Cancun Menus Magazine by Cancun Menus Magazine

AMERICAN

INDIAN

SEAFOOD

Ruth´s Chris Steak House ........... 8

Elefanta ............................................ 16

ARGENTINEAN

ITALIAN

Bandoneon ...................................... 7 Cambalache ................................... 15

Cenacolo................................ 18 Cenacolo Mare (NEW) .............. 13 La Madonna............................. 9

Fred’s House (NEW)........................ 19 JC Capitan ...................................... 14 Puerto Madero ............................. 11

CARIBBEAN La Habichuela .................................. 5 La Habichuela Sunset ............... 12

THAI Thai Lounge .................................... 17

MEXICAN

YUCATECAN

La Destilería

Labná ................................................... 6

.................................. 10

Numbers indicate page and map location.

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Dear Cancun Diner: Hello and Welcome to Cancun, where the beautiful white beaches and gorgeous turquoise waters make for one of the prettiest places on Earth! Please allow us to share something with you. We love good food! When we go on vacation we want to know “Where are the best places to eat?”. This is what inspired Cancun Menus and remains our goal to bring you the answers. We´ve had the pleasure of living in Cancun for many years and know which establishments consistently serve good food. We first began nearly two decades ago, by conducting an annual “Survey of

Friendly Advice to our Readers THE FACTS: There are over 400 restaurants in Cancun. This means there is “mucho” competition. Many, many people are paid to convince or persuade you, the tourist, to go to certain restaurants. You might hear things like: ‘That restaurant is no good, but I know one…’ ‘That restaurant is closed, but…’ or your driver may say, “I’ve never heard of that restaurant!” THE TRUTH: The restaurants we feature in Cancun Menus are the favorites of many of us who live here. Should you have questions or concerns about any Cancun restaurants call us, we’ll be glad to hear from you. If you visit a restaurant not in our magazine but deserves our consideration, let us know that too!

CANCUN MENUS Winter - Spring 2012 Edition Published by: Paradise Productions, S.A. de C.V. Calle Quetzal, Cancun, Q. Roo. 77500 Tel. (998) 883-1879 www.cancunmenus.com email: 2gringos@prodigy.net.mx Watercolors by Susan Pre-Press: Logobug Taller Creativo Printed in the U.S.A.

Best Restaurants”. No small wonder that the choices were pretty much the same every year! The scene has changed from time to time, some have changed names or cuisines, new places have been introduced, but our goal remains the same - to give you, the tourist, all the information needed to find your perfect dining experience. We love hearing from you & appreciate all the feedback we’ve received over the years. If you have any suggestions, recommendations or even complaints, please let us know. Follow us on Facebook: Cancun Menus Magazine. We sincerely hope your visit to Cancun will be a wonderful, delicious experience!

For reservations at any restaurant call Susan and Terry at: Tel: 883-1879 Email: 2gringos@prodigy.net.mx www.cancunmenus.com PRICES: GOD only knows what the exchange rate will be by the time you’re reading this! All prices listed are in pesos, except where indicated. As we go to press, Dec. 2011, the exchange rate is about $13.50 pesos to the dollar. Since many restaurants import their products, they adjust prices accordingly. Should exchange rates change considerably, you can expect the menu prices to change also. Peso prices may go up when the exchange rate is higher, but the cost in dollars remains the same.

Buen Provecho! Terry & Susan ‘Dos Gringos’

ANOTHER PIECE OF ADVICE: In Mexico it is considered rude to bring the check before you ask. So when you are ready for it, just tell your waiter, “La cuenta por favor”. POR FAVOR!… PLEASE MENTION CANCUN MENUS or DOS GRINGOS when you make your reservations or visit these restaurants or fill out your comment card. It’ll help us to continue providing this service. Muchas gracias.

CANCUN MENUS is published bi-annually by Paradise Productions S.A. de C.V.. We are not responsible for advertisers and their representatives not providing the quality or products presented herein. PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE WITHOUT PRIOR NOTICE, BUT WERE ACCURATE AT TIME OF PRINTING. International Copyright © 2012 All International Rights. No portion of CANCUN MENUS may be reproduced without prior written permission from the publisher.

CANCUN MENUS ES UNA PUBLICACIÓN SEMESTRAL, EDITADA POR PARADISE PRODUCTIONS, S.A. DE C.V., QUETZAL 39, Nº 10, CANCUN, Q. ROO, MEXICO. CERTIFICADOS DE LICITUD DE TITULO Y DE CONTENIDO EN TRÁMITE. PERMISO DE SEPOMEX EN TRAMITE. DISTRIBUIDO POR PARADISE PRODUCTIONS, S.A. DE C.V.,IMPRENTA: CENVEO, HOUSTON, TEXAS, U.S.A. GRUPO REGIO, CANCUN.

CARIBBEAN

Appetizers

Shrimp Cocktail 112 Shrimp in Cocktail Sauce Cuitlacoche Crepes 103 Authentic Mexican Delicacy in Hollandaise Sauce Shellfish au Gratin 105 Fine Selection of Caribbean Seafood in White Sauce Au Gratin

Soups

Cream of Habichuela 78 Our Famous Stringbean & Vegetable Soup —Served Daily since 1977 Cream of Avocado 86 A Cold Soup of Emerald Avocado with Aromatic Herbs Lobster Bisque 94 Exquisite Cream of Lobster

Giant Shrimp Tamarind Sweet & Sour Sauce 267 Ginger and Mushroom Sauce 267 Grilled with Garlic Butter 252 Coconut Shrimp 267 Shrimp Steak Medallions 234 Caribbean Lobster Tail Splendid Jumbo Size—10 oz. 452 Bestial — Up to 16 oz. / by the oz. 52 Lobster Thermidor, Newburg Sauce 487 Surf and Turf 438

The Famous Cocobichuela

Salads

More than 490,000 Served so Far! Chunks of Lobster and Shrimp Cooked in Curry Sauce Served in a Coconut Shell Garnished with Tropical Fruits

Fish & Seafood

Fettuccini with Zucchini 166 Sauteed Zucchini and Onion, Parmesan Cheese and a Touch of Anchovies Vegetarian Fajitas 138

House Salad 86 Select Crisp Lettuce, Carrot, Squash & Jicama in House Dressing Caesar Salad 188 The Emperor of Salads, Prepared at Your Table, for Two Fish Fillet 183 The Best of the Day’s Catch, De-boned and Prepared to Your Taste — Grilled in Garlic, Breaded, or Amandine. Ask your Waiter for Other Suggestions Grouper Supreme 269 Lobster Stuffed Fillet in Guava Sauce Seafood Parade 420 Fish Fillet, Jumbo Shrimp and Lobster Tail, Grilled in Your Choice of Sauce Cigar Smokers Welcome in Garden Area

399

Vegetarian

Poultry & Pasta

Chicken in Wine Sauce 190 The Classic French, Red Wine Recipe Roast Domestic Duck in Pear Sauce 217 Flamed with Kirsch Seafood Fettuccini in Garlic Sauce 177 The Mediterranean Recipe with a Caribbean Touch

Shish Kabob Flambé

Shrimp & Lobster 325 Lobster & Beef Fillet 325

Steaks

Choice Cuts of Export-Grade Beef, Served with Vegetables and Baked Potato or Rice Petite Chateaubriand 246 Heart of Beef Fillet 258 In Morel Sauce Medallions Rossini 249 T-Bone 15-oz. 227 New York 12-oz. 241 Rib-Eye 12-oz. 275

