Casa Sofia 701 2nd Street

California stone fruit grilled to intensify, over wild baby arugula with tarragon-fennel vinaigrette.

Tijuana 1924, with one ingredient that signals everything we are: aji amarillo. Romaine, pecorino, garlic croutons.

The soul of the kitchen. Day-boat white fish cured in lime and aji amarillo with choclo, cancha, sweet potato.

Three flavors: Wild Mushroom, Ají de Gallina (chicken), or Chorizo. Mix or match. Crispy bites — Spanish form, Peruvian skeleton.

Charred Japanese peppers with a one-in-ten lottery for an unexpected kick. Lemon gremolata, aji cilantro aioli.

Italian form, Mexican mole. Carlos's chicken meatballs finished with Calabrian chili mole — smoky, complex, mildly spicy.

Three flavors: Wild Mushroom, Ají de Gallina (chicken), or Chorizo. Mix or match. Crispy bites — Spanish form, Peruvian skeleton.

West Coast oysters dressed Nikkei-style — Korean kimchi mignonette, lemon oil, Japanese ikura.

Colonial Lima at the table. Organic shredded chicken in creamy aji sauce, Castelvetrano olive, rice.

Colonial Lima at the table. Organic shredded chicken in creamy aji sauce, Castelvetrano olive, rice.

The showpiece of Peruvian Chifa — wok-seared beef tenderloin with soy, tomato, red onion, scallions. Potatoes and rice.

Peru's seafood-and-rice — octopus, shrimp, clams, mussels, fish in saffron aji rice.

Beef patty, sharp cheddar, Anaheim pepper aioli on a brioche bun. Lettuce, tomato, onion. GF bun available.

Beef patty, sharp cheddar, Anaheim pepper aioli on a brioche bun. Lettuce, tomato, onion. GF bun available.

Beef patty, sharp cheddar, Anaheim pepper aioli on a brioche bun. Lettuce, tomato, onion. GF bun available.

Cooked to perfection, grilled shishito, green garlic butter

The showpiece of Peruvian Chifa — wok-seared beef tenderloin with soy, tomato, red onion, scallions. Potatoes and rice.

The showpiece of Peruvian Chifa — wok-seared beef tenderloin with soy, tomato, red onion, scallions. Potatoes and rice.

Beef patty, sharp cheddar, Anaheim pepper aioli on a brioche bun. Lettuce, tomato, onion. GF bun available.

Arroz con leche, caramel shortbread cookie

Chocolate almond tuile, mascarpone cream, blackberry Zinfandel sauce, hazelnut praline, gold leaf

Honey lavender glaze

Chicha morada sauce, vanilla tuile

Graham cracker crust, torched meringue, lime zest

California stone fruit grilled to intensify, over wild baby arugula with tarragon-fennel vinaigrette.

Tijuana 1924, with one ingredient that signals everything we are: aji amarillo. Romaine, pecorino, garlic croutons.

The soul of the kitchen. Day-boat white fish cured in lime and aji amarillo with choclo, cancha, sweet potato.

Three flavors: Wild Mushroom, Ají de Gallina (chicken), or Chorizo. Mix or match. Crispy bites — Spanish form, Peruvian skeleton.

Charred Japanese peppers with a one-in-ten lottery for an unexpected kick. Lemon gremolata, aji cilantro aioli.

Colonial Lima at the table. Organic shredded chicken in creamy aji sauce, Castelvetrano olive, rice.

The showpiece of Peruvian Chifa — wok-seared beef tenderloin with soy, tomato, red onion, scallions. Potatoes and rice.

Beef patty, sharp cheddar, Anaheim pepper aioli on a brioche bun. Lettuce, tomato, onion. GF bun available.

Chicha morada sauce, vanilla tuile

Chocolate almond tuile, mascarpone cream, blackberry Zinfandel sauce, hazelnut praline, gold leaf

The soul of the kitchen. Day-boat white fish cured in lime and aji amarillo with choclo, cancha, sweet potato.

Colonial Lima at the table. Organic shredded chicken in creamy aji sauce, Castelvetrano olive, rice.

Bone-in pork chop over Peruvian potato purée, with grilled peaches, frisée, and pan sauce.

The showpiece of Peruvian Chifa — wok-seared beef tenderloin with soy, tomato, red onion, scallions. Potatoes and rice.

Beef patty, sharp cheddar, Anaheim pepper aioli on a brioche bun. Lettuce, tomato, onion. GF bun available.

