When you visit the hotel, make time for a leisurely lunch under the pagoda-style palapa at La Coronela Restaurant and Bar. Breathe in the fragrance of tropical flowers; listen to live Mexican music with a backdrop of softly tinkling fountains.
Menu Sample
APPETIZERS
TORTILLA SOUP with chicken, avocado, sour cream and feta cheese.
ORGANIC TOMATO &BASIL SOUP sprinkled with Parmesan cheese.
CREAM OF PINTO BEANS topped with chorizo sausage and fresh cheese.
CHIPS AND SALSA home made guacamole, salsa Mexicana and corn totopos.
BAKED NACHOS Chihuahua cheese, Serrano peppers and beans.
“3 CHEESE” QUESADILLAS blue, Chihuahua and Parmesan cheese.
SMOKED MARLIN QUESADILLA brie cheese and pineapple salsa.
SHRIMP CARIBE spicy caribe chilies filled with shrimp and cheese.
FISH TACOS
with grilled catch of the day.
“A LA DIABLA” avocado stuffed with octopus and calamari with chipotle cream.
CALIFORNIA CRABCAKES served with chipotle and hotel California tequila mayonnaise.
SEAFOOD COCTAIL shrimp, scallops, octopus and clams marinated in fresh tomato limejuice.
SALADS
CAESAR SALAD made with homemade pesto croutons and Parmesan cheese
MIXED GREEN SALAD organic mixed desert greens, roasted vegetables and herb vinaigrette
HEIRLOOM TOMATO SALAD with fresh mozzarella and basil
GRILLED ARRACHERA STEAK on organic greens with a shallot and roasted pepper salsa
BRAISED DUCK warm pears with toasted pine nuts and Gorgonzola cheese
SPINACH SALAD with grilled shrimp and bacon with orange, saffron tequila dressing.
PIZZA
MARGARITA fresh tomatoes and basil.
VEGETARIAN roasted vegetables, almonds and Chihuahua cheese.
MEXICAN STYLE traditional chorizo sausage, poblano peppers, purple onions with beans.
GOURMET roasted pears, blue cheese, pine nuts and caramelized onions with wild honey.
SPICY grilled arrachera beef, Portobello mushrooms and chipotle mozzarella.
SEAFOOD shrimp, scallops and octopus, fresh tarragon and Oaxaca cheese.
SANDWICHES
(ALL SANDWICHES ARE ON FRESH HOMEMADE BREAD)
BIG BEEF BURGER melted Monterrey jack cheese and roasted Spanish onions.
GRILLED CHIKEN SANDWICH with melted Chihuahua cheese.
GRILLED BEEF SANDWICH grilled arrachera todos Santos style steak sandwich.
ROASTED PEPPER MELT sundried tomatoes, Brie cheese and pine nuts.
GRILLED FISH BURGER homemade wasabe mayonnaise.
ROSEMARY FOCACCIA prosciutto, salami, fresh mozzarella, tomatoes and basil.
PASTA
PENNE RIGATE gorgonzola cheese, Baja chardonnay and porcini mushrooms.
FUSILLI traditional chorizo sausage, artichoke hearts, green olives and sundried tomatoes.
LINGUINI chicken, fresh tomatoes, cilantro and spinach in a white wine cream sauce.
BLACK PEPPER PAPARDELLE arrachera beef, mushrooms and chipotle cream.
TAGLIATELLE jumbo shrimp, pesto and toasted pine nuts.
SPECIALTIES
QUESADILLAS chicken breast marinated in pesto.
“LAND AND SEA” QUESADILLAS shrimp and grilled slivers of beef.
LAMB BURGER warm blue cheese and caramelized onions.
ARRACHERA STEAK cuitlacoche and refried beans with chipotle
STUFFED CHICKEN BREAST with goat cheese and pecans in an orange Jamaica sauce.
BRAISED PORK LOIN mole sauce, rice and roasted vegetables.
GRILLED BEEF BROCHETTE on rosemary skewers with a spicy smoked onion salsa.
EXECUTIVE CHEF: Dany Lamote CHEF DE CUISINE: Lucia Romero
PLEASE CHECK OUR BLACKBOARD FOR OUR CREATIVE DAILY SPECIALS AND CATCH OF THE DAY
Last Menu Update: March 14, 2008
Hotel California
Calle Juarez (Downtown)
Todos Santos, Baja California Sur, Mexico
Phone: 612-145-0525
