CVI.CHE 105 - Dadeland Miami Menu & Prices

Native potatoes bathed in andean yellow pepper cream, pieces of paria cheese and the secrets of Huancayo. With yuca 13.00.

Tender pieces of veal heart, marinated in anticuchera sauce, skewered and brought to a smoky fire. Filet mignon 27.00, chicken 19.00.

Pieces of filet mignon, chorizo and bacon. Marinated in a subtle purple corn reduction and blue cheese aioli.

Peruvian scallops topped with fresh chalaquita Callao style; made with onion, tomato, cilantro, limo pepper, lime and the special touch of Juan Chipoco.

Tender pieces of octopus marinated in anticuchera sauce and Pisco 105. Accompanied with golden potatoes, salsa criolla and mochica sauce.

Crispy bites filled with avocado and fresh lettuce. Topped with Nikkei salmon tartar, tobiko and our secret touch.

Crispy white fish bathed in oriental sauce. Mounted over soft tortillas made of fresh corn. Short rib netsuke 20.00.

2 pieces of crunchy arroz con pollo spring rolls. Pure northern style with warm huancaina sauce.

Watercress and garden arugula, avocado, onion, chikuwa, local cheese, tasty wasabi and miso vinaigrette. Topped with crunchy tempura flakes.

Natural, ponzu, yuzu yellow pepper or chalaquita.

Truffle ponzu, sea urchin and osetra caviar. Topped with gold flakes.

Crunchy and filled with our powerful Seco Chiclayano. Accompanied with chalaquita and Peruvian peppers aioli.

Peruvian potato mixed with yellow pepper and lime juice, topped with chicken salad, avocado and our signature yellow pepper sauce.

Delicious causa covered with exquisite crab pulp, acevichada mayo and chalaquita. Bathed in a succulent rocoto and fried capers.

Stuffed with crab salad, avocado and homemade aioli, topped with creamy fish ceviche with Peruvian peppers. Served with crispy calamari. Perfect to share.

Black causa topped with tuna salad and acevichada leche de tigre.

Fine slices of white fish and natural leche de tigre with all the flavor of yesteryear, touches of limo pepper and cilantro.

Fine slices of white fish, creamy rocoto sauce, crispy calamari and a lot of passion.

Tuna tataki with crispy spices, acevichado juice with peppers from southern Peru, tobiko, and avocado.

Sliced octopus from the reef, drizzled with a mediterranean sauce, avocado chalaquita and crispy andean sweet potato laces.

Sliced hamachi marinated with ginger and soy sauce, our iconic acevichada sauce, hints of truffle oil, onion mix and fresh sprouts.

Thin slices of salmon bathed in passion fruit leche de tigre. Accompanied with cucumber chalaca and crispy Andean bites.

Fine slices of hamachi bathed in citric leche de tigre with hints of cilantro and jalapeño. Accompanied with mandarin and crispy rice.

Fine cuts of fresh and soft scallop. Bathed in 24-month aged parmesan and chulucana citrus reduction.

White fish in cubes, classic leche de tigre, subtle lime and limo pepper. With seafood 25.00.

Our fresh fish, shrimp, and octopus, are mixed in smoked rocoto leche de tigre. Together with our steamed corn, crispy corn and sweet potato puree.

White fish in cubes, mixed local seafood, yellow pepper leche de tigre and lots of freshness. Only fish 21.00.

White fish in cubes, tender octopus, rocoto leche de tigre and crispy calamari.

White fish in cubes, octopus, scallops, leche de tigre Juan style and roasted red peppers. Only fish 19.00.

Dices of tuna marinated in a Nikkei sauce, avocado and olive oil, homemade crackers, seasonal veggies and quinoa pop.

Our scallop, tuna and salmon join together to surprise you with a Nikkei leche de tigre. Accompanied with crispy octopus and crunchy Andean bites.

Fresh catch of the day. Spicy leche de tigre with hints of limo pepper, Zarandaja beans, yuyo seaweed from Peru’s seas, sweet potato puree and steamed corn croutons.

Catch of the day, fresh scallops, tender octopus from the reef and crispy calamari. All served with a rocoto leche de tigre and a secret touch.

Catch of the day accompanied with a variety of leche de tigre flavors.

Catch of the day cut in pieces and bathed in yellow pepper ponzu leche de tigre Nikkei style.

