AMERICAN
FRENCH
MEXICAN
Harrys Prime Steak House and Raw Bar ......................... 17
La Palapa Belga......................... 19 Les Cepages................................19
ARGENTINEAN
INTERNATIONAL
Julia Mia....................................8 Labná........................................6 Porfirio’s................................. 19
Peter’s....................................19
Bandoneon.............................. 7 Cambalache........................... 13
ITALIAN
CARIBBEAN
La Madonna........................... 12 Limoncello ............................. 10
La Habichuela .......................... 5 La Habichuela Sunset ............ 15
LA HABICHUELA LABNA
SEAFOOD
El Fish Fritanga...................... 18 Fred’s House .......................... 16 Lorenzillo’s............................. 11 Navios.................................... 14 Puerto Madero ........................ 9
Numbers indicate page and map location.
5
PETERʼS 6
19
7
Walmart
JULIA MIA
8
BANDONEON
Kab
LES CEPAGES
19
7
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•Pr e
• Hyatt Regency • Krystal
Holiday Inn •
PUERTO MADERO HARRYʼS 17 PORFIRIOʼS 19 FREDʼS HOUSE
• Sunset • Le Blanc • Caribe Park Royal • Gran Caribe Real
• Westin Laguna Mar • Live Aqua
• JW Marriott • Marriott Casa Magna Episcopal Church Service / 10 am Sundays
• F.A. Condesa • Oasis • Royal Caribbean • Royal Islander • Great Parnassus
NAVÍOS
• Ritz Carlton
RUINAS EL REY
• Iberostar • Crown Paradise
14
• Royal Solaris • Sun Palace • Westin • Club Med
PLAZA FORUM
• Beach Palace
9
16
19
• Hyatt Ziva
Sunset Lagoon •
LIMONCELLO 10 Coral Mar • LORENZILLOʼS 11 LA ISLA LA MADONNA 12 SHOPPING VILLAGE CAMBALACHE 13 EL FISH FRITANGA 18 LA HABICHUELA SUNSET 15
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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! 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 more than two decades ago, by conducting
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 even 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 2017 Edition Published by: Paradise Productions, S.A. de C.V. Calle Quetzal, Cancun, Q. Roo. 77500 Tel. (998)MAJOR 883-1879 www.cancunmenus.com CREDIT CARDS ACCEPTED email: 2gringos@prodigy.net.mx
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an annual “Survey of Best Restaurants”. 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, let us know. We sincerely hope your visit to Cancun will be a wonderful, delicious experience!
For more information on all restaurants (including full menus, photos, coupons & reservations) go to www.cancunmenus.com For fast and easy reservations on your mobile device, go to 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 in Dec. 2016 the exchange rate is about $20 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”. MENTION CANCUN MENUS or DOS GRINGOS when you visit these restaurants or fill out your comment card. It will help us continue to provide this service for you. Muchas Gacias! Post your comments on Facebook at Cancun Menus Magazine
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 MENUComments: ITEMS ARE SUBJECT TO CHANGE WITHOUT NOTICE, MENU SHOWN PRIOR IS A SAMPLING Dos Gringo’s BUT WERE ACCURATE AT TIME OF PRINTING. International Copyright © 2017 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.
4
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CARIBBEAN
Appetizers
Shrimp Cocktail 124 Shrimp in Cocktail Sauce Cuitlacoche Crepes 113 Authentic Mexican Delicacy in Hollandaise Sauce Shellfish au Gratin 115 Fine Selection of Caribbean Seafood in White Sauce Au Gratin
Soups
Cream of Habichuela 87 Our Famous Stringbean & Vegetable Soup —Prepared Daily since 1977 Cream of Avocado 94 A Cold Soup of Emerald Avocado with Aromatic Herbs Lobster Bisque 104 Exquisite Cream of Lobster
Giant Shrimp Tamarind Sweet & Sour Sauce 294 Ginger and Mushroom Sauce 294 Grilled with Garlic Butter 294 Coconut Shrimp 294 Shrimp Steak Medallions 258 Caribbean Lobster Tail Splendid Jumbo Size—10 oz. 475 Bestial — Up to 16 oz. / by the oz. 44 Lobster Thermidor, Newburg Sauce 513 Surf and Turf 462
The Famous Cocobichuela
Salads
More than 500,000 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 183 Sauteed Zucchini and Onion, Parmesan Cheese and a Touch of Anchovies Vegetarian Fajitas 151
House Salad 94 Select Crisp Lettuce, Carrot, Squash & Jicama in House Dressing Caesar Salad 206 The Emperor of Salads, Prepared at Your Table, for Two Fish Fillet 202 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 297 Lobster Stuffed Fillet in Guava Sauce Seafood Parade 443 Fish Fillet, Jumbo Shrimp and Lobster Tail, Grilled in Your Choice of Sauce Cigar Smokers Welcome in Garden Area
420
Vegetarian
Poultry & Pasta
Chicken in Wine Sauce 210 The Classic French, Red Wine Recipe Roast Domestic Duck in Pear Sauce 264 Flamed with Kirsch Seafood Fettuccini in Garlic Sauce 195 The Mediterranean Recipe with a Caribbean Touch
Shish Kabob Flambé
Shrimp & Lobster 343 Lobster & Beef Fillet 343 Shrimp & Beef Fillet 297
Steaks
Choice Cuts of Export-Grade Beef, Served with Vegetables and Baked Potato or Rice Petite Chateaubriand 271 Heart of Beef Fillet 284 In Morel Sauce Medallions Rossini 275 New York 12-oz. 292 Rib-Eye 12-oz. 326
Mexican Specialties
Crema Conde 93 Cream of Black Bean Soup Guacamole 71 With Crispy Tortillas Chicken Fajitas 187 Fish Fillet Veracruz 215 Beef Fajitas 213 With Re-fried Beans & Guacamole Chicken Enchiladas 183 In Green Tomato Sauce with Melted Cheese Chicken in Mole 204 In Traditional Finely-Ground Dark Puebla Sauce Beef Tips Mexican Style 221 Cooked as Our Grandmother Used to for Sunday Brunch. Ask Your Waiter
“Where you are treated like a Mayan King”
Reservations Strongly
DOWNTOWN, MARGARITAS #25, SM22 Recommended 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 40 years 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”.
5
MEXICAN
Yucatecan Dishes
Starters
Lime Soup
Mexican Haute Cuisine
61 Shrimp Cocktail
96
Khab – Ik
66 Deep Fried Turnovers
71
Papadzules
Poblana Cream Soup 91 Poblano pepper cream, served with corn, cheese
66
Yucatecan Panuchos (3)
Mexican Cactus Salad 69 Fresh sliced cactus with onions, tomato, coriander,
77
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.
Corn tortillas stuffed with boiled eggs bathed in pumpkin seed sauce.
and fried tortilla strings.
With Turkey or Pibil Pork.
green chili in a light oregano vinaigrette with crisp pork rinds and cream cheese.
