The New and Improved Number FOUR Restaurant
Kim Everest is the owner of Number FOUR Restaurant located at Donato Guerra #4 in Ajijic, Lake Chapala.
Phone # for reservations is 766-1360.
Kim is a very innovative woman and is always coming up with new ideas to make her restaurant better and exciting new ways to please her patrons.
There are a few new changes I would like to let you know about.
The downstairs is newly decorated and looks fabulous and very inviting.
There is a innovative new lunch menu created by Chef Greg Couillard and a price reduced alcohol menu and a new gently priced Thursday Bistro Night also with a tempting new menu.
“FOUR BELOW” BISTRO MENU
BRUSCHETTA CLASSIC (4 PCS) TOMATOES, FRESH BASIL, GARLIC, EXTRA VIRGIN OLIVE OIL ON TOASTED RUSTIC BREAD DRIZZLED WITH BALSAMIC VINEGAR REDUCTION 50
HEIRLOOM TOMATO CAPRESE LOCAL HEIRLOOM TOMATOES (when available), FRESH MOZZARELLA AND SLICED ITALIAN PROSCIUTTO WITH HOME GROWN BASIL AND DRESSED ARUGULA A DRIZZLE OF BALSAMIC REDUCTION 70
COCONUT SHRIMP LARGE SUCCULENT SHRIMP, BREADED WITH TEMPURA AND FRESH DRIED COCONUT DEEP FRIED AND SERVED ON A BED OF MEE KROB TOSSED IN OUR PEANUT SAUCE WITH A MANGO MINT AND YOGURT DIPPING SAUCE 80
STICKY BELLY RIBS PORK BABY BACK RIBS GLAZED WITH HOI SIN, GINGER, SWEET CHILI AND CHAR SUI SWEET AND SPICEY 100
MELANZANE ALLA PARMIGIANA LIGHTLY BATTERED EGGPLANT LAYERED WITH OUR HOMEMADE TOMATO SAUCE, MOZZARELLA AND PARMESAN CHEESES AND FINISHED IN THE OVEN BALSAMIC DRIZZLE AND FRESH DRESSED ARUGULA 80
CAESAR SALAD THE BEST CAESAR IN TOWN CRISPY ROMAINE LETTUCE TOSSED IN A PARMESAN, EGG YOLK, LEMON, GARLIC, ANCHOVY, CAPER AND OLIVE OIL DRESSING CROUTONS AND CRISPY BACON NAKED 75 ADD CHICKEN BREAST 120 ADD SHRIMP 135
GRILLED CHILEAN SALMON TANDOORI GRILLED “MEDIUM” UNLESS OTHERWISE REQUESTED AND SERVED ON A BED OF BRAISED LENTILS AND RICE WITH CHEF’S LIME AND COCONUT BUERRE BLANC SAUTEED GREENS 140
USD AAA PORK CHOP 12 OZ EXTRA HUGE AND JUICY ON THE BONE FLAME GRILLED AND FINISHED IN THE OVEN AU JUS WITH OUR HOUSE MADE SPICED APPLE CHUTNEY HOUSE SMASHED POTATOES AND LOCAL VEGETABLE MELANGE 165
LIVER AND ONIONS FRESH CALVES LIVER LIGHTLY DUSTED WITH SEASONED FLOUR AND PAN SEARED FINISHED IN THE OVEN SERVED WITH SAUTEED ONIONS, BACON AND A RED WINE AND BALSAMIC JUS POTATOES GAUFRITTE AND MELANGE OF TOSSED FRESH LOCAL VEGETABLES 150
RUBY’ S RASTA PASTA TRI COLOURED PASTA WITH JAMAICAN JERKED AND PAN SEARED CHICKEN BREAST, CORN, ROASTED SWEET PEPPERS, SPINACH AND HABANERO CREAM DRESSED WITH PARMESAN CHEESE 130
BUILD YOUR OWN PIZZA (A MEAL FOR ONE OR AN APPETIZER FOR TWO) BASIC WITH TOMATO SAUCE AND MOZZARELLA CHEESE 70 GRILLED SWEET PEPPERS, ROASTED MUSHROOMS, SAUTEED RED ONIONS, PINEAPPLE, SALAMI, HAM,BACON, PEPERONI, MOZZARELLA ADD 10 PESOS ARTICHOKES, SUNDRIED TOMATO, KALAMATA OLIVES, BLUE CHEESE, GOAT CHEESE, PARMESAN, FRESH MOZZARELLA ADD 20 PESOS ARUGULA PESTO , FRESH BASIL, GARLIC, FRESH CHILLI’S ARE FREE…JUST ASK! LUNCH MENU (This is a sample menu as it changes every few days.)
