Edith's Specialties

A bit of everything at times, a lot of everything at times, but everything is always special. These are our favorite combinations

Lover's special
A celebration menu for two; complete dinner includes Caesar salad, steamed fresh lobster with baked potato and assorted vegetables, white wine (2 glasses), and Edith's own flan custard.

Filet Mignon
Mesquite - ember grilled and served with mashed potatoes and fresh steamed asparagus & spinach.

Rack of lamb
Rack of lamb mesquite-ember grilled garnished wit steamed asparagus and spinach, baby carrots and rosemary potatoes, served with Edith´s hearthy mint-flavored gravy.

New York cut & Lobster
Grilled over mesquite firewood embers, served with baked potato & assorted vegetables oriental.

Wally's Special
Wally, a great friend of Edith's wants it all Grilled Lobster, garlic - laced butterflied shrimp, & mesquite- grilled catch- of the- day. Garnished with baked potato & our oriental- style garden vegetables.

Filet Mignon & Lobster tail
With mashed potatoes & local seasonal garden vegetables.

Steamed lobster & Shrimp Scampi
Served with rice and vegetables oriental.

Peninsular Delights

With over three thousand miles of coastline, sea products inevitably dominate the regional cuisine.

Todos Santos Lobster
Seasonal only Steamed fresh lobster tail or grilled fresh whole lobster. Garnished with baked potato and stir- fried vegetables oriental.

Shrimp Scampi
A delicious achievement based on large fresh shrimp, cooked with garlic, butter, white wine, lime and parsley. It is served with rice, asparagus, and fresh spinach.

Baja style shrimp
A baja basic; large butterflied shrimps, grilled & smothered in a garlic sauce. Served with rice, beans, tomato, avocado and freshly hand- made flour tortillas.

Breaded shrimp
Mac, a good friend of Edith's, knows well why these are his favorite. Garnished with french fries, tartar sauce & a special house sauce.

Miraflores mesquite grill
The sea breeze and the desert sun, together with the mineral composition of the Miraflores soil, subtly flavor the even- burning local mesquite in our open grill for red meats and poultry.

New York Cut Steak
T- Bone Steak
Prime Sonora beef.
Rib Eye

Tampiqueña
A combination of mesquite grilled spiral- cut filet mignon, chicken enchilada in a dry red guajillo chile sauce, cheese turnover in flour tortilla, rice, beans, guacamole and ragout of onions and chiles.

Catch of the day
Grilled & with garlic sauce, with rice & an oriental style garden vegetable stir- fry.

Fish "Veracruz"
Prepared with olive oil, garlic, tomatoes, onion, poblano peppers, olives and fine herbs.

Fish in a spinach sauce
Fresh fish, grilled and smothered in a fresh spinach & cheese concoction. Served with rice.

Fish in a mango sauce
Grilled catch- of- the- day, with a unique sauce made with regional mangos, garnished with rice, asparagus, spinach & carrots.

Mexican dishes

Amongst the jewels of peninsular cuisine there is always room for creation and the presevation of tradition.

Pancho Villa
A combination of grilled breast of chicken, cheese- stuffed batter- fried poblano pepper and a chicken enchilada smothered in a guajillo pepper sauce. Garnished with rice, beans, guacamole & fried plantains.

Breast of farm chicken
Grilled meats and poultry come garnished with baked potato, horseradish sauce and a vegetable medley oriental.

Chicken Fajitas
Strips of chicken breast sauteed with tomatoes, poblano peppers & onions. Served with rice, beans, guacamole and choice of hand- made corn or flour tortillas.

Desserts

Chocolate & banana cake
Edith's caramel flan custard
Vanilla ice cream with chocolate topping
Flambéed bananas with ice cream

Coffee
Optional Flambé

Mexican
Irish
Spanish
Edith's Special coffee