2006 carpet grammy latin red::Fire leaps high releasing the pungent aroma of herbs and spices while oohs and aahs escape from the mouths of diners 2006 carpet grammy latin red

2006 carpet grammy latin red::Fire leaps high releasing the pungent aroma of herbs and spices while oohs and aahs escape from the mouths of diners.
Passersby stop to take in the show, some walk on but many are drawn in by the culinary exhibition.
Like us, they are soon to be fans of chef alex brulhart, owner of alexanders restaurant.
Alex hails from switzerland and brings a unique culinary style crafted in his homelands alpine heights to sea level here in cabo san lucas.
Combining frenchinfluenced cuisine of swiss origin with hints of the tropics and mediterranean, the menu offers something for just about any palate and craving.
Twenty years as a chef have honed alexs skills and the proof is in the tasting.
Couple his talents with a welltrained staff and you have the makings of a memorable dinner with friends or that special someone.
For starters, try the escargot chablisienne snails sauted with white wine, butter, garlic and herbs with mushrooms.
For a salad, the caesar prepared tableside with only fresh ingredients and under alexs watchful eyes is a must.
Both paired well with a cassilero del diablo merlot recommended by our waiter.
Entre selections are diverse, and while we heard great things about alexanders shrimp tempura with a thai coconutchile sauce, we opted for the chateaubriand for two.
One of many entres prepared tableside the show is not to be missed.
Chef fabricio petrelli expertly prepared our entre with a showmans style coaxing flavor from the spices sprinkled from high above the pan and controlling the dance of fire that seared those flavors into the premium cut of sonoran beef.
Soon we cut into buttersoft beef tenderloin with a rich but subtle barnaise sauce.
Accompanied by mashed garlic potatoes and tendercrisp fresh vegetables we were nothing but delighted with the dish.
Seafood lovers will most certainly enjoy the catch of the day as it is a fresh as fresh can be.
Caught locally aboard boats managed by alex, the time from catch to pan is very short.
In addition to the fresh catch, alexanders also offers a succulent surf and turf combination featuring shrimp and filet mignon, shrimp stuffed chicken breast, whole lobster and shrimp capice fresh local shrimp sauted with capers and cognac.
For the meat eater, alexanders offers a variety of steaks as well as lamb chops in a red wine and rosemary reduction.
In addition the menu also features a seafood platter for two that includes the catch of the day, lobster tail, filet mignon and scallops.
House specialties include fondue dinners for a minimum of two people featuring cheese, seafood, beef or fondue bourguignon.
Homemade pastas complete the selection of entrees.
No meal is complete without dessert and alexanders is the only restaurant we know of in cabo that features the longtime swiss favorite, fondue.
Dipping fresh fruits into a decadent chocolate fondue is an experience not to be missed.
Other desserts include bananas foster and a variety of crepes all prepared tableside with more fire and flare.
For those who look for the finer things in life and believe that great food is one of lifes greatest gifts, alexanders restaurant is not to be missed.
Whenever you venture south of the border to the tip of the baja peninsula, do yourself and your taste buds a favor, stop in for a wonderful meal by the sea.
For more information, visit them online at or call them at 18178666702 from the u.
Or 6241432022 while in cabo.
To learn more about cabo, visit or email richard at cabo.
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