AMERICAN
FRENCH
MEXICAN
Harrys Prime Steak House and Raw Bar ......................... 17
La Palapa Belga.......................19 Le Cepages..............................19
Labná ....................................... 6 Porfirio’s (New)....................... 18
ARGENTINEAN
INTERNATIONAL
SEAFOOD
Peter’s....................................19
Big Fish (New)......................... 19 Fred’s House .......................... 16 Lorenzillo’s............................. 11 Navios.................................... 14 Puerto Madero ........................ 9 Numbers indicate page and map location.
Bandoneon.............................. 7 Cambalache........................... 13
ITALIAN
CARIBBEAN La Habichuela .......................... 5 La Habichuela Sunset ............ 15
LA HABICHUELA
5
LABNA
6
La Dolce Vita............................ 8 La Madonna........................... 12 Limoncello ............................. 10
LA DOLCE VITA
8
7
PETERʼS
19
BANDONEON
Kab ah
LES CEPAGES
19
7
N
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•R iu
•R iu
LIMONCELLO
10
LORENZILLOʼS
11
LA MADONNA
LA HABICHUELA SUNSET
PUERTO MADERO HARRYʼS 17 PORFIRIOʼS 18 FREDʼS HOUSE
•Pr e
• Sunset • Le Blanc • Caribe Park Royal • Gran Caribe Real
LA ISLA SHOPPING VILLAGE
PLAZA FORUM
• Beach Palace • Westin Laguna Mar • Live Aqua
15
9
• Ritz Carlton • JW Marriott • Marriott Casa Magna Episcopal Church Service / 10 am Sundays
• F.A. Condesa • Oasis
16
• Royal Caribbean • Royal Islander • Great Parnassus RUINAS EL REY
NAVÍOS
19
CAMBALACHE
Coral Mar •
12
• Iberostar • Crown Paradise
14
• Royal Solaris • Sun Palace • Westin • Club Med
U
• Hyatt Regency • Krystal
Holiday Inn •
19
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Sunset Lagoon •
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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 Summer - Fall 2015 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 Pre-Press: Logobug Taller Creativo
U
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M
E
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S
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!
¡Buen Provecho!
For more information on all restaurants (including full menus, photos, coupons & reservations) go to www.cancunmenus.com
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”.
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 June 2015 the exchange rate is about $14.50 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.
Terry & Susan ‘Dos Gringos’
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 © 2015 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
U
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 38 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.
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
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 195 Striped Bass • Shrimp • Octopus • Mixed Salmon Carpaccio 195 Finely sliced, with Creole sauce, fresh pepper, sea salt & olive oil.
HOT FLAVOR
Chorizo Sausage (2) 95 Grandfather Eduardo’s homemade traditional recipe. Stuffed Aji (3) 195 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 95 140
55 to 65
SALADS
Bandoneón 150
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 130 Mixed greens, spinach, watercress, avocado and cucumber with a fresh herb vinaigrette dressing.
PASTAS
Ravioli 230 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 270 Accompanied by tomato slices & French fried potatoes. Lamb Ossobuco (USA) 380 Accompanied by risotto & oyster mushrooms. Shrimp Tacos (4) 210 With onion & bacon, and a tomato & olive oil sauce. Kurobuta Pork Rib (USA) 370 In orange sauce, with mashed sweet potatoes.
FROM THE GRILL
PRIME QUALITY STEAKS 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
345 345 360 430 460 230
BROCHETTES
Prepared with bacon, mushrooms, onions & bell peppers Tenderloin Brochette: In Medallions Surf and Turf: Shrimp and Tenderloin
