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APPETIZERS

RAW BAR

OYSTERS* 6 pcs

With “rasurada” sauce, green aguachile, and ponzu

SALMON SASHIMI* 4.2 oz

Marinated with yuzu soy, avocado, and roasted serrano chili

BLACK ANGUS BEEF FILLET AGUACHILE* 3.5 oz 

Breaded with black pepper crust, ponzu sauce, avocado purée, quinoa, arugula, cucumber, and coriander

TUNA ROLL* 3.5 oz

Wrapped in lettuce. With avocado purée, ginger aioli, truffle soy sauce, olive oil, olives, and ikura

MINI TUNA TOSTADAS* 4 pcs

Seared, marinated in soy and tamarind. With avocado and fried pore

RAW HIRAMASA* 3.5 oz

Marinated with red aguachile, “leche de tigre”, red onion, crunchy corn, cherry tomato, and edamame

GUACAMOLE BAR

TRADITIONAL

With pico de gallo and coriander

TUNA* 3.5 oz

Ponzu marinated tuna, mixed with serrano pepper, radish, spicy couscous, coriander, and kimchi-mayo

GUACAMOLE “PORFIRIO’S” 7 oz

With Rib Eye carnitas, corn tortillas, and serrano pepper

MAMUCAS “RAMOS” 3.5 oz

Homemade pork rinds. With pico de gallo, lime chili, and flour tostadas

APPETIZERS

EMPANADAS 1 pc

– Beef
– Capresse

CHISTORRA MELTED CHEESE

With flour tortillas

NORTHERN SPRING ROLLS 4 pcs

Stuffed with dried beef and refried beans. With avocado purée and raw mexican sauce

 

BEEF GIZZARD 7 oz

With coriander salad, “pickled relish” sauce, roasted lime, and olive oil

ROCA SHRIMP

Morita mayo and green salad

RIB EYE ASPARAGUS

Wrapped in grilled rib eye slices with sweet soy sauce

DRY AGED BEEF “MONTADITOS“ 4 pcs

On biscuit bread, roasted garlic aioli, and chimichurri

BONE MARROW WITH SHRIMPS 2.4 oz

With martajada sauce, red jalapeño peppers
and red onions

SHRIMP AND LOBSTER CEVICHE 4.2 oz

Roasted onion, “leche de tigre”, olive oil, avocado, serrano chili pepper, and cambray radish

CABRITO FRIED TACOS 4 pcs

Soaked in three chili peppers and coriander avocado purée

CAO OYSTERS 6 pcs

Grilled with creamed spinach and dried beef

VEGETABLES

ROCA ASPARAGU

Almond tempura, sriracha-mayo sauce, and black sesame

CRISPY ARTICHOKE

Quinoa bowl with artichoke hearts, olive oil, italian garlic, kabayaki sauce, broccoli, cornmeal, bell pepper mix, carrots, shelled edamame and lime

POTATO CORN 2 pcs

Wrapped in potato tempura with yuzu butter, eggplant mayo, cotija cheese, and Tajín® chili powder

SALT BEETROOT EXPLOTION

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

GRILLED ARTICHOKE 1 pc

With colima salt and house dressing

SALADS & SOUP

WEDGE SALAD

Romaine lettuce with avocado-Roquefort dressing, bacon and crispy parsley, roasted red sweet pepper, red onion, and cherry tomato

SMOKED BURRATA

Cherry tomato, watermelon, fennel, pesto, roasted tomato, cucumber, balsamic vinaigrette, hearts of palm, and dates

SPINACH SALAD WITH HIBISCUS VINAIGRETTE

Figs, red onion, walnuts, cherry tomato, and goat cheese

LIME SHRIMP SOUP 2 oz

Lime base, coconut milk, red curry, lemongrass with sweet chili, avocado cubes, and crispy tortilla strips

TORTILLA SOUP

With panela cheese, avocado, sour cream, and pasilla chili

 

TACOS

STEAK AND SIRLOIN “TROMPO” 3 pcs

SAN LUISITO SHRIMP TACOS 3 pcs

Flour tortilla with beans and asado, shrimp with bell pepper and onion, cilantro salad with radish and avocado

RIB EYE STEAK 2 pcs

With gouda and Oaxaca cheese crust

BEEF BARBACOA TACOS 3 pcs

With baked beans, gouda cheese, green and morita chili sauce

“FRED’S” TACOS 3 pcs

Corn tortilla with cheese crisp, grilled salmon, pineapple, and pico de gallo sauce

 

MAIN COURSES

CHICKEN IN PISTACHIO “ADOBO” 12 oz

Grilled. With mashed potatoes and green beans in butter

TUNA STEAK 7 oz

Piquillo pepper sauce, olive-coriander crust, cherry tomato, and parsley oil

CAO BURGER 7 oz

Black Onyx and USDA Prime Beef mix, brioche bread, cheese from Tenosique (Tabasco), truffle-mayo sauce and egg over easy. With french fries

CHEESE BURGER 7 oz

Black Onyx and USDA Prime Beef mix, brioche bread, Oaxaca and gouda cheese, portobello, crunchy onion and guacamole. With french fries

GRILLED SALMON 7 oz

Seafood chowder, black caviar, sautéed green beans and butter, pico de gallo sauce with asparagus and parsley oil

PIQUÍN CHILI SHRIMP 9 oz

Grilled. With lemon piquin chili sauce, over a layer of corn, yuzu, mayo sauce, Oaxaca cheese, and Tajín® 

BEEF MILANESE 6 oz

With french fries

GRILLED OCTOPUS 9 oz

Roasted vegetables and potato cream

FOUR CHEESE PASTA WITH TEQUILA FLAMED SHRIMP 9 oz

With roasted tomato and basil   TO SHARE

SHORT RIB 14 oz

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

SEA BASS ZARANDEADA 2.6 lb

Grilled with vegetables and chard

CHAMORRO PIBIL 26 oz

Confit. With pickled onion and black bean salad with asparagus

CAO CUTS

ALL OUR CUTS ARE ACCOMPANIED BY ROASTED GARLIC AND ROSEMARY

CENTER CUT FILET 9.8 oz

RIB EYE 14 oz

TENDERLOIN STEAK 21 oz

BLACK ONYX RIB EYE 14 oz

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

FLACK STEAK 10 oz

PICANHA 10 oz

KANSAS CITY HIGH CHOICE 17 oz

PORTERHOUSE WITH MUSHROOM BUTTER 2.2 lb

SIDE DISHES

GRILLED ASPARAGUS

BAKED POTATO

Crispy bacon, gouda cheese, Oaxaca cheese, mexican cream, and olive-lime

GRILLED VEGETABLES

SPINACH WITH CREAM SAUCE

CARAMELIZED SWEET POTATO

Tomato pesto, balsamic vinegar, parmesan cheese, and olive oil

TRUFFLED POTATOES

Truffle oil, parmesan cheese, and parsley

“TOREADO” CORN

Poblano pepper and corn dessing, black sauces, lime, olive oil, and beetroot microgreens