Candela's Restaurant

Portobello mushroom marinated in lime juice, olive oil, onions, tomatoes, cilantro and serrano chile.

Assorted fine cheese platter.

Hass avocado stuffed with lime marinated scallops, shrimp and crab meat, tomato, onions, cilantro cream, basil and mango vinaigrette.

French escargots on a green tomatillo sauce and blue cheese au gratin.

Ahi tuna marinated in lime, sesame seed, roasted apples, garlic and soy sauce over avocado served with diced mango.

Tempura fried hearts of palm topped with red chile de arbol salsa and tomatillo salsa with side of green olives dressing.

4 Beef taquitos wrapped in jicama and guacamole, topped with salsa verde.

Assorted plate with salmon ceviche tostada, tuna quesadilla, beef birria taco and guacamole.

Sauteed assorted mushrooms in olive oil, garlic, white wine and chile de arbol broth.

The classic mexican shrimp cocktail, avocado, tomato sauce, onions, cilantro and lime juice-served with saltines.

Mixed greens, tomatoes, cucumbers, red onions, black olives on a french mustard vinaigrette.

Spinach, arugula, basil greens, cranberries, walnut and manchego cheese tossed on a jamaica dressing.

The original recipe from tijuana (chicken add $5)

Mixed greens with sauteed tomatoes, mushrooms, hearts of palm and artichoke vinaigrette.

Soup of the day.

Our classic candelas black bean soup, cooked with bacon and dark mexican beer.

Lobster cream soup with a grilled 1/2 lobster tail, leeks and refried beans quesadilla.

Marinated shrimp on tomato alioli, and wrapped on a fresh avocado.

Fresh red snapper pan fried and gratine with chipole cream sauce and oaxaca cheese.

Grilled scallops over fresh cactus and served with epazote, capers, beurre blanc sauce.

Lobster and crab crepes, grilled poblano peppers and oaxaca cheese and poblano sauce.

Fresh salmon stuffed with brie cheese and crab meat served with roasted poblano sauce.

Fresh chilean sea bass on a green olive tapenade sauce.

Shrimp wrapped in bacon, avocado and oaxaca cheese gratin, served with a light guajillo sauce.

Shrimp on a crust of chile ancho, coffee, molasses on a light mango-ginger beurre blanc sauce.

Seafood linguini with 3 chile white wine cream sauce, mussels, scallops, shrimp, salmon and chives.

Chicken breast stuffed with oaxaca cheese, fresh herbs and sun dried tomatoes champagne sauce.

Half roasted duck with garlic and honey sauce.

Chicken breast with panela cheese and red mole sauce.

Chicken enchiladas with green tomatillos sauce, cheese, red onions.

12 Oz pork chop marinated on al pastor mix, grilled and baked, topped with juliene tortillas, pineapples and cilantro.

Braised short rib with pasilla chile, black olives and baja wine sauce.

2 Angus beef medallions with chayote, zucchini blossom, manchego cheese au gratin with green peppercorn sauce.

8 Oz flat iron steak, with 2 cheese enchiladas with guajillo sauce, rice and guacamole.

Whole maine lobster tail and 5oz angus beef, tenderloin, 2 scampi, lobster sauce and demi-glace sauce.

Angus beef tenderloin with garlic, tomato, escargot sauce.

Baked eggplant, chayote, tomatoes, mushrooms lasagna with fresh herb tomato sauce, cream and parmesan cheese.

3 Rolled tacos filled with fresh vegetables and oaxaca cheese and covered with a guajillo chile sauce.