Menu

COMAL

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  • Breakfast: 7:00 am – 11:00 am | Dinner 6:00 pm – 10:30 pm | Bar 5:00 pm – 12:00 am

  • Oceanfront setting

  • Mood is up beat, refreshing and contemporary

Sample menus only. Dishes and ingredients subject to change with seasonality.

Appetizers

  • Kumamoto Oyster, Aji Amarillo, Chives, Shallot

  • Summer Tostada, Heirloom Beans, Jamaica, Squash Blossom and Sunflower

  • Smoked Tuna Tostada, Avocado, Marinated Tomato, Chile de Arbol

  • Shrimp and Lobster Tostada, Shrimp Paste, Crab, Mixe, Brunoise

  • Totoaba Ceviche “Negro”, Cucumber, Fennel, Onion, Citrus

  • Sea Bass and Corn Ceviche, Radish, Tomatillo, Cilantro

  • Baja Scallop Aguachile, Chiltepin, Turnip, Koji

  • Kampachi and Bunapi, Habenero Kosho, Radish, Quelite Herb Oil

  • Crudo de Kampachi, Cancha, Radish, Shiro-Shoyu

  • Bluefin Tuna Crudo, Onion, Tamari, Sake, Aji, Amarillo

  • Octopus Kastakan, Habenero, Tomato, Avocado, Cilantro, Salsa de Uña

  • Mixed Tomato Salad, Tomato, Onion, Lemon Vinaigrette

  • Avocado “W” Salad, Mixed Greens and Carrot, EVOO

  • Grilled Peach and Grapefruit Salad, Toasted Cashews, Scallions and Ginger-Grapefruit Dressing

Appetizers

  • Grilled Chocolata Clam, Shrimp, Aji, Amarillo, Rocotto, Citrus

  • Plantain Stuffed with Requeson Cheese, Red Salsa, Epazote

  • Rib Eye Quesadilla “Keka”, Avocado, Red Onion, Tomato, Salsa Arriera

  • Short Rib “Doraditas” Beet Slaw, Lemon Confit

  • Blue Corn “Sope”, Duck Carnitas, Jicama-Radish Slaw, Orange-Apple Dressing

  • Baja Mussels With Chorizo, Mezcal, Compaño, Tomato

  • Green Poblano Rice, Roasted Squash, Aged Cheese, Mexican Herbs

  • Carne En Su Jugo, Heirloom Beans, Bacon, Glazed Onion and Cilantro

  • Charred Blue Shrimp, Black Garlic, Shishito, Huancaina

  • Octopus “A las Brasas”, Salsa Verde, Sweet Potato, Green Mustard, Leeks

Main Dishes

  • Totoaba, Parsnip, Roasted Cauliflower, Marcona Almond

  • Grilled Tuna “Tataki Adobado” Heirloom Beans, Katsuobushi, Purslane Salad

  • Wagyu Barbacoa, Pulque, Garbanzo, Corn, Semi Dry Tomato

  • Beef Tenderloin “Lomo Saltado”, Potato, Cilantro Rice, Charred Onion Jus

  • Rib Eye, Country Fried Potato, Horseradish Aioli

  • Japanese Wagyu A5, Black Garlic, Bok Choy, Cashew, Charred Baby Corn

Main Dishes

  • Roasted Chicken, Butternut Squash, Spicy Mustard, Organic Vegetables

  • Lobina “Zarandeada”, Grilled Avocado, Arugula Salad

  • Comal Grill, Lobster Tail, Totoaba, Beef Tenderloin, Flank Steak, Corn, Organic Carrot, Baby Leek

Sides

  • Fried Plantain, Brown Butter, Creme Fraiche

  • Sweet Potato Fries

  • Mexican Street Corn, Pepitas

  • Mashed Potato

  • Mac and Cheese

  • Roasted Beets, Mole Verde, Cashew