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94 Los Cabos Magazine | Summer 2016 Rogelio Pérez The tartufo salad at Sunset Point is healthy yet indulgent. pagne bar—first and ask for the oven-baked oyster in its shell with porcini mushrooms, black truffle, and mozzarella cheese to enjoy with a glass of bubbly. Move on for dinner and try a taste of tuna tartare in chipotle and soy, or salmon tartare in lemon mousseline served with French bread that is made black by squid ink. A seafood soup scented with lemon grass is perfect when you don’t want to go overboard. If you are game, the octopus and porcini mushroom dish is worthy of a photo, along with risotto foie gras with Barolo wine reduction and glazed quail. A prix fixe three-course dinner includes antipasti; a pasta, fish, or meat dish; and a dessert. Go for the works with six courses that are designed around seasonal ingredients (wine pairing extra). Desserts are just as decadent with a palate cleanser of beet sorbet served in an upside-down cone and followed by several indulgent choices. If you’re like me, opt for two: a chocolate sphere and a chocolate soufflé with anise foam. Valet parking. Km 6.5 on the tourist corridor, Cabo San Lucas, (624) 145-8160, www.sunset monalisa.com. Nightly 4 p.m.–10:30 p.m. MasterCard and Visa accepted. $$–$$$$ S.A.B. Sunset Point Chef Paolo della Corte upped the ante with his new menu at the highly acclaimed seaside restaurant with one of the best vantage points of the bay and famous arch at Land’s End. Sunset Point still serves what it is most famous for—perfectly constructed pizzas with a variety of toppings and an outstanding selection of international wines—and you can now enjoy a medley of new tapas, such as meatballs stuffed with salami, mozzarella cheese, and porcini mushrooms in a creamy truffle sauce. There is a new bruschetta of housemade baguette topped with creamy burrata cheese, cherry tomatoes, and basil, and my favorite: tuna tartare made with baby tuna chunks, creamy polenta marinated in puttanesca soy sauce, plus a new salad of spinach, kale, fresh pear topped with slices of Brie cheese, and a honey vinai-


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