Try the revolutionary experience.
Cultivated under a sustainable Baja Program.
Shallots, raspberry vinegar and black pepper.
Served with tarragon butter.
Served with Ramonetti cheese and chard.
2 Mignonette, 2 Charcoal Broiled, 2 Ramonetti.
Farm raised fish marinated in a raspberry vinaigrette with ginger, green chilli and soy sauce served with crunchy crostinis.
San Felipe chione clam with white wine and pork sausage.
Chione clams from San Felipe roasted in our wood oven with Gorgonzola cheese and olive.
Tacos filled with mashed potatoes with olive oil, grilled zucchinis and mushrooms marinated in guajillo chile.
Fried blue corn filled with confit duck and green sauce.
TACO OF THE DAY
Ask your server
Curd Cheese from Baja South, sauteed local curd with toma- toes, onion, serrano pepper and cilantro, served with black beans and homemade corn tostadas.
Fish taco with black beans puree, tomatillo and onion salad, serrano chile, fried tortilla and cotija cheese.
3 Fried tacos made with glazed organic suckling pig, marina- ted and grilled with black “recado” with fresh herbs salad.
Abalone from Erendira, seared and finished with a touch of white wine served with smoked tomatoe salsa with epazote and green olives.
Thin slices of abalone from Erendira, Baja California, with our revolutionary pipian version with seaweed.
Fish, octopus and clam ceviche, served with cherry tomatoes, persian cucumber and basil.
Cultivated under a sustainable Baja Program.
Shallots, raspberry vinegar and black pepper.
Served with tarragon butter.
Served with Ramonetti cheese and chard.
2 Mignonette, 2 Charcoal Broiled, 2 Ramonetti.
Farm raised fish marinated in a raspberry vinaigrette with ginger, green chilli and soy sauce served with crunchy crostinis.
Organic lettuce from the South Baja, olive oil, raspberry vinegar, beetroot puree and glazed beetroots.
Mixed local organic tomatoes with olive oil, basil, raspberry vinegar, served with local fresh cheese curd.
SOUP OF THE DAY
Ask your server
San Felipe chione clam with white wine and pork sausage.
Chione clams from San Felipe roasted in our wood oven with Gorgonzola cheese and olive.
Tacos filled with mashed potatoes with olive oil, grilled zucchinis and mushrooms marinated in guajillo chile.
Fried blue corn filled with confit duck and green sauce.
TACO OF THE DAY
Ask your server
Curd Cheese from Baja South, sauteed local curd with toma- toes, onion, serrano pepper and cilantro, served with black beans and homemade corn tostadas.
Fish taco with black beans puree, tomatillo and onion salad, serrano chile, fried tortilla and cotija cheese.
3 Fried tacos made with glazed organic suckling pig, marina- ted and grilled with black “recado” with fresh herbs salad.
Abalone from Erendira, seared and finished with a touch of white wine served with smoked tomatoe salsa with epazote and green olives.
Thin slices of abalone from Erendira, Baja California, with our revolutionary pipian version with seaweed.
Fish, octopus and clam ceviche, served with cherry tomatoes, persian cucumber and basil.
Smoked tomatoe and kalamata olive sauce served with fresh pasta and mixed with local fresh cheese, roasted almonds and bread crumbs.
Orecchiette pasta with Ramonetti cheese sauce.
A mellow rice inspired by our peninsula’s Land’s End.
Creamy poblano chili rice with corn and duck magret.
Alphabet dry soup and sea foam.
Home-made pasta, accompanied by a broccoli and spinach pesto and asiago cheese.
Wood-oven grilled pork loin with red pipian and pickled vegetables
Homemade sausage, aged cheese polenta, sweet mustard and grilled salad.
Wood oven roasted organic local chicken, served with roasted garlic and asiago cheese mashed potatoes and green salad.
15 days aged Rib eye from Sonora , grilled in our “Horno de Bigotes” with sauteed baby vegetables and spinach with butter and garlic.
Served with candied pecans, homemade custard and vanilla ice cream.
Our own revolutionary version.
Baked a la minute, handcrafted vanilla ice cream and season fruits.
Mashed sweet potato. piloncillo honey and Ramonetti Ice – Cream.
Organic lettuce from the South Baja, olive oil, raspberry vinegar, beetroot puree and glazed beetroots.
Mixed local organic tomatoes with olive oil, basil, raspberry vinegar, served with local fresh cheese curd.
SOUP OF THE DAY
Ask your server
Smoked tomatoe and kalamata olive sauce served with fresh pasta and mixed with local fresh cheese, roasted almonds and bread crumbs.
Orecchiette pasta with Ramonetti cheese sauce.
A mellow rice inspired by our peninsula’s Land’s End.
Creamy poblano chili rice with corn and duck magret.
Alphabet dry soup and sea foam.
Home-made pasta, accompanied by a broccoli and spinach pesto and asiago cheese.
Wood-oven grilled pork loin with red pipian and pickled vegetables
Homemade sausage, aged cheese polenta, sweet mustard and grilled salad.
Wood oven roasted organic local chicken, served with roasted garlic and asiago cheese mashed potatoes and green salad.
15 days aged Rib eye from Sonora , grilled in our “Horno de Bigotes” with sauteed baby vegetables and spinach with butter and garlic.
Served with candied pecans, homemade custard and vanilla ice cream.
Our own revolutionary version.
Baked a la minute, handcrafted vanilla ice cream and season fruits.
Mashed sweet potato. piloncillo honey and Ramonetti Ice – Cream.
*Some menu items may contain traces of one or more allergenic ingredients. The consumption of the dish is the responsibility of the person who orders it.
*Raw or undercooked foods increase the risk of poisoning and infections in sensitive people.
*The weight indicated on each dish indicates the portion of protein it contains.
*Public prices in M.N. Includes VAT.