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APPETIZERS

EMPANADAS 2 pc

– Spicy ground Sirloin – Rajas

CHISTORRA MELTED CHEESE

With flour tortillas

BEEF GIZZARD 7 oz

Coriander salad, rasurado sauce with balsamic, roasted lemon and olive oil

ASPARAGUS WITH RIB EYE 4 oz

With sweet soy sauce

GRILLED BEEF MARROWS 3 pcs

With corn tortillas, mushrooms, jalapeño, coriander and spring onions

RIB EYE GUACAMOLE 7 oz

With corn tortillas and serrano chili

CAO GUACAMOLE

With pico de gallo and coriander

TUNA TOSTADAS* 2 pcs

With avocado, chipotle mayonnaise, coriander and soy sauce

SALMON TIRADITO* 4 oz

In yuzu soy sauce, with avocado and serrano-toreado chili

ROASTED SHRIMP CEVICHE 5 oz

Avocado, tomato, spring onions and coriander. In special house sauce

NEW YORK AGUACHILE 10.5 oz

Avocado, garlic, onion and coriander. Flamed tableside with mezcal

MEXICAN STREET CORN

Off the cob: with mayonnaise, cheese, chili powder and lime

FRENCH FRIES TOWER

With paprika, parmesan cheese and white truffle oil

QUESO CILANTRO

Crispy gouda cheese sticks with green coriander sauce and sesame seeds

SALT BEETROOT EXPLOSION

Tzatziki, goat cheese, yellow beet purée, slices and beet honey, arugula, parsley oil and pistachios

DRY AGED BEEF “MONTADITOS“ 4 pcs

On biscuit bread, roasted garlic aioli and chimichurri

ROCA SHRIMPS 4 oz

Sriracha mayo and green salad

APPETIZERS

EMPANADAS 1 pc

– Spicy ground Sirloin – Rajas

CHISTORRA MELTED CHEESE

With flour tortillas

BEEF GIZZARD 7 oz

Coriander salad, rasurado sauce with balsamic, roasted lemon and olive oil

ASPARAGUS WITH RIB EYE 4 oz

With sweet soy sauce

GRILLED BEEF MARROWS 3 pcs

With corn tortillas, mushrooms, jalapeño, coriander and spring onions

RIB EYE GUACAMOLE 7 oz

With corn tortillas and serrano chili

CAO GUACAMOLE

With pico de gallo and coriander

TUNA TOSTADAS* 2 pcs

With avocado, chipotle mayonnaise, coriander and soy sauce

SALMON TIRADITO* 4 oz

In yuzu soy sauce, with avocado and serrano-toreado chili

ROASTED SHRIMP CEVICHE 5 oz

Avocado, tomato, spring onions and coriander. In special house sauce

NEW YORK AGUACHILE 10.5 oz

Avocado, garlic, onion and coriander. Flamed tableside with mezcal

MEXICAN STREET CORN

Off the cob: with mayonnaise, cheese, chili powder and lime

FRENCH FRIES TOWER

With paprika, parmesan cheese and white truffle oil

QUESO CILANTRO

Crispy gouda cheese sticks with green coriander sauce and sesame seeds

SALT BEETROOT EXPLOSION

Tzatziki, goat cheese, yellow beet purée, slices and beet honey, arugula, parsley oil and pistachios

DRY AGED BEEF “MONTADITOS“ 4 pcs

On biscuit bread, roasted garlic aioli and chimichurri

ROCA SHRIMPS 4 oz

Sriracha mayo and green salad

SALADS & SOUP

FIGS SALAD

Spinach, cherry tomato, red onion, walnuts, goat cheese and hibiscus vinaigrette

MANGO TAMARIND

Lettuce mix, cashews, cranberries, cotija cheese, tamarind sticks and mango-habanero dressing

TORTILLA SOUP

Panela cheese, avocado, sour cream and pasilla chili

MEXICAN BEEF BROTH

Onion, coriander, jalapeño chili and lime

CAO-ensaladas-sopa

TACOS

SAN LUISITO SHRIMP 3 pcs

Flour tortilla with refried beans, shrimp, bell peppers, onion, coriander salad, radish and guacamole

RIB EYE “GAONERAS” 2 pcs

With gouda and Oaxaca cheese crust

“FRED’S” SALMON 3 pcs

In corn tortilla with cheese crust, bean sauce and caramelized onions

CAO TACOS 3 pcs

Rib eye, cheese crust, pork rinds in green sauce and grilled onions

MAIN COURSES

ROASTED CHICKEN BREAST 7 oz

Tamarind mole, vegetables and white sesame seeds

SEARED FISH 7 oz

Mashed potatoes, garlic mushrooms, lemon and chili adobo

CHEESE BURGER 7 oz

Black Onyx and USDA prime mix, brioche bread, quesillo, gouda cheese, portobello, crispy onion and guacamole.With french fries

FOUR CHEESE PASTA WITH SHRIMP AND TEQUILA 5 oz

With roasted tomatoes and basil

FLAT BEEF MILANESE 8 oz

Refried black beans, green sauce, gouda cheese, coriander and corn tortillas

GRILLED OCTOPUS 9 oz

With baked potato and fine herb butter

GRILLED SALMON 7 oz

With mustard butter, chard,
“zarandeada” sauce and roasted esquites

GARLIC MOJO SHRIMP 6 oz

Grilled. With sautéed potatoes in a chili adobo.
Flamed tableside with mezcal

TO SHARE

SHORT RIB 28 oz

With spring onions, avocado and roasted serrano chili.
Cooked for 12 hours

ROASTED PORK SHANK 35 oz

Baked for 8 hours. Pork marinated in
guajillo chili adobo with black beans and purslane

FRIED WHOLE FISH 35 oz

With lettuce mix salad and avocado

CAO CUTS

ACCOMPANIED BY ROASTED GARLIC AND ROSEMARY

RIB EYE 400 g

BEEF FILLET 21 oz

CHEMITA BEEF FILLET 9 oz

TOMAHAWK 1.2 kg

At Cao we use fresh Sterling Silver Premium Meats, preserved at a controlled temperature, never frozen

SKIRT STEAK STERLING SILVER 10.5 oz10 oz

PICANHA STEAK STERLING SILVER 10 oz

SIDE DISHES

GRILLED ASPARAGUS

ROASTED VEGETABLES

SWEET POTATO STICKS

MEXICAN RICE

JALAPEÑO MASHED POTATOES

POTATOES IN GREEN SAUCE