BREAKFAST

$29 usd per person.

6 people minimum required per service.

Children 4 years of age and under are complimentary. Children from 5 to 10 years old are half price in all of our menus. 


Butler $85 usd per breakfast service. Credit card Fee 5% of total charge plus an additional 16% I.V.A Tax if an invoice is required. 


Chef helper $75 usd, will be added to the bill, in groups of 10 or more.

Breakfast menu, please choose one: 


All menu options include: Orange juice, organic coffee and seasonal fruit

RANCHERO BREAKFAST: Your choice of eggs (scrambled, sunny side up, omelet) served with baked bacon, red or green salsa, ranchero
beans, and corn and flour tortillas. 


ORGANIC CABO MORNINGS: Greek yogurt with homemade granola. Served with a selection of berries and an egg whites omelet or scrambled eggs filled with organic grilled veggies and turkey bacon.

MEXICANO: Home-style chicken chilaquiles and huevos rancheros served with roasted guajillo and pasilla pepper salsa, fresh cheese, refried beans and tortillas


BURRITOS: Your choice of classic Mexican style breakfast burritos served with scrambled eggs with cheese, chorizo, bacon or plain with Pico de Gallo, black beans and a roasted salsa.


DE LA BAJA: Fresh eggs or omelet cooked to order. Choose from various cheeses, bell peppers, ham, mushrooms, spinach or preferred vegetables. Served with cheese quesadillas and your choice of Baja style sauté potatoes with bacon.

EGG WHITES CUSTOM BREAKFAST ADDITIONAL $ 10 USD per person:
Add fresh made sweets selection for your breakfast additional $10 usd per person.

Please choose one of the following options with your breakfast menu: selection below:

Blueberry muffins, classic and delicious homemade muffins.

Pancakes, light and fluffy, chef ́s specialty.

French toast, simply the best.

LUNCH

$55 usd per person. 


6 people minimum required per service. 


Children 4 years of age and under are complimentary. 


Children from 5 to 10 years old are half price in all of our menus. 


Butler $ 85 usd per lunch service.

Credit card Fee 5% of total charge plus an additional 16% I.V.A Tax if an invoice is required.

Lunch menu includes:

Pico de gallo

Guacamole and chips- one salad- or soup

ONE ENTRÉE

Margarita service add $ 10 usd per person covering 2 drinks per person.

SOUPS


#1 Tortilla soup: served with guajillo Chili, avocado slices and a dash of chipotle. 


#2 Black Bean and Jalapeño soup.

SALADS

#1 Mixed greens salad and cilantro-oregano vinaigrette


# 2 Mexican Cesar salad with chipotle vinaigrette


# 3 Santa Fe salad: Chopped Romaine, Pico de Gallo, grilled cactus, and tortilla croutons


#4 Wedge salad: Iceberg wedge served with jalapeño stuffed olives, balsamic reduction, grapes, and feta cheese with pistachios.

ENTRÉE

# 1 Carne asada tacos and grilled vegetables: grilled steak cut in juliennes and sautéed and served with onion and jalapeño, plus a harvest selection of vegetables grilled and marinated. 


# 2 Quesadillas party: Chicken or ranchero shrimp quesadillas, served with sour cream, Mexican rice and black beans.

# 3 Tacos Dorados “Flautas” stuffed with chicken and served with fresh iceberg juliennes, sour cream, and homemade jalapeño and tomato salsa.


# 4 Chiles rellenos (stuffed peppers) stuffed with grilled vegetables and farm cheese.

# 5 Red or green enchiladas filled with cheese, onions, beans and rice.

# 6 Fish tacos: Catch of the day served in tacos and served with sautéed vegetables, Coleslaw and spicy salsa. Chef’s Specialty

DINNER:

$75 usd per person

4 people minimum required per service. 


Children 4 years of age and under are complimentary.

Children from 5 to 10 years old are half price in all of our menus. 


Butler $ 85 usd per dinner service.