Main Courses Maculam Fish Fillet
161 Melaque Fish Fillet
161
Shrimp Prepared to your Taste
Barra Vieja Shrimp 255 The classic recipe from the Pacific coast,
256
Broiled Caribbean Lobster
430 Chiles Rellenos (2)
126
Turkey in Pepián
Chicken in Mole Sauce 110 The classic of the Mexican Haute Cuisine. Domestic Duck Mayahuel
123
111 Arrachera Campesina
141
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.
Pibil Pork
Seasoned with achiote and other local spices, wrapped in banana leaves & baked in a slow oven.
Poc Chuc
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.
Los Tres Huastecos 99 Three beef fillet medallions, in different sauces:
187
218
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.labnaonline.com MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
This restaurant, from the owners of La Habichuela offers Mexican and 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. Try it you`ll like it - especially the great prices!
6
ARGENTINEAN
COLD FLAVOR
Cebiches 240 Striped Bass • Shrimp • Octopus • Mixed Salmon Carpaccio 240 Finely sliced, with Creole sauce, fresh pepper, sea salt & olive oil.
HOT FLAVOR
Chorizo Sausage (2) 110 Grandfather Eduardo’s homemade traditional recipe. Stuffed Aji (3) 220 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.
EMPANADAS BANDONEÓN Mild, Spicy or Seafood Meat • Spinach & cheese • Corn & cheese Shrimp • Tuna • Cod • Octopus • Lobster
95 95 150
58 to 70
SALADS
Bandoneón 160
Mixed greens, tomato, avocado, hearts of palm & asparagus, dressed with a red pepper vinaigrette. Margot 150 Hearts of leaf lettuce, perfumed with vinaigrette & bathed in a creamy Roquefort dressing. Green Garden 140 Mixed greens, spinach, watercress, avocado and cucumber with a fresh herb vinaigrette dressing.
PASTAS
Ravioli 280 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
Tenderloin Milanese 330 Accompanied by tomato slices & French fried potatoes. Lamb Ossobuco (USA) 420 Accompanied by risotto & oyster mushrooms. Shrimp Tacos (4) 250 With onion & bacon, and a tomato & olive oil sauce. Kurobuta Pork Rib (USA) 380 In orange sauce, with mashed sweet potatoes.
FROM THE GRILL
PRIME QUALITY MEATS Skirt Steak 14 oz. Top Sirloin 14 oz. Center Cut Short Ribs (two strips) 21 oz. Rib Eye 14 oz. Tenderloin 14 oz. Skirt Steak Tacos (4) with sauteed onions, avocado Tenderloin Brochette: In medallions, prepared with bacon, mushrooms, onions & bell peppers Surf and Turf: Shrimp and Tenderloin prepared with bacon, mushrooms, onions & bell peppers
FISH & CHICKEN
Tuna Steak: (Baja) Accompanied with soy sauce. Wild Salmon (Norway) with sea salt and dill Grilled Fresh Fish: (For 2) Butterflied, boned and seasoned with orange juice, spices and olive oil. Whole Chicken (for 2 or 3) Dressed with a butter-lemon sauce with salt, pepper & Don Eduardo’s secrets. Served with Argentine salad & fried potatoes.
DOWNTOWN, CORNER OF NICHUPTE AND BONAMPAK TEL. 889-9500 889-9911 OPEN DAILY 1PM - 1AM www.bandoneonrestaurantes.com MAJOR CREDIT CARDS ACCEPTED
250
Dos Gringo’s Comments:
410 430 450 550 600 250 490 490 420 440 780 610
Reservations Accepted
MENU SHOWN IS A SAMPLING
If you have been to Cambalache or Puerto Madero and loved it – you will love Bandoneon too! This ‘metro’ version of these famous restaurants conveys a classy cosmopolitan ambience. The decor is accented with two-story ceilings and 2 huge floor-to-ceiling circular wine racks, housing over 600 bottles each. The attractive open kitchen displays its special flavor-enhancing grill and these people know how to use it! Downtown prices are less, off-setting transportation cost.
7
MEXICAN
Julia’s cravings
Guacamole de chicharos
And Julia went fishing
Green pea guacamole habanero corn chips, lime fresh coriander and fried guajillo juliennes.
Doraditos de jaiba
Trilogy of fried tacos in a creamy black bean sauce, fresh radish and chipotle aioli.
120 165
Atun Julia Mia 320 Seared tuna over creamy pistachio mole, tequila sweet reduction, garlic confit, balsamic caviar, arugula with garlic oil and Iberian ham crispy slices.
Salmon 290 Fine herbs seared salmon, infused with guajillo vinaigrette, roasted local garlic, wheat salad, capers & white wine sauce.
Start the revelry
Callos 320
Cola de langosta en sope azul
Whole caribbean lobster tail in blue corn sope, huitlacoche sauce, black beans puree, sauteed cherry tomatoes with vinegar, fresh arugula and sour cream.
390
Aguachile de callo
210 Sea scallops aguachile with avocado aioli, fresh cucumber, beetroot sprouts, roasted baby corn and serrano mild vinaigrette. Enchiladas de pato (3 pieces) 165 Yellow corn tortilla filled with sweet duck confit, covered with creamy mole sauce & topped with pistachio garapinado.
Seared sea scallops, roasted peanut puree, couscous, coriander seed gel, sauteed spinach, tequila & crispy bacon.
Camarones con raviol
310
Langosta ahumada
760
Prawns with herbs essence, pumpkin blossom and blue cheese, filled ravioli, macadamia cream, chorizo, roasted cherry tomatoes and xtabentun reduction. Smoked caribbean lobster tail, cous-cous and sundried blueberry salad, white truffle infused risotto, organic garden vegetables, vanilla reduction and olive dust.
Save the figure
Ensalada ahumada
Smoked romaine lettuce marinated with guajillo oil and coriander seed, Iberian ham slices, pecan garapinado and balsamic reduction.
Huerto de Julia
Julia’s orchard, wheat grain with shallots, ginger vinaigrette, goat cheese spheres, popped amaranth seeds and organic baby vegetables. .
140
120
Crema de maiz rostizado
120
Sopa de tortilla
130
Crema de hongos
130
Traditional creamy tortilla soup, seared sea scallop. mussel, prawn, fresh avocado and guajillo powder. Wild mushhrooms cream, huitlacoche sponge and truffle oil, sauteed wild mushrooms, toasted guajillo oil and organic green peas.
390
Costilla de res
420
Cordero Julia Mia
420
Pollo organico braseado
290
Duck magret in creamy mole sauce, pumpkin blossom filled with black beans, spinach rice, orchard vegetables and pistachio garapinado. Slow braised short rib with Dijon mustard and horseradish, sauteed spinach cream, caramelized baby leek and black beans puree.
Seduce the palate
Cream of roasted corn, infused with coconut essence, baby corn, pumpkin blossom filled with ranchero cheese, agave worm salt, yellow corn ash.
Please the General
Pechuga de pato
Rack of lamb from New Zealand covered with herbal butter, green pea puree infused with white truffle oil, roasted organic carrots, sauteed wild mushrooms and Mexico’s Guadalupe valley red wine reduction. Braised organic baby chicken with herbal butter, roasted baby potatoes, garlic oil infused arugula and chardonnay sauce infused with dried pasilla powder. Birria estillo Jalisco Slow cooked beef in it’s consomme, Habanero tortillas, lime and fresh radish.