CHEF GREG COUILLARD
LUNCH SIZE SOUP OF THE DAY 40 WE HAVE HOT OR COLD
SOUP ‘N SANDWICH QUICKIE SMALL SOUP AND SANDWICH OF THE DAY ASK YOUR WAITER 80
ISLAND CLUB SANDWICH CHICKEN CUTLET MELANAISE, PROVALONE CHEESE, RED ONION (OR NOT) AVOCADO, BACON, TOMATO, FRIED EGG , PLANTAIN AND SPICEY MAYO MULTI GRAIN BREAD TOASTED OR PLAIN POTATO WEDGES AND SLAW 90
SUPER GROUPER BAJA CALIFORNIA FRESH CAUGHT STRAWBERRY OR WHITE PARGO (GROUPER) HERB AND FLOUR DUSTED AND PAN SEARED AND SERVED WITH OR WITH OUR A HOUSE MADE COCONUT BUN WITH NUMBERFOUR CURRY MAYO POTATO WEDGES AND SLAW 100
LAMB SLIDERS CHEF GREG COUILLARD’S FAMOUS CHILI BANG ORGANIC LAMB SLIDER BURGERS ORGANIC GROUND LAMB MIXED WITH FRESH MINT, PARLSY GARLIC , ONION AND FRENCH MUSTARD AND COUILLARD SECRET SPICE GRILLED THE WAY YOU LIKE IT TZATZIKI AND GRILLED SWEET YELLOW AND RED PEPPERS ON SOUR DOUGH BUNS POTATO WEDGES AND SLAW 120
CAESAR SALAD THE BEST CAESAR IN TOWN CRISPY ROMAINE LETTUCE TOSSED IN A PARMESAN, EGG YOLK, LEMON, GARLIC, ANCHOVY, CAPER AND OLIVE OIL DRESSING CROUTONS AND CRISPY BACON NAKED 70 ADD CHICKEN BREAST 100 ADD SHRIMP 110
SALAD NICOISE AND TUNA SOUTHERN FRENCH SALAD OF GREEN BEENS, KALAMATA OLIVES, TOMATO, RED BELL PEPPER, BOILED BABY POTATO ROMAINE LETTUCE ,HARD BOILED EGG AND RED ONION AND WITH OR WITHOUT ANCHOVIES RED WINE VINAIGRETTE TOPPED WITH GRILLED RARE SUSHI GRADE TUNA 130
VIETNAMESE RICE NOODLE SALAD JICAMA, CUCUMBER, CHERRY TOMATO, CARROTS, GREEN ONIONS AND SPOUTS (when available) ALL TOSSED WITH COLD RICE NOODLES AND DRESSED WITH RICE VINEGAR LEMONGRASS AND CHILI PEANUT SAUCE TOPPED WITH COCONUT SHRIMP AND GRILLED PINEAPPLE 120
CURRY IN A HURRY HOUSE MADE CURRY OF THE DAY ALWAYS SERVED WITH JASMINE RICE AND OUR HOME MADE FRUIT CHUTNEY IN SEASON AND FRIED PLANTAIN AND AVOCADO AS YOUR SERVER PRICED ACCORDINGLY
NOODLE OF THE DAY ASK YOUR SERVER PRICED ACCORDINGLY
CHICKEN TERIYAKI MARINATED CHICKEN THIGHS IN A SWEET GLAZE OF RICE VINEGAR , GINGER, SOYA, GREEN ONIONS AND TOASTED SESAME SEEDS SERVED WITH SAUTED SPINACH AND JAPANESE RICE 90
BUILD YOUR OWN PIZZA (A MEAL FOR ONE) BASIC WITH TOMATO SAUCE AND MOZZARELLA CHEESE 70 GRILLED SWEET PEPPERS, ROASTED MUSHROOMS, SAUTEED RED ONIONS, PINEAPPLE, SALAMI, HAM,BACON, PEPERONI, MOZZARELLA ADD 10 PESOS ARTICHOKES, SUNDRIED TOMATO, KALAMATA OLIVES, BLUE CHEESE, GOAT CHEESE, PARMESAN, FRESH MOZZARELLA ADD 20 PESOS ARUGULA PESTO , FRESH BASIL, GARLIC, FRESH CHILLI’S ARE FREE…JUST ASK!
LUNCH ONLY PRICES ALCOHOL MENU
CERVEZAS 30
FRESH FRUIT MARTINI 3 OZ PREMIUM VODKA MUDDLED WITH FRESH FRUIT OF THE DAY ASK YOUR SERVER 90
CLASSIC GIN OR VODKA MARTINI 3 OZS PREMIUM GIN OR VODKA A TOUCH OF WHITE VERMOUTH OLIVE OR TWIST 100
MOJITO LIGHT RUM, FRESH LIME AND FRESH MINT MUDDLED WITH SUGAR AND SERVED OVER ICE SPLASH OF SODA 60
MARGARITA CLASSIC OR FRESH FRUIT OF THE DAY PREMIUM TEQUILA, CONTROY AND FRESH LIME JUICE SERVED ON THE ROCKS OR SPUN FROZEN SERVED WITH OR WITHOUT SALT 55
BLOODY MARY OR CAESAR PREMIUM VODKA WITH TOMATO OR CLAMATO JUICE SPICED AND CELERY STICK 60
PINA COLADA BARCARDI AND COCONUT RUM PINEAPPLE JUICE AND CREMA DE COCONUT BLENDED WITH ICE SERVED FROZEN 75
SHOT BARCARDI BLANCO 50 APPLETON ESTATE 60 TANQUERY STERLING VODKA 50 BEEFEATER GIN 50 JOHNNI WALKER RED 60 CANADIAN CLUB RYE 60 CAMPARI 60
See you there and Buen Provecho!