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Edith's Restaurant at Medano Beach
Cabo San Lucas, Los Cabos, Mexico
Menu Sample
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Lamb Chops
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Special Sea Food Plate
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Shrimps
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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. |
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Laja Cheeses Selections
For those who like to enjoy a great wine. A selection of various cheeses in a lime stone “laja” crafted plated. |
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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. |
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Appetizers
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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. |
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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 |
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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. |
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| 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. |
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| 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. |
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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. |
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| 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 |
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Coffee
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| Capuccino |
| Expresso |
Mexican
Flambéed with Tequila & Kalhua Liquor |
Spanish
Flambéed with Brandy & Kalhua Liquor |
Edith's Special Coffee
Flambéed with Cognac & Bailys Liquor |
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Last Menu Update: October 30, 2008
Copyright © 2009 - 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 - 30 October, 2008 - MKS
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