The menu of The Club Grill presents creative interpretations of the finest seafood and prime cuts, always with an innovative twist.

Appetizers

• Beef Carpaccio with Oriental Spices, Peanut Sauce and Mesclun Greens
• Alaskan King Crab Salad with Gazpacho Foam and Balsamic Ice Cream 
• Caramelized Scallops, Herb Salad, Vierge Vinaigrette
• Crispy Cannelloni of Escargot and Duck Confit, Lentil and Red Wine Jus
• Seared Foie Gras on Toasted Brioche, Caramelized Apple and Mexican Chocolate Oil 

Soups

• Cauliflower Veloute with Crispy Duck Confit Ravioli and While Truffle Oil
• Consommé of Caramelized Onions with Parmesan Bubbles, Parsley Jelly and Croutons
• Lobster Cream Soup with Crisp Lobster, Avocado Purée and Lemongrass Oil

Salads

• Yellow Fin Tuna Paillard Served Rare with Balsamic and Pumpkin Seed Vinaigrette
• Mesclun Greens with Pear Textures, Walnut Praline and Blue Cheese Dressing
• Caesar Salad with Pepper Corn Oil, Parmesan Cheese Shavings and Anchovy Croutons

Entrees

• Maine Lobster with Crunchy Basmati Rice and a Light Curry Foam
• Dorade Royal with Provencal Crust, Roasted Confit New Potatoes, Cabernet Jus
• Roasted Chilean Sea Bass and Shrimps on Paella, Pinot Noir Reduction, Garlic Foam
• Roasted Duck with Chipotle, Sweet Potato Purée and Yucatan Honey - Tequila Sauce
• Braised Veal Cheek and Filet Mignon with Blue Cheese Mousse, Port Wine and Shallot Cream
• Beef Tenderloin with Woodland Mushrooms, Foie Gras Sauce and White Truffle Oil
• Rack of Lamb with Ratatouille and Warm Goats Cheese, Tapenade Jus

From The Club Grill Station

• Tuna medallions
• Filet mignon 7 Oz.
• Organic chicken
• New York steak 14 Oz
• Salmon filet
• Rack of lamb 12 Oz.
• Veal chops 8 Oz.
• Served with your choice of Green pepper Armagnac sauce, Lemon thyme butter sauce, Cabernet sauce, Béarnaise sauce.

• Trio of crème brulée
• Baked warm chocolate fondant With soft pistachio centre
• Mexican chocolate macadamia cake
• Feuillantine of caramelized granny smith, White almond ice cream and roasted almonds
• Mango, coconut and tapioca pudding with fried chocolate ravioli, citrus caramel       
• Soufflé Menu - Grand marnier, Passion fruit,  Caribbean chocolate, Almond
  
  

Experience the tasting menu specially created by Chef de Cuisine Frank Koppelkamm marrying the tastes and aromas of his culinary masterpieces and wines from the finest vineyards. 

• Pan fried goats cheese and pear terrine with tomato confit, arugula Vinaigrette and fennel sorbet
  Don Luis Cetto, Viogner Baja California México
  
  
• Pumpkin and parmesan soup with salmon and crab roll
  Silvana Pijoan, Baja California
  
  
• Seared scallops with mushroom risotto and baby carrots  Pinot noir reduction
  Piedra del Sol, Chardonnay Baja California  or
• Baja California organic chicken prepared two ways potato and leek puree, morel sauce
  Acrata Portada, Baja California
  
  
• Valle de Los Ojos Negros artesan cheese presented with guava paste
  
  
• Strawberry dessert sampler