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.

Appetizers

SCALLOPS

  • citrus butter, roasted cauliflower, guanciale, jus

BURRATA

  • mixed seasonal greens, passatina, heirloom tomatoes

CHARRED BROCCOLI N

  • nogada, tahini, pumpkin seeds

MIXED GREENS N

  • dates, almonds, green apple, gorgonzola cheese

HOMEMADE TOFU YOGURT

  • roasted mushrooms, thyme, pepperleaf, fennel

WHITE BEAN HUMMUS

  • sourdough pita bread, campari tomatoes, persian cucumber, olive oil

GREEN BEANS N

  • Spring Onions, Peanuts, Gochujang, Crispy Shallot, Jocoque

Coastal Cuisine

SEAFOOD OMAKASE

  • oysters, clams, octopus, colossal shrimp, cured fish, tuna, homemade salt

BLUEFIN TUNA

  • macha xo, cilantro, ponzu, avocado, wakame seaweed

CHARRED OCTOPUS AND FISH CEVICHE

  • crispy corn, pickled chayote, jicama, celery, red onion, sesame oil

COLOSSAL SHRIMP COCKTAIL

  • heirloom tomato, clam juice, soy sauce, celery

LOCAL OYSTERS

  • lime, celery mignonette

CURED STRIPED SEA BASS

  • charred bell pepper, lime confit, tarragon, red onion, olives, capers

CHOCOLATA CLAMS

  • tomato ponzu, pickled jicama

Main Courses

PRIME NEW YORK N

  • pine nuts, chimichurri, serrano pepper, onions

HALF-FISH

  • mexican pepperleaf, salsa toreada, corn on the cob, blue corn tortilla

SHORT RIB

  • braised maitake mushroom, creamy chileatole

SHRIMP

  • baby potato escabeche, garlic and black lime

CAVATELLI PASTA

  • butternut squash, corn, octopus, shrimp, parmigiano

FETTUCCINE

  • short rib ragu, tomatoes, grana padano cheese

PAPPARDELLE

  • homemade italian sausage, catch of the day, butter, sage, chili flakes, fennel

TOTOABA

  • haydari, beurre blanc, almond and black garlic gastrique

ROASTED ORGANIC HALF-CHICKEN

  • sikil pak, cilantro and black garlic crumble, chard, sunchoke

”CALDOSO” RICE

  • san carlos shrimp, crab broth, parmigiano

CATCH OF THE DAY

  • cauliflower soubise, pine nuts tabbouleh

GRILLED OCTOPUS

  • peach and habanero bbq, charred plantain, yuzu kosho, persian cucumber, red onion

PORK ENTRECÔTE

  • passion fruit, kale, braised carrot, pineapple relish

Side Dishes

SHISHITO PEPPER N

  • artichoke hummus, sesame, citrus

WILD ASPARAGUS

  • bacon, bernaise, lemon

CRUSHED POTATOES

  • rosemary, tzatziki

BRAISED CARROTS

  • sun dried pepper teriyaki, peanuts

CHARRED CORN ON THE COB

  • chilhuacle mayo, corn husk ash, lemon

Vegan / Vegetarian Menu

FETTUCCINE G

  • butternut squash, cauliflower, pecans, cítrus olive oil

RISOTTO N

  • asparagus, tofu and spinach emulsion, macadamia nut brittle

CHARRED BROCCOLI V N

  • roasted peanuts, pepperleaf pipian

PEACH SALAD V

  • grapefruit, avocado, mustard leaves

RICOTTA

  • garlic crumble, charred cucumber, local tomatoes, lime confit

CAULIFLOWER V

  • caponata, white garlic mayo

HOMEMADE TOFU V

  • roasted mushrooms, thyme, pepperleaf, fennel

QUINOA CEVICHE V

  • cauliflower, orange, avocado, pepperleaf

V vegan N nuts G gluten Prices are quoted in Mexican pesos and include tax and service.