When we give thanks at Andina, we give it to the very ingredients and people who collectively make the restaurant what it is,” said Doris Rodriguez de Platt. “This year’s Thanksgiving pays tribute to those who visit and return to Andina, to those who work at and with Andina and to the near and distant lands from which it receives its ingredients and its bedrock inspiration.”
Thanksgiving Dinner Melds Two Cultures
Andina’s menu is suited to tasting and sharing, as guests can choose from a wide selection of tapas (appetizers), as well as a main entrée and a dessert. The entrée special will be Pavo al Horno con Calabaza y Salsa de Saúco, heritage turkey, dusted with a tres ajies rub and slow roasted, served with quinoa-hazelnut stuffing, mâche salad, caramelized Uncle David Dakota squash, and elderberry gravy.
The Thanksgiving menu is available from 1 p.m. to 9:30 p.m. with the courtyard and bar open to 11 p.m. The price is $55 per adult and child over 12, and $27.50 for children 5-11 years. Children under the age of five may order à la carte from the regular menu. Live music will take place throughout the day. For reservations, please call Andina at 503-228-9535 or book online at opentable.com.
El Día de Acción de Gracias
Highlights from the Thanksgiving Prix Fixe Menu
TAPAS/APPETIZERS
DE LA CHACRA Y LA GRANJA
ENSALADA VERDE PERUANA fresh greens topped with hearts of palm, cotija cheese and seasonal vegetables TABULE DE CEREALES ANDINOS andean quinoa salad served with cotija cheese, avocado and olives TRIO DE PAPAS Y SALSAS PERUANAS three types of potato served cold with ocopa, huancaína and rocoto sauces QUESOS ARTESANOS CON MEMBRILLO assorted artisanal cheeses with quince jam and toasted corn
JAMÓN SERRANO plate of Serrano ham, aged 12 months (Casa Redondo Iglesias)
CHORIZO Rioja’s dry-cured sausage
SOPA DEL DÍA soup of the day
ESPÁRRAGOS PERUANOS fresh asparagus brushed with olive oil and grilled
YUCA RELLENA cheese-stuffed yuca with an ají amarillo and ricotta cheese sauce
TORTILLA DE PATATA CON ALIOLI DE AJÍ AMARILLO Spanish-style potato frittata with ají amarillo aioli
PIMIENTO PIQUILLO RELLENO piquillo peppers stuffed with cheese, quinoa and Serrano ham
EMPANADAS CASERAS DE CARNE flaky pastry filled with slow-cooked beef, raisins and Botija olives
CHICHARRÓN DE POLLO crispy golden chicken studded with quinoa, served with salsa agridulce
ANTICUCHO DE CORAZÓN marinated beef heart kebobs, served with salsa de rocoto
ANTICUCHO DE POLLO marinated chicken kebobs, served with salsa de rocoto
PICADILLO ACEBICHADO Peruvian tartare made with filet mignon, capers, olives, cilantro and quail egg
DEL PACIFICO
AHUMADOS DE MAR Y RÍO assorted smoked fish from the river and the sea
PULPO A LA OLIVA tender octopus slices cupped in fresh endives with Botija olive sauce
MUSCIAME DE ATÚN cured tuna loin with chimichurri and avocado-tomato salsa criolla
CHOROS A LA CHALACA mussels cooked in white wine with tomato-corn salsa criolla
PALTA RELLENA DE CANGREJO Y LANGOSTINOS avocado stuffed with crab and shrimp
WANTANES DE MARISCOS fried seafood wontons served with ají amarillo tamarind sauce
CONCHAS A LA PARRILLA grilled diver scallops with a soy and brown sugar butter and crispy onions CONCHAS A LA PARMESANA bay scallops baked with parmesan cheese and lime butter
CHICHARRÓN DE LANGOSTINOS crispy golden prawns studded with quinoa, served with salsa agridulce
ANTICUCHO DE PULPO grilled octopus kebob with rocoto and caper chimichurri
CAUSAS
MORADA purple potato and shredded chicken breast with ají amarillo
MIXTA NIKKEI spicy tuna, crab salad and crispy shrimp SOLTERITO green beans, fresh corn and cheese salad
CEBICHES Y TIRADITOS
CEBICHE DE PESCADO “5 ELEMENTOS” traditional cebiche of fresh fish (catch of the day)
CEBICHE DE MIXTO CHORRILLANO mixed seafood — shrimp, mussels, scallops and ono
CEBICHE DE MANGO VERDE Y LANGOSTINOS green mango, passionfruit and prawns
CEBICHE DE TUNA NIKKEI tuna, ají amarillo, soy sauce and cucumber
TIRADITO A LA CHALACA sashimi-style fresh fish in an ají amarillo vinaigrette, served with corn salsa criolla TIRADITO DE ATÚN FUSIÓN sashimi-style tuna with tamarind and rocoto pepper vinaigrette served with peanut salsa criolla
