Causa

The namesake dish. Mashed potato with aji amarillo paste, topped with seafood and caviar, presented in a ceramic cup with dramatic puffed quinoa "coral" crackers and blue cornflowers.

The deep purple Peruvian classic made from purple corn, fermented into a refreshing kombucha. The signature pairing for the opening course.

Bright cubed tuna nestled in a delicate green herb flower shell, perched atop a speckled ceramic sphere. Accompanied by a cup of leche de tigre — Peru's iconic citrus "tiger's milk."

A luscious uni preparation in a hand-blown glass sea urchin vessel set on crushed ice, finished with green herb powder. The vessel itself is a work of art.

Classic Peruvian ceviche with dry-aged fish in leche de tigre, garnished with choclo, camote, pickled red onion, cancha, seaweed, and fresh dill — served in a hammered silver bowl.

Peruvian-style sashimi — translucent slices of raw white fish on a fish-shaped glass plate, with a vibrant green aji and herb leche de tigre poured tableside.

Sliced dry-aged fish with thin sweet potato chips, a savory mousse, and pink flower petals. Causa is celebrated for sourcing rare Japanese and global fish for their aging program.

Dark squid ink noodles in a rich sauce, crowned with thinly sliced meat, edible flowers, and sea grapes — served in a sculpted white bowl.

Beautifully seared beef in a concentrated jus, finished with herb butter and accompanied by crusty bread on a honeycomb plate — inspired by the flavors of lomo saltado.

A silky custard or mousse dusted with ground cacao — a gentle bridge between the savory courses and dessert.

Delicate golden tapioca pearls with lime zest in a vintage glass dessert cup — likely infused with pisco or chicha.

A stunning piped rose of lucuma mousse, surrounded by green granita, puffed quinoa, cacao nibs, toasted coconut, and caramelized grains. A love letter to Peru's beloved fruit.