Menu

Cocina del Mar

Book Table

  • Breakfast, Lunch & Dinner | 7:00 am – 10:00 pm

  • Bar 5:30 pm to 12:00 am

  • Cabo’s most spectacular place to dine—set on a rocky promontory surrounded by the crashing waves

  • Exquisite variety of just-caught seafood prepared to let the vibrant natural flavors shine through

  • Mood is romantic and celebratory

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

Share the Shells

Oysters

  • dried chilli sauce, lemon, passion fruit mignonette

Butter Clams

  • pineapple, jicama root, radish, chiltepin chili ponzu, charred pineapple juice

Chocolata Clam

  • cucumber aguachile, fermented black lime, lemon zest, roasted Persian cucumber

Local Scallops

  • charred avocado, tomatillo pico de gallo, serrano chilli soy sauce

Grilled Oysters

  • kale and prosciutto stew, smoked Oaxacan chili butter

Fresh Catch

Yellowfin Tuna

  • spicy avocado purée, wakame, fitoplancton, macha sauce, crispy seaweed

Beet Cured Kampachi

  • fermented raspberry juice, cherry tomato, baby beets, serrano chili, fennel oil

Seafood Tasting

  • oysters 4 ea., butter clams 1 ea., chocolata clam 1 ea., shrimps 6 ea. local scallops 1 ea., passion fruit mignonette fermented black lime, dried chili sauce

Harvested

Heirloom Tomatoes (v)

  • Mexican pepperleaf oil, green beans, arugula

Asparagus

  • lemon zest, ginger butter

Corn on the Cob

  • corn smut, cotija cheese, mayonnaise, chile piquín

Miraflores Lettuce Salad

  • Constitution figs, green apple, gorgonzola cheese almond vinaigrette

Burrata (v)

  • organic beets cooked in salt, orgaic herbs green sauce pistachio, extra virgin olive oil

Farm

Aged Beef Tartar 5 oz.

  • cured egg yolk, toasted bread, white soy aioli, whole grain mustard, pickled vegetables

Chistorra

  • sheep cheese, charro beans, homemade flour tortillas

Coastal Cusine

Salt Crusted Totoaba 6 Oz.

  • Mexican pepperleaf mojo, plantain purée, red miso butter

Grilled San Carlos Shrimp 6 ea.

  • fresh lemon, black garlic chimichurri

Catch of the Day 6 oz.

  • black recado sauce, white bean purée, chorizo

Bahia Magdalena Lobster 1 Lb. (g)

  • caramelized onion purée, charro beans, homemade flour tortillas

Grilled Octopus 6 oz.

  • bell pepper, squid ink sauce, organic greens, purslane, black lemon

Baja Crab 7 oz.

  • ginger and garlic butter, koij, epazote herb, brioche bread

Wood Fire Oven

Roasted Half Organic Chicken 1 lb.

  • roasted squash, pickled vegetables, chipotle juice

Black Beer Braised Short Rib 12 oz.

  • black lentil stew, aged onion

Bone-In Rib Eye 10 oz.

  • roasted tomatoes, fresh fennel

Beef Tenderloin 8 oz.

  • mole poblano sauce, charred eggplant purée

Bone-In Pork Belly 10 oz.

  • peach BBQ sauce, beet wedges, star anis jus

Farmed Sides

Mushroom Kebab

  • tamarind BBQ sauce, yeast purée, chives

Roasted Broccoli (vn)

  • green curry, pine nuts, golden raisins, capers

Butternut Squash (vn)

  • peanut mole sauce, caramelized pumpkin seeds

Glazed Carrots (v)

  • peach BBQ sauce

Sweet Potato Confit (n)

  • beurre noisette, cashews

Crushed Potatoes

  • crème fraîche, horseradish, chives