FISH & CHICKEN
Tuna Steak: Accompanied with soy sauce. 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
210
Dos Gringo’s Comments:
390 410 330 680 570
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
ITALIAN
Antipasti
Pate “Dolce Vita”: Quail liver pate 135 Marinated octopus with cucumber 160 Carpaccio of the day 150 Eggplant a la parmigiana, baked with mozzarella 125 Calamari fritto 120 Sauteed shrimp with garlic, Marsala wine, fine herbs and mushrooms 170 Grilled provolone cheese with prosciutto, mushrooms and white wine sauce 150
Zuppe
Outstanding seafood soup “Dolce Vita” with saffron 165 Lobster bisque: Creamy lobster soup 125 Minesrone a la Piedmontes: The traditional vegetable soup with pesto 100
Insalate
Fresh spinach with crispy bacon, gorgonzola, pine nuts and honey mustard dressing 130 Caesar salad: With a touch of anchovie and Parmesan cheese 130 Mixed greens of the market: Lettuce, bell peppers, tomatoes, fresh mushrooms and green peas. House vinaigrette, ranch, or honey mustard dressing 120
Pizza
Pizza Margherita, the traditional Pizza with pepperoni Pizza Napolentana: Smoked Italian sausage and grilled bell peppers Gamberetti: Shrimp. red onion, mozzarella cheese, and pesto sauce Pizza Leonardo de Vinci: Fresh tomato sauce and mozzarella, topped with arugula and grape tomatoes marinated with balsamic vinaigrette
I Nostri Risotti
Al funghi: With fresh mushrooms Frutti di mare: Fresh fillet of fish, shrimp, calamari, octopus and sea scallop
125 145 145 195 150
220 265
Tutta Pasta
(Pasta dishes available as appetizer or main course) Capellini with fresh tomato sauce and sweet basil 110 – 150 Ravioli of ricota cheese & spinach in fresh tomato sauce 115 – 165 Linguine with shredded crab meat, fresh tomato and white wine 140 - 225 Green Tagliolini with shrimp in a light white wine sauce 160 – 260 Fettuccine a la bolognesa: The traditional 120 – 170 Fettuccine Alfredo style with chicken 135 - 200 Spaghetti Amatricciana: A mild Italian sausage and fresh tomato 120 – 170 Tripasta Dolce Vita: Cannellone of ricota cheese, lasagne a la bolognesa & penne a la Napoletana 220 Lasagna Bolognesa: The traditional 120 – 170 Rigatoni Viva Mexico: Short pasta with chorizo (spicy pork) mushrooms, jalapenos & onion 115 - 165 Linguine made with Chipotle, with mushrooms, spinach and grape tomatoes aglio-olio style 115 - 160
Pesce E Frutti Di Mare
Fresh Fillet of Fish with cilantro sauce Fillet of fresh Salmon. Choice of dill sauce or pink pepper sauce Boquinete “Dolce Vita”: Fresh fillet of Caribbean snapper, stuffed with shrimp & mushrooms, baked in a puff pastry, served with lobster sauce Shrimp Scampi a la Napoletana: Over spaghettini in a fine herbs sauce with a touch of tomato Grilled Jumbo Shrimp with or without garlic
215 250 260 285 300
Carni
Chicken Breast: A la parmigiana or al funghi with mushrooms & sundried tomatoes 210 Veal Scallopine: Marasala wine sauce, lemon picatta or parmigiana 235 Filet Mignon, choice of black, green or white pepper sauce 395 Filet Mignon a la Forestiere: Grilled beef medallions with fresh mushrooms, & red wine sauce 395 Pork Ossobuco: Pork shank served with tomato,
white wine and herbs, served with risotto
235
Reservations Accepted
DOWNTOWN, AVENIDA COBA #87 TEL. 884-3393 OPEN DAILY 8AM - 11: 15PM www.ladolcevitacancun.com
MAJORCREDIT CREDITCARDS CARDSACCEPTED ACCEPTED MAJOR
Dos Gringo’s Gringo’s Comments: Comments: Dos
MENUSHOWN SHOWNISISAASAMPLING SAMPLING MENU
Opened in 1983 by George Savio, La Dolce Vita soon became THE place to dine in Cancun! That spirit lives on, with owners Tim Savio and Juan Jose Casal, who bring the same personal attention that made this restaurant famous. Emphasizing homemade pasta and fresh seafood, complemented by a fine wine list. Charming, cozy & intimate atmosphere with friendly service. The lower prices will off-set transportation costs to town. Don’t miss LDV - it is indeed, “the sweet life”!
