Looking at restaurants in Cancun offering fine dining? Choose one that’s tempting, exciting and unique. Take a look at the delectable dishes in store for you on the El Conquistador menu.
Tempting dishes await you at El Conquistador. Your evening of fine dining at one of Cancun’s best restaurants might begin with Mussels Rockefeller, Mahi-mahi and Mango Ceviche, Tuna Tartare or Seafood-stuffed Portobello Mushrooms au Gratin from the starter selection. Crisp fresh salads with a hint of peppery rocket, herbs, nuts and goat cheese, classic French Onion Soup and Lobster Bisque are also popular choices.
Delightful main courses bursting with flavor include Snapper in Chardonnay Sauce, Slow-Roasted Spring Chicken with Honey and Rosemary, Seafood Ravioloni and Filet Mignon. Try the all-time favorite Steak Diane, skillfully flambéed tableside by your waiter, the Chateaubriand, Ossobuco or the Chef’s creation Coffee Coated Snapper flambéed in coffee liqueur.
Savor prime grass-fed beef, lamb, pork, fresh salmon, shrimp or the Chef’s Signature Dishes, everything is cooked to perfection and beautifully presented with your choice of potatoes, rice and vegetables. Enjoy true culinary masterpieces.
For a touch of indulgence at the end of your meal, order the Cherries Jubilee, Banana Flambée or the sublime Chocolate Thunder Cake with a Flaming Coffee, another El Conquistador specialty.
Mushrooms sautéed in guajillo chili pepper sauce.
Seasoned Caribbean shrimp chilled in cocktail sauce.
Mahi-mahi, shrimp, mango and lime with Provencal seasoning and citrus-mint vinaigrette.
Fresh vegetables with Provencal seasoning, orange and lime supreme and chili flakes.
Golden apple compote, Sauvignon Blanc, Merlot and lentils.
Avocado, shallots, red onion, black olive oil.
Mussels, baby spinach, garlic, bacon and Parmesan cheese with a champagne-hollandaise reduction.
Portobello mushroom caps stuffed with Caribbean seafood and blue cheese.
Crouton and Gruyere cheese.
Prepared fresh daily according to the chef’s fancy.
Cream of tomato soup with goat cheese, perfumed with fresh basil leaves.
Exquisite Caribbean lobster bisque.
Arugula, radicchio and Italian lettuce in pear vinaigrette with goat cheese, pecan nuts and caramelized pine kernels. 95
A medley of lettuce leaves with cucumber and goat cheese, sprinkled with honey roasted pecan nuts and pine kernels. 95
A medley of lettuces and peppers, cucumber and celery with your choice of dressing. 95
Traditional Caesar salad with Parmesan cheese and croutons. Can be prepared tableside for two persons
Rustic mashed roast sweet potatoes, honey, Seville orange and lime juice and green beans.
Fresh pasta, selection of seasonal seafood, pomodoro and Cabernet Sauvignon reduction, parsley crisp and Parmesan powder.
Corn crisp, smoked duck confit, tomato marmalade, balsamic-pesto glaze, red onion relish and parsley powder.
Creamy coconut and scallop risotto with a fresh fig reduction and Parmigiano-Reggiano cheese.
Fresh salmon fillet, tomato vinaigrette, smoked Gouda cheese and corn sauce.
Duck confit served in corn tortillas with poblano mole sauce, Seville orange juice, lettuce-endive bundle and cream.
Snapper fillet rolled in coffee and flambéed in coffee liqueur, creamy mushroom risotto, blue cheese sauce.
Pork medallions filled with Parma ham, mashed sweet potato, vegetables and apple chutney.
Sautéed with mushrooms and onions, served with Cabernet Sauvignon sauce.
Sautéed grouper served with rustic mashed sweet potato, honey, Hoja Santa, cream cheese, and essence of Chardonnay-scented béchamel.
Served with orange and rosemary marmalade, parsley and Berlicum carrots.
Linguini with shrimp, calamari, lobster and scallops in a creamy rosemary sauce.
Three beef tournedos, trio of pepper, béarnaise and bordelaise sauces.
8 oz. filet mignon smothered with porcini mushroom sauce.
Fines herbes, rustic mashed beetroot, vegetable “pico de gallo” with a hint of ginger and lime and a red berry reduction.
Sautéed or grilled with fines-herbes, crisps and herby garlic-lemon vinaigrette.
Beef fillet and shrimp, mashed sweet potato and Jamaica reduction.
Fish fillet with a tasty seafood and mushroom filling.
16 oz. beef fillet cooked to order and served with béarnaise and bordelaise sauce.
Mashed potato and roast onion.
Sautéed or grilled lamb with garlic-lemon gremolata and rustic crisps.
12 oz. steak topped with herb butter and served with bordelaise sauce.
Shrimp sautéed with garlic and onion, flambéed with brandy and lobster sauce.
14 oz. well-marbled beef served with pepper sauce.
• Chocolate • Vanilla
• Strawberry • Coconut