Mexican Specialties

Crema Conde 85 Cream of Black Bean Soup Guacamole 65 With Crispy Tortillas Chicken Fajitas 170 Fish Fillet Veracruz 195 Beef Fajitas 193 With Re-fried Beans & Guacamole Chicken Enchiladas 167 In Green Tomato Sauce with Melted Cheese Chicken in Mole 186 In Traditional Finely-Ground Dark Puebla Sauce Beef Tips Mexican Style 200 Cooked as Our Grandmother Used to for Sunday Brunch. Ask Your Waiter

“Where you are treated like a Mayan King”

Reservations Strongly

Recommended DOWNTOWN, MARGARITAS #25, SM22 TEL. 884-3158, 887-1716 OPEN DAILY 1PM - 12AM www.lahabichuela.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

For 35years the Pezzotti family has welcomed guests to this lovely home with its lush garden, where dining under the stars adds to the allure of twinkling lights in the trees and candle-lit tables. Sooo romantic, it’s no wonder visitors keep returning year after year. Soothing atmosphere filled with reproduced Mayan artifacts and artwork, a fountain, a fish tank and more. Always a favorite, absolutely worth the trip to town - you’ll just love it! Say “LAH-b’CHWEH-lah”.

YUCATECAN

Yucatecan Dishes

Starters

Mexican Haute Cuisine

Lime Soup

56 Shrimp Cocktail

Khab – Ik

60 Deep Fried Turnovers

Papadzules

Poblana Cream Soup 86 Poblano pepper cream, served with corn, cheese

Yucatecan Panuchos (3)

Mexican Cactus Salad 63 Fresh sliced cactus with onions, tomato, coriander,

Chicken broth with aromatic local limes.

Prepared the way of the Gulf of Mexico Coast.

Beef chowder with vegetables, seasoned with Mayan spices.

Stuffed with baby shark.

and fried tortilla strings.

Corn tortillas stuffed with boiled eggs bathed in pumpkin seed sauce.

green chili in a light oregano vinaigrette with crisp pork rinds and cream cheese.

With Turkey or Pibil Pork.

Main Courses Maculam Fish Fillet

154 Melaque Fish Fillet

161

Shrimp Prepared to your Taste

Barra Vieja Shrimp 231 The classic recipe from the Pacific coast,

231

Broiled Caribbean Lobster

408 Chiles Rellenos (2)

124

Turkey in Pepián

Chicken in Mole Sauce 111 The classic of the Mexican Haute Cuisine. Domestic Duck Mayahuel

128

Pibil Pork

104 Arrachera Campesina

141

Poc Chuc

Los Tres Huastecos 103 Three beef fillet medallions, in different sauces:

208

Tin foiled fish fillet seasoned with hoja santa and spices, a delicacy. Cooked in a delicate lime sauce or garlic sauce. Baked with red mild chili butter. Served with guacamole, refried beans and flour tortillas.

Turkey cooked in pumpkin seed sauce with regional condiments, seasoned with achiote. Try the delicious Sackol sauce, too. Seasoned with achiote and other local spices, wrapped in banana leaves & baked in a slow oven. Grilled pork with local condiments including sour Yucatecan orange, chili/tomato sauce & beans.

Pumpkin flower, corn, cactus, baked with cheese. sautéed with mild red chili sauce and fresh cumin.

One with ground beef and one with cheese.

Baked in green peanuts, basted in two chili sauces. Tender strip of marinated grilled beef.

170

Green tomato, Mexican and mild red chili.

Buffet Monday to Friday

12:30PM - 5:30PM $145 DOWNTOWN, margaritas #29, SM22 TEL. 892-3056 or 884-3158 OPEN DAILY NOON - MIDNIGHT www.labna.com Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This restaurant, from the owners of La Habichuela offers authentic regional Yucatecan cuisine. The ancient Maya created unique dishes from the bounty of the Yucatan: fresh seafood, rare spices, fowl and game. A wonderful opportunity to try Labna’s selection of legendary Mayan fare & Mexican Haute Cuisine and to experience for yourself the distinct culinary heritage of the Yucatan Peninsula and the exotic side of fine Mexican dining at Labna!

ARGENTINEAN

Cebiches

COLD FLAVOR

Whitefish • Shrimp • Octopus • Mixed Swordfish Carpaccio Finely sliced, with Creole sauce, fresh pepper, sea salt & olive oil.

HOT FLAVOR

Chorizo (2) Grandfather Eduardo’s homemade traditional recipe. Stuffed Aji (3) Yellow pepper stuffed with crabmeat in a light tomato sauce & melted Gruyere cheese.

SOUPS

Beef Boullion: from the juiciest cuts of beef Shrimp Boullion: from three kinds of shrimp

CHEESES

Provoleta Thick slice of charcoal-grilled Provolone, dressed with olive oil & oregano.

170

EMPANADAS BANDONEÓN

SALADS

Bandoneón Mixed greens, tomato, avocado, hearts of palm & asparagus, dressed with a red pepper vinaigrette. Margot Hearts of leaf lettuce, perfumed with vinaigrette & bathed in a creamy Roquefort dressing. Del Mar Bogavante lobster meat, mixed baby greens & small chunks of apple with a Champagne vinaigrette. Ravioli Stuffed with lobster in mild cream sauce & fresh tomato.

Spaghetti Arrabbiata Shrimp & dried peppers (guajillo, ancho & arbol), in Neapolitan sauce, garlic, olive oil & fresh pepper.

TANGO FLAVOR

75 120

90 90 110

Choice of Mild, Spicy or Seafood Meat • Spinach & cheese • Corn & cheese Shrimp • Tuna • Cod • Octopus • Lobster

PASTAS

160

Thin Breaded Tenderloin Accompanied by tomato slices & French fried potatoes. Lamb Ossobuco Accompanied by risotto & oyster mushrooms. Shrimp Tacos (3) With onion & bacon, and a tomato & olive oil sauce. Kurobuta Pork Rib In orange sauce, with mashed sweet potatoes.

110 190

150

250 120 280

240 240 240 320 330

BROCHETTES

Prepared with bacon, mushrooms, onions & bell peppers Tenderloin Medallions Shrimp: Prepared with giant shrimp Surf & Turf: Shrimp and tenderloin

290 260 290

FISH & CHICKEN

Tuna Steak: Accompanied with soy sauce. Black Cod Vizcaína: Fresh from Alaska, in a bell pepper & tomato sauce, with olive oil, capers, olives and red peppers. Whole Chicken (for 2 or 3) Dressed with a butter-lemon sauce with salt, pepper & Don Eduardo’s secrets. Served with Argentine salad & French fried potatoes.

Downtown, corner of Nichupte and bonampak TEL. 889-9500 889-9911 OPEN DAILY 1PM - 1AM www.bandoneonrestaurantes.com Major Credit Cards Accepted

210

FROM THE GRILL

PRIME QUALITY STEAKS Skirt Steak 14 oz. Top Sirloin (center cut) 14 oz. Short Ribs (two strips) 21 oz. Rib Eye 14 oz. Tenderloin 14 oz.

40 to 50

140

Dos Gringo’s Comments:

260 320 440

Reservations Accepted

menu shown is a sampling

The downtown version of the famous Cambalache restaurant. Equally good food in a glamorous atmosphere where lower prices work for big eaters. Wonderful service, a fine selection of wines, very tasteful menu & the classy cosmopolitan ambience is just a beginning. Features include two-story ceilings, huge wine storage columns each holding 600 bottles, open kitchen (with their special flavor-enhancing grill) and a covered terrace. For sure, Argentina, Flavor & Tango live here!