8
SEAFOOD
FRESH AND NATURAL
Cocktails and Cebiches
215
Oysters on the half-shell Alaskan King Crab Legs
230 950
Tuna Carpaccio (Baja California) Veal Carpaccio alla Parmesana Salmon Sashimi (Norway) Hamachi Sashimi (Hawaii) Tuna Tartare (Baja California)
215 215 240 375 240
Shrimp • Octopus • Striped Bass • Mixed Served with tartar sauce and melted butter
With citrus-soy sauce, shallot and capers Salmon Tartare (Norway) Mustard & lime soy sauce, capers and... our secret
HOT APPETIZERS
Empanadas (Argentine Turnovers) Meat • Spiced Meat • Tuna Ham & Cheese with tomato & basil
240
each 60
Seasoned with guajillo pepper, olive oil & garlic
285
Provoleta Cheese
155 Aged charcoal-grilled Provolone with olive oil & oregano
SOUPS
Seasoned tableside with your choice of seasonings
Beef or Tuna Boullion Clam Chowder
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
Jumbo Shrimp & Prime Tenderloin
FISH & SEAFOOD GRILLED
Garlic Shrimp
Eggplant Lasagna
MEATS PRIME QUALITY
Tenderloin Steak, the tenderest cut 14oz 500 Rib Eye Steak, tender with intense flavor 14oz 470 New York Steak, great texture and flavor 14oz 470 Inside Skirt Steak, tender and juicy 14oz 395 Lamb Chops, juicy, mounted on mashed potatoes 530 American Wagyu Tenderloin 13oz 1,260 American Wagyu Rib Eye 13oz 1,260 Surf and Turf Puerto Madero 860
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
105 130 215 285
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
350 175
THE CHEF’S WHIMS
Alaskan King Crabmeat with creamy mayonnaise, capers, parsley & avocado
Butter-Soy Tuna
Medallions, mounted on a bed of diced potatoes
450
375 460 460 460 380 1,530
625 760 435 375
Rice and Seafood Stew
375 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 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
175
Fritto di Calamari
215
Thin slices of fish of the day with olive oil Deep fried calamari
Polpetta 190 Meatball made of pork, beef & chicken
SALADS
Insalata dello Chef
145
La vera mozzarella Caprese
150
Insalata di Arugula y pera
145
Mixed lettuce, Chef’s special dressing
Mozzarella cheese, tomato & olive oil
Arugula with slices of pear and Parmesan
SOUPS
La zuppa del Giorno
125
La pasta e Fagioli
120
Minestrone di Verdure
115
Soup of the Day, Chefs selection
Tuscan style White beans soup with pasta Fresh vegetable soup with parmesan cheese
PASTA
Spaguetti Alla Bolognese Spaghetti with Bolognese meat
230
Penne a la Siciliana
220
Fettucine Alfredo
215
Ravioli di Gamberi
235
Linguini Calamari
240
Lasagnetta Bolognese
235
with tomato sauce, eggplant, cheese & basil Il originale, tossed with Parmesan & butter Home made raviolis with shrimp Linguini pasta with calamari
Layers of lasagna with Bolognese meat
PIZZAS & CALZONE
Marguerita - Tomato, Mozzarella & Basil Funghi - Tomato, Mozzarella & Mushrooms
Shrimp Calzone - Mozzarella & Mushroom Pork Calzone - Mozzarella & tomato sauce
180
230
COMBOS
Filetto Di Vitello Angus con Aragosta
730
Festival del Mare
350
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
340
Misto di Pesce Marechiara
410
Sliced New York steak, tomato sauce, basil, garlic & oregano Seafood combination: calamari, shrimp, clams, sea scallops, mussels & fish Pollo Marsala con Funghi Chicken breast sautéed in a Marsala sauce & mushrooms served with fettuccine
240
Sautéed di Gamberoni, verdure e pasta
330
Filetto di Cernia Alla Livornese
320
Filetto Di Salmone Alla Salvia
330
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
250
Costata di Manzo
480
Stinco Dàgnello Brasato al Barolo
530
Meat stuffed ravioli with demiglasse Ragú sauce Risotto del Giorno - Risotto of the day! 200 Beef short ribs, chianti sauce & risotto Milanese Ravioli di Zucca alla Salvia 170 Pumpkin stuffed ravioli, A MUST! Lamb shank in barolo red wine over risotto
175
250
Pera Speck 190 Sliced pear wrapped in prosciutto Speck, baked in gorgonzola cheese & white truffle oil
/LimoncelloCancun
@Limoncello_cun HOTEL ZONE, BLVD. KUKULCAN, KM. 10.5 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 Thurs 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 250 “Los Bucaneros”—Shrimp cocktail 270 “El Botin”—Breaded soft shell crab 265 “El Timón”
“Isla Mujeres”—Lobster bisque 210 “Huracán Gilberto”—Cream of corn and crab 180 “El Caribeño”—Calamari, shrimp, conch, fish, clam & crab 250
Salads
“Claraboya”
Fresh tuna over tomato, watercress & spinach, Balsamic lemon vinaigrette 305
“Mar de los Sargazos”
The original Caesar salad. Prepared tableside 180
Spinach, cream and goat cheese salad with mustard dressing 180
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 Tail 700
Lobster with mild-roasted chili pepper & garlic Lobster with coconut milk sauce Lobster with garlic butter
Fish, Shrimp & Seafood Combinations
“Regatas”
450
Lobster Marinara Steamed Lobster Lobster Meuniére Breaded Lobster
“El Comodoro”
715
“Bruja del Mar”
650
“Estrella de Mar”
790
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
Stone Crab Claws 565 Peel & Eat Jumbo Shrimp
315
Shrimp “Angeles a Caballo” “Lepanto”
420
545
Seasonal Specialties
540
“Hurricane Wilma”
Live Oysters on the Half Shell
Meat & Poultry
345
Dutch Harbor Alaskan King Crab 910 Jumbo Clams on the Half Shell 305 “Los Piratas”
660
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” 620 Grilled filet mignon of Angus beef /Lorenzilloscancun
@Lorenzillos
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 years. Lorenzillo’s full menu has something for everyone!
