RESERVATIONS

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SHRIMP WITH PLUM AND “HABANERO” MOLE

Butter “tamal”, asparagus and plicked carrot

BROILED “ADOBADO” OCTOPUS

christophine, spinach and mushrooms gratin, black bean sauce, crisp huitlacoche

CATCH OF THE DAY “ZARANDEADO” STYLE

“corita enchilada”; grilled avocado, “ajillo” crab, pineapple sigh

CLASSIC ROASTED SEA BASS FILET WITH POTATOES "CAFÉ DES ARTISTES"

“confit turnip perfumed with aniseed, spinach custard and fine herb sauce

FRESH TUNA WITH PEANUT CRUST

organic vegetables, avocado-cilantro puree, “jalapeño” chili emulsion

SHORT RIB AND BEEF PETALS DUO

creamy chipotle chili sauce, shallot confit, potato and bacon terrine, cauliflower mousseline

“RANCHO 17” SONORA BEEF FILET AU POIVRE-PASILLA CHILI

“Lyonnaise” potato pan, French green beans and black pepper sauce

SHORT RIB "BIRRIA" STYLE WITH BABY ONIONS AND MUSHROOMS

green tomato, cilantro and avocado purée; corn cloud and tamale

RACK OF LAMB CRUSTED WITH PISTACHIOS

basil polenta, artichokes, kalamata olives and black “mole” reduction

ORGANIC VEGETABLES SYMPHONY

chpickled, grilled, smoked and glazed vegetables; olive emulsion

CONFIT AND ROASTED DUCK LEG

sauteed potatoes with garlic, baby fennel, chilhaucle mole from Oaxaca, “hoja santa”

SOFT AND CRUSTY PORK BELLY WITH HIBISCUS AND RED WINE SAUCE

Spinach and flat leafcactus, carrots and bell pepper mousseline, lemon cream and garlic crisp

Fracción Hotelera FH5-C1, Subdelegación de la Playita, Puerto Los Cabos, San José del Cabo, BCS CP. 23403 MExico