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The Chef's Table
San Jose del Cabo
Los Cabos, Baja California Sur, Mexico
Executive Chef and Co-Owner Gerald Blay brings with him a vast array of culinary skills from several years at the prestigious Acapulco Princess, another 4 years at the InterContinental in Los Cabos.
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THIS RESTAURANT IS CLOSED SINCE JUNE 2009
| To Begin |
New World Ceviche
Ahi and Grilled Watermelon |
$16.00
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Cornets of Tortilla
Smoked Salmon, Ossetra Caviar and Créme Fraiche |
$19.00
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Oysters on the Half Shell
Served With Lemon, Tequila and a Tajin Lemon Chile Spice |
$18.00
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Ossetra Caviar
Cauliflower Mousse and Lobster Froth |
$25.00
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Baked Goat Cheese
Wrapped in a Hoja Santa Leaf, Caramelized Balsamic Dressing |
$15.00
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Mushrooms Provencial
Topped With Truffled Crab Meat |
$15.00
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Venison Carpaccio
Asiago Cheese And A Balsamic Vinaigrette |
$20.00
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Smoked Salmon
Capers, Lemon, Chopped Egg And Red Onions |
$17.00
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| Soup |
Baja Bouillabaisse
Assorted Fresh Baja Seafood With Saffron Infused Consommé And Light, Green Chile Oil |
$14.00
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Heirloom Tomato And Basil
Served With Breaded Asparagus Tips |
$11.00
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Roasted Eggplant And Cumin
Curried, Herb Crouton |
$10.00
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Lobster Bisque Expresso
Infused With Brandy And Coffee |
$12.00
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| Salads |
Warm Goat Cheese Salad
Pistachio Crust And Hibiscus Sweet And Sour Dressing |
$16.00
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Artichoke Salad
Danish Blue, Fresh Corn, Hearts Of Palm With A Roasted Tomato Basil Vinaigrette |
$19.00
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Arugula Salad
Caramelized Nuts, Blue Cheese Drizzed With Balsamic Vinegar |
$18.00
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Monte Cristo Salad
Diced Lobster, Truffles, Potatoes, Hard Boiled Egg, Organic Lettuce And A Dijon Papaya Seed Emulsion |
$26.00
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Baja Citrus Salad
Orange Segments, Organic Greens With A Fresh, Light Green Chile Oil Vinaigrette |
$12.00
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| Game Bird Poultry |
Poulet Rouge
French Heirloom Free Range Chicken With Wild Mushrooms, Lavender Demi-Glace |
$36.00
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Poulet À La Lyonnaise
Boneless Breast, Traditional Sauce With Onion, Wine And Parsley |
$29.00
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Asian Duck
Boneless Breast, Oven Baked With An Asian Sweet And Sour Bbq Glaze |
$32.00
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Crème Brûlée Of Foie Gras
Wild Mushrooms, Truffles, And A Caramelized Balsamic Crust |
$35.00
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All dishes accompanied by chef’s daily choice
of organic greens, vegetables and starch.
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| Fish |
Sole Mariniére
Pan Fried With Parsley And Lemon Wedges |
$26.00
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Ahi
Seared With A Reduction Of Eel And A White Wine Sauce |
$29.00
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Catch Of The Day
Wrapped In Potato String With A Chardonnay Three Citrus Sauce |
$28.00
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Sea Bass Victoria
Poached With A White Wine And Grape Sauce |
$27.00
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Salmon
Crusted With Horseradish, Salmon Chicharrones |
$26.00
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Fresh Tuna
Prepared 3 Ways: Asian, Mediterranean And Mexican Style |
$28.00
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| Seafood |
The Chef's Table Bouillabaisse
Assorted Fresh Baja Seafood With Green Pozole Consommé And Hominy
With Lobster |
$36.00
$56.00
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Baja Bouillabaisse
Assorted Fresh Baja Seafood With Saffron Infused Consommé And Light, Green Chile Oil
With Lobster |
$34.00
$56.00
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Mussels Mariniére
White Wine, Parlsey And Lemon Wedges |
$36.00
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Baja Clams
Breaded And Pan-Fried With A Chipotle Aioli |
$39.00
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Escargots Florentine
With Wilted Spinach, Mushrooms, Fennel, Mozzarella And Parmesan |
$38.00
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Coquilles San Jose
Seared Scallops With A White Wine And Truffle Glaze |
$32.00
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Katife Shrimp
Wrapped In Shredded Phyllo With A Dijon, Honey Papaya Seed Sauce |
$32.00
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Grilled Shrimp Al Ajillo
Cactus, Panela Cheese And Huitlacoche Dressing |
$38.00
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All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch
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| Lobster |
Newburg
Court-Bouillon, Madeira And A Liaison Of Cream And Brandy |
$46.00
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Thermidor
White Wine Reductiomornay Sauce Glaze |
$59.00
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Grilled Al Ajillo
Clarified Garlic With Guajillo Chile, Lime And Rosemary |
$48.00
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Alba Truffle And Foie Gras
Panfried, Tequila Flamed, Foie Mousse |
$56.00
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Americaine
Seasoned With Cayenne, Moistened With Burnt Brandy, Tomatoes And Shallots |
$58.00
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All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch.
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| Beef |
Tournedos Rossini
Grilled Tenderloin With Foie Gras, Slice Of Truffle And A Madeira Demi-Glace |
$46.00
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Kobe Beef
Smokey, Sweet Zingara Sauce |
$78.00
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Noisettes Lili
Tenderloin Medallions, Pommes Anna, Artichoke,
Foie Gras And Sauce Périgueux |
$49.00
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Liver Anglaise
Bacon Rashers And Sauteed Granny Smith Apple |
$32.00
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Rib-Eye Bearnaise
Garnished With Cress And Bearnaise Sauce |
$46.00
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New York Striploin
Garnished With Cress And Chipotle Infused Bearnaise Sauce |
$48.00
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Cervelles Italiennes
Pan Fried, Topped With An Italian Sauce |
$38.00
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Filet Mignon
Served With Your Choice Of Crushed Peppercorn, Mushroom Or Cabernet Sauces |
$48.00
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All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch.
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| Lamb Veal Venison |
Veal Chop
Mushroom Crusted With Shrimp Mousse, And A Pinot Noir Demi-Glace |
$46.00
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Veal Champignon
Breaded Veal Cutlet And A Cabernet Mushroom Sauce |
$49.00
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Lamb Aux Fines Herbes
Loin Coated With Dijon And Herb, Mint Jus |
$48.00
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Venison Grand Veneur
Tenderloin With Poached Pear, Cranberry And Bandol Wine Sauce |
$49.00
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Shepherd’s Pie Mexicana
Lamb Sirloin Chunks, Guajillo Chile Sauce And Maple Syrup Flavored Sweet Potato Crust |
$42.00
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All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch. |
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Last Menu Update: February 29, 2008
All Prices are in USD
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The Chef’s table
“Because life happens around the table”
The Restaurant design allows for intimate to large gatherings
Boulevard Mijares san Jose del cabo
RESERVATIONS: (624) 146 96-98
Group reservations: (624) 178 53-37
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Copyright © 2010 - Joseph A. Tyson - Tyson Promotions, Inc - All Rights Reserved
Los Cabos Magazine - Los Cabos Visitor's Guide - Promociones Tyson, S. A. de C. V.
Cabo San Lucas, Baja California Sur, Mexico - Last Revision - March 1, 2008 - FAP
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