AMERICAN

APPETIZERS

Barbecued Shrimp

198

Sautéed New Orleans style in reduced white wine, butter, garlic and spices. Veal Osso Buco Ravioli 185 Saffron infused pasta filled with veal osso buco and fresh mozarella cheese. Served with sautéed spinach and white demi glace. Seared Ahí Tuna 175 Blackened and complemented by a spirited sauce with Dijon mustard and beer. Shrimp Cocktail 230 Plump Gulf Shrimp dressed with your choice of our classic Creole Remoulade sauce or our spicy New Orleans Home-style cocktail sauce. Mushrooms Stuffed with Crab Meat 170 Onion Soup Au Gratin 125

SALADS

Lettuce Wedge Caesar Ruth’s Chopped Salad

Julienne Iceberg lettuce with mixed vegetables, green olives, bacon, egg, croutons, onions, crumbled bleu cheese and lemon-basil dressing.

POTATOES

Ruth’s Chris Special, Baked

With butter, sour cream, bacon and chives. Au Gratin, served in a cream sauce, topped with melted sharp cheddar. Mashed, with a hint of roasted garlic.

VEGETABLES

Sautéed Mushrooms Creamed Spinach Fresh Asparagus with Hollandaise sauce.

120 120 120

ENTREES FILET

525

PETITE FILET

485

Most tender cut of corn-fed Midwestern beef. A smaller but equally tender filet. RIBEYE Well-marbled for peak flavor, deliciously juicy. NEW YORK STRIP The favorite of many steak Connoisseurs. COWBOY RIBEYE With all the qualities of the famous ribeye, this bone-in version adds even more flavor. PORTERHOUSE Nothing better to share than this giant example of USDA Prime for two. LAMB CHOPS Hand cut extra thick. Extremely tender, thanks to the natural marbling. VEAL CHOP Tender light milk-fed veal, perfectly broiled to release all delicate flavor.

114 114 125 115 148

Oven roasted double chicken breast stuffed with garlic herb cheese. Fresh hand cut broiled or with Cajun spices. BLACKENED TUNA Fresh tuna pan-fried in hot spices with the Famous New Orleans style.

880 1290 550 520 335

RUTH’S CLASSIC MENU

60 per oz. 385 385

595

A complete meal. Choose from our classic and seasonal selections of starters, entrees, sides and desserts. Served only from 1pm to 6pm.

PRIME RIB WEDNESDAYS

HOTEL ZONE, KUKULCAN PLAZA, BLVD. KUKULCAN KM. 13 Live Jazz Tuesday - Sunday TEL. 885-0500 OPEN DAILY 1:00 - 11:30PM www.ruthschris.com.mx Major Credit Cards Accepted

595

STUFFED CHICKEN BREAST FRESH LOBSTER TAIL SALMON FILET

114

565

Dos Gringo’s Comments:

554

Reservations Recommended

menu shown is a sampling

If you are looking for fabulous, mouth watering steaks, served sizzling hot, you won’t be disappointed here. This Ruth’s Chris is as good or better than you could get back home! The a la carte selections of salads, vegetables and potatoes are large; you may want to choose several and share them. Save room for desserts — they are simply divine. Sure to satisfy the most discriminating tastes! Happy hour 2-5PM daily. Smokers will enjoy the new terrace area.

ITALIAN

ANTIPASTI

Bruschetta

Lasagna al Forno

freddi, caldi, insalati y zuppe

Grilled slices of peasant bread topped with fresh chopped tomatoes and Parmesan.

Fonduta Svizzero

Swiss style cheese fondue for two.

Meat lasagna with Bolognese sauce, cream & Parmesan crusted. 205 95 270

Carpaccio di Manzo

Thinly sliced raw beef in white truffle essence, pink pepper, lemon, shaved celery & crunchy Parmesan.

160

Frito Misto

Breaded & fried seafood with spicy arrabiata sauce.

355 155

Polpettina di Granchio

Homemade crab cakes over a delicate chipotle and orange infused cream sauce.

145 145

Involtini di Mozzarella al Prosciutto

Pan seared fresh mozzarella wrapped in Prosciutto over bed of arugula salad and cherry tomatoes.

Oven baked tomatoes and basil cream with Parmesan croutons & a hint of sour cream.

Bisque di Aragosta

Delicate and smooth lobster cream with fresh chives.

Traditional, “al dente” parilla with goat cheese & fresh arugula. 215 Saffron infused white wine risotto with sauteed shrimp.

Margarita or three cheese (mozzarella, gorgonzola & Parmesan). 160

Pizza Gamberi e Aglio Piccante Pizza Vongole

Crispy pizza with fresh clams, garlic and parsley.

265

Boquinete (local snapper) in fresh tomato, fava beans, garlic, white wine & clam sauce.

115

Imported U.S. “Provimi” Quality! Breaded & au gratin with tomato sauce, mozzarella, Parmesan & basil pasta.

145

Chicken scaloppini in limoncello sauce with green pasta.

175

Spaghetti Bolognesa

Classic bolognesa style spaghetti in slow cooked pomodoro & red wine meat sauce.

185

Fettuccini ai Gamberi

Fresh shrimp with fettuccine in grappa with mushroom, asparagus & prociutto.

Russian Menu Available

245

185

255

Torno alla Putanesca

265

Pesce di Boquinete al Guazzetto

245

Ternera “Parmigiana” 13.5oz Scaloppini al Limoncello

CHARCOAL GRILLED

Fresh tomato sauce and chili peppers…..caliente!!!

195

SECONDI

di carne e pesce Salmone al Balsamico di Modena

Grilled sushi grade tuna steak over putanesca sauce & thyme roasted potatoes.

PRIMI

Pasta, risotti e pizza gourmet Penne Arrabiata

230

Pizza Margarita o tre Formaggi

140

Zuppa di Tomate al Forno

205

Risotto di Arugula con Formaggio de Capra

Balsamic glazed fresh salmon over porcini risotto.

Insalata Classica “Cesar….”

A La Madonna classic, prepared at your table. Sprinkled with Parmesan & served with focaccia croutons, for 2.

Homemade raviolis stuffed with pesto ricotta over a rich pomodoro sauce.

155

Insalata di Spinaci

Tender leaves of spinach with mushrooms, pancetta, nuts, & dried tomatoes, dressing of nut oil & balsamic vinegar.

Ravioli Fatto a Mano

Shrimp, crispy bacon, pomodoro, chili flakes and capers.

“Slider” di Manzo

Two 100% beef fillet sliders with arugula, tomato marmalade and Parmesan.

Handmade potato gnocchi’s with pesto or tossed in tomato sauce. 205

Risotto al Zaferano y Gamberini

Antipasti di Mare

Seafood, shrimp, mussels, sea scallops, calamari, marinated salmon carpaccio. A burst of flavors for two!

Gnocchi di Patate

Marinated Flank Steak 14 oz Rib Eye Steak 14 oz Filet Mignon, center cut 10.5 oz Grilled Veal Chop (Imported US Provimi!) 13.5 oz

CONTORNI

Sauteed asparagus Baked potato with sour cream Truffel whipped potato puree

495 210 290 390 445 475 135 75 65

Reservations Recommended

HOTEL ZONE, LA ISLA SHOPPING VILLAGE, BLVD. KUKULCAN KM. 12 TEL. 883-2222, OPEN DAILY NOON - MIDNIGHT www.lamadonna.com.mx Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Emphasizing Northern Italian/Swiss recipes with excellent presentation. This restaurant exudes glamour. Wildly creative and bigger than life, the atrium-style dining area is overseen by a huge reproduction of the Mona Lisa. Three story statues of angels compliment a romantic Italian atmosphere. A sidewalk terrace, outdoor balcony & multi-level seating; perfect for any occasion. Want intimate? Ask for the “lover’s” balcony. Martini Bar with 180 different cocktails!

