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Chez Jose: Fine Dining in the Heart of Undecided

Menu / Price List

Appetizers / Entradas

Escargots a la Diabla

19

Classic French escargots baked in a smoky chipotle-garlic butter, served with toasted bolillo points.

Queso Fundido aux Champignons Sauvages

18

  

Melted Oaxaca and Chihuahua cheeses with wild mushrooms sautéed in epazote and white wine, served with warm, house-made corn tortillas.

Huîtres "Veracruz"

MP

  

Freshly shucked oysters topped with a vibrant pico de gallo mignonette featuring lime, jalapeño, cilantro, and a touch of shallot.

Sopa de Elote et Crabe à la Crème Fraîche

15

Creamy sweet corn soup with lump crab meat, poblano rajas, and a dollop of lime-cilantro crème fraîche. 

Confit de Carnitas

19

A slow-cooked pork confit with pickled red onions. 

Huitlacoche et Fromage de Chèvre

12

Sautéed huitlacoche with goat cheese and a balsamic glaze.

Crevettes à la Provençale

14

Shrimp sautéed with tomatoes, garlic, herbs de Provence, and a hint of tequila.

Guacamole Parisien

14

Traditional avocado dip with a twist — crème fraîche, chives, and a touch of Dijon.

French Onion Queso

12

Rich, caramelized onion cheese dip with gruyère and a hint of tequila, served with tortilla chips. 


Main Courses / Platos Fuertes

Pato con Mole "Bourguignon"

32

Duck confit leg served over creamy polenta, napped with a rich, dark mole infused with red wine, bacon lardons, pearl onions, and mushrooms.  

Filet Mignon "Tampiquena" Revisité

42

Grilled filet mignon with a classic French Roquefort sauce, accompanied by a cilantro-lime chimichurri, a single cheese enchilada with salsa roja, and pommes frites dusted with chili powder.  

Bouillabaisse de Mariscos "Costa Pacifica"

MP

A fragrant saffron and chile ancho broth simmered with an assortment of fresh seafood (shrimp, mussels, clams, white fish), served with a rouille infused with roasted jalapeño and crusty bread.  

Coq au Vin "Oaxaqueño"

28

Chicken braised in red wine with pasilla chiles, bacon, mushrooms, and Mexican oregano, served with cotija-dusted roasted potatoes.  

Poisson en Papillote "Puerto Nuevo Style"

26

White fish fillet baked in parchment paper with julienned vegetables, lime, cilantro, garlic, and a splash of French white wine, served with a side of arroz verde. 

Chiles en Nogada "Élysée"

20

Roasted poblano peppers filled with a picadillo of ground beef, dried fruits, and nuts (traditional Mexican style), topped with a classic French creamy walnut sauce (Nogada) and pomegranate seeds. Seasonal availability.  

Ratatouille "Milpa Alta" Gratin

20

Layers of zucchini, eggplant, bell peppers, and tomatoes baked with a Mexican cheese blend and a corn masa crumble topping, served with a side of black bean purée. (Vegetarian)  

Coq au Tequila

20

Tender chicken slow-braised in tequila, tomatoes, and Mexican spices with a hint of rosemary.  

Carnitas Cassoulet

18

A hearty fusion of pork carnitas and white beans, slow-cooked with French country flair.  

Tacos de Ratatouille

18

Grilled soft tacos filled with Provençal-style roasted vegetables and fresh cilantro crema.  

Filet au Mole

42

Grilled filet mignon topped with a rich, chocolatey mole sauce.  

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