RESERVATIONS

MENU

FRESH TUNA TARTAR “GUACACHILE

pickled vegetables, fried fennel and capers

FRIED SOFT SHELL CRAB

watercress, orange, pecan, almond and apple salad; honey vinaigrette and balsamic vinegar

GIANT SCALLOP WITH BLACK “AGUACHILE”

fresh and crusty seaweed, shallot and chives oil

QUINOA AND ENDIVES SALAD WITH LETIL AU CHIPOTLE CHILI

baby mixed leaves and Grana Padano cheese (D.O. Emilia-Romagna, Italy)

"BURRATA" CHEESE WITH A VARIETY OF ORGANIC TOMATOES

pistacho vinaigrette, cilantro and basil pesto, choux bread

SEARED FOIE GRAS AU TAMARIND

light potato puree; mango, jicama, cucumber and pineapple “salpicon”

ALL BEETS

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

LOBSTER CHILAQUILES

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

CONFIT SUCKLING PIG TACO

Beans, avocado cream, fried parsley, jocoque, fresh cheese

CHEF THIERRY’S TRADITIONAL PRAWN AND PUMPKIN CREAM SOUP

26 years on the menu

RISOTTO AI FUNGHI WITH HUITLACOCHE

perfumed with truffle and parmesan sigh

TO SHARE

ARTISAN CHEESE TASTING

fresh goat cheese from Atotonilco with acacia and truffle honey | Aged Ramonetti cheese (D.O. Baja California, México) with green tomato compote from “Valle de Tomatlán” | Dobble cream Ramonetti cheese (D.O. Baja California, México) with grapes | Grana Padano cheese (D.O. Emilia-Romagna, Italy) with onion confit | Gorgonzola cheese (D.O., Italy) with port jelly and pecans

BAJA CALIFORNIA OYSTERS (dozen)

shallot vinegar

IBERIAN ACORN JABUGO "PATA NEGRA"

toasted pecan bread

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