11
ITALIAN
Bruschetta
Lasagna al Forno
ANTIPASTI
Meat lasagna with Bolognese sauce, cream & Parmesan crusted. 205
Grilled slices of peasant bread topped with fresh chopped tomatoes and Parmesan.
Fonduta Svizzero
Swiss style cheese fondue for two.
95 270
Carpaccio di Manzo
Thinly sliced raw beef in white truffle essence, pink pepper, lemon, shaved celery & crunchy Parmesan.
160
Seafood, shrimp, mussels, sea scallops, calamari, marinated salmon carpaccio. A burst of flavors for two!
310
Breaded & fried seafood with spicy arrabiata sauce.
155
Antipasti di Mare Frito Misto
Polpettina di Granchio
Gnocchi di Patate
Handmade potato gnocchi’s with pesto or tossed in tomato sauce. 210
Ravioli Fatto a Mano
Homemade raviolis stuffed with pesto ricotta over a rich pomodoro sauce.
Risotto di Arugula con Formaggio de Capra
Traditional, “al dente” parilla with goat cheese & fresh arugula. 215
Risotto al Zaferano y Gamberini
Saffron infused white wine risotto with sauteed shrimp.
Pizza Margarita o tre Formaggi
235
Margarita or three cheese (mozzarella, gorgonzola & Parmesan). 160
Pizza Gamberi e Aglio Piccante
Shrimp, crispy bacon, pomodoro, chili flakes and capers.
230
Crispy pizza with fresh clams, garlic and parsley.
185
Homemade crab cakes over a delicate chipotle and orange infused cream sauce.
180
Two 100% beef fillet sliders with arugula, tomato marmalade and Parmesan.
145
Pan seared fresh mozzarella wrapped in Prosciutto over bed of arugula salad and cherry tomatoes.
175
Balsamic glazed fresh salmon over porcini risotto.
310
Tender leaves of spinach with mushrooms, pancetta, nuts, & dried tomatoes, dressing of nut oil & balsamic vinegar.
140
Grilled sushi grade tuna steak over putanesca sauce & thyme roasted potatoes.
265
A La Madonna classic, prepared at your table. Sprinkled with Parmesan & served with focaccia croutons, for 2.
275
Boquinete (local snapper) in fresh tomato, fava beans, garlic, white wine & clam sauce.
255
Oven baked tomatoes and basil cream with Parmesan croutons & a hint of sour cream.
115
Imported U.S. “Provimi” Quality! Breaded & au gratin with tomato sauce, mozzarella, Parmesan & basil pasta.
495
Delicate and smooth lobster cream with fresh chives.
145
Chicken scaloppini in limoncello sauce with green pasta.
220
“Slider” di Manzo
Involtini di Mozzarella al Prosciutto Insalata di Spinaci
Insalata Classica “Cesar….” Zuppa di Tomate al Forno Bisque di Aragosta
Fresh tomato sauce and chili peppers…..caliente!!!
175
Classic bolognesa style spaghetti in slow cooked pomodoro & red wine meat sauce.
205
Fresh shrimp with fettuccine in grappa with mushroom, asparagus & prociutto.
320
Spaghetti Bolognesa Fettuccini ai Gamberi
Pizza Vongole
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
Marinated Flank Steak 14 oz 295 Rib Eye Steak 14 oz 390 Filet Mignon, center cut 10.5 oz 445 Grilled Veal Chop (Imported US Provimi!) 13.5 oz 475
CONTORNI
Sauteed asparagus 135 Baked potato with sour cream 75 Truffel whipped potato puree 105
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. 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!
12
205
ARGENTINEAN
APPETIZERS
Spinach Roll 190 Ham, bell pepper & olives rolled in baked spinach. Served with potatoes in a parsley mayonnaise. Hearts of Palm 160 Dressed with our golf sauce, vinaigrette or mayonnaise. Tuna Carpaccio (Baja California) 215 Thin slices of Yellowfin Tuna with soy and citric sauce. Empanadas (5 selections) each 55 Fried Calamari (for 2) 185 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 130 105 95
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 Cambalache Burger With lettuce, tomato, caramelized onion & fried potatoes.
155 150 140
360 360 430 365 460 420 215
FISH
Salmon 10oz (Norway) 340 Pink salmon in a lemon butter sauce, salt & black pepper. Tuna Steak 10oz (Baja California) 340 Thick cut charcoal grilled Yellowfin, served with vegetables.
140
Tender and Golden Brown, Served with French Fries. Tenderloin: Breaded with parsley & Parmesan cheese. 290 Neapolitan Chicken: Bathed in tomato sauce, 310 covered with ham and melted cheese. Souffle Potatoes Baked Potato French Fried Potatoes
FROM OUR CHARCOAL GRILL PRIME QUALITY MEATS
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.