180
DOWNTOWN, PROLONGACION YAXCHILAN TEL. 884-1086 OPEN MON THRU SAT 1PM - MIDNIGHT www.julimia.com.mx
Reservations Recommended
MAJOR MAJOR CREDIT CREDIT CARDS CARDS ACCEPTED ACCEPTED
Dos Dos Gringo’s Gringo’s Comments: Comments:
MENU MENU SHOWN SHOWN IS IS AA SAMPLING SAMPLING
OMG – the food! Chef Juan has magically taken Mexican food to a whole new level and we love it! Incredibly creative dishes with delicious flavor combinations you won’t find anywhere else. You may not recognize some ingredients but don’t worry, this culinary adventure is a treat for the palate and the senses. Friendly attentive service in a stylish setting. COURTESY ROUND TRIP TRANSPORTATION PROVIDED! Live music Thur. Fri & Sat. from 8-9 PM Try it – you’ll love it too!
8
SEAFOOD
FRESH AND NATURAL
Cocktails and Cebiches
265
Oysters on the half-shell Alaskan King Crab Legs
275 980
Veal Carpaccio alla Parmesana Salmon Sashimi (Norway) Hamachi Sashimi (Hawaii) Tuna Tartare (Baja California)
265 265 275 395 275
Shrimp • Octopus • Striped Bass • Mixed Served with tartar sauce and melted butter Tuna Carpaccio (Baja California)
With citrus-soy sauce, shallot and capers Salmon Tartare (Norway) Mustard & lime soy sauce, capers and... our secret
HOT APPETIZERS
Empanadas (Argentine Turnovers)
285
Garlic Shrimp
Seasoned with guajillo pepper, olive oil & garlic
325
Provoleta Cheese
165 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 on a bed of lettuce, avocado, olive oil, mayo, mustard, salt & pepper
Madero
Maine Lobster & Prime Tenderloin
Surf & Turf Brochettes
540
Jumbo Shrimp & Prime Tenderloin
FISH & SEAFOOD GRILLED
each 64
Meat • Spiced Meat • Tuna Ham & Cheese with tomato & basil
MEATS PRIME QUALITY
Tenderloin Steak, the tenderest cut 14oz 660 Rib Eye Steak, tender with intense flavor 14oz 605 New York Steak, great texture and flavor 14oz 570 Inside Skirt Steak, tender and juicy 14oz 450 Lamb Chops, juicy, mounted on mashed potatoes 570 American Wagyu Tenderloin 13oz 1,540 American Wagyu Rib Eye 13oz 1,540 Surf and Turf Puerto Madero 980
Lettuce, spinach, avocado, tomato, hearts of palm, mushrooms & goat cheese. Special French dressing
Tuna Steak (Baja California)
Accompanied by soy sauce Black Cod (Alaska) Perfumed naturally with hazelnut butter and capers Halibut Steak (Norway) With a white wine, shallot & fresh pepper reduction Sea Bass (Chile) In soy sauce with shitake mushrooms & asparagus
Shrimp Puerto
Jumbo size, with butter & Cayenne pepper 105 145 255 295
Mixed Grill Puerto (For 2)
Baby Lobster tail, Alaskan King Crab legs, Tuna filet, White Fish and Giant Shrimp brochette
FRESH MAINE LOBSTER USA
Baby Lobster Tail (order of three) Jumbo Lobster Tail Crab Salad
420 190
THE CHEF’S WHIMS
Alaskan King Crabmeat with creamy mayonnaise, capers, parsley & avocado
Butter-Soy Tuna
Medallions, mounted on a bed of diced potatoes
460 545 535 545 495 1,750
750 870 485 450
Rice and Seafood Stew
395 Jasmine rice with Blue Crab, Scallop, Calamari, Shrimp, Mussels & White Clams, with Saffron & Herb Sauce Reservations
HOTEL ZONE, BLVD. KUKULCAN KM. 14.1 Recommended TEL. 885-2827, 885-2829 - 31 OPEN DAILY 1PM - 1AM www.puertomaderorestaurantes.com MAJOR CREDIT CARDS ACCEPTED MAJOR CREDIT CARDS ACCEPTED
Dos Dos Gringo’s Gringo’s Comments: Comments:
MENU SHOWN IS A SAMPLING 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 terrace make for a fine dining experience.
9
ITALIAN
APPETIZERS
Carpaccio di Pesce del Giorno
195
Fritto di Calamari
250
Thin slices of fish of the day with olive oil Deep fried calamari
Polpetta 240 Meatball made of pork, beef & chicken
SALADS
Insalata dello Chef
170
La vera mozzarella Caprese
190
Insalata di Arugula y pera
165
Mixed lettuce, Chef’s special dressing
Mozzarella cheese, tomato & olive oil
Arugula with slices of pear and Parmesan
SOUPS
La zuppa del Giorno
150
La pasta e Fagioli
140
Minestrone di Verdure
135
Soup of the Day, Chefs selection
Tuscan style White beans soup with pasta Fresh vegetable soup with parmesan cheese
PASTA
Spaguetti Alla Bolognese
270
Penne a la Siciliana
250
Fettucine Alfredo
260
Spaghetti with Bolognese meat
with tomato sauce, eggplant, cheese & basil Il originale, tossed with Parmesan & butter
Ravioli di Gamberi
270
Linguini Calamari
270
Home made raviolis with shrimp Linguini pasta with calamari
Lasagnetta Bolognese Layers of lasagna with Bolognese meat
280
PIZZAS & CALZONE
Marguerita - Tomato, Mozzarella & Basil Funghi - Tomato, Mozzarella & Mushrooms
Shrimp Calzone - Mozzarella & Mushroom Pork Calzone - Mozzarella & tomato sauce
220
260
COMBOS
Filetto Di Vitello Angus con Aragosta
830
Festival del Mare
450
Lobster tail & Angus beef in spicy marinara sauce, with baby potatoes & linguini
Succulent risotto with clams, squid, clam scallops, fish, shrimp & mussels in a pomodoro sauce with squid ink in white wine
FISH, MEAT & SEAFOOD
Fettine Di Manzo in Salsa Pizzaiola
380
Misto di Pesce Marechiara
470
Veal scallops in fresh tomato sauce, basil, oregano and garlic Seafood combination: calamari, shrimp, clams, sea scallops, mussels & fish Pollo Marsala con Funghi Chicken breast sautéed in a Marsala sauce & mushrooms served with fettuccine
330
Sautéed di Gamberoni, verdure e pasta
370
Filetto di Cernia Alla Livornese
380
Filetto Di Salmone Alla Salvia
390
Sautéed shrimp, with Fettuccine & vegetables Filet of Grouper with capers, black olives, basil, marinara sauce, olive oil & white wine Norwegian salmon filet sautéed with fresh sage, gorgonzola cheese & porcini mushroom
SEASON’S SPECIALTIES
Ravioli di Carne
290
Costata di Manzo
580
Stinco Dàgnello Brasato al Barolo
610
Meat stuffed ravioli with demiglasse Ragú sauce Risotto del Giorno - Risotto of the day! 240 Beef short ribs, chianti sauce & risotto Milanese Ravioli di Zucca alla Salvia 240 Pumpkin stuffed ravioli, A MUST! Lamb shank in barolo red wine over risotto
220
290
Pera Speck 240 Sliced pear wrapped in prosciutto Speck, baked in gorgonzola cheese & white truffle oil
/LimoncelloCancun
HOTEL ZONE, BLVD. KUKULCAN, KM. 10.5 Limoncello_cun TEL. 883-1433 883-1455 OPEN DAILY 1PM - 12:30AM www.limoncellotrattoria.com
MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
Trattoria Limoncello is a spectacular restaurant on the edge of Nichupte Lagoon. Three smartly designed sections extend over the water, providing great views. Or, dine under the stars if you prefer. The bar area is gorgeous, with exquisite stain glass palm trees, comfortable seating & white baby grand piano. Live Music 8-11pm Wed. thru Sun. What Lorenzillo’s is to seafood, Limoncello is to Italian! Enjoy many classic and innovative dishes from various regions of Italy. Mamma Mia e’delizioso!
