Edith's Restaurant Menu Sample - Cabo San Lucas, Los Cabos, Baja California Sur, Mexico
Edith's Restaurant at Medano Beach Cabo San Lucas, Los Cabos, Mexico
Menu Sample
Lamb Chops
Special Sea Food Plate
Shrimps
Salads The Orchards of the Todos Santos oasis have traditionally supplied vegetables to the Cape region, happily, noeadays some varieties are grown that, up to a few years ago, here were completely unknown.
Caesar
Proudly prepared at your table, for two or more diners, according to the original recipe from the Caesar's Hotel in Tijuana, probably the best known dish originating in Baja.
Heirloom Tomato Salad & Mozzarella di Buffala Our delicious organic harvest, Heirloom tomato salad, from Miraflores. With slices of fresh Mozzarella di Buffala with a organic agave honey, fresh ginger, balsamic vinaigrette dressing, and secret ingredients.
Coqueta “flirt” Salad A fresh explosion of flavors to the palate. From the farms in Miraflores town, cultivated with fresh spring waters of the local mountains, baby organic lettuce and a potpourri of the freshest diced seasonal fruits , cover with a honey, ginger, hibiscus flowers liquor, Dijon mustard and other fine herbs.
Laja Cheeses Selections For those who like to enjoy a great wine. A selection of various cheeses in a lime stone “laja” crafted plated.
Aztec Soup
A traditional tortilla soup, garnished with roast dried guajillo peppers, cheese & avocado.
Today's Soup, Bisque or Chowder
Depending on the freshest produce from the orchards of Todos Santos or the catch of the day in Punta Lobos; different every day. Your waiter will gladly inform you.
Appetizers
Special cheese turnovers
Hand- patted corn or wheat flour tortillas, cooked on the griddle and stuffed with cheese, fresh mushrooms, red bell peppers and bacon.
Cheese Turnovers The hand- made tortillas, be they corn or flour, together with the regional cheese, make these unique.
Quesadillas Tres Marias A Trio of corn hand made Quesadillas, each with a unique tortilla dough. A guajillo and chipotle tortilla, fill with Shrimp and Cheese, a Cilantro and Poblano pepper tortilla, fill with corn, epazote and cheese, and the finally a traditional corn tortilla, fill with Rib Eye steak, oregano, cheese and chimichurri sauce.
Fish fingers
The freshness of our local fish, sealed in chunks breaded with a dipping side of tartar sauce.
Over 1/2 lb. of Shrimp Cold, shelled and served with a dipping cocktail sauced laced with horseradish.
Edith's Specialties A bit of everything at times, a lot of everything at times, but everything is always special. These are our favorite combinations
Lover's special
A celebration menu for two; complete dinner includes Caesar salad, steamed fresh lobster with baked potato and assorted vegetables, white wine (2 glasses), and Edith's own flan custard.
Filet Mignon
USDA beef, mesquite - ember grilled and served with mashed potatoes and fresh steamed asparagus & spinach.
Filet Mignon with Chipotle Sauce Fine Imported Black Angus fillet steak in a delicate chipotle sauce mirror and fresh cheese, served with mash potatoes and vegetables.
Rack of lamb Rack of lamb mesquite-ember grilled garnished wit steamed asparagus and spinach, baby carrots and rosemary potatoes, served with Edith´s hearthy mint-flavored gravy.
Wally's Special
Wally, a great friend of Edith's wants it all Grilled Lobster, garlic - laced butterflied shrimp, & mesquite- grilled catch- of the- day. Garnished with baked potato & our oriental- style garden vegetables.
Steak & Lobster Tail With baked potatoes & local seasonal garden vegetables.
Steamed lobster & Shrimp Scampi Served with rice and vegetables oriental
Peninsular delights With over three thousand miles of coastline, sea products inevitably dominate the regional cuisine.
Todos Santos Lobster
Seasonal only Steamed fresh lobster tail or grilled fresh whole lobster. Garnished with baked potato and stir- fried vegetables oriental.
Shrimp Scampi
A delicious achievement based on large fresh shrimp, cooked with garlic, butter, white wine, lime and parsley. It is served with rice, asparagus, and fresh spinach.
Baja style shrimp A baja basic; large butterflied shrimps, grilled & smothered in a garlic sauce. Served with rice, beans, tomato, avocado and freshly hand- made flour tortillas.
Breaded shrimp
Mac, a good friend of Edith's, knows well why these are his favorite. Garnished with french fries, tartar sauce & a special house sauce.
From the grill for red meats and poultry. USDA meats
New York Cut Steak
Certified Angus Beef, Served with Baked Potatoes & Grilled Vegetables
Rib Eye Certified Angus Beef, Served with Baked Potatoes & Grilled Vegetables
Tampiqueña
A combination of mesquite grilled spiral- cut filet mignon, chicken enchilada in a dry red guajillo chile sauce, cheese turnover in flour tortilla, rice, beans, guacamole and ragout of onions and chiles.
Fish
Catch of the day, grilled & with garlic sauce
With rice & an oriental style garden vegetable stir- fry.
Fish "Veracruz"
Prepared with olive oil, garlic, tomatoes, onion, poblano peppers, olives and fine herbs.
Fish in a spinach sauce
Pescado fresco del día, cocinado a la plancha y cubierto con espinaca fresca y queso. Acompañado de arroz.
Fresh fish, grilled and smothered in a fresh spinach & cheese concoction. Served with rice.
Fish in a mango sauce
Grilled catch- of- the- day, with a unique sauce made with regional mangos, garnished with rice, asparagus, spinach & carrots.
Mexican dishes Amongst the jewels of peninsular cuisine there is always room for creation and the presevation of tradition.
Pancho Villa A combination of grilled breast of chicken, cheese- stuffed batter- fried poblano pepper and a chicken enchilada smothered in a guajillo pepper sauce. Garnished with rice, beans, guacamole & fried plantains.
Breast of farm chicken
Grilled meats and poultry come garnished with baked potato, horseradish sauce and a vegetable medley oriental.
Chicken fajitas
Strips of chicken breast sauteed with tomatoes, poblano peppers & onions. Served with rice, beans, guacamole and choice of hand- made corn or flour tortillas.
Desserts
Chocolate’s Fountain
With a very fine touch of Chambord and Served with vanilla ice cream
Bananas Flambeée
Chocolate & Banana Cake
Pineapple pie w/ vanilla Ice cream
Vanilla ice cream with chocolate topping
Coffee
Capuccino
Expresso
Mexican
Flambéed with Tequila & Kalhua Liquor
Spanish
Flambéed with Brandy & Kalhua Liquor
Edith's Special Coffee Flambéed with Cognac & Bailys Liquor
Last Menu Update: October 30, 2008
Edith's Restaurant at Medano Beach Cabo San Lucas, Los Cabos, Mexico
Phone: (624) 143.75.80 and 143.08.01 Fax: (624) 143.74.40
