Breakfast, Lunch & Dinner | 7:00 am – 10:00 pm
Bar open until 11:00 pm with live music Thursday to Sunday
Cabo’s most spectacular place to dine—set on a rocky promontory surrounded by the crashing waves
Exquisite variety of just-caught seafood prepared to let the vibrant natural flavors shine through
Mood is romantic and celebratory
Sample menus only. Dishes and ingredients subject to change with seasonality.
Harvested
- baja olives “aguachile” sauce, wild purslane, avocado, cucumber, lemon
- dry aged balsamic emulsion, endives, chardonnay vinaigrette, rhubarb
- tarragon, pickled shallot, fennel, grapefruit, chives
- cashew emulsion, basil, heirloom tomatoes
- sherry wine vinaigrette, mision dates, almonds, green apple, gorgonzola cheese
- seasonal organic vegetables from miraflores, citrus, chile-lime salt, mexican jocoque
Coastal Craves
- seasonal shells sampler, herbal “leche de tigre”, seaweed salad, chiltepin cocktail sauce
- soy reduction, pepitoria, radish, cucumber, jalapeño chilli, sesame oil
- rocoto, bell peppers, sea asparagus, garlic chips
- beer boiled colossal shrimp, sangrita-style cocktail sauce, lemon, pickled celery
- catch of the day, pineapple, grapes, mexican oregano, mint, cilantro
PeninsulART Cuisine
- stingray and local date stuffing, asadero cheese, morita salsa, lemon
- blue crab, shrimp, squid, chihuahua cheese, green onion, cornbread
- white recado butter, pickled mustard, lemon, homemade flour tortillas
- guajillo butter, garlic, chives
- seasonal vegetables, guero chile remoulade, confited tomato sauce
Around the Peninsula
- au gratin with chipotle beurre blanc and chihuahua cheese charro beans, pickled slaw “taquera” salsa, flour tortillas
- choro mussel sauce, mushrooms, wild purslane, lemon, black garlic crumbs
- bellpepper and ripe tomato adobo, garlic, roasted chards, capers mojo
- creamy green sauce, anticucho, green papaya, leafy greens
- clam gribiche sauce, cucumber ceviche, lemon
- guajillo chile, white wine, garlic, squid Ink
Baja Fields
- sonoran prime beef, caper-veal jus cream, green peppercorn, crispy confit potato, herbs
- artichoke “sikil pak”, unripe papaya, wild greens, sea asparagus, fermented lemon
- housemade cavatelli, vegan “cremino”, fungus, brussels sprout, asparagus, basil
- lemon chicken jus, asparagus, buttered grits
- seasonal vegetables, parsnip purée, fungus jus
- plant-based meatballs, chickpeas, green peas, tomato-chipotle stew, wild greens, rice, “toreados” chiles
Sides
- white bean purée, citrus
- bacon crumble, fried garlic ajillo, lemon
- fried sage, garlic, butter
- spicy local herbs
- seasonal organic mix, capers vinaigrette
V vegan N nuts G gluten D dairy