Arroz con leche, caramel shortbread cookie

Honey lavender glaze

Chocolate almond tuile, mascarpone cream, blackberry Zinfandel sauce, hazelnut praline, gold leaf

Graham cracker crust, torched meringue, lime zest

Chicha morada sauce, vanilla tuile

California stone fruit grilled to intensify, over wild baby arugula with tarragon-fennel vinaigrette.

The soul of the kitchen. Day-boat white fish cured in lime and aji amarillo with choclo, cancha, sweet potato.

West Coast oysters dressed Nikkei-style — Korean kimchi mignonette, lemon oil, Japanese ikura.

Grilled with aji herb butter, grilled shishito peppers, roasted pearl onions.

Cooked to perfection, grilled shishito, green garlic butter

The showpiece of Peruvian Chifa — wok-seared beef tenderloin with soy, tomato, red onion, scallions. Potatoes and rice.

Peru's seafood-and-rice — octopus, shrimp, clams, mussels, fish in saffron aji rice.

Bone-in pork chop over Peruvian potato purée, with grilled peaches, frisée, and pan sauce.

Buttermilk-brined and breaded — pickled red cabbage and chimichurri push it firmly into Latin territory.

Arroz con leche, caramel shortbread cookie

Chocolate almond tuile, mascarpone cream, blackberry Zinfandel sauce, hazelnut praline, gold leaf

Chicha morada sauce, vanilla tuile

Honey lavender glaze

Juice

Coffee & Tea

Coffee & Tea

Coffee & Tea

Coffee & Tea

Coffee & Tea

Coffee & Tea

Coffee & Tea

Coffee & Tea

Coffee & Tea

Tea

Tea

Three flavors: Wild Mushroom, Ají de Gallina (chicken), or Chorizo. Mix or match. Crispy bites — Spanish form, Peruvian skeleton.

Charred Japanese peppers with a one-in-ten lottery for an unexpected kick. Lemon gremolata, aji cilantro aioli.

West Coast oysters dressed Nikkei-style — Korean kimchi mignonette, lemon oil, Japanese ikura.

A bridge between sashimi and ceviche. Smoked tuna with apple, serrano, cilantro salsa, lemon oil.

The soul of the kitchen. Day-boat white fish cured in lime and aji amarillo with choclo, cancha, sweet potato.

Italian form, Mexican mole. Carlos's chicken meatballs finished with Calabrian chili mole — smoky, complex, mildly spicy.

Slow-cooked then char-grilled. Chimichurri, lemon roasted garlic potatoes, watercress.

Six raw and cooked seafoods on crushed ice — tuna, oysters, kampachi, shrimp, octopus, mussels. House cocktail sauce.

Tijuana 1924, with one ingredient that signals everything we are: aji amarillo. Romaine, pecorino, garlic croutons.

Bitter chicories meet California stone fruit. Radicchio, endive, little gems, roasted pears, pear vinaigrette.

California stone fruit grilled to intensify, over wild baby arugula with tarragon-fennel vinaigrette.

The showpiece of Peruvian Chifa — wok-seared beef tenderloin with soy, tomato, red onion, scallions. Potatoes and rice.

Colonial Lima at the table. Organic shredded chicken in creamy aji sauce, Castelvetrano olive, rice.

Mediterranean sea bream, pan-fried whole. Crispy charred lemon, chimichurri, rocoto romesco, lemon butter sauce.

Peru's seafood-and-rice — octopus, shrimp, clams, mussels, fish in saffron aji rice.

Buttermilk-brined and breaded — pickled red cabbage and chimichurri push it firmly into Latin territory.

Beef patty, sharp cheddar, Anaheim pepper aioli on a brioche bun. Lettuce, tomato, onion. GF bun available.

Pan-seared scallops over cannellini bean purée, with asparagus, pecorino, and plantain tostones.

Grilled with aji herb butter, grilled shishito peppers, roasted pearl onions.

Cooked to perfection, grilled shishito, green garlic butter

Bone-in ribeye carved tableside. Aji herb butter, grilled shishito peppers. Built for 2–4 guests.

Honey lavender glaze

Chocolate almond tuile, mascarpone cream, blackberry Zinfandel sauce, hazelnut praline, gold leaf

Arroz con leche, caramel shortbread cookie

Chicha morada sauce, vanilla tuile

Graham cracker crust, torched meringue, lime zest