Pitaya Farm To Table Menu (2025 Update)
Welcome to Pitaya Farm To Table, a culinary treasure nestled in the serene beauty of El Sargento, Baja California Sur, Mexico. This exceptional eatery showcases a menu that celebrates fresh, local ingredients and a commitment to artisanal cooking. The standout dish, Camarones al Mezcal, features succulent shrimp sautéed with roasted peppers and garlic, elegantly enhanced by house-infused mezcal. Vegetarians will delight in the Carpaccio Pitaya, where tender, smoked watermelon harmonizes with olive oil and capers.
Meat lovers can indulge in the Arranchera, a juicy flank steak grilled to perfection over wood, and the grand Tomahawk, an imposing 1.2 kg masterpiece. Don’t miss the wood-fired Mariscos Pizza, bursting with fresh seafood flavors. The inviting ambiance and stellar service make every meal a memorable experience, as highlighted by our delighted patrons. Pitaya Farm To Table is not just a meal; it's an adventure for your palate.
ENTRADAS
CHICHARRON DE PULPO
18
ALMEJAS LA PAZ
20. Pulpa de almeja finamente picada, servida con una mezcla de vegetales del huerto, tocino, queso amarillo, terminadas en nuestro horno de lena servidas sobre su concha
SASHIMI VENTANA
20. Finas laminas de atun aleta amarilla, servidas sobre una salsa ponzu, receta de la casa, acompanado de laminas de aguacate, finas plumas de cebolla morada de nuestro huerto, mezcla de brotes de lechugas y chile serrano
CEVICHE REINA
16. Finos cubos de pescado, combinados con el sabor de nuestros jitomates, cebolla morada, cilantro, aguacate y pepino en armonia con un toque de jugo de limon sazonado por la receta del chef. acompanado de tostadas horneadas a la lena
COCTEL BALANDRA
18. Mezcla de sabores de los mejores frutos del mar, Camaron, Pulpo y callo de almeja, en una salsa de su propia coccion, servida con una mezcla de vegetales finamente picados, acompanado de tostadas horneadas a la lena
CANDY BACON
12. Tocino selecto en corte grueso, endulzado con una mezcla de azucares y miel de abeja
MIRZA GHASEMI / SMOKED EGGPLANT
12. Berenjena horneada en horno de lena, tomate, ajo, curcuma
ENSALADA CESAR
13. Mezcla de lechuga orejona e italiana acompanada de brotes frescos, queso parmesano rayado, aceite de olivo, anchoas, limon real, huevo de nuestra granja y vinagreta del chef
ENSALADA INVERNADERO
14. Combinacion de lechugas frescas del dia, servida con frutas de la estacion, manzana roja, manzana verde, pera, kiwi, supremas de naranja, mezcla de semillas secas, arandanos y reduccion balsamica
ENSALADA SAN BARTOLO
16. Jitomate escalfado en hierbas finas, relleno de una selecta mezcla de quesos, queso azul, queso de cabra, queso feta, queso mozzarella, queso parmesano, sobre una cama de lechugas y brotes mixtos, banado en una reduccion balsamica y hierbas
ENSALADA PUNTA GORDA
16. Nuestra version de ensalada caprese, ya conocida por sus Generosas laminas de betabel y queso burrata, fusionados con una salsa pesto de casa y hojas de albahaca fresca del huerto
PULPO RIBERENO
30. Pulpo colosal del Pacifico, terminado en el horno de lena, banado de nuestra salsa zaranda con un ligero toque picante, acompanado de vegetales parrilados sobre una cama de pure de su eleccion
PULPO BARRILES
30. Pulpo colosal del pacifico, terminado en el horno de lena, banado en salsa de chimichurri de la casa con la receta especial del chef, servido sobre una cama de pure de su eleccion y vegetales horneados
PESCADO RIBERENO
24. Filete de pescado blanco, terminado en el horno de lena, banado de nuestra salsa zaranda con un ligero toque picante, acompanado de vegetales parrilados sobre una cama de pure de su eleccion
PESCADO BARRILES
24. Filete de pescado blanco, terminado en el horno de lena, banado en salsa de chimichurri de la casa con la receta especial del chef, servido sobre una cama de pure de su eleccion y vegetales horneados
FETUCCINI ALFREDO / PESTO
Camaron - 19, Pulpo - 21. Pasta fetuccini al dente con una mezcla de hierbas finas, servido con camaron o pulpo, horneados a la lena en ajo y especias, hojas de albahaca fresca del huerto
RISOTTO FRUTTI DI MARE
25. Risotto de betabel y vino blanco con ajo, servido con una seleccion de mariscos frescos
ENSALADAS & PASTAS
DE LA PARIILLA CORTES & GUARNICIONES
TOMAHAWK
88. Majestuosa pieza de carne de 1.2 kg, asado en el grill sobre lena a termino de eleccion
NEW YORK STEAK