10
SEAFOOD
Soups
Appetizers
“Oysters Rockefeller”—The traditional 295 Crepes Stuffed with Lobster 395 “El Botin”—Breaded soft shell crab 295 “El Timón”
“Isla Mujeres”—Lobster bisque 235 “Huracán Gilberto”—Cream of corn and crab 210 “El Caribeño”—Calamari, shrimp, conch, fish, clam, crab
Salads
“Claraboya”
Fresh tuna over tomato, watercress & spinach, Balsamic lemon vinaigrette 325
280
“Mar de los Sargazos”
The original Caesar salad. Prepared tableside 195
Spinach salad with creamy goat cheese and mustard dressing 195
Lobster: The Ocean Star
LORENZILLO’S LEGENDARY DISH
Spiny Caribbean Live Lobster (from our farms) M/P Grilled Lobster Lobster Thermidor Lobster 3 Carabelas Lobster Cajun
Lobster 795
Lobster with mild-roasted chili pepper & garlic Lobster with coconut milk sauce Lobster with garlic butter
Fish, Shrimp & Seafood Combinations
“Regatas”
510
Lobster Marinara Steamed Lobster Lobster Meuniére Breaded Lobster
“El Comodoro”
810
“Bruja del Mar”
710
“Estrella de Mar”
860
Grouper filet with shrimp & mild-roasted ajillo chili pepper
Grilled filet of Angus beef & lobster tail
Stuffed with cheese & wrapped in bacon
Angus filet stuffed with shrimp & lobster, bearnaise sauce
Shrimp and lobster tail, grilled or broiled
Sautéed crayfish with garlic-butter sauce
Shrimp “Angeles a Caballo” “Lepanto”
440
590
Stone Crab Claws 640 Peel & Eat Jumbo Shrimp
Seasonal Specialties
Live Oysters on the Half Shell
610
“Hurricane Wilma”
345
Meat & Poultry
390
Dutch Harbor Alaskan King Crab 1350 Jumbo Clams on the Half Shell 335 “Los Piratas”
770
Large chicken breast stuffed with savory creamed Grilled medallions of Angus beef, Portobello spinach, goat cheese and crispy bacon, mushroom & tomato in a wine reduction, encrusted with crumbs and fried topped with Parmesan flakes “Jean Laffite” 710 Grilled filet mignon of Angus beef /Lorenzilloscancun
@Lorenzillos
Lorenzillos_cun
Reservations Recommended HOTEL ZONE, BLVD. KUKULCAN KM. 10.5 TEL. 883-1254 883-3073 OPEN DAILY 1PM - 12:30AM www.lorenzillos.com.mx MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
The largest palapa in the Americas built completely on the water, the nautical design & decor is the perfect place for a delightful seafood experience. Dine in the air-conditioned interior or outside on one of the pretty decks. Live lobster from Lorenzillo’s own farms is the freshest you can get. Other features include private dining areas, a beautiful wine cellar and on-site bakery. A legendary Cancun favorite for 33 years. Lorenzillo’s menu has something for everyone!
11
ITALIAN
Bruschetta
Lasagna al Forno
ANTIPASTI
Meat lasagna with Bolognese sauce, cream & Parmesan crusted. 230
Grilled slices of peasant bread topped with fresh chopped tomatoes and Parmesan.
110
Swiss style cheese fondue for two.
295
Fonduta Svizzero
Carpaccio di Manzo
Thinly sliced raw beef in white truffle essence, pink pepper, lemon, shaved celery & crunchy Parmesan.
175
Seafood, shrimp, mussels, sea scallops, calamari, marinated salmon carpaccio. A burst of flavors for two!
430
Breaded & fried seafood with spicy arrabiata sauce.
175
Antipasti di Mare Frito Misto
Polpettina di Granchio
Gnocchi di Patate
Handmade potato gnocchi’s with pesto or tossed in tomato sauce. 230
Ravioli Fatto a Mano
Homemade raviolis stuffed with pesto ricotta over a rich pomodoro sauce.
Risotto di Arugula con Formaggio de Capra
230
Traditional, “al dente” parilla with goat cheese & fresh arugula. 275
Risotto al Zaferano y Gamberini
Saffron infused white wine risotto with sauteed shrimp.
Pizza Margarita o tre Formaggi
275
Margarita or three cheese (mozzarella, gorgonzola & Parmesan). 190
Pizza Gamberi e Aglio Piccante
Shrimp, crispy bacon, pomodoro, chili flakes and capers.
270
Crispy pizza with fresh clams, garlic and parsley.
220
Homemade crab cakes over a delicate chipotle and orange infused cream sauce.
215
Two 100% beef fillet sliders with arugula, tomato marmalade and Parmesan.
135
Pan seared fresh mozzarella wrapped in Prosciutto over bed of arugula salad and cherry tomatoes.
205
Balsamic glazed fresh salmon over porcini risotto.
365
Tender leaves of spinach with mushrooms, pancetta, nuts, & dried tomatoes, dressing of nut oil & balsamic vinegar.
160
Grilled sushi grade tuna steak over putanesca sauce & thyme roasted potatoes.
275
A La Madonna classic, prepared at your table. Sprinkled with Parmesan & served with focaccia croutons, for 2.
285
Boquinete (local snapper) in fresh tomato, fava beans, garlic, white wine & clam sauce.
280
Oven baked tomatoes and basil cream with Parmesan croutons & a hint of sour cream.
125
Imported U.S. “Provimi” Quality! Breaded & au gratin with tomato sauce, mozzarella, Parmesan & basil pasta.
610
Delicate and smooth lobster cream with fresh chives.
175
Chicken scaloppini in limoncello sauce with green pasta.
235
“Slider” di Manzo
Involtini di Mozzarella al Prosciutto Insalata di Spinaci
Insalata Classica “Cesar….” Zuppa di Tomate al Forno Bisque di Aragosta
SECONDI
di carne e pesce Salmone al Balsamico di Modena Torno alla Putanesca
Pesce di Boquinete al Guazzetto Ternera “Parmigiana” 13.5oz Scaloppini al Limoncello
CHARCOAL GRILLED
PRIMI
Pasta, risotti e pizza gourmet Penne Arrabiata
Fresh tomato sauce and chili peppers…..caliente!!!
