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DINNER MENU
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Baja Spring Rolls
Tasty, crisp, and crunchy spring rolls. Filled with fresh locally grown baby vegetables and locally produced goat cheese. A great combination of Baja ingredients.
Bistro Quesadilla
Baby scallops and shrimp sautéed in a light curry cream with white wine. Served in corn tortillas with melted Mozzarella cheese.
Calamari in Ajillo Chile
Baby calamari sautéed with garlic, white wine, dried chile pasilla, and organic fresh herbs. Excellent combination, lightly spicy, and a very big hit.
Cheese & Fruit Plate
A bistro classic and perfect companion to wine. Brie, local goat cheese, Parmesan, and Mozzarella. Served with a mix of sliced apples, sliced pears, grapes, and foccacia bread.
Lamb Rack with Tzatziky
Tender imported baby lamb rack marinated in fresh herbs and a wine-garlic infusion, then grilled. Accompanied by a delicate tzatziky (traditional Greek sauce), made with natural yogurt, mint, and cucumber.
Porcini Fondue
Brie fondue with sliced fresh porcini mushrooms, garlic, fresh herbs, and a touch of white wine.
Shrimp Martini
Jumbo shrimp sautéed in herbs and served on a martini glass with a light home made tomato cocktail sauce with a touch of vodka.
Steamed Mussels or Clams (Flown in live from northern Baja California)
Farm raised black mussels and white baby clams steamed with white wine, onion, lemon, garlic, and fresh herbs in a creamy white sauce with a light touch of dried red chile pepper.
Surf & Turf Kebabs
Beef, Chicken, and Shrimp grilled on rosemary skewers. Served with Dijon-mustard and lemon sauce for dipping.
Tuna Carpaccio (Available when freshly caught by local fishermen)
Fresh tuna thinly sliced and marinated in olive oil, balsamic vinegar, and lime. Served with capers, green onion, and Parmesan cheese.
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Cheese and
Fruit Plate
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Mango Salad
with Grilled Tuna
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Grilled
Steak
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Baja
Spring Rolls
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Cuban Salad
Blackened flank steak, grilled, and served over a bed of fresh organic greens. A confetti of black beans and a cumin vinaigrette gives a Cuban twist.
Goat Cheese Salad
Locally made goat cheese marinated in a mixture of herbs and garlic then baked. Served over a bed of local organic greens tossed in a raspberry vinaigrette dressing and sprinkled with carmelized pecans.
Mango Salad with Grilled Lobster
Organic greens, avocado, and mango tossed with a citrus champagne dressing and a hint of pineapple to lend a delicious mimosa taste to the grilled lobster.
Mediterranean Shrimp Salad
A Greek style mix of fresh local organic greens with mint and basil. Served with a confetti of feta cheese and black olives, a feta vinaigrette dressing, and grilled shrimp.
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Lamb Shank
Ossobuco
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Sea-Bass with Cherry Tomatoes and Wild Mushrooms
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Grilled
Rib-Eye Steak
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Mediterranean
Shrimp Salad
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Dishes of the House
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See specials for other fresh locally caught fish dishes. Fresh fish is dependent on the sea and other elements of nature beyond our control. We live here to enjoy the fruits of nature.
Spring Pasta
Fresh Roma tomatoes, white wine, garlic, onion, basil, and a touch of cream, tossed together with home made rustic fettuccini.
Sea-Bass with Cherry Tomatoes and Wild Mushrooms
Locally fresh caught sea-bass steak marinated in fresh herbs and grilled. Accompanied by a delicate creamy sauce made with a base of basil, cherry tomatoes, a mix of wild mushrooms, and fresh herbs.
Lobster Pasta
Tender fresh steamed lobster, tossed with fetuccini noodles and sautéed Roma tomatoes, white wine, garlic, and basil.
Black Mussel or White Clam Pasta (mussels and clams flown in live from Northern Baja)
Fresh baby white clams, black mussels, or a combination of both, Roma tomatoes, white wine, garlic, onion, basil and a touch of cream, tossed together with homemade linguini.
Sancho Shrimp Medallion
A large medallion of shrimp brushed with olive oil and herbs, grilled, and served on a bed of spinach sautéed with dry white wine. Drizzled with a light caper-chardonnay sauce.
Sea Food Extravaganza
Lobster, shrimp, baby white clams, black mussels, and local fresh caught sea-bass in a very tasty light sauvignon blanc-cream sauce with a hint of chipolte chile.
Wrapped and Stuffed Chile
A puff pastry wrapped Poblano chile stuffed with a mix of huitlacoche (black corn mushroom), goat cheese, and roasted corn. Served on a roasted red bell pepper sauce.
Blackened Tuna Steak
Thick fresh tuna steak, dredged in Cajun spices, fire grilled and served with a creamy potato puree, sautéed vegetables and drizzled with a light chipotle chile glaze.
Panza’s Bistro Chicken
Boneless breast of free range marinated in fine herbs and grilled. Paired with a sauce made from sun-dried apricots, walnuts, fresh herbs, garlic, and champagne. Accompanied by potato puree and sautéed organic vegetables.
Latin American Pork Loin
Prime pork tenderloin marinated in fresh herbs and grilled to perfection. Accompanied by a potato puree and organic vegetables.
Lamb Shank Ossobuco
Lamb shank imported from New Zealand, marinated in red wine and fresh organic herbs, oven roasted, and served with steamed white rice.
Blue Cheese Rib-Eye Steak
Charbroiled imported 14 oz. aged Angus rib-eye steak topped with a decadent medallion of blue cheese and brandy butter. Accompanied by a cherry tomato and bacon salad.
Steak Au Poivre
A grilled imported aged Angus New York steak encrusted with freshly ground cracked peppercorns finished with a silky brandy and shallot sauce. This is truly a pepper lover’s dream come true.
Grilled 14 oz. Rib-Eye Steak
Fourteen ounces of rib-eye cut imported aged Angus beef marinated in rosemary, shallots, and balsamic vinegar, and grilled to your taste. Complimented with a kebob of vegetables and chile Poblano strips in a cream sauce.
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Chocolate Fondue
Dark and white chocolate fondue with a touch of red wine. Served with fresh strawberries on the side for dipping.
Flan Dulcinea
Espresso flan flamed with coffee liquer. A Mexican classic.
Phyllo with Strawberries
Crispy layers of phyllo pastry, fresh cream, and organic strawberries.
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VEGETARIAN MENU
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APPETIZERS
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Vegetable Brochettes
Cubes of red, green, & yellow bell peppers, onion, fresh cheese, mushrooms, cherry tomatoes, and mango. Accompanied by a mango sauce and couscous.
Seared Fresh Cheese
Herb marinated fresh cheese, pan seared, and served with a creamy sauce made ina base of basil, cherry tomatoes, dry white wine, basil, and wild mushrooms.
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MAIN COURSES
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Baked Onion Spinach Mignon
Large onion scooped out and filled with a fresh organic spinach mignon that has been combined with 4 premium cheeses. All baked to perfection, and accompanied by wild rice and a mushroom sauce.
Portobello Filet with Red Wine Reduction Sauce
Portobello mushroom, marinated in herbs and wine, grilled, and accompanied by a delicate red wine reduction sauce. Served with a potato puree and vegetables with rosemary butter.
Vegetarian Lasagna
Home made lasagna noodles layered with fresh organic vegetables, ricotta, mozzarella, and Parmesan cheeses, and a béchamel sauce.
Wrapped & Stuffed Chile
A puff pastry wrapped poblano chile stuffed with a mix of huitlacoche (black corn mushroom), goat cheese, and roasted corn. Served with a roasted red pepper puree.
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