MEXICAN

Appetizers “CHALUPAS”

85 Lightly fried tortillas, 3 with green salsa & 3 with red salsa, topped with shredded meat & chopped onion. TEQUILA CHEESE 135 Melted Tequila flavored Oaxaca & Gouda cheese served with flour tortillas. SOPES DE COCHINITA 109 Slow roasted shredded pork marinated in citrus juice with beans, avocado, red onion & habanero-chile salsa, served on a corn tortilla.

Soups DESTILERIA SOUP

194 Combination of chicken, shrimp, steak & green pepper, marinated with our special mild sauce, served with rice. MARINATED TACOS 168 Arrachera beef tacos marinated with our special spicy pepper sauce, served with guacamole, onion & coriander. ARRACHERA Steak “MOLCAJETE” 280 Delicious combination of juicy arrachera steak, beans, chorizo, nopales & fresh cheese, with house salsa. La Destileria BEEF MEDALLIONS 241 Prepared tableside with our special 3 chile mix flambéed with tequila or lime juice flambeéd with vodka.

Delicious black bean cream soup with Gouda cheese, bacon noodles & spring onions. TORTILLA SOUP The classic Mexican recipe! With sour cream, pasilla-chile, chicharron, fresh cheese & avocado. POBLANO PEPPER CREAM SOUP With diced cheese, poblano bits and corn grains.

Salads 105

Fresh lettuce, hearts of palm, artichoke hearts, black olives, avocado, tomato, red onion & Parmesan. Served with our red wine vinaigrette. SPINACH AND PEAR SALAD Served with orange, walnuts & bacon. Drizzled with balsamic, honey-chipotle dressing.

125

Chiles

MOLE Poblano

194 One of the most elaborate dishes of Mexico, combining over 50 ingredients. With fried bananas, rice & sesame. BREADED CHICKEN BREAST 176 With mashed potatoes & tomato slices, with Parmesan.

Steak 245

Juicy & tender, served over a black bean sauce, covered with our traditional avocado sauce and a touch of cilantro. With fried beans, rice & chicharrón.

234 Prepared over a light creamy coriander sauce, served with mushrooms, rice & steamed vegetables. Talla Style fish 240 Marinated with 3 different peppers, a touch of mayonnaise & spices. With rice, guacamole & fried beans. SUIT YOUR TASTE SHRIMP 301 Choose your favorite…Pan fried, grilled with garlic, breaded, with cheese sauce or smoked jalapeños. TEQUILA SHRIMP 301 Prepared at your table with tomato, onion, coriander & peas. Flambéed with tequila, served with a light bean sauce, rice & cambray potatoes.

CHILE RELLENO with pastry Puff

Chicken

BEEF TENDERLOIN IN AVOCADO SAUCE

Seafood CORIANDER FISH FILLET

Destileria SALAD

Reservations Recommended

SURF AND TURF Skewer

242

Poblano pepper (not always spicy) stuffed with goat cheese, curd cheese, cream cheese, nuts & parsley. Puffed & baked, served over a coriander sauce.

Molcajetes RIB EYE MOLCAJETE

305

A delicious combination of fresh cheese, chorizo, beans, nopales & avocado, served with house salsa. SHRIMP MOLCAJETE A delicious combination of the yummiest shrimp, fresh cheese, chorizo, nopales, avocado & beans, served with house salsa & hand-made tortillas.

264

HOTEL ZONE, blvd. kukulcan km. 12.65 TEL. 885-1086 or 885-1087 OPEN DAILY 1PM - 12AM www.ladestileria.com.mx

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This great restaurant has been a local’s favorite for many years. You will enjoy authentic dishes from every region of Mexico. An interesting feature is the tequila museum where you can learn all about Mexico’s favorite drink & have some too! The fascinating décor includes beautiful brick ceilings, picturesque walls, arched glass, three seating areas and a large deck all overlooking the marina & lagoon. Live music Tuesday – Sunday from 7-9 pm. Muy bueno!

SEAFOOD

FRESH AND NATURAL

Cocktails and Cebiches

200

Oysters on the half-shell (6) Alaskan King Crab Legs

210 510

Shrimp • Octopus • Scallop • White Fish • Mixed Served with tartar sauce and melted butter

Tuna Carpaccio (Baja California) Veal Carpaccio alla Parmesana Salmon Sashimi (Alaska) Hamachi Sashimi (Hawaii) Tuna Tartare (Baja California)

200 210 200 310 210

With citrus-soy sauce, shallot and capers Kingfish Tartare (Gulf of Mexico) With citrus-soy sauce, scallions and black olives

HOT APPETIZERS

Empanadas (Argentine Turnovers)

210

Garlic Shrimp

Seasoned with guajillo pepper, olive oil & garlic

210

Provoleta Cheese

130 Aged charcoal-grilled Provolone with olive oil & oregano

SOUPS

Seasoned tableside with your choice of seasonings

Beef or Tuna Boullion Clam Chowder Eggplant Lasagna

PASTA

With fresh tomato, covered with a 3-cheese gratin

Crab Tortelloni

With Alaskan King crabmeat, white Parmesan sauce

Puerto

SALADS

Lobster and Shrimp, lettuce, avocado, olive oil, mayo, mustard, salt & pepper

Madero

Maine Lobster & Prime Tenderloin

380 370 380 330 380 1,100 1,050 690

Surf & Turf Brochettes

370

Jumbo Shrimp & Prime Tenderloin

FISH & SEAFOOD GRILLED

Tuna Steak (Baja California) each 50

Meat • Spiced Meat • Tuna Ham & Cheese with tomato & basil

PRIME CUTS GRILLED MEATS

Tenderloin Steak 14oz Rib Eye Steak 14oz New York Steak 14oz Tender Skirt Steak 14oz Lamb Chops American Wagyu Tenderloin 13oz American Wagyu Rib Eye 13oz Surf and Turf Puerto Madero

Lettuce, spinach, avocado, tomato, hearts of palm, mushrooms & goat cheese. Special french dressing

180 195

Mixed Grill Puerto Madero (For 2)

Baby Lobster tail, Alaskan King Crab legs, Tuna filet, White Fish and Giant Shrimp brochette

140

380 380 320 1,100

FRESH MAINE LOBSTER USA

Baby Lobster Tail (order of three) Jumbo Lobster Tail Crab Salad

270

370

Shrimp Puerto

Jumbo size, with butter & Cayenne pepper

105 105

290

Accompanied by soy sauce Black Cod (Alaska) Perfumed naturally with hazelnut butter and capers Halibut Steak (Alaska) Imported from Alaska. With a white wine, shallot & fresh pepper reduction Sea Bass (Chile) In soy sauce with shitake mushrooms & asparagus

THE CHEF’S WHIMS

Alaskan King Crabmeat with creamy mayonnaise, capers, parsley & avocado

495 660 395

Butter-Soy Tuna

310

Rice and Seafood Stew

290

Medallions, mounted on a bed of diced potatoes Jasmine rice with blue crab, scallop, calamari, shrimp, mussels & white clams, with saffron & herb sauce

Reservations Recommended HOTEL ZONE, BLVD. KUKULCAN KM. 14.1 TEL. 885-2827, 885-2829 - 31 OPEN daily 1pm - 1am www.puertomaderorestaurantes.com Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Igniting passion among patrons, it’s no wonder locals and tourists both flock here. The water-side building is a tribute to the restored Puerto Madero of Buenos Aires, Argentina, and perfectly balances the use of dark woods, brick & glass. The charcoal grill enhances the unique flavor of Prime meats and a variety of seafood. Classy ambience with a yacht club atmosphere. Super service & lovely views from the deck make for a fine dining experience.