43. Corte jugoso magro y sin hueso de la parte media del lomo ligeramente marmoleada a termino sobre la parrilla a la lena
COWBOY STEAK
60. Filete de corte grueso con costilla con un gran marmoleo y de una jugosidad excepcional a termino sobre brasas de lena al grill
ARRACHERA
35. Gran faja de carne alargada y gruesa de gran jugosidad y suavidad, a termino sobre lena en la parrilla
BABY BACK RIBS
47. Tiernas costillas cargadas terminadas al horno
FRITTATA
10. Finas laminas de papa sobre una mezcla de quesos selectos, queso de cabra, queso azul, queso mozzarella, queso parmesano, horneado a la lena
PAPAS ROMERO
10. Papas selectas horneadas a la lena con aceite de olivo, romero y sal de mar, con un toque de mantequilla
CEBOLLAS ARRIERAS
10. Mezcla de cebolla blanca y morada, sazonada con una mezcla de salsas y chile serrano
VEGETALES HORNEADOS
10. Variedad de vegetales de temporada del huerto sazonados y horneados a la lena con aceite de olivo y hierbas
COL MORADA ALEMANA
10. Col morada, cebolla morada salteados en mantequilla, tocino, vino tinto, vinagre de manzana, nuez moscada, canela y hierbas
PURE DE PAPA, CAMOTE O COLIFLOR / HUMMUS
10. Papa, Camote o coliflor macerados y sazonados con hierbas de la casa aceite de olivo previamente horneados a la lena
ORDEN EXTRA DE PAN DE CASA
7
POSTRE DEL DIA
8
GUARNICIONES
ESPECIALIDADES
COLIFLOR MEZQUITE
27. Coliflor fresca sazonada con las hierbas de la casa, terminado en el horno de lena, banado de nuestra salsa de aceites con un ligero toque picante, acompanado de vegetales parrilados sobre una cama de pure de la casa o nuestro hummus de garbanzo
BUDDHA BOWL
18. Mezcla exclusiva de vegetales selectos y un equilibrio de sabores, arroz negro, frijol entero, edamames, zanahorias baby y tomates cherry confitados de nuestro invernadero. sobre una base de hummus de garbanzo
CARPACCIO PITAYA
20. Finas laminas de sandia tatemada y ahumada en horno de lena, reposada en frio, servida con aceite de olivo, alcaparras, pinon, queso parmesano (opcional) y aguacate
RISOTTO DE REMOLACHAS
22. Frescas remolachas horneadas a la lena incorporadas a nuestro risotto unico preparado con vino blanco, ajo y queso parmesano, coronado por un espectacular pulpo, camarones u hongos en mantequilla de ajo horneado a la lena
CAMARONES AL MEZCAL
32. Camarones salteados en una mezcla de chiles y ajo rostizado a la lena, papas cambray y flameados a termino con mezcal de la casa
MARGHERITA
13. Tradicional base de pizza napolitana, salsa pomodoro, Queso mozarella, finas laminas de tomate y selectas hojas de albahaca fresca recolectadas de nuestro huerto, a termino en nuestro horno de lena
IBERICA
14. Tradicional base de pizza napolitana, salsa pomodoro, mezcla de hongos selectos, queso de cabra, queso mozarella, queso parmesano, jamon serrano y arugula
PEPPERONI
13. Tradicional base de pizza napolitana, salsa pomodoro, queso mozarella, laminas de pepperoni a termino en horno de lena
MARISCOS
22. Tradicional base de pizza napolitana, salsa pomodoro, queso mozarella, trozos de pulpo y camarones sazonados, a termino sobre lena en la parrilla
EMPANADAS VENTANA
12. Tradicional calzone italiano con toques regionales, fusionando la gastronomia local, rellenos de queso artesanal, vegetales del huerto, carne regional. (3 pzs)
PIZZAS A LA LENA
ENTRIES
CHICHARRON DE PULPO
18
ALMEJAS LA PAZ
20. Finely chopped clam pulp, served with a mixture of garden vegetables, bacon, yellow cheese, finished in our wood-fired oven served on its shell
SASHIMI VENTANA
20. Thin slices of yellowfin tuna, served on a ponzu sauce, a house recipe, accompanied by slices of avocado, thin feathers of red onion from our garden, a mixture of lettuce sprouts and serrano chili
CEVICHE REINA
16. Fine cubes of fish, combined with the flavor of our tomatoes, red onion, cilantro, avocado and cucumber in harmony with a touch of lemon juice seasoned by the chef's recipe. accompanied by wood-fired toast
COCTEL BALANDRA
18. Mixture of flavors of the best seafood, shrimp, octopus and clam callus, in a sauce of their own cooking, served with a mixture of finely chopped vegetables, accompanied by wood-fired toast
CANDY BACON
12. Select thick-cut bacon, sweetened with a mixture of sugars and honey
MIRZA GHASEMI / SMOKED EGGPLANT
12. Eggplant baked in a wood oven, tomato, garlic, turmeric
ENSALADA CESAR
13. Mix of dried apricot and Italian lettuce accompanied by fresh sprouts, grated parmesan cheese, olive oil, anchovies, real lemon, egg from our farm and chef's vinaigrette