195
Classic bolognesa style spaghetti in slow cooked pomodoro & red wine meat sauce.
230
Fresh shrimp with fettuccine in grappa with mushroom, asparagus & prociutto.
355
Spaghetti Bolognesa Fettuccini ai Gamberi
Pizza Vongole
Marinated Flank Steak 14 oz 355 Rib Eye Steak 14 oz 450 Filet Mignon, center cut 10.5 oz 490 Grilled Veal Chop (Imported US Provimi!) 13.5 oz 610
CONTORNI
Sauteed asparagus 165 Baked potato with sour cream 135 Truffel whipped potato puree 175
Russian and Portuguese Menus Available
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. Wonderfully 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!
12
ARGENTINEAN
APPETIZERS
Spinach Roll 215 Ham, bell pepper & olives rolled in baked spinach. Served with potatoes in a parsley mayonnaise. Hearts of Palm 190 Dressed with our golf sauce, vinaigrette or mayonnaise. Tuna Carpaccio (Baja California) 265 Thin slices of Yellowfin Tuna with soy and citric sauce. Empanadas (5 selections) each 64 Fried Calamari (for 2) 200 Carefully breaded with arrabiata sauce and lemon.
SOUPS & SALADS
Daily Special Soups Beef Boullion Extracted from the juiciest cuts of beef, with olive oil, sherry & the house secret seasoning. Beef Boullion Cambalache Deliciously enriched with shrimp, prepared tableside. Cambalache Salad Lettuce hearts, spinach, watercress, hearts of palm, mushrooms, alfalfa & bean sprouts, bacon & pecans. Roquefort Whole, leaves, bathed in a creamy Roquefort dressing. Waldorf Apple, celery, chopped pecans & our light dressing.
MILANESE
105 105
SPECIAL SIDE ORDERS to share 145 105 100
Mashed Potato Creamed Spinach Grilled Vegetables
Top Sirloin Center Cut 14oz Short Ribs 20oz (in 4 thin strips) Rib Eye 14oz Tender Skirt Steak 14oz Tenderloin Steak 14oz Tenderloin Brochette 28oz Prime Burger With lettuce, tomato, caramelized onion & fried potatoes.
190 165 155
FISH
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 center rib cut. Suckling Pig export quality . Boneless, Au Naturel or with Chimichurri sauce. Lamb (New Zealand) The finest; juicy and tender, salt-marinated.
340
540 540 540
PASTA
Spaghetti Cambalache 230 In a butter sauce with fresh mushrooms, bacon & parsley. Fettuccine Bolognese 255 With a seasoned tomato and meat sauce. 100 Mixed Cannelloni 265 105 Filled with meat and vegetables, smothered with 145 half tomato sauce and half Béchamel sauce.
HOTEL ZONE, LA ISLA SHOPPING VILLAGE, BLVD. KUKULCAN, KM. 12 TEL. 883-0902 883-0897 OPEN DAILY 1PM - 1AM www.cambalacherestaurantes.com MAJOR CREDIT CARDS ACCEPTED
475 495 605 435 660 540 275
Salmon 10oz (Norway) 485 Pink salmon in a lemon butter sauce, salt & black pepper. Tuna Steak 10oz (Baja California) 435 Thick cut charcoal grilled Yellowfin, served with vegetables.
145
Tender and Golden Brown, Served with French Fries. Tenderloin: Breaded with parsley & Parmesan cheese. 360 Neapolitan Chicken: Bathed in tomato sauce, 320 covered with ham and melted cheese. Souffle Potatoes Baked Potato French Fried Potatoes
FROM OUR CHARCOAL GRILL PRIME QUALITY MEATS
Dos Dos Gringo’s Gringo’s Comments: Comments:
Reservations Recommended
MENU SHOWN IS A SAMPLING
Cambalache - the Big Steak House - sure lives up to it’s name in a very 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. CAMBALACHE IS MOVING TO LA ISLA SHOPPING VILLAGE IN EARLY 2017 - Watch for it!
13
SEAFOOD
SEA STARTERS TUNA TOSTADA Dried tortilla with tuna and Serrano chili, marinated with black and rustic avocado sauce. CAMARONILLAS Wheat flour tortillas filled with shrimp, melted cheese and spicy dressing CEVICHES, TIRADITOS & AGUACHILES NAVIOS CEBICHE Shrimp seasoned with lime, oregano, mango, cucumber. avocado, shot of clamato chaya & oysters. GREEN CEBICHE Fish seasoned with fresh lime juice, marinated with a combination of cilantro, basil and serrano chili, and served with banana chips. OCTOPUS CARPACCIO & PICKLED MUSHROOMS Thin slices of octopus and organic mushrooms marinated with sour orange, garlic and chili oil, avocado and toasted oregano cloud. SALADS & SOUPS PEAR MILLEFEUILLE Thinly sliced pears, baby spinach, goat cheese, caramelized almonds, dried cranberries & honey mustard vinaigrette. BAMBOO SHRIMP AVOCADO Thinly sliced fresh avocado stuffed with shrimp, surimi, cilantro, mayonnaise and annatto oil. CLAM CHOWDER & ASPARAGUS Clam base with white wine, herbs, asparagus juice, accompanied with grilled rustic bread. RICE & PASTAS NAVIOS RICE Seafood mix, marinated chili sauce and white wine. THE THREE CHEESE PENNE WITH SHRIMP Topped with chili flakes and grilled bread.
Reservations Accepted
185 135
215 195
185
125
155 145
310 275
SEAFOOD 325 CILANTRO-CRUSTED SALMON Salmon fillet with cilantro crust, & pumpkin seed, with black rice, yogurt, cucumber & mint sauce. M/P FRIED FISH (HOGFISH) The Chef ’s specialty with a variety of sauces & garnishes. 390 COCONUT SHRIMP Shrimp breaded with coconut served with mango sauce. 445 ROSARITO STYLE LOBSTER TACOS Flour tortilla with beans, avocado, lettuce and delicious Chipotle dressing. 315 POPEYE FILLET Steam cooked grouper topped with shrimp, spinach, bacon, cheese and cream. 335 TUNA STEAK Fresh medallion tuna marinated in soy sauce, Worstershire sauce, garlic and spices. Accompanied with grilled vegetables and butter sauteed potatoes. M/P NAVIO’S SPECIAL LOBSTER Lobster tail with tocinetta, caramelized onion and green grape sauce, over creamy rice, with peppers & asparagus. LAND AHOY 425 FILLET MIGNON IN A TAMARIND SAUCE Wrapped with bacon, served with vegetables sauteed in a tamarind sauce & a little touch of guajillo chili. 230 BREADED CHICKEN AU GRATIN Chicken breast with mozzarella cheese, arugula and fresh tomatoes. VEGETARIAN 125 BAKED STUFFED POTATO Stuffed with mushrooms, asparagus, zucchini, peppers, spinach gratin with mozzarella & arugula salad. 145 PORTOBELLO MUSHROOM WITH CHEESE FONDUE Grilled portobello mushroom marinated in herb oil, stuffed with stewed vegetables & artisan cheese fondue.
