Peninsula ​ Chicken Tinga Tostada Creamy Carrot Soup with Crispy Shrimp Roasted Chicken Breast with Parma Ham, Cheese, Mushroom Sauce, and Mashed Potatoes Deconstructed Tres Leches Cake with Vanilla Ice Cream ​​ De Cortez Dinner ​ Coconut Shrimp with Mango Sauce Blackened Warm Veggies Salad with Mustard and Honey Dressing Sea Bass Steak with Poblano Sauce, Corn, and Mixed Veggies Chocolate Volcano Cake with Raspberry Sauce and Vanilla Ice Cream ​ Blue Desert ​ Tuna Sashimi Tostada Poblano and Corn Soup with Lobster Tail Beef Tenderloin and Shrimp Duo, Veggies and Three Purées (Peas, Sweet Potatoes, Beets) Key Lime Pie with Lemon Sorbet Cabo Paradise ​ Baja Ceviche Tostada Roasted Poblano Cream Soup with Scallops Herb-Crusted Rack of Lamb Lamb coated in fresh herbs and spices, served with rosemary mashed potatoes and sautéed asparagus. Coconut Flan with Passion Fruit Sauce​ ​ A Decade of Flavors: Los Cabos Culinary Journey Menu​​  Mexican Street Corn Salad Green Mexican Tamal with Green Sauce ​Quarter Roasted Farm Chicken A quarter of our signature slow-roasted chicken, sourced from our own farm, seasoned with fresh herbs and garlic. Served with roasted root vegetables, adobo sauce, and blackened tortillas. Corn Pound Cake with Rompope Sauce ​ Pacifico Elegance ​ Smoked Tuna Salad Tostada  Creamy Clam Chowder 7 hours Braised Short Rib, creamy mashed potatoes and steamed vegetables Red Fruits Mouse with tangerine sauce​