290
450 435 435
PASTA
Spaghetti Cambalache 200 In a butter sauce with fresh mushrooms, bacon & parsley. Fettuccine Bolognese 200 With a seasoned tomato and meat sauce. 95 Mixed Cannelloni 210 105 Filled with meat and vegetables, smothered with 120 half tomato sauce and half Béchamel sauce.
Reservations HOTEL ZONE, BLVD. KUKULCAN, KM. 9.1 PLAZA FORUM Recommended TEL. 883-0902 883-0897 OPEN DAILY 1PM - 1AM www.cambalacherestaurantes.com MAJOR CREDIT CARDS ACCEPTED
Dos Dos Gringo’s Gringo’s Comments: 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.
13
SEAFOOD
SEA STARTERS FISH CHICHARRON Fried fish sticks with hot red sauce, pico de gallo & rustic guacamole. 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, radish sprouts, clamato shaya & oysters. FRESH TUNA TIRADITO Tuna loin on sliced cucumber, sunflower sprouts, fried leek sauce, marinated with clam sauce. SALADS & SOUPS A THOUSAND PEAR LEAVES Thinly sliced pears, baby spinach, goat cheese, caramelized almonds, dried cranberries & honey mustard vinaigrette. BAMBOO SHRIMP AVOCADO Thinly sliced fresh avocado stuffed with shrimp, cilantro, mayonnaise and annatto oil. CLAM CHOWDER & ASPARAGUS Clam base with white wine, herbs, asparagus juice, accompanied with grilled rustic bread. SCALLOP AND CLAM BIRRIA The Chefs Best…. SEAFOOD CILANTRO-CRUSTED SALMON Salmon fillet with cilantro crust, & pumpkin seed, with black rice, yogurt, cucumber & mint sauce. FRIED FISH (HOGFISH) The Chef ’s specialty with a variety of sauces & garnishes. VERACRUZ STYLE FISH Capers, olives, peppers with white wine in xcatic chili. SEABASS AL PASTOR Served on pineapple carpaccio and coriander rice.
Reservations Accepted
120 130
285 345 305
195 170
195 360 M/P
125 195 135
355
115
325
135
220
295
245
M/P 260 285
115 135
NAVIOS RICE Seafood mix, marinated chili sauce and white wine. LOBSTER TACOS Flour tortilla with beans, avocado, lettuce and delicious Chipotle dressing. POPEYE FILLET Steam cooked grouper topped with shrimp, spinach, bacon, cheese and cream. PAN DE CAZÓN Corn tortilla fried with beans & hogfish in tomato sauce. COCONUT SHRIMP Shrimp breaded with coconut served with mango sauce. NAVIO’S SPECIAL LOBSTER Lobster tail with pancetta, caramelized onion & green grape sauce, over creamy rice, with peppers & asparagus. LAND AHOY BREADED CHICKEN AU GRATIN With mozzarella cheese, arugula and fresh tomatoes. FILLET MIGNON IN A TAMARIND SAUCE Wrapped with bacon, served with vegetables sauteed in a tamarind sauce & a little touch of guajillo chili. SURF & TURF Garlic salted shrimp over a skirt steak au gratin with chihuahua cheese accompanied with sauteed vegetables. CHICKEN BREAST WITH GOAT CHEESE AND POBLANO CHILE SAUCE Chicken breast stuffed goat cheese with epazote poblano sauce. THE THREE CHEESE PENNE WITH SHRIMP Topped with chili flakes & grilled bread. VEGETARIAN BAKED STUFFED POTATO Stuffed with mushrooms, asparagus, zucchini, peppers, spinach gratin with mozzarella & arugula salad. PORTOBELLO MUSHROOM WITH 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
The new owners have made many upgrades and improvements, while maintaining the natural beauty of this secluded location. This casual restaurant sits in a virtually undeveloped part of the lagoon providing a pleasant escape from the commercialism of Cancun. Enjoy this quiet tropical setting for a long lunch or a romantic dinner with sunset views. The dock has been expanded and now boasts four private ‘huts’ over the water. The menu offers unique seafood dishes with Mexican influence. Live music Thur. & Fri.
