RESERVATIONS

MENÚ

FRESH TUNA TARTAR “GUACACHILE”

pickled vegetables, fried fennel and capers
O

"BURRATA" CHEESE WITH ORGANIC TOMATOES VARIETY

pistacho vinaigrette cilantro and basil pesto, choux bread
O

BAY SCALLOP WITH BLACK “AGUACHILE” SAUCE

seaweed, crisp seaweed, chive and shallot oil


CHEF THIERRY’S TRADITIONAL PRAWN AND PUMPKIN CREAM SOUP

25 years on the menu
O

LOBSTER CHILAQUILES

with tomato sauce, arugula, fresh cream, huajicori cheese, avocado and port reduction
O

ALL BEETS

smoked baby beets, pickled and baked beet, crisp potato and butter emulsion


SHRIMP WITH YELLOW PLUM AND “HABANERO” MOLE

Butter “tamal”, asparagus and plicked carrot
O

CATCH OF THE DAY “ZARANDEADO” STYLE

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

ORGANIC VEGETABLES SYMPHONY

pickled, grilled, smoked and glazed vegetables; olive emulsion


SHORT RIB AND BEEF PETALS DUO

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

SOFT AND CRUSTY PORK BELLY WITH HIBISCUS AND RED WINE SAUCE

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

RISOTTO AI FUNGHI WITH HUITLACOCHE

perfumed with truffle and parmesan sigh


BLUE CHEESE SOUFFLE

warm port sauce and cassis sorbet
O

LYCHEE CORAL, RASPBERRIES, STRAWBERRIES AND SORBET

hazelnuts cream, meringue mille feullie
O

VALRHONA CHOCOLATE BRICK

tangerine, almond ice cream, berries, beet-strawberry coulis

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