CARIBBEAN

Appetizers

SHRIMP COCKTAIL 145 Pink caribbean shrimp in horseradish sauce. SOFT SHELL CRABS CARMEN 200 Deep fried served with avocado and tortilla. CREPES OF HUITLACOCHE 138 An authentic Mexican delicacy served with hollandaise sauce. YUCATECAN TAMALES 120 3 Tamales, lobster, shrimp and duck served with 3 different sauces.

Soups

CREAM OF HABICHUELA 98 Our famous stringbean and vegetable soup. LOBSTER BISQUE 130 Exquisite cream of lobster. ROSSIE´S GASPACCIO 118 Fresh tomato, bell peppers and a touch of garlic, served with cucumber.

Salads

HOUSE SALAD 113 Select crisp lettuce, carrot, squash and jicama in house dressing. ASPARAGUS SALAD 125 Steamed asparagus marinated in a light vinagrette served with goat cheese and Parmesan flakes. MOLINA´S SALAD 133 Lettuce, avocado, tomatoes, cucumber, almonds, goat cheese and thinly sliced Parmesan served with Molina´s dressing.

Fish & Seafood

SEAFOOD EMPANXONOSTLE 335 Fresh fish fillet, shrimp & sea scallops served with fine herbs and vegetables wrapped in foil. Reservations Recommended

FISH FILLET AMARANTH 248 Breaded with amaranth and almond flakes Served on two vinagrettes, tamarind and mango, and tropical fruit pico de gallo. TUNA STEAK 235 Gilled in pink pepper crust. FISH FILLET VERACRUZ STYLE 250 Traditional Veracruz sauce with tomato, chile güero, olives and capers.

LA HABICHUELA SPECIAL 515 Chunks of Caribbean lobster tail and giant shrimp in curry sauce, served in a lobster shell.

Shrimp

SHRIMP STEAK 335 Shrimp medallion with black mushroom sauce. SHRIMP XTABENTUN 335 Jumbo shrimp in Xtabentun sauce, served with chiltomate. GRILLED WITH GARLIC BUTTER 335 COCONUT SHRIMP DEEP FRIED 335 CHICHEN ITZÁ SHRIMP 340 Jumbo Shrimp in a ginger and honey sauce, served with asparagus and potato.

Caribbean Lobster Tail

LOBSTER TAIL TIKIN-XIC 558 Pre-hispanic style seasoned with achiote. JUMBO SIZE GRILLED (10 oz.) 558 THERMIDOR —8 oz. 540 With the majestic Newburg sauce. SURF & TURF 545 7 oz. tail, with grilled heart of beef fillet. SEAFOOD PARADE 530 Fish fillet, jumbo shrimp and lobster grilled.

Poultry & Pasta

ROASTED DOMESTIC DUCK IN PEAR SAUCE 290 Cooked in pear sauce, flamed with kirsch. CHICKEN BREAST VERÓNICA 250 Stuffed with plantain banana and prosciutto in a sweet Hawaiian sauce. FETTUCCINI WITH ZUCCHINNI 220 Sauteed Zucchini and onion with Parmesan Cheese and a touch of Anchovies. FETTUCCINI IN VODKA SAUCE 250 With a tomato and vodka sauce, served with shrimp. CHICKEN PIBIL 214 Chicken seasoned with achiote cooked in banana leaves.

Steaks

Choice cuts of export-grade beef served with vegetables and potato or rice. RIB-EYE PANAL—350 grs. 450 Marinated with almond paste, served with apples sauteed in vanilla and butter, accompanied with corn and a fine herb and honey gravy. HEART OF BEEF FILLET 390 In Morel sauce. RANCH STYLE STEAK 230 With refried beans and guacamole. BEEF TIPS MEXICAN STYLE 255 Grandma´s Sunday brunch recipe. TAMPIQUEÑA BEEF FILLET 225 Grilled strip of beef heart fillet with the traditional garnish of guacamole, refried beans, chicken enchilada, sliced onions and chile poblano julienne [not hot]. RIB-EYE—15 oz. 405 T-BONE—15 oz. 380 NEW YORK—15 oz. 395

hotel zone, BLVD. KUKULCAN KM. 12.6 Tel. 840-6240 840-6280 Open DAILy NOON to MIDNIGHT www.lahabichuela.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This incredible creation by the Pezzotti family is not just an exquisite restaurant, like the original, it’s also a tribute to Mayan culture. Jaw dropping artwork & authentic reproductions abound. Selecting a table can be challenging as there are so many terrific options. The split-level interior with 25’ floor to ceiling windows provides a panoramic view of the lagoon and gardens. Perfect for romantic dining - stunning at sunset - lighted columns, palm trees, waterway, etc. Bring the camera!

ITALIAN

Cold Appetizers

Swordfish carpaccio Abadeco carpaccio Sakudori Tuna “Serdegna” style; fresh minced tuna fish, served on mozzarella cream, aromatized with basil

165 165 250

Hot Appetizers

Baby calamari “Cenacolo”; floured & broiled, served with the house balsamic glaze & arugula Clam Saute; boiled in its own juice with a touch of white wine and parsley Mussel Saute; boiled in it’s own juice with a touch of white wine, parsley & sweet grape tomato

190 230 280

Soup

Little fish hats made with white flour, filled with fish fillet & ricotta cheese, aromatized with parsley

120

Salads

Contadina salad; fresh spinach with mushrooms, pine nuts, & Grana Padano cheese, with extra virgin oil Mixed salad; tasty lettuce, mushrooms, grape tomato, cucumber and carrots Caprese salad; mozzarella with grape tomato, fresh basil & a touch of the house balsamic glaze BURRATA Handmade mozzarella filled with stracciatela. Served with arugula and sweet grape tomatoes

165 165 200

300

Hand

Made Pasta Sea Pasta

Penne vodka; shrimp flambéed with vodka in tomato sauce with a touch of cream & parsley Penne “al granchio”; river crab in a delicious red sauce with a touch of cream, with white wine and parsley Shrimp fettuccine in tomato sauce & a touch of cream Spaghetti “Adriatic” style; zucchini, asparagus sautéed with white wine & aromatized with parsley Reservations Accepted

250 180 250 250

Spaghetti “al cartoccio”; wrapped with seafood, cooked in its own juice with white wine & tomato sauce “Agnolotti di pesce”; filled with fresh fish and ricotta cheese, served in a delicate white fish cream Seafood ravioli; filled with shrimp in a calamari sauce, aromatized in white wine and parsley Spaghetti “Guitar” style with seafood: shrimp, fish, calamari & clams in tomato sauce with a touch of parsley

Pasta with Lobster

Lobster ravioli in a creamy fish sauce Caribbean lobster tail with spaghetti “Guitar”

style in white wine, prepared with zucchini, asparagus and hand made spaghetti in a delicious olive oil, garlic & white wine sauce Caribbean lobster tail with penne, asparagus and parsley in white wine