Salmon, avocado and cream cheese. Topped with tuna nikkei, chipotle aioli and sweet soy reduction.

Crab salad, avocado and crispy shrimp. Topped with fresh tuna and bathed with our acevichada sauce and togarashi.

24k topped with hamachi, ikura and smoked acevichado.

Avocado, crab meat and kani crab. Covered with scallop flambé, and truffle aioli.

Avocado, panko shrimp, and crab meat. Topped with steak flambé, Nikkei aioli, and crispy onion.

Avocado, salmon and cream cheese. Topped with smoked salmon, sweet acevichada sauce, truffle oil, and quinoa pop.

Crispy rice bites topped with mancora tuna, rocoto aioli, eel sauce and truffle oil.

Maki stuffed with crab meat, avocado and asparagus. Topped with an exceptional mixture lobster, truffle and Peruvian peppers. Served with crunchy cheese bites.

Crispy shrimp and avocado. Topped with spicy cream cheese and a touch of truffle batayaki parmesan.

Crispy rice bites topped with an exceptional mixture of lobster, truffle and Peruvian peppers.

Succulent shredded chicken breast covered in yellow pepper cream, milk, piso bread, pecans and parmesan cheese. Color, texture and flavor in full harmony.

Juicy cuts of tenderloin, onion, tomato, yellow pepper and cilantro, stir fried wok style. Mounted with 2 fried eggs and sweet plantains, with french fries and white rice.

Soft pieces of tenderloin, onion, tomato, yellow pepper and aromatic cilantro, sauteed in our fiery wok. Served with french fries and white rice. Chicken 26.00, mixed 36.00.

Delicious breaded tenderloin accompanied with linguini in Peruvian basil pesto. Topped with a fried egg and creamy huancaína sauce. Ribeye 46.00.

Boneless short rib slowly cooked with chicha de jora, cilantro, loche and black beer. Served with canary beans with hints of pork and white rice.

Amazing corn cake stuffed with beef and much love.

Tortellini tossed with truffle huancaina sauce. Served with grilled steak medallions with meat glaze and olive dust.

16oz prime rib eye grilled to your preference. Side with truffle potato puree and saute broccolini.

Succulent preparation of rice, cilantro and Peruvian peppers, juicy chicken, papa a la huancaína and salsa criolla.

Rice with all the flavors of old school cevicherías with fresh seafood and our secret sauce with pepper aroma and hints of parmesan and salsa criolla. Northern style 29.00.

Rice with the full Chifa flavor, sauteed with select seafood in our fiery wok, with a reduction made of soy, sesame and oyster sauce. Chicken 25.00, steak 28.00, mixed with seafood 36.00.

Risotto peruvian style in huancaína sauce with our popular lomo saltado. A touch of parmesan and lots of passion.

Risotto chupe style. Topped with grilled shrimps and covered with a special seafood sauce at the table.

Wok style rice with vegetables and all that smoky flavor, short rib, bellaco plantains, wild mushrooms and a poached egg.

All the essence of our parihuela fused with a risotto mixed with squid, shrimp, mussels and clams. Topped with our perfectly pan fried catch of the day.

Crispy tacu tacu of canary beans, rice, Peruvian peppers and hints of pork. Served with lomo saltado flambeed with Pisco 105. Chicken 30.00, seafood 35.00.

Crispy tacu tacu of white rice and grandma’s ají de gallina. Served with soft pieces of filet mignon, jumbo shrimp, onions and tomatoes, flambeed in a lomo saltado reduction.

Fish filet slowly cooked in a secret seafood reduction with colorful tomatoes and tender onions, a touch of yellow pepper and cilantro. Pescado sudado mixto 39.00.

Crispy pieces of fish and finely selected mixed seafood. Accompanied with golden yucas, yellow pepper aioli, chalaquita and tartar sauce from the Tahuantinsuyu. Fish jalea 25.00.

Crispy fish filet bathed in a perfect creamy seafood sauce. Accompanied with a steam white rice. Catch of the day a lo macho 39.00.

Whole deboned snapper bathed in your favorite sauce: a lo macho, chorrillana or mochica. With white rice and fried yuca. Pargo mochica or a lo macho with selected seafood 55.00. Pargo caribeño 59.00.