HOTEL ZONE, BLVD. KUKULCAN, KM. 19.5 TEL. 885-3848, OPEN DAILY 12PM - 10PM www.naviosseafood.com
MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
Located on the southern part of the island, Navio’s is a casual, pleasant escape from the commercialism of Cancun. Situated in a virtually undeveloped part of the lagoon, providing a perfect setting for a delicious lunch or dinner. The palapa-topped main dining area is on the water and the pier has four private ‘huts’ over the water for a unique dining experience. Open air, beautiful sunsets, live music (Thur.&Fri.) and candlelights after dark - oh so tropical and romantic!
14
CARIBBEAN
Appetizers
FISH FILLET AMARANTH 281 Breaded with amaranth and almond flakes Served on two vinagrettes, tamarind and mango, and tropical fruit pico de gallo. TUNA STEAK 351 Gilled in pink pepper crust. FISH FILLET VERACRUZ STYLE 305 Traditional Veracruz sauce with tomato, chile güero, olives and capers.
Soups
LA HABICHUELA SPECIAL 572 Chunks of Caribbean lobster tail and giant shrimp in curry sauce, served in a lobster shell.
SHRIMP COCKTAIL 173 Pink caribbean shrimp in horseradish sauce. SOFT SHELL CRABS CARMEN 247 Deep fried served with avocado and tortilla. CREPES OF HUITLACOCHE 151 An authentic Mexican delicacy served with hollandaise sauce. YUCATECAN TAMALES 140 3 Tamales, lobster, shrimp and duck served with 3 different sauces. CREAM OF HABICHUELA 107 Our famous stringbean and vegetable soup. LOBSTER BISQUE 151 Exquisite cream of lobster. LIME SOUP 132 Chicken broth with aromatic local limes. CREMA CONDE 140 Black bean soup.
Salads
HOUSE SALAD 133 Select crisp lettuce, carrot, squash and jicama in house dressing. CAESAR SALAD (for 2) 270 The emperor of salads, prepared tableside. ITALIAN GREEN SALAD 121 Original home made dressing. MOLINA´S SALAD 159 Lettuce, avocado, tomatoes, cucumber, almonds, goat cheese and thinly sliced Parmesan served with Molina´s dressing.
Fish & Seafood
SEAFOOD EMPANXONOSTLE 383 Fresh fish fillet, shrimp & sea scallops served with fine herbs and vegetables wrapped in foil.
Shrimp
SHRIMP STEAK 351 Shrimp medallion with black mushroom sauce. SHRIMP XTABENTUN 383 Jumbo shrimp in Xtabentun sauce, served with chiltomate. GRILLED, GARLIC BUTTER 383 COCONUT SHRIMP DEEP FRIED 383 GINGER SHRIMP 388 Jumbo Shrimp in a ginger and honey sauce, served with potato.
Caribbean Lobster Tail
LOBSTER TAIL TIKIN-XIC 606 Pre-hispanic style seasoned with achiote. JUMBO SIZE GRILLED (10 oz.) 606 BESTIAL, THE SIZE YOU DREAM OF Up to 16 oz. - by the oz. - 71 SURF & TURF 598 7 oz. tail, with grilled heart of beef fillet. SEAFOOD PARADE 590 Fish fillet, jumbo shrimp and lobster grilled.
Poultry & Pasta
ROASTED DOMESTIC DUCK IN PEAR SAUCE 383 Cooked in pear sauce, flamed with kirsch. CHICKEN BREAST VERÓNICA 294 Stuffed with plantain banana and prosciutto in a sweet Hawaiian sauce. FETTUCCINI WITH ZUCCHINNI 242 Sauteed Zucchini and onion with Parmesan Cheese and a touch of Anchovies. FETTUCCINI IN VODKA SAUCE 305 With a tomato and vodka sauce, served with shrimp. RELLENO NEGRO CLASSIC MAYAN DISH 258 Traditional sauce of the Mayan kitchen. CHICKEN PIBIL 269 Chicken seasoned with achiote cooked in banana leaves. CHICKEN IN MOLE 283 In the traditional finely-ground dark Puebla sauce.
Steaks
Choice cuts of export-grade beef served with vegetables and potato or rice. HEART OF BEEF FILLET IN MOREL SAUCE 470 RANCH STYLE STEAK 280 With refried beans and guacamole. BEEF TIPS MEXICAN STYLE 286 Grandma´s Sunday brunch recipe. TAMPIQUEÑA BEEF FILLET 367 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. 467 NEW YORK—15 oz. 462
Free Mayan Show: Mon, Wed, Fri - 8pm Reservations Recommended 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 looking 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 & special events. Stunning at sunset with lighted columns, palm trees, waterway, and more. Bring your camera!
15
SEAFOOD
APPETIZERS
PESCADILLAS Fried corn tortilla w/ your choice of filling 85 TOSTADAS Crispy corn tortilla with your choice of topping FISH with tomato, onion, lettuce and chipotle mayo 120 OCTOPUS with spicy mayo, avocado and macha sauce 120 CEVICHES CARIBBEAN Fish fillet with kiwi, mango, tomato, onion, serrano and jalapeno chiles, lime juice and olive oil
CARPACCIOS
230
TUNA Fresh tuna with radish, basil, celery, lemon juice, cilantro, fried garlic and zataar. Served with croutons
230
olive oil, mayo, Dijon, anchovies and tabasco
290
TARTARES STEAK Fresh tenderloin prepared with garlic, shallots, OYSTERS ROCKEFELLER On the half shell with spinach and melted mozzarella 6 pieces SCALLOPS Seared served with mashed potatoes, pinot noir sauce and white truffle oil MARYLAND BLUE CRAB CAKE With habanero tartar
SOUPS AND SALADS
parmesan, white wine and white truffle oil 290 FISH N CHIPS Served with tartar sauce and french fries 210 NEW ORLEANS BBQ SHRIMP BBQ - beer–clam sauce 230 COCONUT SHRIMP With sesame, wasabi, arugula, sweet chile sauce and apple mango chutney 370
WOOD GRILLED - STEAKS
NEW YORK 12oz. FILET MIGNON 12oz.