TIRADITO DE BETARRAGA roasted red and golden beets, served with ají verde al batán, pickled vegetables and sesame oil
NOVO-ANDEAN MAIN COURSES
PLATOS DE FONDO NOVOANDINOS
(please choose one)
PAVO AL HORNO CON CALABAZA Y SALSA DE SAÚCO
Heritage turkey, dusted with a tres ajies rub and slow roasted, served with quinoa-hazelnut stuffing, mâche salad, caramelized Uncle David Dakota squash, and elderberry gravy
DORADO AL ROCOTO Y KIÓN
Roasted mahi mahi over a shiitake mushroom, bok choy, in a bacon broth, topped with slivers of ginger, rocoto and scallion basted with smoking sesame oil, served with asparagus-quinoa fried rice
ATÚN CON TACU TACU Y AGUAYMANTO
Seared yellowfin tuna sprinkled with black pepper and orange zest, served with traditional lima bean “tacu-tacu,” orange-endive salsa criolla and a cape gooseberry-ají amarillo sauce
CONCHAS DEL SEÑOR DE SIPÁN
Quinoa-crusted diver scallops perched on top of wilted spinach and potato-parsnip purée, with golden beet and crabmeat “cannelloni”, and a duet of red beet and passionfruit reductions
QUINOTO DE HONGOS DE LA MONTAÑA
The Incas referred to quinoa as “chisaya mama” or “mother of all grains;” grilled market fresh vegetables on a bed of golden beet and local mushroom quinoa “risotto” laced with truffle oil
ARROZ CON PATO
A gourmet version of an iconic Peruvian dish; pan-seared duck breast and crispy duck confit served over cilantro-infused rice with red bell peppers, peas and carrots
CARAPULCRA CON PUERCO
Carlton Farms pork loin stuffed with Fontal cheese, pan-roasted to order and served with a red wine-poached pear, atop wild boar carapulcra, seasoned with ají panca, peanuts and Moonstruck Fortunato No. 4 Peruvian chocolate
CORDERITO DE LOS ANDES
A succulent double rack of grass-fed lamb grilled to order, and served with a Peruvian yellow potato and two cheese timbale with a sublime roasted pepper demi-glace
LOMO SALTADO
Cascade Natural Beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic and ají, served with Yukon Gold “papas fritas” and garlic rice
HONGOS SALTADOS
Wild mountain mushrooms wok-fried with onions, tomatoes, soy sauce, garlic and ají, served with Yukon Gold “papas fritas” and garlic rice
BISTEC NOVOANDINO
Seasoned Cascade Natural filet mignon, grilled to order, topped with king oyster mushroom salsa criolla and beer sauce, accompanied by a traditional humita and a sauté of fingerling potatoes, ají amarillo, celery root, leeks and frisée tossed in achiote oil
POSTRES/DESSERT
(please choose one)
CREMA QUEMADA
Crème Brûlée
CHOCOLATE ANDINO
Decadent chocolate-cinnamon cake served with lucuma ice cream and a toasted corn praline
PONDERACIÓN COLONIAL CON MOUSSE DE CALABAZA
Colonial-era spiral pastry crisp topped with pumpkin mousse and a white chocolate disc, with candied walnuts and caramel sauce
FLAN DE QUESO DE CABRA
Light and creamy goat cheese and lemon cake, served with fresh berries, laced with basil and habanero
MOUSSE DEL VALLE Y SELVA
A tiered semi-freddo of velvety lucuma and espresso mousses, chocolate ganache, and crushed cocoa nib meringue, served with espresso shortbread
HELADO O SORBETE DEL DÍA
Gelato-style ice cream OR sorbet
TRUFAS PERUANAS
Two authentic handmade truffles with Peruvian flavors
CUSCO: yellow hot pepper and spiced citrus peel
LORETO: passion fruit and apricots in milk chocolate
CAPULÍ dark chocolate ganache infused with anise
About Andina
Andina, owned by the Platt-Rodriguez family, draws inspiration from the native culinary traditions of Peru, as well as from the contemporary cooking by some of Peru’s leading chefs. Chef Hank Costello and Andina’s kitchen team collaborate with owner Doris Rodriguez de Platt to develop a menu that celebrates the restaurant’s Andean roots with an emphasis on Novo-Peruvian cuisine. The kitchen sources native and local ingredients to create dishes at once traditionally rooted and personally inspired. The lively scene in Bar Mestizo features an extensive tapas selection, Latin-American cocktails, a raw bar and nightly live Latin-inspired music. Andina is open for lunch, dinner and happy hour and is located at 1314 NW Glisan in Portland, Ore. Call 503-228-9535 for reservations. Visit www.andinarestaurant.com for more information. Follow us on Twitter @andinaportland and Facebook at Andina Restaurant.