New Chef at Hole-in-One
Last night I decided to try out the new Chef, Jose Ibarra, at the Hole-in-One Restaurant on the carretera on the Lake side across from The Chula Vista Golf and Country Club in San Antonio Tlayacapan.
My daughters had worked with Jose Ibarra at The Chili Bang Bar so a friend and I ventured out to try out the new menu.
We had been very happy with the previous Chef Eric, so had some reservations but as Pancho from Superlake is a good friend we wanted to give the new chef a chance. We were very pleasantly surprised and both my friend and I thoroughly enjoyed our meal. The service was a little slow but we chalked that up to ironing out the wrinkles of getting to know a new kitchen and a new staff.
Both the owner, Pancho, and Chef Jose came to our table to greet us and see if all was well.
The menu is much the same.
Mezze for 2 – A tasting platter of Jocoque, Hummus, Taboule, Feta and Kalamata Olives with grilled pita bread. Blackened Shrimp and Crawfish Fondue for 2 in a white wine sauce, bacon, mushrooms, spinach and toasted garlic bread. Seared Bacon Wrapped Scallops on Parmesan risotto with citrus beurre blanc and balsamic glaze. Crispy Duck Spring Roll – Duck Confit wrapped with egg roll, served with Szechwan dipping sauce. Melted Portobello – grilled and stuffed with bacon and herbs topped and melted with fresh mozzarella. Beef Carpaccio – Thin slices of smoked salmon with basil oil, capers, balsamic reduction, arugula and grilled pita bread. Soup of the day. Knife and Fork Caesar Salad – Romaine lettuce leaves, shaved parmesan bacon, Chef secret dressing and Worcestershire croutons. Shrimp or chicken. Hole-in-One Mia Salad – Artichoke goat cheese, Indian nuts, pear mushrooms, avocado, spinach, organic lettuce, garlic and onion balsamic vinaigrette. Tuna Light – Red tuna thin sliced, m/r cooked, spinach, pear, boiled eggs and yogurt Dijon dressing. Can-Cun Salad – Sauteed shrimp with fresh mushrooms, red berries, Roquefort cheese and balsamic dressing.
Mediteraanean Lamb Shank served with creamed spinach, risotto and sautéed vegetables. Hole-in-One House Filet USDA Choice 300 gram on creamed spinach and house potatoes, topped with craw fish tails and port wine demi glace, Roquefort Stuffed Filet USDA choice bacon wrapped, pepper crusted with scalloped potatoes and asparagus. Campfire NT Strip 320 gram on red peppercorn hash with grilled onions, roasted Serrano peppers and steak-house garlic butter. Chef Jose’s Famous Blueberry-Ginger Duck – leg and thigh seared and served on blueberry-ginger balsamic reduction , sweet potato puree and grilled vegetables. Jumpo Shrimps sautéed with onion, garlic, zetas, epazote and tequila over a creamy squash blossom rice and grilled vegetables. Pastramied Salmon seared with cracked pastrami spices ad lightly salt smoked on cabbage mashed potatoes, mustard sauce and cucumber salad. Rack of Lamb – Pistachio crusted gilled with higo sauce served with risotto and grilled vegetables. (This was our selection and it was delicious.) Shrimp Fra Diavolo Linguini sautéed gulf shrimp with tomatoes, basil, garlic, red chili flakes and a splash of Vodka finished with virgin olive oil on linguini. 3M Fusilli – Portobello, zetas and mushrooms sautéed with onion, garlic epazote, chili flakes and white Tuna Morena Mia – Red tuna crusted with black and white ajonjoli served with ginger white rice topped with fried rice noodles green curry sauce and grilled vegetables. Trucha al Pastor – Trout served with rice, pineapple and cilantro sauce, grilled vegetables. Classic Beef or Chicken Burger with cheese, bacon lettuce, onion tomato and potato wedges.
Desserts: Ice Cream or Apple Pie with Ice Cream and Dessert of the Day.
The Appetizers range in price from $45.00 to $70.00 pesos and the Main Courses from $120.00 to $195.00 pesos.
There is a very good wine list available.
Now that we know the quality of food has been maintained we will return to Hole-in-0ne for other delicious meals.
See you there and Buen Provecho!
For reservations call: (376) 766-4477