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
starters
AL MOJO DE AJO 350
Garlic, Butter, Lime, Parsley
SHRIMP QUESADILLAS (3) 125 FISH GRINGA 145
FISH ALAMBRE 350
Flour Tortilla, Mozzarella Cheese, Achiote Sauce
Red Snapper, Bell Pepper, Mozarrella and Parmesan Cheese
CRAB CAKE 190
TIKIN-XIC –
YUCATAN-STYLE OCTOPUS 220
ZARANDEADO FISH - to
y u catecan st y le
350
Aciote, Red Onion, Epazote, Olive Oil
Radish Tartar Sauce Achiote Sauce, Xnipec Pepper Sauce, Avocado
REVOLUCION CHOCOLATE CLAMS 240
fresh seafood
CEVICHES Fish 175 Shrimp 175 OYSTERS (6) 195
Octop u s 185
share
- 450
Garlic, Lime, Cinnamon, Mayonnaise, Cumin
molcajetes
FRED’S 195
Shrimp, Clams, Guajillo Peppers, Xcatic Peppers served hot
CLAMATO SEAFOOD 195
Shrimp, Octopus, Fish, Pepper Mix, Lime - served cold
shrimp
Lime, salsa rasurada
RED SNAPPER TIRADITO 210 MORO CRAB 14oz 350 ALASKAN KING CRAB 14oz 750
COCONUT w ith Sw eet Chili Sa u ce 275 ENDIABLADOS w ith Mexican St y le Rice 275 THAI w ith Cu rr y Sa u ce , Basil & Cliantro 275
tostadas -
Served with a Brochette of Grilled Zuchinni, Red Onion, Serrano Peppers & Lemon
Lime. olive oil, fava bean mash
grilled turf
Steamed or Grilled
per piece -
75
TUNA – OCTOPUS - MIXED – FISH – SHRIMP CLAM CHOWDER 120 SEAFOOD SOUP Gu ajillo
Pepper Epazote 175
BLACKENED FISH 165
Garlic Mayonnaise, Morita and Chipoltle Sauce
CHIPOTLE LOBSTER 275 ARRACHERA TACOS 175
Flank Steak, Corn Tortillas
salads
CAESAR 145
NEW YORK STEAK AND SHRIMP 475 TENDERLOIN AND LOBSTER 750
grilled surf
Flour Tortilla, Creamy Chipotle Sauce, Mozzarella, Black Beans
Lettuce, Croutons, Parmesan Cheese, Caesar Dressing Baby Spinach, Grilled Bell Pepper, Salmon, Goat cheese, Lychee-Kiwi Dressing
fish
GRILLED SALMON/GRILLED TUNA 290 FISH FILLET – catch of the day – 320 catch of the day
SCALLOPS 275 OCTOPUS 340 BARBECUED CRAWFISH – to SEAFOOD BROCHETTE 450
share
- 395
Scallops, Giant Shrimp, Fish, Sweet Chili Sauce
SPINACH 195
Reservations Preferred
395
RIB EYE 395
surf n’ turf
tacos
WHOLE GRILLED FISH -
TENDERLOIN 395
soups NEW YORK
- 350
specialities
RICE WITH SHRIMP AL ALJILLO 250 PENNE WITH VEGGIES 175 LOBSTER LASAGNA 375 ADOBADO SHRIMP 275 ROASTED CHICKEN 270
HOTEL ZONE, BLVD. KUKULCAN KM. 14.5 TEL. 840-6466 OPEN DAILY 1PM - 12AM www.freds-house.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) 230 Colossal East Coast Oysters (6) 240 Giant Clams (6) 265 SHELLFISH COCKTAILS - Giant Prawns (5) 385 Jumbo Lump Crab Meat Cocktail 275 Giant Prawns (5) 355 STONE CRAB - Per Order 385 GIANT ALASKAN KING CRAB - Grilled or Cold (12oz) 1,045
SOUPS
ROASTED TOMATO SOUP - BLT Mini-Sandwich 150 MAINE LOBSTER BISQUE 275
APPETIZERS
LOBSTER TACOS - Mango and Coriander (4) 430 KOBE BEEF SLIDERS - Aged Vermont Cheddar (3) 230 CRAB WONTONS - Spicy Plum Sauce 250 JUMBO LUMP CRAB CAKE - Habanero Tartar 305 HARRY’S OYSTERS - Mozzarella, Bleu Cheese, Spinach (6) 240 HAMACHI SUSHIMI - Jalapeño Pepper, Ponzu 385 TUNA TARTAR - Spicy Sauce, Persian Cucumber, Ponzu 255
GREENS
GRILLED ARTICHOKE - Balsamic Dressing, Garlic Mayo 195 SUPER CHILLED ICEBERG - Applewood Bacon, Cherry Tomatoes, Bleu Cheese Dressing 190 ORGANIC FIELDS - Shaved Apples, Candied Walnuts, Black Sesame Seed, Citrus Vinaigrette 180 BURRATA SALAD - Spinach,Yellow Cherry Tomatoes Burrata Cheese and Balsamic 265
LOBSTER
MAINE LOBSTER - per pound - 715 CARIBBEAN LOBSTER TAIL - 12 oz - 760 AUSTRALIAN LOBSTER TAIL - per pound - 1,050
SURF & TURF
