| TO BEGIN |
NEW WORLD CEVICHE
AHI AND GRILLED WATERMELON |
$16.00
|
CORNETS OF TORTILLA
SMOKED SALMON, OSSETRA CAVIAR AND CRÈME FRAICHE |
$19.00
|
OYSTERS ON THE HALF SHELL
SERVED WITH LEMON, TEQUILA AND A TAJIN LEMON CHILE SPICE |
$18.00
|
OSSETRA CAVIAR
CAULIFLOWER MOUSSE AND LOBSTER FROTH |
$25.00
|
BAKED GOAT CHEESE
WRAPPED IN A HOJA SANTA LEAF, CARAMELIZED BALSAMIC DRESSING |
$15.00
|
MUSHROOMS PROVENÇAL
TOPPED WITH TRUFFLED CRAB MEAT |
$15.00
|
VENISON CARPACCIO
ASIAGO CHEESE AND A BALSAMIC VINAIGRETTE |
$20.00
|
SMOKED SALMON
CAPERS, LEMON, CHOPPED EGG AND RED ONIONS |
$17.00
|
| SOUP |
BAJA BOUILLABAISSE
ASSORTED FRESH BAJA SEAFOOD WITH SAFFRON INFUSED CONSOMMÉ AND LIGHT, GREEN CHILE OIL |
$14.00
|
HEIRLOOM TOMATO AND BASIL
SERVED WITH BREADED ASPARAGUS TIPS |
$11.00
|
ROASTED EGGPLANT AND CUMIN
CURRIED, HERB CROUTON |
$10.00
|
LOBSTER BISQUE EXPRESSO
INFUSED WITH BRANDY AND COFFEE |
$12.00
|
| SALADS |
WARM GOAT CHEESE SALAD
PISTACHIO CRUST AND HIBISCUS SWEET AND SOUR DRESSING |
$16.00
|
ARTICHOKE SALAD
DANISH BLUE, FRESH CORN, HEARTS OF PALM WITH A ROASTED TOMATO BASIL VINAIGRETTE |
$19.00
|
ARUGULA SALAD
CARAMELIZED NUTS, BLUE CHEESE DRIZZED WITH BALSAMIC VINEGAR |
$18.00
|
MONTE CRISTO SALAD
DICED LOBSTER, TRUFFLES, POTATOES, HARD BOILED EGG, ORGANIC LETTUCE AND A DIJON PAPAYA SEED EMULSION |
$26.00
|
BAJA CITRUS SALAD
ORANGE SEGMENTS, ORGANIC GREENS WITH A FRESH, LIGHT GREEN CHILE OIL VINAIGRETTE |
$12.00
|
| GAME BIRD POULTRY |
POULET ROUGE
FRENCH HEIRLOOM FREE RANGE CHICKEN WITH WILD MUSHROOMS, LAVENDER DEMI-GLACE |
$36.00
|
POULET À LA LYONNAISE
BONELESS BREAST, TRADITIONAL SAUCE WITH ONION, WINE AND PARSLEY |
$29.00
|
ASIAN DUCK
BONELESS BREAST, OVEN BAKED WITH AN ASIAN SWEET AND SOUR BBQ GLAZE |
$32.00
|
CRÈME BRÛLÉE OF FOIE GRAS
WILD MUSHROOMS, TRUFFLES, AND A CARAMELIZED BALSAMIC CRUST |
$35.00
|
|
All dishes accompanied by chef’s daily choice
of organic greens, vegetables and starch.
