LUNCH
Lunch AVAILABLE
MONDAY-FRIDAY 11AM-3PM
TORTILLA SOUP
braised chicken, cilantro crema, radish 16
ROASTED TOMATO SOUP
tomatoes, chorizo, roasted pasilla chiles, cream 12
add grilled cheese +7
ENSALADA COBB
grilled shrimp or chicken, mix greens with avocado,
bacon, black beans, charred corn, hard boiled eggs,
pico de gallo, tortilla strips, ranch dressing 26
sub steak* or salmon +2
CAESAR SALAD
romaine hearts, parmesan, croutons 15
CHEF’S SALAD
romaine, radish, avocado, red onion, pepitas,
tortilla strips, champagne vinaigrette 18
HEIRLOOM TOMATO CAPRESE
heirloom tomatoes, burrata, tomatillo relish, and watercress with balsamic glaze and focaccia 24
shrimp +10 | salmon +12 | blackened chicken +8 | steak* +12
SHRIMP TAMPIQUEÑOS
mexican prawns, corn, rice, white wine garlic sauce 43
HALIBUT VERACRUZ
fumet, capers, olives, rice 50
SCOTTISH SALMON
seasonal squash succotash, cilantro-avocado crema 42
BUTTER POACHED LOBSTER
potato-chile gratin, corn, paprika 63
CHEESEBURGER
onion, lettuce, tomato, pickles, melted cheddar, served with french fries 23
RIBEYE STEAK & LOBSTER ENCHILADAS
guajillo sauce, tomatillo sauce, black beans, rice 39
ROASTED CHICKEN
crispy potatoes, chile, lime 38
FILET
8oz american black angus filet*, punta jalapeña, cherry tomatoes, micro cilantro 60
LOS CABOS LEMON PASTA
tagliatelle pasta, clams, shrimp, creamy lemon essence,
parsley, parmesan
make it vegetarian 24 36
CHICKEN & WAFFLES
cornbread waffle, crispy buttermilk chicken,
chile de arbol honey and sweet butter 24
LOCAL MARKET FISH SANDWICH
blackened, grilled or crispy cod fish, brioche roll,
tartare sauce, tomatoes, fennel remoulade 24
SQUASH QUESADILLA
zucchini and yellow squash, Oaxaca and Jack cheese
with salsa asada & crema 18
BAJA-STYLE CIOPPINO
a Baja-inspired seafood stew with shrimp, clams,
scallops, and market fish in a tomato–white
wine broth 49
2 per order
Consuming raw or undercooked meats, poultry, seafood, shellfish or egg may increase your risk of food borne illness, especially if you have certain medical conditions.