La Mar Debuts Vibrant Summer Menu Inspired by Peru, the Pacific Northwest and Global Coastal Flavors

This summer, La Mar Bellevue invites guests on a culinary journey with the debut of a vibrant seasonal menu that celebrates the restaurant's Peruvian roots while drawing inspiration from the Pacific Northwest, the Mediterranean, Mexico, Spain, China and Japan. Featuring pristine seafood, premium proteins and bright seasonal ingredients, the new offerings highlight the creativity and global influences that define the La Mar experience. 

Summer Menu Highlights 

• Tiradito Lujoso 
  A luxurious interpretation of a classic Peruvian tiradito, featuring tuna, Japanese hamachi, smoked trout roe, roasted piquillo pepper leche de tigre, avocado and Andean potatoes. Bright citrus acidity balances the richness of the fish, while avocado lends a velvety texture. 

• Tostada La Mar 
  Inspired by the vibrant marisquerías of Mexico and the flavors of the Pacific Northwest, this colorful tostada features king salmon, smoked trout roe, avocado, radish, salsa macha, chalaca marisquera and huacatay aioli atop a crisp blue corn tortilla. The dish brings together Peruvian and Mexican culinary traditions in a refreshing, flavor-packed bite with just the right amount of spice. 

• Golden Chaufa 
  A tribute to Peru's rich Chinese culinary heritage, Golden Chaufa combines Dungeness crab, shrimp, Peruvian pepper XO sauce, ao nori and golden fried rice served in a hot stone vessel. Rich with umami and layered with subtle sweetness and spice, the dish develops a coveted crispy rice crust as it arrives tableside. 

• Pescado al Pilpil 
  Inspired by the Basque tradition of slowly cooking seafood to create an emulsified sauce, this elegant entrée pairs Alaskan halibut with a velvety aji amarillo pilpil, elephant garlic, peas, shimeji mushrooms, crispy kale and espelette pepper. Rich and comforting yet balanced by seasonal vegetables, it evokes a leisurely summer evening shared with friends over a glass of white wine. 

• Pato de la Casa 
  Designed for sharing, this celebratory dish draws inspiration from two beloved duck preparations from northern Peru. Mulard duck breast is paired with arroz verde enchichado, criolla, pickles and aji amarillo aioli. Rich and succulent, the duck is balanced by creamy cilantro rice and warm acidity from chicha de jora, creating a comforting dish that honors Peruvian culinary tradition. 

Summer Celebrations and Experiences at La Mar 

Beyond the luxurious crudos and coastal seafood, La Mar Bellevue is offering a variety of noteworthy experiences this summer that reflect the diversity and joy of Peruvian cuisine while embracing the ingredients and cultures that influence today's culinary landscape.  

• Peruvian Independence Day: July 26, 2026, 12 – 6 p.m.  

La Mar is reconnecting with their Peruvian roots to host one of their most anticipated celebrations of the year: Peruvian Independence Day! This all-ages, full venue activation will feature both live music on the outdoor terrace and DJ entertainment inside with a festival-style menu featuring Peruvian classics including Cebiche Clasico, anticuchos, causas, and additional regional specialties. Guests can choose between a seated table dining experience for $99, a standing-room festival experience for $79, or both while children 12 and under can attend for $39. All food stations and buffets are included with either admission level, and reserved table guests will be welcome to continue enjoying the celebration throughout the afternoon. Cocktails, wine, beer, and non-alcoholic beverages will be available for purchase throughout the event. Reservations for a table between 12 – 3 p.m. here; between 3 – 6 p.m. here; and general admission here.

• Centuries at the Table: Pasxa and The Walls: August 27, 2026, 6 p.m.  

Join La Mar Bellevue, Pasxa, and The Walls for a one-night-only collaboration exploring the enduring Spanish influence on Peruvian cuisine through the lens of contemporary Washington wine. Across five courses, the evening traces centuries of shared culinary history, where Spanish traditions and techniques became woven into the fabric of modern Peruvian gastronomy. Familiar flavors such as pan con tomate, ajillo, manchego, morcilla, huevos rotos, and Basque cheesecake are reimagined through distinctly Peruvian ingredients and perspectives. Presented alongside wines from Pasxa and The Walls, Centuries at the Table celebrates the depth and quality of this Washington wine label alongside the collaborative spirit of the Pacific Northwest hospitality community. Reservations here.