Corazon de Alcachofa - Cabo

Appetizers

• Grilled Artichoke

  Artichoke precooked and grill in mezquite wood, seasoned with olive oil and fine herbs, mounted in halves, accompanied by a duo of aioli

• Octopus Carpaccio

  Cooked octopus slices, mounted on a tomatillo and arugula avocado dressing with salt pepper and royal lemon juice, olive oil, green chile slices and purple onion

• Chicharron Artichoke

  Deep fry rib eye slices to the point of chicharron, in soy sauce and citrus reduction

• Grilled Asparagus

  Precooked and grilled to the firewood seasoned with olive oil and fine herbs accompanied by goat cheese and toasted walnut

• Baked Panela Cheese

  Fresh cheese from the region with fine herbal olive oil accompanied by mixed salad

• Tuna Sashimi

  Tuna slices, dipped in soy sauce with citrus, shichimi chile, sesame oil, toasted sesame seeds and chile serrano slices

• Crab Cakes

  3 pieces of crab meat cakes, fried with panko and olive oil, bathed in a sweet and sour dressing accompanied by a coleslaw salad

• Moro Crab Claws

  Fresh claws sautéed in white wine, charlot garlic, sour cream, butter and black pepper, served with the same creamy sauce

• Tuna Tartar

  Slim slices of tuna bathed in salt, butter, sesame seed, togarashi, citric soy sauce, mounted on avocado base and served with arugula salad as a garnish

• Spicy Fresh Scallops

  Served with sliced cucumber and a salad of cilantro, jicama, and habanero chile

• Mussels

  Pan roasted with garlic, shallots, white wine, butter and cream

• Jamon Iberico

  Paper thin sliced and served with tomato and brioche bread

• Grilled Octopus

  Half octopus grilled with arugula and artichoke´s salad

• Beef Carpaccio

  Thin slices of beef with olive oil and lemon dressing, arugula and baby artichoke salad with slices of parmiggiano reggiano

• Prime Steak Tartar

  Hand-cutted prime beef tenderloin with remoulade sauce and brioche bread croutons

Soups & Salads

• Tomato Soup

  Made with fresh tomato, celery, onion and carrots and served with Pine nuts

• Clam Chowder

  Traditionally made with fresh clams, potato, celery, cream and a hint of bacon

• Caesar Salad

  Traditionally made with romaine lettuce

• Warm Salad

  Mixed salad greens made with balsamic vinaigrette topped with grilled vegetables and chevre cheese

• Artichoke Salad

  Mixed green salad made with balsamic vinaigrette topped with grilled artichoke heart, asparagus and chevre cheese

• Gazpacho

  Signature combination of tomato and red pepper with avocado and tomatillo fresh soup with a touch of caviar and olive oil

• Arugula Salad

  Fresh baby arugula and cherry tomatoes with roasted walnuts and slices of parmiggiano reggiano, served with balsamic vinegar and olive oil dressing

• Tomato and Mozzarella Salad

  Slices of green and red heirloom tomatoes with fresh mozzarella and olive oil and balsamic vinegar dressing

Homemade Pasta

• Artichoke

  Cream sauce (butter and parmigiano reggiano), artichoke's hearts, bacon and chile

• Alfredo

  The traditional Alfredo sauce, with butter and parmigiano reggiano

• Putanesca

  Olive oil, tomatoes, capers, calamata olives and anchovies

• Arrabiata

  Olive oil, arbol chile, garlic

USDA Prime Steak

All of our steaks are usda prime, aged for 28 days, grilled over red-oak wood and served with mixed salad

• Rib Eye Roll

  Nebraska, wet aged 28 days, 12 Oz

• Bone-In Rib Eye

  Nebraska, dry aged 28 days, 16 Oz

• Artichoke's Cut

  Secret recipe of the house

• Braised Shortrib

  Nebraska, wet aged 28 days, 12 Oz

Sides

• Mashed Potato

• Creamed Spinach

• Creamed Corn

• Sautéed Mushrooms

• Grilled Vegetables

• French Fries

Fish of the Day

• Seabass or California Yellow Tail

  Filet without skin or thorns, grilled to the wood served on potato pure and spinach cream

• Baja Bass (Totuaba)

  Boneless filet of unique local baja bass or totoaba grilled on mesquite bathed on chimichurri sauce and served with garnish of grilled organic vegetables

Poultry

• Duck Magret

  Cooked over red-oak wood and served with vegetables and fruit chutney

• Grill Chicken

  Marinated with our homemade chimichurri and cooked over red-oak wood. Served with grilled vegetables

Desserts

• Special Dessert of the Day