“Live piano music of the 40’s and 50’s”
Braised huitlacoche and corn creamy soup, cotija de rancho cheese.
Poached tomato marinated with pesto, ground of black olive, panela cheese, and truffle oil.
Spinach, cranberry, peach, goat cheese, and sunflower seeds, organic agave dressing and mustard.
“DUCK CARNITAS TACO”
Duck carnitas taco, criollo corn tortilla, pumpkin seeds mole, grasshoppers chili sauce (optional).
Mix of wild mushrooms, cucumber, purple onion, lemon, corn toast.
Flamed with port, peas pure, mango chutney, and parsley.
Marinated in fine herbs and black truffle over pasilla and red wine sauce
“CATCH OF THE DAY”
Sarandeado Vallarta´s style, marinated with our typical recipe and a delicious sweet avocado mousse, asparagus, snow peas, cotija cheese and black radish.
Flamed prawns with “Aguardiente del Tuito”, parsley alioli, couscous ajiporo and toast corn.
Fresh tuna macadamia nuts crusted, jazmín rice, squash, ras al honout, chipotle holandesa sauce.
"THREE CHILIES SALMON"
Crusted in cascabel, guajillo and ancho chilie, mix of wild mushrooms with epazote, carrot pure, caramelized onions.
"NEW YORK SINATRA"
Fine beef cut with cranberry mole and cognac, sautéed sparragus and cherry tomatoes.
"BRACED SHORT RIB"
Poblano demiglace sauce, huitlacoche and squites flan, blossoms, ginger alinoli.
Baked duck in pibil sauce over grilled mushroom, purple onion and brussels sprouts.
"SONATA DE CHOCOLATE"
Exquisite cake filled with melted chocolate, red tequila sauce, and fresh fruits. comes with a shoot of pomogranate tequila.
Our traditional “buñuelo” harmonized with a fruit sorbet.
"RIZ AU LAIT STARS"
Mexican and french secret recipe of rice with milk, with cream cheese and hierbabuena notes.
"ICE CREAM SYMPHONY"
Strawberry, vanilla and chocolate with spanish nougat.
Phone: 322 225 37 85
Monday to Saturday From 5:00 p.m. to 11:00 p.m.
PRIVATE DINING, SMALL PARTIES & COCKTAILS