Appetizers for Two


146     Red Snapper Tiradito

Thin strips of Red Snapper with Pork Chicharron Vinaigrette, served on creamed Avocado with sautéed Red Onions and Chile Puya

 

146     Ceviche Oscar’s

Red Snapper marinated with Lemon and Manzano Chile, served on a bed of White Sesame Seed Mash, with Battered Calamari and Microgreens

156     Camarones Río

Sautéed with Garlic, Raicilla and Candied Mushrooms, Kalamata Olive Purée on a Bruschetta with Chile de Arbol Aioli

 

126     Queso Brie

Seared Brie Cheese, Rye Bread Crostini, and Fresh Green Apple Compote with an Amaranth Biscuit

Salads


116     Classic Caesar Salad

Hearts of Romaine Lettuce, Caesar dressing with a hint of Mexican Vanilla, Fresh Anchovies, Rustic Bread and Parmesan Cheese

 

116     Beet and Goat Cheese Salad

Variety of Lettuces, Roasted Baby Beets, Goat Cheese Mousse, with White Wine Vinaigrette and a Touch of Ash of Toasted Almonds

116     Creamy Caprese Salad

Fresh Mozzarella Cheese, Tomatoes Marinated with Basil Pesto, served with Rye Bread and Sprouted Basil

 

116     Gorgonzola and Pear Salad

Hearts of Romaine Lettuce, marinated with Olive Oil, Smoked Portobello Mushrooms, Sliced Pears, with Gorgonzola Cheese and Walnut Pralines

Soups


106        Tortilla Soup

Topped with a Julienne of Corn Tortilla, a touch of Mesquite Smoked Chile Ancho, Artisanal Cheese, Fresh Avocado, and Crème Fraiche Quenelle

 

106        French Onion Soup

Fresh Thyme, Rustic Bread Crostini, and Melted Gruyère Cheese

106        Lobster Bisque

Pernot Essence, Crème Fraiche of Orange and Dusted with Roasted Pistachios, served with slices of Rye Bread

 

106        Cream of Asparagus

Cream of Fresh Asparagus, infused with Habanero Olive Oil, and garnished with Fresh Slices of Asparagus, and Crispy Serrano Ham

Culinary Specialties of Oscar’s


326     Angus Rib Eye

Rib Eye marinated in a Chimichurri Sauce of Thyme, served with an Escalibada of Eggplant, Onions, and Peppers, and served with a Fresh Spinach and Parmesan Salad, and Baked Potato

 

306     Filet Migñon

Tenderloin of Beef wrapped in Bacon with sautéed Green and Red Peppers in a Red Wine Reduction, served with Mashed Potatoes, Roasted Organic Vegetables and Corn Ash

256     Chicken Saltimbocca

Wrapped in Serrano Ham, with Mozzarella Cheese and Radicchio, sautéed Tender Green Beans in Pinot Grigio and a Sage Butter Sauce

 

296     Glazed Salmon

Salmon glazed in an Orange, Ginger and Lemon Tea Reduction with Caramelized Endive and Sun-Dried Tomatoes

A la Minute


266     Pappardelle De La Mare

Homemade Pasta with a variety of Seafood in a Pomodoro and Parsley sauce, with Creole Salad and Parmesan Cheese

 

266     Yellow Fin Tuna

Seared Tuna Medallions, with Noodles, Toasted Sesame Seeds, Avocado marinated in Olive Oil, with Adobo of Chile Cascabel Sauce and Corn Ash

266     Fresh Catch of the Day

Topped with a Basil Gremolata, served with Creamy Lemon Asparagus Risotto and a Saffron-Mussel Butter Sauce

 

306     Pacific Shrimp al Pastor

Giant Shrimp marinated al Pastor, over Grilled Pineapple marinated with Agave Syrup, accompanied by a Chile Ancho stuffed with Asadero Cheese and Chorizo on a Creamy Chorizo Sauce

656     Pacific Lobster (1 Kilo)

A Noisette a la Tarragon with a Lemon-Browned Butter Sauce, and served on a bed of Ratatouille of Eggplant, Italian Squash and Tomato

1496   Oscar’s Surf and Turf for Two

Choice Soup or Salad, Pacific Lobster cooked to Taste:  Garlic-Lemon Butter, Fine Herbed Butter, Truffle Oil or Thermador, served with Grilled Tenderloin Beef Medallions and Jumbo Shrimp, with Baked Potato and Roasted Organic Vegetables


All prices are in Mexican Pesos!  For current real-time conversion rates please check here.