Seafood mix from our Pacific Ocean batted in marisquera sauce with hints of cilantro and white wine. Accompanied with black linguine and finished with batayaki butter.

Our traditional chupe de camarones from our beautiful Arequipa.

Fresh catch of the day. Accompanied with atamalada quinoa in miso and black garlic sauce.

Grilled butterfly whole branzino with imperial butter. Served with truffled mashed potatoes and crunchy bites.

Fresh catch of the day. Accompanied with atamalada quinoa in miso and black garlic sauce.

Grilled catch of the day. Accompanied with a chimichurri filet mignon skewer, an octopus skewer and a tiger prawn. Served with fried yuca and grilled asparagus.

A combination of our three most popular fish ceviches: classic, rocoto sauce and yellow pepper sauce. Mixed 49.00.

An unforgettable foursome of our award-winning ceviches: classic, rocoto, yellow pepper and ganador. Mixed 58.00.

Ceviche trio with octopus and calamari bathed in our ganador sauce, yellow pepper and classic sauce. Accompanied with lobster tiradito, oysters and crispy tostones.

Artisan catch in two styles: half tiradito and jalea. Bathed in a spiritual sauce to create the perfect combination.

Whole pargo in 3 styles: yellow pepper ceviche, black causa with tuna salad and crispy jalea.

4 pieces of sashimi, 4 pieces of nigiri, half acevichado.

4 pieces of sashimi, 6 pieces of nigiri, 2 pieces of sushi bombs.

8 pieces of sashimi (choice of 4), 6 pieces of nigiri (choice of 3).

6 pieces of sashimi (choice of 3), 6 pieces of nigiri (choice of 3), 1 maki, 1 tiradito.

8 pieces of sashimi (choice of 4), 1 perricholi, 1 tiradito, 1 ceviche, oysters (4 pieces).

Coconut flan topped with soft caramel.

Delicious key lime pie with our Peruvian touch. Crumbled cookie base with a flavorful lime crust. Perfectly baked and topped with a meringue flambé.

Peru’s most renowned dessert, beautifully smooth with a cinnamon scent, seductive and leading us to the happiness we deserve.

Fine pieces of crumble chocolate cookies under a creamy and delicious passion fruit pulp. Decorated with a chocolate cookie.

The lúcuma is a typical Peruvian fruit which we have used in a classic cheesecake over a base of chocolate cookies. Topped with a piece of chocolate.

Spongy chocolate cake filled with dulce de leche. Covered with a delicious fudge.

Three layer vanilla cake filled with dulce de leche, strawberry, and apricot. Topped with chantilly cream and toasted almonds.

Three-layer volcano filled with lúcuma mousse, crumble chocolate cookies and Suspiro Limeño. Topped with meringue.

Pudding made with Peruvian panettone, full of raisins and candied fruit. Bathed in Pisco 105 syrup.

Layers of Doña Pepa turrón, toasted sesame seeds and fruits’ honey. Perfectly complemented with a layer of delicious cheesecake.

Traditional Suspiro Limeño paired with our creamy maracuyá mousse and lúcuma mousse.

The perfect combination: our key lime pie, chocolate cake and coconut flan. The go to dessert for birthdays.

Zero Reposado, JF Haden’s, hazelnut, salted caramel.

Two scoops of your choice of vanilla or lúcuma ice cream. Topped with Italian espresso tableside.

Equal parts of Licor 43 and espresso shaken up to a frothy perfection.

Our version of a Carajillo featuring our very own Pisco 105 and creamy lúcuma.

Porto, Portugal

Tender pieces of filet mignon, marinated in anticuchera sauce, skewered and brought to a smoky fire. Memories of aunt Pocha.

Crispy toast filled with a delicious shrimp cake mixed with oriental spices, and torched with rocoto aioli and togarashi.

Crab salad, avocado and crispy shrimp. Topped with fresh tuna and bathed with our acevichada sauce and togarashi.

Avocado, salmon and cream cheese. Topped with smoked salmon, sweet acevichada sauce, truffle oil, and quinoa pop.

Crispy rice bites topped with Mancora tuna, rocoto aioli, eel sauce and truffle oil.

Crispy bites filled with avocado and fresh lettuce. Topped with Nikkei salmon tartar, tobiko and our secret touch.

White fish in cubes, classic leche de tigre, subtle lime and limo pepper.

