El Rey Sol – Ensenadas Best Restaurant

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: Español :

This is fine dining at its best in Ensenada . El Rey Sol at Av. Lopez Mateos #1000 has been family run since 1947 and has won many awards for their excellent seafood, distinctive international cuisine and impeccable service.

Mexico 's oldest French restaurant prides itself on a diverse menu, professional staff and sophisticated atmosphere. The extensive French menu includes seafood, chicken, steak, Caesar salad for two prepared tableside and a few traditional Mexican dishes. The ample portions always include fresh vegetables from the nearby family farm.

The restaurant's sidewalk cafe, open from early morning hours, serves an array of fresh French pastries and coffee.

: Español :

Appetizers

Cold Hors D'oeuvres Plate A tantalizing array of homemade appetizers and pate.		Nova Scotia Smoked Salmon Delicate slices of smoked salmon topped with Spanish olive oil, capers and sliced onion.

Stuffed Avocado Half avocado filled with fresh shredded crabmeat in a mild cream sauce.		Chicken Puff in Pastry Shell Stuffed with ham and fresh mushrooms, topped with bechamel cream.

Steamed Clams Marinere Baby clams steamed in garlic butter, white wine and fine cilantro.		Mushrooms a la Provencale Whole fresh mushrooms delicately sauteed in butter, white wine and parsley.

Shrimp Cocktail Fresh Gulf shrimp with piquaint cocktail sauce.		Escargots de Bourgogne Six succulent Bourgogne snails broiled in wine-laced garlic butter.

Soups and Salads

French Onion Soup The delicious original soup, lightly seasoned and topped with melted cheese.		Green Salad "Printaniere" (Small) A variety of lettuces and fresh seasonal vegetables with choices of dressing.

Soup "Du Jour" Created daily with garden fresh vegetables from our family farm.		Green Salad "Printaniere" (Regular) A variety of lettuces and fresh seasonal vegetables with choices of dressing.

Cream of Garlic		Caesar Salad (For Two) The original version with crisp romaine lettuce.

Poultry

Chicken Mole The traditional Mexican dish from Puebla: chicken breast smothered with a dark red sauce of chiles, chocolate and spices, served with rice and corn tortillas.		Chicken "Cordon Bleu" Boneless chicken stuffed with smoked ham, cheese, bacon and fresh mushroom sauce.

Chicken Chipotle Half plump, farm-fresh chicken cooked with brandy, port wine, chipotle chiles and cream.		Duck aux "Beaux Arts" Our new specialty, with fresh fruits of the season.

Chicken in Prune and Port Wine Sauce Half plump, farm-fresh chicken cooked with brandy, port wine, cream and prunes.

Seafood

Seafood in Puff Pastry Shell Shrimp, baby scamps, scallops and fish served in a homemade pastry shell with white sauce.		Grilled Salmon w/ Champagne Sauce Char-grilled fresh Alaskan salmon served with a delicious champagne sauce.

Clams "El Rey Sol" The Chef's masterpiece served au gratin in the shell with fresh mushrooms and shallots.		Shrimp Medallion Doña Pepita An original creation of fresh butterflied Gulf shrimp topped with capers and white win sauce.

Stuffed Shrimp Fresh Gulf shrimp stuffed with crabmeat and fresh mushrooms, topped with melted cheese.		Fish Filet Maitre D' Fresh catch of the day broiled in a colorful sauce of butter, white wine and fine herbs.

Broiled Lobster or Thermidor Whole fresh lobster from the Pacific (in season).		Fish Filet Veracruzana Fresh catch of the day sautéed in a mild, wine-laced red sauce and capers.

Crab Crepes Crepes stuffed with crabmeat au gratin.


Meat

Filet Mignon w/ Mushroom Sauce Choice beef sauteed to your preference topped with creamy fresh mushroom sauce.		New York Steak w/ Green Pepper Sauce A ten-ounce American cut sauteed to your preference in a spicy green peppercorn and cognac sauce.

Tournedos Henry IV Petite rounds of filet mignon wrapped in bacon, topped with Bearnaise Sauce.		Chateaubriand Bouquetiere for Two Broiled beef tenderloin sliced tableside, garnished with a bouquet of farm-fresh vegetables, onion rings and Bearnaise Sauce.