280 250 260 300

310

495 495

Seafood

Baby scallops; broiled scallops sautéed in white wine, on a bed of sweet onions perfumed with red wine Salmon filet; served on a bed of sautéed spinach & capers with tomato sauce Fish filet “Ortolana” style; prepared with assorted vegetables in our traditional tomato sauce Mixed skewers; shrimp, calamari, & abalone breaded au fine herbs, served with aioli & tomato sauce Abadeco fish filet “in cartoccio”; wrapped fresh fish filet in fine herbs and white wine “Guazztto”; delicious fish casserole with abadeco, shrimp, calamari & clams in tomato sauce, perfumed with white wine

240 250 250 290 350 350

For Those Who Prefer Land Food

Penne “Ortilana” style; with mushrooms, zucchini, tomato, asparagus, spinach & Grana Padano cheese Broiled Prime Beef Filet

200 390

HOTEL ZONE, BLVD. KUKULCAN, KM. 13.5 TEL. 887- 1170, OPEN DAILY FROM 2PM - CLOSING www.cenacolo.com.mx

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

The original Cenacolo has been satisfying and delighting guests for 24 years. There are now four restaurants in the group and Cenacolo Mare is the new ‘crown jewel’. Their success is generated by the owners passion for authenticity and high standards of quality. At Cenacolo Mare you will enjoy delicious Italian seafood with original recipes from the Adriatic coast. Dine under the Caribbean sky alongside the lagoon. Each dining area provides a most romantic atmosphere and wonderful sunset views.

SEAFOOD

Starters CAMARONILLAS

110

FLOUR TORTILLAS FILLED WITH SHRIMP, MELTED CHEESE & A SPICY DRESSING

160

With a Mediterranean touch

Scallop Kisin Style (warm)

SCALLOP CEVICHE 145

Marinated with fine herbs, shrimp sauce on bed of spinach

185

House style marinated - delightful!

Creamy bean Soup White cheese, tortilla sticks & fresh coriander

Rainbow Salad Cucumber, carrot, jicama, beetroot with jamaica dressing

CONCH CARPACCIO

Clam Chowder

105

Chadornnay style, served with crispy croutons

Right on Course

NICHUPTE FILLET SEA BASS (local) ON A BED OF CHAYA HERBS & BABY POTATOES

205

Popeye’s fillet

265

beef tenderloin, baby lobster with zucchini, carrots & yellow rice

245

grilled to your choice, accompanied with yellow rice & vegetables

Surf & Turf

Lobster delight

covered with a creamy, slightly hot sauce, on a bed of rice & vegetables

Salmon Fillet

grilled shrimp wrapped with bacon, pasta & vegetables

Fettuccini lobster pasta covered with warm aurora cream sauce and lobster

170

with saffron rice, julienne carrots, topped with mushroom sauce

Rib Eye Angus 12oz 265

205

with saffron rice & steamed vegetables

Mahi Mahi Fillet 263

465

(price according to size)

Hog fish fillet 225

With mestiza sauce & Asparagus

Shrimp fillet

295

breaded with coconut, with mango sauce

steamed grouper, topped with shrimp, spinach, ham, bacon, cheese & cream

Shrimp in Tabasco sauce

Coconut shrimp

295

Grilled, with pearl onions & Serrano Chili

Fajitas Vegetarian 145 / Chicken 155 / Beef 175 / Shrimp 180

Reservations Accepted

HOTEL ZONE, BLVD. KUKULCAN KM. 19.5 TEL. 885-3126 kitchen OPEN DAILY NOON - 11:00PM www.jcapitan.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Located on the southern part of the island, JC Capitan is a pleasant escape from the commercialism of Cancun. Situated in a virtually undeveloped part of the lagoon, providing a secluded setting for a delicious lunch or dinner. The palapa-topped building is on the water and the pier has private tables with special occasion packages by reservation. Open air, beautiful sunsets and candlelights after dark - it’s just so tropical and romantic!

ARGENTINEAN

APPETIZERS

Spinach Roll 145 Ham, bell pepper & olives rolled in baked spinach. Served with potatoes in a parsley mayonnaise. Hearts of Palm 135 Dressed with our golf sauce, vinaigrette or mayonnaise. Tuna 180 Thin slices of Yellowfin Tuna with soy and citric sauce. Argentine Turnovers (5 selections) each 48 Veal Sweetbreads 135 Cooked in milk & spices, then grilled over a charcoal fire.

SOUPS & SALADS

Beef Boullion Extracted from the juiciest cuts of beef, with olive oil, sherry & the house secret seasoning. Beef Boullion Cambalache Deliciously enriched with shrimp. Cambalache Salad Lettuce hearts, spinach, watercress, hearts of palm, mushrooms, alfalfa & bean sprouts, bacon & pecans. Roquefort Whole, selected lettuce leaves, bathed in a creamy Roquefort dressing. Waldorf Apple, celery, chopped pecans & our light dressing.

BREADED STEAKS

105 125 135 115 115

Tender and Golden Brown, Served with French Fries. Tenderloin: Breaded with parsley & Parmesan cheese. 250 Neapolitan Chicken: Bathed in Neapolitan sauce, 250 covered with ham and melted cheese.

SPECIAL SIDE ORDERS

Souffle Potatoes Baked Potato French Fried Potatoes

105 80 80

Mashed Potato Creamed Spinach Grilled Vegetables

FROM OUR CHARCOAL GRILL STEAKS

Top Sirloin 14oz Short Ribs 20oz Rib Eye 14oz Tender Skirt Steak 14oz Tenderloin Steak 14oz Tenderloin Brochette 28oz Sauced Tenderloins 14oz Sherry, Peppercorn, Mustard or Lemon.

FISH

Charcoal-grilled Salmon 10oz Pink salmon in a lemon butter sauce. Yellowfin Tuna Steak 10oz Thick cut, served with vegetables.

CHICKEN

Chicken Cambalache With our delicious reduction of lemon, butter and a touch of whisky. Served with lettuce and tomato.

FROM OUR WOOD-FIRED GRILL

Short Ribs Cambalache 28oz Suckling Pig Boneless, Au Naturel or with Chimichurri sauce. Lamb The finest; juicy and tender, salt-marinated.

295 265 365 320 380 380 380

270 270

255

380 330 330

PASTA

Spaghetti Cambalache 135 In a butter sauce with fresh mushrooms, bacon & parsley. Fettuccine Bolognese 135 With a seasoned tomato and meat sauce. 80 Mixed Cannelloni 150 85 Filled with meat and vegetables, half smothered 95 with tomato sauce and half with Béchamel sauce.

HOTEL ZONE, BLVD. KUKULCAN, KM. 9.1 Plaza forum Reservations Recommended TEL. 883-0902 883-0897 OPEN DAILY 1PM - 1AM www.cambalacherestaurantes.com Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Cambalache - the Big Steak House - sure lives up to it’s name in a Big way! A warm welcoming atmosphere, attentive service and cozy seating make you feel right at home. The large menu includes authentic family recipes. The charcoal grill and “asador” (vertical spit over hot coals) provide special Argentine flavor. Salads & side orders are large enough to share. Extensive wine list, fabulous desserts! A separate bar & dining area overlooks the plaza.