230 260
190 210
carrots, blue cheese dressing and crumbles CAESAR With brioche croutons, aged parmesan and caesar dressing
170 170
TACOS AND PASTAS
LOBSTER TACOS Sauteed with chipotle mayo, sour cream and mozzarella. Served with black beans on flour tortillas 260 CRAB LASAGNA Bechamel sauce, crab meat, tomato, Microgreens and mozzarella 370 RICOTTA RAVIOLI Served with shrimp, basil, shallots Marinara sauce and parmesan 230
580 790
WOOD GRILLED - FROM THE SEA
SALMON 10oz. CATCH OF THE DAY 10oz. LOBSTER 10oz. Clarified butter
270
NEW ENGLAND CLAM CHOWDER LOBSTER BISQUE Port infused ICEBERG SALAD Bacon, shallots, cherry tomatoes,
Reservations Preferred
MAIN DISHES
SCALLOP RISOTTO Mushrooms, bell pepper, asparagus,
370 290 790
COMBINATIONS
SURF & SURF 8oz. King Crab & 8oz. Lobster 980 SURF & TURF 8oz. Lobster Tail & 8oz. Angus Tenderloin 980 FRED’S King Crab, Jumbo Shrimp & Angus Tenderloin 1260
TO SHARE
FRED’S FISH Tempura whole fish (boneless) served with mango and Thai chile sauce 2Lb. 740 TIKIN-XIC FISH Yucatan style grilled whole fish marinated with Achiote. Served with grilled vegetables 2Lb. 680
RAW BAR, OYSTERS & SASHIMIS
ALASKAN KING CRAB Radish Tartar - 14oz. SHRIMP COCKTAIL Horseradish Cocktail Sauce KUMAMOTO OYSTERS Min order 6, Price Per piece WEST COAST OYSTERS Min order 6, Price Per piece TUNA Fresh tuna, citrus, avocado, Serrano pepper COLD ROCK SASHIMIS: Salmon 230
Tuna 230
Hamachi 420
980 300 40 40 280
Mixed 320
HOTEL ZONE, BLVD. KUKULCAN KM. 14.5 OPEN DAILY 1PM - 12AM FOR RESERVATIONS GO TO www.cancunmenus.com
MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
Like being on a yacht or a tropical island paradise! Rich wood finishing adds to the nautical theme in each of the 3 dining areas. The main hall has giant portholes, masts hung from the ceiling and of course A/C. The terrace simulates the deck of a galleon and allows great views of sunsets and fountains, while the private garden gazebos transport you to paradise with lush plants, soft lighting – so romantic! Fred’s has its own seafood market to insure freshness and quality
16
AMERICAN
ICE COLD SHELLFISH
ON THE HALF SHELL - Kumamoto Oysters (6) 290 East Coast Oysters (6) 290 Giant Clams (6) 310 COCKTAILS -Tiger Shrimp from Thailand (2) 430 STONE CRAB - Per Order 470 ALASKAN KING CRAB - Chilled (12oz) 1,000 ICE COLD SHELLFISH PLATTER Big - 4 persons - 2,400
SOUPS
ROASTED TOMATO SOUP - BLT Mini-Sandwich 170 LOBSTER BISQUE 250
EMPANADAS
Turnovers -per piece- 70 SPICY BEEF, SIX CHEESES, PROSCIUTTO, GOAT CHEESE, ROASTED RED PEPPER, MOZZARELLA, TOMATO, BASIL
APPETIZERS
LOBSTER TACOS - Mango, Cilantro & Cabbage (4) 500 TENDERLOIN MINI-HAMBURGERS - Cheddar Cheese (3) 350 ROCK SHRIMP - Sriracha Mayo, Arugala 350 PRETZEL BREADED CALAMARI - Habanero Tartar, Lemon 330 JUMBO LUMP CRAB CAKE - Habanero Tartar 370 HARRY’S OYSTERS - Mozzarella, Bleu Cheese, Spinach (6) 300 HAMACHI SASHIMI - Yuzu Sauce, Chili Serrano 470 TUNA TARTARE - Ponzu Sauc, Olive Oil, Chili Serrano 410 HAWAIIAN POKE TUNA - Soy Vinaigrette, Avocado, Ponzu 460
DRY AGED STEAKS 21-28 DAYS These Steaks are Dry Aged IN-HOUSE to Achieve a More Tender Consistency and Intensify Their Flavor DRY AGED NEW YORK - 12 oz - 730 DRY AGED RIB EYE - 14 oz - 730 PETIT CUT NEW YORK - 8 oz - 510 KANSAS CITY - Bone-in New York -16 oz - 710 FILET MIGNON - 10 oz - 620 BLACKENED RIB EYE - 14 oz - 710 COWBOY - Bone in Rib Eye - 20 oz - 830
TO SHARE (2 persons) FILET MIGNON - 25oz - 1,370 COWBOY - Bone-in Rib Eye -36oz- 1,470 TOMAHAWK - 100% Natural Black Angus - 42 oz - 1,470 PORTERHOUSE - Sliced - 36 oz - 1,420
KOBE
JAPANESE KOBE - New York, Grade A-5 - 10 oz - 2,420 AMERICAN WAGYU - New York - 12 oz - 1,160 AUSTRALIAN KOBE - New York, Grade 6-7 - 10 oz - 1,840 KOBE SAMPLER - American, Australian & Japanese - 10 oz - 2,000
FROM OUR WOOD BURNING GRILL FISH & SEAFOOD
FROM THE GARDEN
GRILLED ARTICHOKE - Balsamic Dressing, Garlic Mayo 260 SUPER CHILLED ICEBERG - Smoked Bacon, Cherry Tomatoes, Bleu Cheese Dressing 260 ORGANIC LETTUCE - Shaved Apples, Carmelized Nuts Black Sesame Seed, Citrus-Yogurt Dressing 220 MANDARIN SALAD - Arugala, Carrots, Bell Pepper, Goat Cheese, Nuts, Tangerine Vinaigrette 260
IBERICO HAM
1700° F
WE PROUDLY SERVE USDA CERTIFIED PRIME QUALITY MEAT Less than 1% of all the Meat in the World is USDA Prime. We Cook it in Our 1700° Broilers for a Perfect Doneness.
Cured for 1200 to 1300 Days. Sliced at Your Table -3.5oz- 720
SALMON -10oz- 460 BLACK COD -10oz- 660 GROUPER -10oz- 410 CHILEAN SEABASS -10oz- 660 JUMBO SHRIMP -10oz- 490 CARIBBEAN LOBSTER per 3.5oz. 240
CHEF’S COMPOSITIONS
ROASTED DECONSTRUCTED CHICKEN - Honey Chipotle Sauce 400 BLACK COD - Miso Sauce, Straw Mushroom 660 SHORT RIB - Slow Braised, Truffle Mash 680 LOBSTER RISOTTO - Mushrooms, Asparagus, Parmesan Cheese, Truffle Oil 500
Reservations
Recommended HOTEL ZONE, BLVD. KUKULCAN KM. 14.2 OPEN DAILY 1PM - 1AM FOR RESERVATIONS GO TO www.cancunmenus.com
MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
The menu is large - sure to satisfy all steak and seafood lovers alike. A beautiful, casually elegant atmosphere awaits you in this high end steakhouse. Features include waterfalls, several bars, decks, lagoon views, dancing fountains, a wine cellar, a raw bar and more! Harry’s is the only Cancun restaurant that dry ages their steaks in-house for 2128 days. Also featured are steaks and seafood from all over the world and local. Very classy - Go treat yourselves!