|
| FISH |
SOLE MARINIÉRE
PAN FRIED WITH PARSLEY AND LEMON WEDGES |
$26.00
|
AHI
SEARED WITH A REDUCTION OF EEL AND A WHITE WINE SAUCE |
$29.00
|
CATCH OF THE DAY
WRAPPED IN POTATO STRING WITH A CHARDONNAY THREE CITRUS SAUCE |
$28.00
|
SEA BASS VICTORIA
POACHED WITH A WHITE WINE AND GRAPE SAUCE |
$27.00
|
SALMON
CRUSTED WITH HORSERADISH, SALMON CHICHARRONES |
$26.00
|
FRESH TUNA
PREPARED 3 WAYS: ASIAN, MEDITERRANEAN AND MEXICAN STYLE |
$28.00
|
| SEAFOOD |
THE CHEF'S TABLE BOUILLABAISSE
ASSORTED FRESH BAJA SEAFOOD WITH GREEN POZOLE CONSOMMÉ AND HOMINY
WITH LOBSTER |
$36.00
$56.00
|
BAJA BOUILLABAISSE
ASSORTED FRESH BAJA SEAFOOD WITH SAFFRON INFUSED CONSOMMÉ AND LIGHT, GREEN CHILE OIL
WITH LOBSTER |
$34.00
$56.00
|
MUSSELS MARINIÉRE
WHITE WINE, PARLSEY AND LEMON WEDGES |
$36.00
|
BAJA CLAMS
BREADED AND PAN-FRIED WITH A CHIPOTLE AIOLI |
$39.00
|
ESCARGOTS FLORENTINE
WITH WILTED SPINACH, MUSHROOMS, FENNEL, MOZZARELLA AND PARMESAN |
$38.00
|
COQUILLES SAN JOSE
SEARED SCALLOPS WITH A WHITE WINE AND TRUFFLE GLAZE |
$32.00
|
KATIFE SHRIMP
WRAPPED IN SHREDDED PHYLLO WITH A DIJON, HONEY PAPAYA SEED SAUCE |
$32.00
|
GRILLED SHRIMP AL AJILLO
CACTUS, PANELA CHEESE AND HUITLACOCHE DRESSING |
$38.00
|
|
All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch
|
| LOBSTER |
NEWBURG
COURT-BOUILLON, MADEIRA AND A LIAISON OF CREAM AND BRANDY |
$46.00
|
THERMIDOR
WHITE WINE REDUCTIOMORNAY SAUCE GLAZE |
$59.00
|
GRILLED AL AJILLO
CLARIFIED GARLIC WITH GUAJILLO CHILE, LIME AND ROSEMARY |
$48.00
|
ALBA TRUFFLE AND FOIE GRAS
PANFRIED, TEQUILA FLAMED, FOIE MOUSSE |
$56.00
|
AMERICAINE
SEASONED WITH CAYENNE, MOISTENED WITH BURNT BRANDY, TOMATOES AND SHALLOTS |
$58.00
|
|
All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch.
|
| BEEF |
TOURNEDOS ROSSINI
GRILLED TENDERLOIN WITH FOIE GRAS, SLICE OF TRUFFLE AND A MADEIRA DEMI-GLACE |
$46.00
|
KOBE BEEF
SMOKEY, SWEET ZINGARA SAUCE |
$78.00
|
NOISETTES LILI
TENDERLOIN MEDALLIONS, POMMES ANNA, ARTICHOKE,
FOIE GRAS AND SAUCE PÉRIGUEUX |
$49.00
|
LIVER ANGLAISE
BACON RASHERS AND SAUTEED GRANNY SMITH APPLE |
$32.00
|
RIB-EYE BEARNAISE
GARNISHED WITH CRESS AND BEARNAISE SAUCE |
$46.00
|
NEW YORK STRIPLOIN
GARNISHED WITH CRESS AND CHIPOTLE INFUSED BEARNAISE SAUCE |
$48.00
|
CERVELLES ITALIENNES
PAN FRIED, TOPPED WITH AN ITALIAN SAUCE |
$38.00
|
FILET MIGNON
SERVED WITH YOUR CHOICE OF CRUSHED PEPPERCORN, MUSHROOM OR CABERNET SAUCES |
$48.00
|
|
All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch.
|
| LAMB VEAL VENISON |
VEAL CHOP
MUSHROOM CRUSTED WITH SHRIMP MOUSSE, AND A PINOT NOIR DEMI-GLACE |
$46.00
|
VEAL CHAMPIGNON
BREADED VEAL CUTLET AND A CABERNET MUSHROOM SAUCE |
$49.00
|
LAMB AUX FINES HERBES
LOIN COATED WITH DIJON AND HERB, MINT JUS |
$48.00
|
VENISON GRAND VENEUR
TENDERLOIN WITH POACHED PEAR, CRANBERRY AND BANDOL WINE SAUCE |
$49.00
|
SHEPHERD’S PIE MEXICANA
LAMB SIRLOIN CHUNKS, GUAJILLO CHILE SAUCE AND MAPLE SYRUP FLAVORED SWEET POTATO CRUST |
$42.00
|
All dishes accompanied by chef’s daily choice of
organic greens, vegetables and starch. |
|
Last Menu Update: February 29, 2008
All Prices are in USD
|
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
reservations@thechefstable.com.mx
|
Copyright © 2008 - 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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