RAW
SEA OF CORTEZ BOUNTY
Oyster Harvest of the Day, Chocolata Clam, Cortez Prawn, Local Crab Salad Served With Seasonal Local Citrus Salt, Raspberry Mignonette, Seaweed-Parsley Aioli, Pepperoncino Oil and Saltwater Cracker.
BLUEFIN TUNA
Lemon-Sunchoke Cremeaux, Tomato Vinegar, Osetra Caviar, Mustard.
SCALLOP TARTARE
Pickled Pear, Fennel - Cucumber, White Balsamic, Almond Foam.
COLD APPETIZERS
LOCAL HEIRLOOM CRUDITÉS
Saffron Aïoli Garni, Provençal Herbs Salad.
LES MÉMOIRES DE VICHY
Confit Leeks, Asparagus-Celery Salad, Toasted Hazelnut, Parsley Oil, Chives.
ORGANIC HEARTS OF ROMAINE
Cauliflower, Cured Oyster Dressing, Garlic Chips, Artisan Pecorino, Oyster alla Milanese.
SALAD NICOISE
Baja Olive Oil Poached Tuna, Heirloom French Beans, Cured Yolk, Black Olive-Anchovy, Tomatoes, Frisée Lettuce.
WAGYU STEAK TARTARE
Citrus Brown Butter, Brioche Toast, Confit Garlic Aïoli, Capers, Truffle Pearls.
HOT APPETIZERS
CRISPY ARTICHOKE
Creamy Spinach, Shaved Téte de Moine, Sage-Lemon Oil.
ARTISAN BURRATA
Charred Heirloom Leaves, Guanciale, Preserved Lemon, Pepperoncino, EVOO.
FRITO MISTO
Calamari, Zucchini, Asparagus, Broccolini, Fennel, Organic Leaves, Anchovy Aïoli.
SAFFRONED ARANCINI
Roasted Pepper Piperade, Prosciutto, Mustard Leaves, Grana Padano.
BAJA LOBSTER FETTUCCINE
Housemade Pasta Nera, Confit Tomato, Bisque Sauce, Basil Foam.
SEA SCALLOP RISOTTO
Fava Bean, Braised Fennel, Snap Peas, Arugula, EVOO.
PASTA
CASARECCE PESTO
Villa Hermosa Burrata, Purslane Pesto, Crispy Garlic, Arugula.
WILD MUSSELS LINGUINE COZZE
Housemade Linguini, San Marzano Tomatoes, Sauvignon Blanc, Roasted Garlic.
BAJA LOBSTER FETTUCCINE
Housemade Pasta Nera, Confit Tomato, Bisque Sauce, Basil Foam.
SEA SCALLOP RISOTTO
Fava Bean, Braised Fennel, Snap Peas, Arugula, EVOO.
MAIN COURSE
LOCAL BUTTERNUT SQUASH
Cashew Crème, Organic Kale, Sage-Kumquat Relish.
BAJA PRAWNS
Cauliflower, Black Kale, Spicy Parmesan Butter.
BOUILLABAISSE A NOTRE FAÇON
Farmed Catch of the Day, Baja Wild Mussels, Local Shrimp, Saffron Rouille.
LOCAL CATCH OF THE DAY
Olive-Capers Sauce Vierge, Roasted Eggplant, Lemon, Parsley.
AGED WAGYU RIB EYE TAGLIATTA
Potato Mousseline, Swiss Chard, Spicy Gremolata.
TABLESIDE (Serves 3 to 4 guests
OVEN ROASTED STRIPED BASS
Herbs Chermoula, Rustic Basil-Tomato.
PROVENÇAL ORGANIC RACK LAMB
Thyme Lamb Jus, Slow Roasted Garlic.
SIDES
HEIRLOOM CAPONATA
SAUTEED LOCALLY GROWN VEGETABLES FROM MIRAFLORES
GRILLED ASPARAGUS, CITRUS HOLLANDAISE
POTATO MOUSSELINE
TRUFFLED POTATO GRATIN
ROASTED BEETS, CASHEWS
GELATI DEL GIORNO
Our Daily Selection of House Made Gelato.
DESSERTS (To Share)
TIRAMISÚ
Lady Fingers, Coffee Reduction, Marsala, Mascarpone Cream, Cacao.
MILLE FEUILLE
Papantla Vanilla Bean Cream, Todos Santos Strawberries, Caramelized Puff Pastry.
TORTA DE LA NONNA
Creamy Sheep´s Cheese Tart, Seasonal Fruit, Rosemary Honey.
GIANDUJA CHOCOLATE GATEAUX
Hazelnut Biscuit, Bottega Nero, Gianduja Whipped Ganache, Salt Caramel Toffee.
COCONUT PARFAIT
Peach-Thyme Compote, Coconut Crumble.
CASATTA SICILIANA
Ricotta Cheese, Amarena Cherry, Orange Blossom, Pistachio Sponge.
SORBETTI DEL GIORNO
Our Daily Selection of House Made Sorbet.