17
SEAFOOD
WHILE YOU WAIT… Our World Famous Pescadillas: Crunchy fried
tortilla stuffed with nurse shark in tomato sauce 14 Camaroncillas Fried tortillas filled with shrimp 90 Tostones 5 slices of fried plantain 40 French Fries 59 Guacamole 59 Calamari Rings Tempura Style – really good 89 Stuffed Avocado 2 halves stuffed w/tuna salad 92 Stuffed Crab with delicious crab & tomato stew 90 Hoja Santa with cheese on green sauce 102 Mixed Carpaccio salmon and hogfish, the best 140 Oysters on the Half Shell (6) 155
THE SOUPS and GREENS Clam Chowder 100% made with fresh clams 149 Crab Chilpachole Soup made with crab, chili,
tomato and a touch of epazote 162 Seafood Soup combination of delicious seafood topped with melted cheese 195 Chef’s Salad bed of lettuce with tomato, ham, cheese and chicken 98 Caesar Salad with shrimp 120 / with chicken 90
TOSTADAS Tuna 117 - Smoked Marlin 115 – Octopus Ceviche 75 – Shrimp on Spicy Green Sauce 88 Crab 72 – Shrimp Ceviche 82 – Fish Ceviche 68 TACOS Fish sauteed, tempura style or breaded Octopus sauteed with onions Grouper with mayonnaise FISH FILLET Veracruz Style cooked in a reduction of white
49 60 55
wine, tomato, olives & spices 199 Caribbean Fillet with pepper, shrimp & octopus on a coconut cream sauce 210 Reservations Accepted
SHRIMP and OCTOPUS Orange Shrimp grilled & topped with seafood
filling and orange sauce Chipotle Style Shrimp with chipotle sauce and a touch of bay leaf Coconut Shrimp breaded with coconut, deep fried & served with mango sauce Au Gratin Shrimp sauteed with tomatoes, onions & served with melted cheese Octopus Chili, garlic spicy or sauteed onions
280 255 280 220 240
LOBSTER: w/garlic, butter grilled or your choice. Priced by size CHICKEN & STEAK Chicken Breast : grilled or fajitas Marinated Skirt Steak : grilled or fajitas
155 179
PASTA Fettuccini : in vodka sauce 169 - Four Cheese 159 Alfredo 147 - Carbonara 142 THE SPECIALTIES - FRITANGAS: GRANDMA’S SPECIAL SPICY EDITION Shrimp 280 Fish Fillet 199 Octopus 240 Seafood Risotto 175 Domino Tuna Steak grilled habanero & sesame 295 Fiesta Shrimp stuffed with peppers, bacon wrapped and topped with cheese 280 Tikin-Chik Fish marinated in achiote, wrapped in plantain leaf, grilled, priced by size Fried Fish whole (as pictured above) priced by size Tumbada Rice w/crab, octopus, shrimp & fish 199 Shrimp in Apricot Sauce wrapped in bacon, grilled, served with apricot sauce 240 Stuffed Fish Fillet stuffed with seafood 240 Surf & Turf Skewers 210 Steamed Mussels with touch of white wine 240
HOTEL ZONE, BLVD. KUKULCAN KM 12.6 TEL.840-6216, 313-4107 OPEN DAILY 11AM-11PM www.elfishfritanga.com
MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
So very relaxing and casual - you can just kick back on the sandy beach and enjoy fresh local seafood in a natural setting. Located behind ‘El Fish Fritanga Taco Bar’ and down next to the lagoon, it’s easy to miss if you don’t know it’s there. With lovely views, friendly service, marina access (they can cook your catch), childrens play area, modest prices, it’s the kind of place everyone will enjoy! Go check it out for lunch or dinner. They also do takeout and delivery.
18
MEXICAN
FRENCH ITALIAN
APPETIZERS
AP P E T I ZERS • SEAFOOD BAR SOPAS • CHEESE • TACO S QUE SADI LL AS & SOPES • TOR TAS FROM T HE GARD EN • CHICKEN • BEE F CHI LE S & ENCHIL ADAS • ANGUS G RILLED To Shar e
This innovative, upscale restaurant is perfect for enjoying an array of traditional Mexican dishes transformed into fresh new flavors, colors, and textures. Creative, beautiful and stunning décor, with a casual and lively atmosphere. Large dining room windows provide lagoon views or dine outside on the terrace/deck. Attentive & friendly service, amazing presentations, high quality ingredients,all part of this sensual adventure! Viva Mexico! Hotel Zone Kukulcan KM 14.2 Open Sun 1PM to 10 PM Mon to Sat 1PM to 1 AM SEE MENU & MAKE RESERVATIONS AT www.cancunmenus.com
FRENCH
Spring Citrus Salad with Roquefort cheese, grapefruit and orange wedges. 155 Mixed Salad with walnut dressing, warm Brie cheese, and caramelized gala apples. 185 Thyme Roasted Portobello Mushroom served with goat cheese, pear, mixed salad and Balsamic reduction. 185 Smoked Veal Loin with “Zapote” wood, caramelized shallots vinaigrette. 185 Orange Essence “Foie Gras” Roulade, prune compote, toast Brioche. 265
MAIN COURSE
Escargot Crepe with Cognac Flambé in a fine herbs sauce. 225 Seared Catch of the Day, Chef’s selection, served with white wine mussels “Ragout”. 285 Roasted Quail, seasonal fruit, with a Cassis liqueur sauce. 285 Seared Filet Mignon “Center Cut”, served with potato au gratin, truffle sauce. 365 Caribbean Roasted Shrimp with Prosciutto served with a vanilla butter sauce. 355 Seared Magret of Duck, served with a roasted fig sauce. 345 Roasted Spring Rack of Lamb, Gruyere polenta, Provencal style Roasted tomato and mint jus. 535 Downtown (El Centro) Plaza Nichupte Mon 6 to 10:30PM, Tuesday thru Saturday 2:30-10:30PM Tel. 802-1093 / www.lescepages.com.mx
INTERNATIONAL
STARTERS
Soup of the Day 115 • French Onion Soup 165 • House Pate 215 Mushrooms Au Gratin with Blue Cheese 145 • Escargots de Bourgogne 195 • Salmon Carpaccio 195 • Tartare of Beef, Salmon or Tuna 215 • Asparagus with Sea Scallops and Hollandaise 215 Spaghetti with Shrimp Arabiata 195 • Warm Salad with Shrimp and Raspberry Vinegar 185 • Green Salad with Goat Cheese Apple Walnuts 165 • Grilled Vegetable Salad 145 • Greek Salad with Feta 165
MAIN COURSE
Fish Filet with Fine Herbs 195 • Fish Filet with Capers and Lemon Butter 235 • Sauteed Shrimp with Wild Mushrooms and Guajillo Pepper Sauce 315 • Grilled Salmon Filet with Hollandaise Sauce 325 • Blackened Salmon Filet Cajun Style 325 • Seafood Waterzooi Flemish Style 375 • Beef Tenderloin with Roquefort or Black Pepper Sauce 375 • Grilled New York with Fine Herbs 415 • Pork Tenderloin Tax Included Dijon Mustard Sauce 295 • Chicken Breast “La Palapa” with Spinach Mozzarella and Basil 265 MAJOR CREDIT CARDS ACCEPTED SPECIALTIES The Chef has a daily selection of specialties that vary seasonally. Such as Mussel Chowder, Pot of Mussels Mariniere, Oyster Rockefeller, Duck Breast Black Cherry Sauce, Roasted Rack of Lamb Hotel Zone, Calle Quetzal #13, Imperial Laguna Hotel Open Monday - Saturday 3PM to Midnight Telephone 883-5454 / www.lapalapabelga.com
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