SKEWER TASTING - Prime USDA Beef Filet (7 oz) Jumbo Shrimp (3 pieces) Mixed Veggies. Served with Fine Herbs, Peanut and Cilantro Sauces 595 PETIT CUT NEW YORK (8 oz) & CARIBBEAN LOBSTER TAIL (12 oz) - 1,155
1700° F
WE PROUDLY SERVE USDA PRIME BEEF Less than 1% of all the meat in the world is USDA Prime. We cook it in our 1700° broilers for a perfect finish. PRIME AGED STEAKS 21-28 DAYS - Dry Aged In-House DRY AGED NEW YORK - 12 oz - 580 DRY AGED RIB EYE - 14 oz - 595 PETIT CUT NEW YORK - 8 oz - 395 BONE IN KANSAS CITY - 16 oz - 570 FILET MIGNON - 8 oz - 420 / 10 oz - 490 COWGIRL - Bone in Rib Eye, Chop, Clean Cut - 16 oz - 580 COWBOY - Bone in Rib Eye - 20 oz - 580 TO SHARE (2 persons) NEW YORK TASTING USDA Prime 8 oz, American Wagyu 8 oz & Australian Kobe 8 oz, Served with Spicy Bernaise Sauce - 3,135 TOMAHAWK - 100% Natural Black Angus Corn-Fed Beef - 36 oz - 1,155 KOBE AMERICAN WAGYU KOBE - New York - 12 oz - 1,265 JAPANESE KOBE - Mishima - New York - 10 oz - 2,585 AUSTRALIAN KOBE - Grade 9 - New York - 10 oz - 2,585
FROM OUR WOOD BURNING GRILL
KOBE BEEF HAMBURGER - 14oz - 330 NEW ZEALAND WHOLE RACK OF LAMB 695 FISH MAHI MAHI 320 KING SALMON 375 BLACK COD 495 SEAFOOD SEA SCALLOPS 385 OCTOPUS 420 GIANT PRAWNS 495
CHEF’S COMPOSITIONS
GLAZED DUCK - Cranberry and Jack Daniels 385 BLACK COD - Miso, Bok Choy 495 CRISPY JUMBO PRAWNS - Potato Chips 495 ROASTED CHICKEN - Garlic Mash, Marsala 240 LOBSTER PAZOLE - Traditional Red Pazole with Lobster, Lettuce, Oregano, Radish, Onion, & Avocado 495
HOTEL ZONE, BLVD. KUKULCAN KM. 14.2 TEL. 840-6550 OPEN DAILY 1PM - 1AM www.harrys.com.mx
MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
Reservations Recommended
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
MEXICAN
A PPETIZERS Guacamole
• Squashed in A Stone Mocajete 105
El Tamal
• Chicken Tamale with Green Sauce 115
Mini-Huaraches
con
Carne Asada
Corned Beef, Red Sauce, Lettuce, Cheese & Cream (2) 115
Mini-Pepitos
• Roast Beef, Peppers, Avocados and Beans (2) 140
Taquitos Doradas de Jaiba • Deep Fried Crab, Traditional Recipe from Veracruz 155
• Cream of Beans and Noodles 110
Sopa de Tortilla • Original 125 Pozole Rojo • Traditional Recipe Chicken, Pork, With Lettuce, Onion, Horseradish, Oregano, Lemon & Tortilla Toast 185
SEA FOOD BAR Camaron
Mushroom Pork Rind-Chicharron Cheese Corn Smut-Huitlacoche Chicken Sope Steak Sope
FROM T H E GA R DEN Ensalada Placera
Long Lettuce, Chicharron, Grilled Cheese, Tomato, Avocado, Corn, Radish and Cilantro Vinaigrette 125
Ceviches
•
Ostiones Rasurados
• Fresh Oysters - 6 pieces - 225
CHEES E Queso Cilantro
Breaded cheese With Green sauce 175 •
Queso Maria Sabina
•
Hoja Santa, Goat Cheese & Morito Sauce 185 •
Camaron Diabla
• Shrimp Marinated and seasoned 355
Tacos Dorado
de P ollo • Chicken Breast, Corn Tortillas, Lettuce, Sour Cream, & Fresco Cheese 155
Pollo Con Mole • Chicken, Homemade Mole Sauce, Choice of White or Dark Meat 190
B EEF
Corn, Pine Nuts, Capulin Vinaigrette 150
Albondigas
TACO S
Served with Handmade Tortillas
Arrachera175 Shrimp180 Fish195 Cochinita Pbil175 Rib Eye con Chicharron195 Tacos de Marlin • Smoked Marlin, Jack Cheese & Chipotle Mayo (3) 180
•
Fish, Shrimp and Octopus 190 de
al P astor • Fresh Fish Marinated in Achiote grilled, Pineapple, Cilantro & Onions 295
CH I CK EN
Shrimp Traditional Cocktail Sauce 190
Degustacion
Pescado
Homemade Tortillas (per piece) 50
de E spinacas • Spinach, Goat Cheese, Green Apple, Bacon,
