Cantina La Veinte Menu

Watercress and goat cheese salad with roasted beets, sunflower seeds and soy vinaigrette.

Traditional roasted tomato soup with crispy tortillas strips, queso fresco, avocado, mexican cream, chicharrón and ancho chile powder.

Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables.

Onion, cilantro, tomato, avocado, cocktail sauce. served with Tostadas.

Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy arbol sauce.

Rosarito – style lobster tacos served in flour tortillas with yellow rice black beans and chipotle sauce.

Thinly sliced smoked rib eye marinate in chile arbol-lime juice. Served with garlic chips, avocado and onions.

Alaskan king crab, lime juice, cilantro Serrano chile, cucumber, avocado sauce and truffle oil.

Pickled Jicama, red Onions, fresnos, Leche de Tigre, avocado, crispy quinoa and tlayuda.

Tuna, avocado, tomato, mint, red onions and cilantro in a smoked sweet chipotle sauce.

Crunchy soft shell crab served in flour tortillas with jalapeño sauce.

Tuna marinated in yellow peppers, lime and soy sauce. Served in a crispy wonton with guacamole, chipotle mayo and crispy leeks.

Sliced tuna in a lime-jalapeño sauce with pea-tendrils, sliced jalapeños, radishes and truffle essence.

Roasted beet, lime juice, cilantro, Serrano chile, cucumber, avocado sauce and truffle oil.

Thinly sliced cucumber, Salmon with a fermented chili vinaigrette and fired shallots topped with cilantro

Cream cheese with poblano pepper , Lobster, chives topped our 3 mix cheese au gratin

Wagyu served on handmade corn masa topped with refried beans, chorizo, Mexican cream, red onions, queso fresco, and salsa verde cruda.

Crispy handmade corn masa filled with chicharron prensado, white onions and cilantro, topped with Mexican cream and queso fresco.

Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, pickled red onions.

Grilled Rib Eye, avocado, green onions and cilantro, served in a blue corn tortilla.

Fried rib eye served with house-made guacamole..

Encacahuatado, lime zest, candied peanuts.

Crispy tortilla filled with short rib, spicy sauce, lettuce cream, queso fresco.

Blend of melted Mexican cheese in a cast iron skillet. Served plain or with your choice of

Braised pork marinated in a traditional achiote – orange sauce and served with pickled red onions and burnt habanero sauce.

Sautéed ribeye served with melted manchego cheese and accompanied with tostaditas, panela cheese and fresh radish.

Sautéed chicken, bell pepper mix, served with melted manchego cheese and petrolera sauce.

Pork in a Guajillo adobo sauce, cilantro and red onions. Served with Pineapple and Pico de gallo.

Grilled vegetables served with eggplant and goat cheese dip.

Slow cooked rice cooked in cilantro broth, served with grilled seasonal vegetables and chile güero

Slow cooked in a hot pot with shrimp broth, shrimps, cilantro and red onions.

Risotto with maitake mushroom , seared scallops , grilled octopus, prawns with truffle oil

Crispy whole red snapper with lime, chile de arbol and garlic chips. Served with crispy kale.

Branzino served in talla sauce. Served with white rice and a side of mixed greens

Grilled shrimp served in the sauce if your choice . Served with white rice: Spicy / Cilantro/Garlic/ Buttered.

Grilled giant prawns with garlic-lime butter and served with white rice.

Grilled octopus with olive oil, paprika and sea salt.

Tamarind – mezcal sauce, crispy kale.

Slow-cooked sea bass in a traditional tomato, jalapenos, olives and caper sauce

Grilled Snapper, lobster Tail, octopus, scallops, fried calamari, giant prawns and shrimp served with grilled vegetables.t.

Grilled skirt steak, served with red rice, rajas, black beans and enmolada.

Grilled Rib Eye served with three-chiles, garlic sautéed mushrooms.

Braised short rib in agave demi-glace. Served with potato-guajillo puree.

Rib eye breaded, tatemada sauce, au gratin with Mexican cheese blend and French fries

Chicken leg served with white rice in your choice of Mole: traditional nuts, chile and chocolate sauce, or Chipotle: smoked chipotle, garlic, onions and Mexican cream sauce.

Grilled Wagyu New York served with three-chiles, garlic sautéed mushrooms

Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with potato puree and mushrooms

Lava chocolate cake with vanilla ice cream. Estimatated preparation 17 min.

Traditional cake, soaked in three different milks.

Chocolate cake.

Warm crepes with cajeta sauce and nuts.

(2 SCOOPS) House made ice cream: vanilla bean, chocolate and strawberry.

Sorbets made in house: lime, raspberry and mango.

Coconut flan with caramel “caviar” and toasted coconut.

Guava creme brûlée, vanilla ice cream