Filet Mignon w/ Black Pepper Sauce Choice beef studded with chopped fresh peppercorns, sauteed to you preference in wine and natural juice.		Lamb Ribs House Specialty of imported lamb seasoned with garlic, white wine, olive oil and oregano.

Mexican Cusine

Carne Asada Broiled butterflied filet mignon accompanied with guacamole, beans and rice.		Mexican Combination One shredded beef taco and two cheese enchiladas served with rice, beans and fresh Mexican sauce.

Swiss Enchiladas Fresh corn tortillas stuffed with shredded chicken, topped with tomato sauce, sour cream and melted cheese.		Beef Tacos Crispy folded tacos with shredded beef, served with rice, beans and fresh Mexican Sauce.

Imported Cheeses		Desserts

Camembert Brie Roquefort o Fromage au Poivre		Homemade French Pastry French Pastry "To Go" Homemade Cuisine (Flan) Chocolate Mousse Mango Charlotte Flambees (two persons) Crepes Suzettes

Beverages

Expresso Coffee Cappucino Coffee American Coffee Tea Milk Chocolate		Sodas Mineral Water Imported "Evian" Water Beer Spanish Coffee Mexican Coffee

El Rey Sol Restaurant
Avenida Lopez Mateos 1000
Ensenada, 22800 MX

Phone: 011-52-646-178-1733
Fax: 011-52-646-178-1405
Email: Deyanira@ElReySol.com
Web: www.ElReySol.com

Restaurant Hours
	Daily 7:30 am - 10:30 pm

Meal Prices
	$9 - $19
Accepted Credit Cards
	American Express
	MasterCard
	Visa

Salmon With Cilantro & Hollandaise Sauces

For six servings:
	1.5 lbs. salmon, cut into twelve strips
	10 oz. vegetable oil
	5 oz. sour cream
	1 garlic clove
	Salt & pepper

Prepare Cilantro Sauce
	1 bunch cilantro (discard stems)
	3 oz. sour cream
	5 oz. whipping cream
	Salt & Pepper

	Pureé in blender and set aside. May be warmed before serving. Heat oil in large frying pan. Stir in the whipping cream, sour cream, salt, pepper and garlic clove. Gently add salmon and sauté over low heat for 10 minutes. Remove to heated platter.

Prepare Hollandaise Sauce
	3 egg yolks
	2 tblsp. cold water
	9 oz. melted butter
	Juice of 1 lemon
	Salt and white pepper
	Pinch of cayenne pepper
	Pinch of tarragon

	In heavy saucepan or double boiler, whisk egg yolks and water over low heat until foamy. Continue whisking and slowly add the butter. (Do not use the clear liquid of the butter.) Continue to beat until sauce thickens heavily. Whisk in remaining ingredients and taste for seasoning. Pass mixture through a fine sieve. Top six of the salmon strips with Hollandaise, the other six with Cilantro Sauce, and serve immediately.

TOP INDEPENTANT RESTAURANT IN S.D. COUNTY & NORTHERN BAJA According to 5,000 person survey
- Estilo Gourmet Magazine

The American Academy of Hospitality Services honors El Rey Sol in 2004, 2005, 2006 & 2007 with it's coveted Five Star Diamond Award.

In 1978, Jean-Loup placed the family tradition of culinary competition on a grand scale by co-founding Ensenada's first International Seafood Fair. With a series of original recipes, the expertise of Executive Chef Candido Pacheco and Patissier Elvira Pozo, the staunch attention of Food & Beverage Manager Dr. Pedro Martinez and the tireless energy of a dedicated staff, El Rey Sol garnered the coveted Grand Mexican Award nine times in the last fifteen years.

In addition to the trophies accorded to her restaurant, Virginia Geffroy has received her share of personal accolades. In 1985, she was named "Pioneer of the Year" by Los Madrugadores de Ensenada, the first woman to ever attain this distinction, and in 1989 was awarded the International Rotary Club's highest honor, the Paul Harris Button. In 1992, Artes Bitterlin gallery was transformed into a Patisserie and European Tea Salon offering the restaurant's renowned French pastries, Hostelera y Turistica magazine in recognition of gastronomic quality.