RESERVATIONS

MENU

FRESH TUNA AND WATERMELON TARTAR (3.17oz)

Avocado, lemon, salmon roe, radishes, sea urchin sponge, fennel, chili oil.

FRIED SOFT CRAB (3.17oz)

Watercress salad, orange, walnut, almond, apple; honey vinaigrette and balsamic vineger.

QUINOA, DRIED FRUITS AND ENDIVES SALAD (3.17oz)

Chipotle lentils, fresh herbs, baby leaves.

ORGANIC TOMATOES AND BURRATA CHEESE (2.82oz)

Fresh, marinated and dehydrated tomatoes, wild sorrel, truffle & huitlacoche, brioche, apple and basil jelly.

SEARED FOIE GRAS ROUGIÉ AU TAMARIND (2.82oz)

Light potato purée, spices bread, tropical salpicon.

GREEN CHILAQUILES WITH ESCARGOTS (2.82oz)

Parsley sauce, garlic emulsion, arugula, avocado, cream and dried cheese.

SUCKLING PIG CONFIT TACO (2.82oz)

Beans, avocado cream, sauce, pork rind, fried parsley, jocoque, ranch cheese.

CHEF THIERRY’S CREAM OF PRAWN AND PUMPKING SOUP

A 27-years tradition.

CONFIT TOMATOES RISOTTO (3.17oz)

Confit tomato, fresh and dehydrated tomatoes corn foam.

TO SHARE

IBERIAN ACORN JABUGO "PATA NEGRA"(2.16oz)

Toasted pecan bread.

ARTISAN CHEESE TASTING

Fresh goat cheese from Atotonilco with truffle honey (1.94 OZ), Cotija cheese (D.O. Sierra de Jalmich, Mexico), with green tomato compote (1.23 OZ), Ramonetti cheese (D.O., Baja California, Mexico) with mango chutney (1.05 OZ), Grana Padano cheese (D.O., Emilia-Romagna, Italy) with white raisin pudding (1.23 OZ), Blue Gorgonzola cheese (D.O., various, Italy) with Port wine jelly (1.23 OZ), Bread variety for each cheese.

BAJA CALIFORNIA OYSTERS (DOZEN)

Shallot vineger.

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