Sopa Manolo
de
DEL M A R
Ensalada
SOPAS
Coctel
QUESA DI LL A S & SO PES
TO R TA S Roasted Turkey
• Beans, Tomato, Avocado & Onion 175
Cuban
•
Panella Cheese, Cream & Red Onion 180
Biscayne Cod
•
Enchiladas Rojas or Verdes Enmolados • Homemade Mole
195 200
Chipotle
Filete Tampiquena
• Steak, Mole Enchiladas, Avocado, Beans 295
A NG U S Arrachera 335 Filet 490 New York Steak 490 Rib Eye 490
PA R A TAQ U EA R To Share Costilla
de
Res Horneado
Beef Rib Cooked for 8 Hours 665
G R I LLED To Share
Avocado 185
CH ILES & ENCH I L A DA S
al
Meatballs, Chipotle Sauce 195
Turf
Steak, Cecina Steak, sausage, Grilled Cheese & Spring Onions 700 •
Surf and Turf • New York, Prawns, Shrimp, Octopus & Spring Onions 825
HOTEL ZONE, BLVD. KUKULCAN KM 14.2 TEL. 840-6040 OPEN SUN 1PM-10PM, MON THRU SAT 1PM-1AM www.porfirios.com.mx
Reservations Preferred
MAJOR CREDIT CARDS ACCEPTED
Dos Gringo’s Comments:
MENU SHOWN IS A SAMPLING
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, over 100 labels of Tequilas & Mezcales - all just a part of this sensual adventure! Viva Mexico!
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SEAFOOD
FRENCH ITALIAN
APPETIZERS
APPETIZERS 60-280 pesos Guacamole • Oyster Shooters • Taco Shots • Crab Cakes • Scallops Peel & Eat Shrimp • Lobster Dip • Shrimp Mojito Shooters Lobster Bites • Oysters Rockefeller • Calamari Rings SOUP & SALADS 98-160 PASTAS 180-315 Caesar Salad, Caribbean Salad, Chef Salad, Clam Chowder, Lobster Cream, Shrimp Bisque, Alfredo Pasta, Coconut Cream Pasta BEEF, CHICKEN, FISH & SHRIMP 180-320 Fillet Mignon • Stuffed Arrachera • Rib Eye • Coconut Orange Beef Coconut Curry Chicken • Mexican Caribbean Chicken • Chicken Prosciutto • Filet of Fish • Shrimp Marineros • Chipotle Shrimp Grilled Shrimp • Coconut Lime Shrimp BIG FISH SPECIALTIES & PLATTERS 180-625
Grilled Lobster, Lobster Thermidor, Salmon, Blackened Tuna, Ginger-Rum Lobster, Mahi Mahi, Roquefort Lobster, Stuffed Shrimp, Stuffed Lobster, Caribbean Kebabs, Seafood Rosotto
SEAFOOD PLATTERS For 2 or 4 people 500-1200 Hotel Zone, Kukulcan Blvd. Km. 10.3 Open Daily 11:00AM – 11:00PM Telephone 889-9171 / www.bigfish.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 Three Cheese Soufflé, seasonal salad, nut-cranberry bread. 175
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 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 90 • French Onion Soup 165 • House Pate 175 Mushrooms Au Gratin with Blue Cheese 145 • Escargots de Bourgogne 175 • Salmon Carpaccio 165 • Tartare of Beef, Salmon or Tuna 195 • Asparagus with Sea Scallops and Hollandaise 195 Spaghetti with Shrimp Arabiata 195 • Warm Salad with Shrimp and Raspberry Vinegar 185 • Green Salad with Goat Cheese Apple Walnuts 145 • Grilled Vegetable Salad 135 • Greek Salad with Feta 165
MAIN COURSE
Fish Filet with Fine Herbs 195 • Fish Filet with Capers and Lemon Butter 215 • Sauteed Shrimp with Wild Mushrooms and Guajillo Pepper Sauce 315 • Grilled Salmon Filet with Hollandaise Sauce 325 • Blackened Salmon Filet Cajun Style 295 • Seafood Waterzooi Flemish Style 315 • Beef Tenderloin with Roquefort or Black Pepper Sauce 325 • Grilled New York with Fine Herbs 375 • Pork Tenderloin Tax Included Dijon Mustard Sauce 265 • Chicken Breast “La Palapa” with Spinach Mozzarella and Basil 215 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
Reservations Recommended MENU SHOWN IS A SAMPLING
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