Chef Elmar Villafuerte

Fish Device Marinated in Fresh Squeezed Lime (Fresh catch of the day, mint, pineapple, cucumber, onion, tomato, coriander & serrano chile. Tortilla chips on the side)

Organic Baby Romaine Lettuce Salad (Served with goat cheese, apple, jicama, sunflower seeds, cilantro dressing and croutons)

Grilled Steak with Red Wine-Balsamic Reduction (Served with sauteed veggies, mashed potato, garlic bread)

Key Lime Pie

Tuna Sashimi (Soy-lime sauce, cucumber, red onion, serrano chili, avocado)

Vegetable Soup (Chicken broth with a hint of chipotle, carrots, celery, tomatoes, potatoes, corn, peas, yellow onion, chopped cilantro)

Fettuccini Alfredo with Prawns (Served with Parmesan cheese and garlic bread)

Oreo and Vanilla Milkshake (Frosty milkshake with oreo cookies and vanilla ice cream)

Watermelon and Mozzarella Skewers (Basil Pesto)

Fresh Organic Cabo Salad (Spinach, panela cheese, strawberries, caramelized nuts, sweet grape tomato, honey-mustard vinaigrette)

Vegetable Lasagna with Marinara Sauce (Red bell pepper, zucchini, mushrooms, red onion, spinach, parmesan, mozzarella and ricotta cheese. Garlic-bread)

The Traditional Brownies (Served with vanilla ice cream)

Fresh Cabo Shrimp Shots (Served with prepared clamato juice, celery, green olives)

Mamacita's Tortilla Soup (Guajillo- tomato base soup with crispy tortilla strips, avocado, cheese and sour cream)

Carne Asada Tampiqueña (Grilled flank steak, chicken enchilada, guacamole, rice and refried beans)

Tres Leches Cake

Quesadillas & Guacamole (Flour tortilla, chihuahua cheese)

Cabo Organic Garden Salad (Baby lettuce, blue cheese, beet, melon, caramelized walnut, citrus dressing)

Chicken Breast with Hibiscus Sauce (Chicken stuffed with cream cheese and veggies, wild hibiscus flower sauce, baked potato with chopped bacon and sour cream. Homemade bread)

Seasonal Fruit Sorbet

Beef Tostadas (Shredded beef, onion, refried beans, lettuce, dried cheese, sour cream, diced tomato)

Stuffed Portobello Mushroom Salad (Mozzarella cheese, sweet grape tomato, basil, olive oil, salt, pepper & honey balsamic)

Grilled Cabo Jumbo Shrimp & Chicken Skewers Combination (Blend of quinoa with sauteed veggies and rustic bread)

Creamy Vanilla Custard (Served with caramel sauce)

Prosciutto and Brie Cheese Crostini (Chipotle-raspberry sauce)

Cabo Caprese Salad (Heirloom tomato, mozzarella cheese, basil, olive oil and honey-balsamic vinegar)

Grilled Rack of Lamb with Mint Jelly (A signature dish served with grilled vegetables, potato au-gratin)

Fruit Tartlet

Shrimp Taquitos (Jicama and mango tortillas)

Aztec Salad, Cilantro Dressing (Lettuce, pickled pear cactus, tomato, crispy tortilla strips, panela cheese, mushrooms, onion, coriander)

Fresh Local Sea Bass Fish Filet in Garlic-Lemon Butter (Served with steamed veggies, blend rice and ancient grains and bread)

Creamy Cheesecake