ENSALADA INVERNADERO
14. Combination of fresh lettuce of the day, served with seasonal fruits, red apple, green apple, pear, kiwi, orange supremes, dried seed mix, cranberries and balsamic reduction
ENSALADA SAN BARTOLO
16. Tomato poached in fine herbs, stuffed with a select mix of cheeses, blue cheese, goat cheese, feta cheese, mozzarella cheese, parmesan cheese, on a bed of lettuce and mixed sprouts, bathed in a balsamic reduction and herbs
ENSALADA PUNTA GORDA
16. Our version of caprese salad, already known for its generous slices of beet and burrata cheese, fused with a homemade pesto sauce and fresh basil leaves from the garden
PULPO RIBERENO
30. Colossal Pacific octopus, finished in the wood oven, bathed in our zaranda sauce with a slight spicy touch, accompanied by grilled vegetables on a bed of puree of your choice
PULPO BARRILES
30. Colossal Pacific octopus, finished in the wood-fired oven, bathed in house chimichurri sauce with the chef's special recipe, served on a bed of puree of your choice and baked vegetables
PESCADO RIBERENO
24. White fish fillet, finished in the wood oven, bathed in our zaranda sauce with a slight spicy touch, accompanied by grilled vegetables on a bed of puree of your choice
PESCADO BARRILES
24. White fish fillet, finished in the wood-fired oven, bathed in house chimichurri sauce with the chef's special recipe, served on a bed of puree of your choice and baked vegetables
FETUCCINI ALFREDO / PESTO
Shrimp - 19, Octopus - 21. Al dente fettuccini pasta with a mixture of fine herbs, served with shrimp or octopus, baked over a wood fire in garlic and spices, fresh basil leaves from the garden
RISOTTO FRUTTI DI MARE
25. Garlic white wine and beet risotto, served with a selection of fresh seafood
SALADS & PASTA
SIDES
FRITTATA
10. Thin slices of potato on a mixture of select cheeses, goat cheese, blue cheese, mozzarella cheese, parmesan cheese, baked over a wood fire
PAPAS ROMERO
10. Select potatoes baked over a wood fire with olive oil, rosemary and sea salt, with a touch of butter
CEBOLLAS ARRIERAS
10. Mix of white and red onion, seasoned with a mixture of sauces and serrano chili
VEGETALES HORNEADOS
10. Variety of seasonal vegetables from the garden seasoned and baked over a wood fire with olive oil and herbs
COL MORADA ALEMANA
10. Red cabbage, red onion sauteed in butter, bacon, red wine, apple cider vinegar, nutmeg, cinnamon and herbs
PURE DE PAPA, CAMOTE O COLIFLOR / HUMMUS
10. Macerated potatoes, sweet potatoes or cauliflower seasoned with homemade herbs and olive oil, previously baked over a wood fire
EXTRA ORDER OF HOME BREAD
7
DESSERT OF THE DAY
8
COLIFLOR MEZQUITE
27. Fresh cauliflower seasoned with house herbs, finished in the wood oven, bathed in our oil sauce with a slight spicy touch, accompanied by grilled vegetables on a bed of house puree or our chickpea hummus
BUDDHA BOWL
18. Exclusive mix of select vegetables and a balance of flavors, black rice, whole beans, edamame, baby carrots and candied cherry tomatoes from our greenhouse. On a base of chickpea hummus
CARPACCIO PITAYA
20. Thin slices of watermelon roasted and smoked in a wood oven, rested cold, served with olive oil, capers, pine nuts, parmesan cheese (optional) and avocado
RISOTTO DE REMOLACHAS
22. Fresh wood-fired beets incorporated into our unique risotto prepared with white wine, garlic and Parmesan cheese, topped with spectacular octopus, shrimp or mushrooms in wood-fired garlic butter
CAMARONES AL MEZCAL
32. Shrimp sauteed in a mixture of chilies and garlic roasted over a wood fire, cambray potatoes and flamed with house mezcal
SPECIALTIES
WOOD-FIRED PIZZAS
MARGHERITA
13. Traditional Neapolitan pizza base, pomodoro sauce, mozarella cheese, thin slices of tomato and select fresh basil leaves collected from our garden, cooked in our wood-fired oven
IBERICA
14. Traditional Neapolitan pizza base, pomodoro sauce, select mushroom mix, goat cheese, mozarella cheese, parmesan cheese, serrano ham and arugula
Pepperoni
13. Traditional Neapolitan pizza base, pomodoro sauce, mozarella cheese, pepperoni slices finished in a wood-fired oven
MARISCOS
22. Traditional Neapolitan pizza base, pomodoro sauce, mozarella cheese, pieces of octopus and seasoned shrimp, finished over wood on the grill
EMPANADAS VENTANA
12. Traditional Italian calzone with regional touches, fusing local cuisine, stuffed with artisan cheese, garden vegetables, regional meat. (3 pcs)