Gourmet French food in Cabo San Lucas - Jacques Chretien's French Riviera Restaurant Los Cabos

APPETIZERS
Poached Ensenada Lobster served with a salad of Baby Greens, Confit of New Vegetables and Toasted Pine Nuts with a Truffle Vinaigrette Yellowfin Tuna Carpaccio served with Crispy Shaved Parmesan, Hazelnut Oil and Lime Confit of Squab Supreme, Granny Smith Apple and Cabbage Salad, Shaved Marinated Foie Gras served with Black Pepper and Aged Balsamic Vinegar Gazpacho of Smoked Heirloom Tomatoes and Mussel Essence, Basil Infused Tomato Sorbet and Crispy Guacamole Ravioli Pan Seared Foie Gras served with a Chutney Tart, Baby Lettuce Salad and Raspberry Vinaigrette Roasted Crayfish Napoleon, Coriander Scented Tuna and Avocado Tartar, served with a Rosemary Perfumed Tomato Emulsion Forest Cream Soup with Roasted Porcini Mushrooms, Smoked Pork Belly and Foie Gras Brochette of Escargot a la Provencal, Sautéed Breaded Frog's Legs, Mille Feuille, Shitake and Asparagus with "Sauce Poulette"
MAIN COURSES
CHEF'S TASTING MENU Let Chef Jacques Chretien, our Master Chef, recommend one of three options to enrich your dining experience. To further enhance your meal, Chef Chretien provides course specific wine pairings upon request. Vegetarian Tasting Menu Three Courses Seasonal Tasting Menu Four Courses (minimum of two people) Maitres Cuisiniers Tasting Menu Seven Courses (for the entire dining party, whole table) FISH & SEAFOOD Steamed Black Snook with a sauce of Shredded Tomatoes, Mussels au Gratin, Quenelle of Sevruga Caviar Pan Seared Sea Scallops, Asparagus, Fingerling Potatoes, Roasted Marrow with Shiraz Sauce Sea Bass poached in Black Olive Oil, Vegetable Cannelloni, Sautéed Artichoke a la Barigoule Roasted Ensenada Red Lobster, Tomato and Basil Flan, Sautéed Belgian Endive served with a Lemon Zest Confit and Cardinal Cream Sauce Braised Dorado Royale, "Petit Farcis" (small stuffed organic vegetables a la Provencal), Ramonetti Ravioli with Nicoise Olive "Jus" MEAT AND POULTRY Roasted Black Angus Filet Mignon with Streaky Bacon, Fondant Potatoes, Roasted Porcini Mushrooms with Truffle Sauce Braised Rack of Lamb, Tomatoes a la Provencal, Zucchini and Semolina Tian with Rosemary Garlic Jus Oxtail Confit Parmentier, Porto & Jerez Reduction, Oganically Farmed Lettuce and Herb Salad Roasted Colorado Veal Chop, Braised Green Beans and Lettuce, Truffled Potato Puree with Tarragon Scented Jus de Cuisson Roasted Free Range Chicken a la Azteca, White and Fava Bean Minestrone, served with a Sage Scented Sauce
DESSERTS
Tarte Tatin A Pineapple Upside Down Tart with Fresh Coconut Sorbet and Pineapple Ravioli served with Raspberry Sauce Drink Suggestion: Tequila Agavero, Licor de Tequila Chocolat Valrhona Warm Chocolate Cake served with Pear Purée, Tequila Ganache, Pear "William Granite" Drink Suggestion: Moet et Chandon, Nectar Brut Imperial Traditional Soufflé Strawberry Soufflé served with Romanoff Sorbet and Grand Marnier Sauce Drink Suggestion: Errazurriz Late Harvest Sauvignon Blanc from Chile Mille Feuille Hazelnut Napoleon, Crispy Biscuit served with Pistachio Chiboust (pastry cream) and Cherries with Valhrona Chocolate Drink Suggestion: Amaretto Di Sarona Petit Aspic Sauterne Infused Gelée with Tropical Fruit Minestrone, Vanilla Sable and Strawberry Coulis Drink Suggestion: Brandy de Jerez Cardenal de Mendoza Terrine Terrine of Crepes, Flamed Colima Bananas served with Chocolate Ice Cream and a Rum Raisin Emulsion Drink Suggestion: Vino Santa Monica, Semillón Cosecha Tardia from Chile Soupe de Fruit Soup of Seasonal Fresh Fruits served with Petit Boudoirs and Assorted Sorbets Drink Suggestion: Taylor Select Oporto