White fish in cubes, mixed local seafood, yellow pepper leche de tigre and lots of freshness.

Sliced octopus from the reef, drizzled with Mediterranean sauce, avocado chalaquita and crispy Andean sweet potato laces.

Hand pressed Peruvian potato, yellow pepper and lime juice. Topped with chicken salad, torched avocado and our signature yellow pepper sauce.

Crispy white fish bathed in oriental sauce. Mounted over soft tortillas made of fresh corn.

2 pieces of crunchy arroz con pollo spring rolls. Pure northern style with warm huancaína sauce.

Crunchy and filled with our powerful Seco Chiclayano. Accompanied with chalaquita and Peruvian peppers aioli.

Choice of tuna, sake belly, shiromi anticuchera, unagi fua, unagi miso brie, hotate truffle.

Peruvian scallops bathed in our secret sudado sauce. Crowned with parmesan cheese.

Merlot, Chile

Sauvignon Blanc, Chile

Chardonnay, Clarksburg, US

Pinot Grigio, Alquileia, Italy

Cabernet Sauvignon, Chile

Champagne, France

Pisco 105, lime, simple, egg white.

Pisco 105, lime, gingerale, angostura.

Jefferson’s Bourbon, chicha morada, ginger, lime.

Dewars 12, chocolate and orange bitters, edible gold.

Olmeca Altos Plata, passion, ají limo agave, lime.

Santa Teresa 1796, fresh pineapple, toasted cinnamon, lime.

Albariño, Rias Baixas, Spain

Albariño, Rias Baixas, Spain

Chardonnay, Colchagua, Chile

Chardonnay, Clarksburg, California

Chardonnay, Valle Maipo, Chile

Chardonnay, Casablanca Valley, Chile

Chardonnay, Pouilly Fuisse, France

Sancerre, France

Sauvignon Blanc, Napa, California

Gran Reserva Sauvignon Blanc, Chile

Sauvignon Blanc, Chile

Pinot Grigio, Alquileia, Italy

Riesling, Rhine, Germany

Rose, Cote de Provence, France

Champagne, France

Champagne, France

Champagne, France

Prosecco, Italy

Prosecco Rose, Italy

Rose Cremant, Alsace, France

Blanc de Blanc, France

Champagne, France

Champagne, France

Champagne, France

Cabernet Sauvignon, Chile

Cabernet Sauvignon, California

Cabernet Franc, Napa, California

Cabernet Sauvignon, Alexander Valley, California

Bordeaux Blend, Saint-Émilion, France

Cabernet Sauvignon, Sonoma, California

Merlot, Chile

Merlot, Colchagua, Chile

Pinot Noir, Willamette Valley, Oregon

Pinot Noir, Napa, California

Pinot Noir, Burgundy, France

Rhone Blend GSM, Cote du Rhone, France

Tempranillo, Ribera del Duero, Spain

Tempranillo, Rioja, Spain

Malbec, Lujan de Cuyo, Argentina

Red Blend, Sonoma, California

Pisco 105, lime, simple syrup, egg white.

Pisco 105, lime, ginger ale, angostura.

Pisco 105, lime, ginger, ginger mint foam.

Pisco 105, lime, cucumber, elderflower, butterfly pea.

Jefferson’s Bourbon, chicha morada, ginger, lime.

Santa Teresa 1796, cinnamon bark, fresh pineapple, lime.

Dewars 12, bitters, edible 24k gold. Smoked add $1.

Glass, half jar or full jar.

Glass, half jar or full jar.

Glass, half jar or full jar.

Absolut vodka, lime, passion fruit, orange liquor, cranberry.

Monkey 47 gin, mandarin, vanilla, rosemary, lime, yuzu foam.

Absolut vodka, Aperol, kalamansi, passion, lychee, pisco sour foam.

Olmeca Altos Plata, passion fruit, lime, aji limo agave.

Codigo Blanco, Akul Mezcal, lime, grapefruit, Seventeen grapefruit soda.

ZERO Reposado, JF Haden’s, hazelnut, salted caramel.

Cranberry, lime, rosemary, coconut water.

Fresh lime juice, mango, coriander seeds, soda.

Fresh lime juice, ginger syrup, ginger beer. Add mango, strawberry, passion fruit or coconut for $2.

Soda, fresh mint, muddled lime. Add mango, strawberry, passion fruit or coconut for $2.