INDIAN

Vegetarian

Less Spicy

Spicy

STARTERS Samosa Chaat Punjabi vegetarian samosas, mint & tamarind chutney Bhuna Samosa Minced lamb samosas with mint chutney Tandoori Chicken Salad Roasted spicy chicken, onion, tomato, green pepper and indian dressing FROM THE TANDOOR Mahi Jhinga Gulnar (Elefanta’s Favorite) Saffron marinated lobster stuffed with cheese, baked in the tandoor Tandoori Nababi Jhinga (Elefanta’s Favorite) Lobster marinated in spices & yoghurt, baked in the tandoor Dum Ke Jhinge Saffron marinated shrimp stuffed with cheese, baked in the tandoor Malai Tikka Delicious chicken pieces with cheese & cream Tandoori Gosht Ki Chap Rack of lamb from the tandoori Rubaini Jhinge Shrimps marinated in cinnamon & spices Tandoori Murgh Tikka Delicious pieces of chicken marinated in spices and yoghurt, from the tandoor Vegetarian Platter Selection of paneer tikka, vegetable kebabs & tandoori vegetables Chicken Banjara Stuffed with cheese, dry fruits, spinach and mint Murgh Begam Bahar Cashew nut, cheese and saffron marinated luckhnawi style and baked in the tandoor Lamb Boti Kebab Delicious boneless lamb marinated with yogurt and indian spices Reservations Accepted

95 160 110

505

505 280

200 519 280 200

185

220 235

345

CURRIES NON- VEGETARIAN Murg Tikka Masala Chicken tikka masala Gosht Korma Creamy lamb curry with cashews Shikandhari Raan Delicious spicy roasted lamb leg Murgh Nizami Stuffed chicken breast with almonds & pistachio served in onion & tomato gravy Murgh Makhani Buttered chicken in a creamy spiced tomato sauce Kerla Jhinge Spicy shrimp curry with coconut Murgh Vindaloo Goan spicy chicken & potato curry VEGETARIAN Paneer Makhani Paneer cheese in almond & cashew sauce Dum Aloo Vanarsi Steamed potato cooked in tomato & cashew nut gravy Mutter Paneer Paneer cheese & green peas in onion & tomato gravy Dal Makhani Our special 24-hour slow cooked black lentils BREAD / RICE Tandoori Keema Naan Traditional bread baked on the hot wall of our tandoor oven, stuffed with cheese, onion or potato Onion Kulcha Stuffed naan with onion, chili & cilantro Vegetable Briyani Mughali style vegetarian basmati rice Lamb Briyani Dum Fuk Basmati rice with whole spices and lamb

215 298 370 220

210 260 195

195 145 195 205

45 120 230

Hotel Zone, La Isla shopping village, Blvd. Kukulcan Km. 12.5 Tel. 176-8070 Open DAILY 6PM - 1AM www.elefanta.com.mx

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

This “OMG” setting is perfectly tropical with lush plants, beautiful woodwork, hut style roofs and colorful lighting blended to form a charming, mystical atmosphere. Choose lagoon-side tables or creatively designed multilevel seating areas - all cozy, comfortable and romantic. Enjoy exotic dishes prepared in Tandoor ovens by authentic chefs from India. The trendy bar / lounge sections are equally cool & come alive after 10pm with DJ on Thur., Fri. & Saturday.

THAI

Starters

Kratong Thong Golden cups filled with a tasty shrimp & vegetable filling Manora Chef style deep fried, marinated shrimp in rice paper with a dipping sauce Satay Nuea Rue Gai Thai style beef or chicken satay, roasted peanut sauce & spicy pickled cucumbers Pohpia Thod Crispy fried spring rolls filled with glass noodles, minced chicken & vegetables, sweet & sour chili sauce Pik Kai Thod Boneless chicken wing deep-fried with a Thai BBQ sauce

Salads

Yum Nuea Grilled beef salad, vegetables, fresh lime, & chili dressing Yum Woon Sen Thai glass noodle salad with minced chicken & shrimp Somtam Goong – Sod Spicy green papaya salad with fresh shrimp & roasted peanuts Mach Cha Talay Savory Thai fresh tuna salad

Soups

Tom Yam Goong Sour & spicy shrimp soup with lemon grass & straw mushrooms Tom Kha Gai Chicken & coconut soup with citronella Arawan Clear broth with marinated minced chicken stuffing in cucumber

Curries

Kaeng Ka-Ri Goong The best shrimp in creamy yellow curry, onions & fried shallot Pha Naeng Nuea A delicious dish of sliced beef tenderloin in an aromatic peanut Pha-naeng curry Gaeng Kiew Wan Gai The all time favorite green curry chicken Kaeng Phet Pet Yang Roasted duck breast in coconut red curry with grapes & pineapple Reservations Recommended

125 130

125

135

145 135 135 155

145 143 132

345 345

310 355

Noodles, Rice and Veggies

Pad Thai Fried rice noodles with shrimp, peanuts & bean sprouts Kao Phad Gai, Goong o Ruam Fried jasmine rice, minced carrot & spring onion with: Chicken 214 Shrimp 230 Mixed 250 Phad Phak Ruam Mid Stir-fried vegetables with garlic & soy sauce

280

200

Meat, Seafood and Chicken Nuea Phad Nam Man Hoy Stir-fried beef, spring onions & straw mushrooms in oyster sauce Goong Phad Nor Mai Thai Stir-fried spicy shrimp with bamboo shoots & basil leaves Sarika Sautéed sliced chicken breast with vegetables in light soya sauce Pet Sam Ros Deep-fried duck breast in pastry roll, three flavored sauce Thai Lamb Thai style grilled lamb chops served with yellow rice & cold chili mint sauce Kai Phat Met Stir-fried chicken with cashew nut & sweet chili paste Phad Priew Wan Pla Rue Gai Sweet & sour deep fried fish or chicken with vegetables & pineapple Mungkorn Thai Grilled Caribbean lobster with tamarind sauce & spring onion chives (seasonal, ask your waiter) Pla De Phuket (Thai Favorite) Deep-ried crunchy fish fillet flavored with ginger & garlic in tamarind chili sauce Kai Phad Phrik Extremely spicy stir-fried chicken breast with bell peppers & onions Undamun Steamed fish fillet flavored with lemongrass, fresh lime juice & crushed chili Song Quaw Very Thai, stir-fried beef & shrimp with exotic spices & herbs Bangkok A typical dish from Bangkok of mixed shrimp & sliced chicken in a medium spicy gentle sauce

345 350 250

365 519

319 300

505

302

280

370 360

Hotel Zone, La Isla shopping village, Blvd. Kukulcan Km. 12.5 Tel. 176-8070 Open DAILY 6PM - 1AM www.thai.com.mx

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Experiencing Thai is like entering a Paradise of exotic colors and romantic tropical splendor. Lush foliage lined pathways lead to private elevated huts, each with cushioned seating and candlelit tables. Equally enchanting are the individual huts built out over the lagoon - ideal for watching magical sunsets. Bar and lounge huts encircle Buddha by the dolphin aquarium. Classic dishes from real Thai chefs in a unique setting. DJ Thurs - Sat 10-2.

ITALIAN

Cold Appetizers

Beef carpaccio “Cenacolo”; with arugula, Portobello mushroom caps and Grana Padano cheese flakes. Swordfish carpaccio Octopus carpaccio Salmon carpaccio Tuna Fish carpaccio Prime steak tartare

Hand 165 165 220 165 165 180

Hot Appetizers

Baby calamari “Cenacolo”; floured and broiled, served with a final touch of balsamic glaze of the house and arugula. Clams Saute; boiled in its own juice with a touch of white wine and parsley. Pizzetta; with anchovies and capers served with grated roman pecorino cheese.

190 230 100

Minestrone “Della nonna”; fresh vegetables of the day served with croutons and Grana Padano cheese.