Credit card Fee 5% of total charge plus an additional 16% I.V.A Tax if an invoice is required.

Dinner menu includes:

Guacamole Chips & 1 salsa

2 appetizers

1 soup or salad


1 entrée


1 dessert

Margarita service add $10 usd per person covering 3 drinks per person.

ANTOJITOS & APPETIZERS

Mexican appetizer plate: Chicken tostadas, served with cream cheese, morita chili dip, green salsa, pico de gallo and fresh homemade guacamole. 


Pork Cochinita Pibil Mini Huaraches: Sweet and spicy, slow-roasted pork marinated in citric annatto seed marinade and stuffed within a traditional doughy, homemade tortilla. Topped with sour cream, cheese, and guajillo salsa.

Oaxaca chicken & cheese quesadillas: Fresh salsa, guacamole and sour cream.

Ceviche: Fresh fish marinated in lime, diced tomatoes, onion, cilantro and chile verde (green chili). 


Tostada: Sea bass, mango and jicama tostada.

Tuna Tartar: Fresh tuna with crispy wonton.

Crab Cakes: Mini crab cakes with chipotle tartar sauce

Yakitori: Beef yakitori kebabs. 


Seafood tart: Seafood puff pastry tart.

Bruschetta: Goat cheese and grilled vegetable bruschetta.

Empanadas: Chorizo and Oaxaca cheese mini empanadas.

Crostini: Tomato and panela cheese crostini with pesto.

Satay: Shrimp satay with special sauce.

Rolls: Tuna and mango Vietnamese spring rolls with tamarind sauce.

Smoked Salmon: Chef’s special marinade with caper sauce served with couscous and grilled carrots.

MAIN DINNER COURSES, please select one:

Grilled Lamb Rack and Catch of the Day: Rack of Lamb grilled and served with mint gravy alongside poached catch of the day with roasted mini potatoes


Paella with Frutti di Mare: Chef’s specialty, authentic Spanish paella.

Surf ’n turf: Angus Fillet Mignon, grilled lobster tail (in season) and seasonal organic vegetables.

Stuffed Jumbo Shrimp: Jumbo Shrimp wrapped with applewood smoked bacon and grilled asparagus


New York Steak: Perfectly grilled steak served with baked potatoes.

Grilled Catch: Catch of the day crusted in rock salt with lemon and mixed grilled vegetables.

Fajita Bar: Steak fajitas, chicken fajitas and shrimp fajitas.

Tuna tataki: Tuna crusted in sesame seeds with a spiced soy sauce

Roasted Chicken: “Pollo loco” recipe with coleslaw

SOUPS

Red Gazpacho: Chilled tomato soup with homemade garlic croutons.

Tortilla Soup: Your choice of chicken or tomato based consommé served with fresh avocado, crushed pasilla pepper, fresh regional cheese, sour cream and fried tortilla strips.

Black Beans and Jalapeño Soup.

SALADS

Santa Fe Salad: Romaine lettuce, tomatoes, corn, farm cheese, pico de gallo, avocado and black beans, chipotle vinaigrette and crispy tortilla stripes.


Mexican Caesar Salad: Traditional Caesar salad with a Mexican twist. Served with grilled chicken breast or shrimp and homemade croutons.

Organic Mixed Greens Greek Salad: Farm fresh lettuce, feta cheese, diced cucumber, calamata olives and heirloom tomatoes seasoned with olive oil and lemon vinaigrette. 


Chef’s Salad: Organic greens and a selection of freshly harvested ingredients of the day, which will surprise you with its spontaneous combinations.

DINNER DESSERT

Traditional Mexican Flan


Cheesecake with Berry Sauce


Homemade Chocolate Chip Cookies, Mexican ice cream


Tres Leche Cake, Mexican three milk cake with caramel 


Chocolate Explosions and Vanilla Ice Cream

Two Chocolate Mousse
-Dark chocolate cake with macadamia ice cream


Churros with caramel


Poached Pears in red wine reduction and tequila flambé Bananas.