100

Salads

Contadina salad; fresh spinach, mushrooms, pine nuts & Grana Padano cheese, with extra virgin olive oil. Mixed salad; tasty lettuce, mushrooms, grape tomato, cucumber and carrots. Spring salad; arugula with mozzarella, grape tomato and oregano. Dressed with a touch of balsamic glaze. Caprese salad; mozzarella with grape tomato, fresh basil and a touch of balsamic glaze of the house. Funghi trifaliti; tomato, mozzarella & mushrooms. Pepperoni; mozzarella, tomato & pepperoni. Shrimp; with arugula and mozzarella. Rustic; bacon, mascarpone & almonds. Seafood; shrimp, calamari and mozzarella. Reservations Accepted

Fettuccine Bolognese; traditional 8 hour recipe. Four cheeses tortelli & red sauce with salsiccia. Lasagna Bolognese; traditional preparation “Romagna” style.

210 230 215

Vegetable Pasta

Spaghetti wheel style; prepared at your table in our Grana Padano wheel with tomato sauce and a touch of basil. “The classic” ravioli; stuffed with ricotta cheese, spinach and Swiss chard, in tomato sauce with peas. Little green hats; “Famous since 1988”, filled with ricotta cheese, prepared with a touch of butter and sage sauce. Artichokes & ricotta ravioli in a delicate cheese sauce.

215 215 215 215

Sea Pasta

Soup

Pizza

Made Pasta Land Pasta

165 165 200 200 210 210 230 220 230

Penne vodka; shrimp flambéed with vodka in tomato sauce with a touch of cream and parsley. Spaghetti “Guitar” style with assorted seafood. Lobster ravioli in a creamy fish sauce.

250 300 310

Surf and Turf

Prime Beef Filet “Pepe verde”; sautéed in brandy, cream and green peppercorn. Prime Beef Filet “Tagliata” with Grana Padano cheese, sea salt and balsamic glaze of the house. Abadeco Fish filet “in Cartoccio”; wrapped fresh fish filet in fine herbs and white wine. “Guazzetto”; delicious fish casserole with assorted seafood in tomato sauce, perfumed with white wine. Salmon filet; served on a bed of sautéed spinach and capers with tomato sauce.

390 390 290 340 290

hoTel Zone, kukulCAn PlAZA, BlVD. kukulCAn kM. 13 Tel. 885-3603 oPen DAilY 2PM - 11PM www.cenacolo.com.mx

MAjoR CReDiT CARDS ACCePTeD

Dos Gringo’s Comments:

Menu Shown iS A SAMPlinG

Cenacolo’s owner is passionate about authenticity. This is an Italian’s Italian restaurant from imported wines to the traditional breads and pastas made before your eyes in their open kitchen. Casually elegant, cozy and comfortable with soft lighting and friendly service. Their large wine cellar is the perfect place to enjoy wine & food tasting, plus experience a cultural journey thru Italy. Enjoy the live romantic piano music from 2:00-5:00PM and 6:30-9:30PM.

SEAFOOD

R AW B A R

SHRIMP TO PEEL · ½ lb 260 STONE CRAB · Drawn Butter 300 ALASKAN KING CRAB LEG · Grilled or Steamed 580 FRESH PACIFIC OYSTERS (6) 210 CHOCOLATE CLAMS (6) 210 FRED’S FOUNTAIN SEAFOOD PLATTER (for 4) 900

C E V I C H E S & C O C K TA I L S

FISH CEVICHE 145 SHRIMP CEVICHE 165 Marinated in Lime Juice, Tomato, Onion, Avocado, Chili Pepper, Cucumber & Coriander SHRIMP COCKTAIL 195

APPETIZERS

MUSSELS IN WHITE WINE Garlic, Butter, Parsley, Sage & White Wine Sauce 145 SHRIMP SKEWERS Wrapped in Roasted Blond Chili Pepper 160 SEA SCALLOP “AGUACHILE” Marinated in Aguachile Sauce & Avocado 185 SHRIMP “AGUACHILE” Marinated in Aguachile Sauce & Avocado 155 FRED’S OYSTERS (6) Butter Soy Sauce, Lime Juice and Ginger 185 CRAB CAKE · Radish Tartar Sauce 180 LOBSTER CAKE · Habanero Pepper 195 ROCK OYSTERS (6) Cajun Spices, Lime Juice and Blue Cheese Dressing 195 SMOTHERED SEAFOOD Shrimp, Scallops, Octopus and Squid Smothered in Chef ’s Special Sauce 195

SOUPS

FRENCH ONION 110 CLAM CHOWDER · New England Style 155 CARIBBEAN LOBSTER BISQUE · Fred’s Style 195

SALADS

CAESAR · Parmesan Cheese & Homemade Croutons 125 ORGANIC · Spinach, Roasted Bell Peppers, Almonds, Buffalo Mozzarella Cheese & Hibiscus Dressing 140 FRED’S · Mixed Lettuce, Goat Cheese, Pistachios, Cranberry, Walnuts, Mango/Lychee Dressing and Curry 145

CHEF’S SPECIALS

FINE HERBS CHICKEN · Provencal Style 225 CRAB LASAGNA · Crab Meat, White Wine & Fennel Sauce 240 RED SNAPPER WITH REMOULADE SAUCE Mustard, Lime & Hot Sauce 260 BREADED SHRIMP · Radish Tartar 280 BBQ SHRIMP · Wrapped with Bacon Stuffed with Manchego Cheese & BBQ Sauce 280 LOBSTER THERMIDOR · Bechamel Sauce & Mushrooms 520 DILL SALMON FILLET · Creamy Dill Sauce 295

FROM THE SEAFOOD MARKET TO THE GRILL FISH FILLET · The Catch of the Day 260 SEA SCALLOPS 25O TUNA FILLET 290 SALMON 270 SHRIMP 295 CARIBBEAN LOBSTER TAIL 530 SALT-CRUST BONELESS WHOLE FISH 350

SURF & TURF

TA C O S

BLACK ANGUS FILLET & SHRIMP 490 BLACK ANGUS FILLET & CARIBBEAN LOBSTER TAIL 550

C A R PA C C I O S & S A S H I M I S

LOBSTER, ALASKAN CRAB, SHRIMP, SEA SCALLOPS & OCTOPUS (for 2) 920

SHRIMP · Chipotle Pepper Cream 145 BLACKENED FISH 145 LOBSTER TEMPURA STYLE 195 SALMON · Crispy Garlic, Habanero Pepper Oil, Ponzu Sauce & Sesame Seeds with Wasabi 160 TUNA · Habanero Pepper Oil, Ponzu Sauce, Radish Tartar & Sesame Seeds 175 SALMON SASHIMI · Medium Cut 175 TUNA SASHIMI · Medium Cut 175

Reservations Recommended

G R I L L E D S E A F O O D P L AT T E R

STEAKS

All of Our Beef Cuts are USDA Choice Certified Black Angus PETIT FILLET MIGNON · 8 ounces 350 NEW YORK · 12 ounces 380

HOTEL ZONE, BLVD. KUKULCAN KM. 14.5 TEL. 840-6466 OPEN DAILY NOON - MIDNIGHT www.freds-house.com

Major Credit Cards Accepted

Dos Gringo’s Comments:

menu shown is a sampling

Like being on a luxury yacht OR a tropical island paradise! Gorgeous rich woods add to the nautical theme of each dining area – the A/C interior includes giant portholes, large wall seascapes, masts hung from the ceiling & more. Galley beams with ropes & pulleys grace the lagoon side deck. Or step into “Shangri La” and dine in your own “hut” (with ceiling fan) among lush tropical plants, soft lighting, a stream – how romantic is that! A supervised kids club for the little ones.