4 course menu catering service for events and weddings in Puerto Vallarta. Explore a more complete gastronomic experience, perfect for discovering new types of gastronomy and ingredients. A light delicious entrée, a two different strong and full of flavor main courses, and a sweet, delicious gourmet dessert to finish. Our catering services are made with the highest quality on ingredients and following the strictest health guidelines.
Option #1
Spinach salad with gorgonzola cheese: coupled with red wine poached apples and limoncello vinaigrette.
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Cream of pumpkin flower: on a bed of huitlacoche flan and epazote air.
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Short rib with cocoa sauce and mashed potato: coupled with baby vegetables with red wine poached blackberries sauce.
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Coffee cake with vanilla ice cream and eggnog sauce.
Option #2
Grilled baby lettuce salad (zarandeado style) with goat cheese: with a touch of passion fruit vinaigrette and beet sprouts.
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Smoked tomato cream with white tomato air.
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Fresh salmon marinated in axiote: coupled with couscous, coriander sauce and baby zucchini.
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Chocolate raving on red fruit compote and vanilla sauce.
Option #3
Tuna ceviche bora bora style: coupled with red pepper, fresh coconut, onions, coconut milk,
jamaica flower air and basil essence.
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Hearts of lettuce salad with roasted smoked salmon: with a touch of vanilla oil, dill vinaigrette and spurious caviar.
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Catch of the day confit with fresh herbs and saffron: coupled with roasted asparagus, portobello confit, mashed sweet potatoes and apples with chili anaheim sauce.
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Chocolate raving with raspberry sorbet.
Option #4
Passion salad: amazing combination of lettuce hearts with berries and passion fruit vinaigrette.
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Tomato cream with basil and epazote air: a delicious combination of tomatoes with basil and peppers flan.
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Short ribs with vegetable gratin: short ribs cooked low heat for 8 hours accompanied by mashed potatoes. With white truffle essence and port sauce.
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Mango mousse pie with red poached pear: with mango ice cream and a shot of piña colada.
Option #5
Passion salad with goat cheese: combination of baby lettuce, goat cheese, grapes, strawberries and limoncello vinaigrette.
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Coconut shrimp ceviche: fresh shrimp with coconut milk, avocado, coriander, and curry.
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Catch of the day: coupled with fresh herbs and essence of chipotle, tabbouleh and cappuccino smoked mussels.
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Cheesecake: with raspberry sauce and Porto poached figs.
Option #6
Spinach salad with red poached pear: with bits of goat cheese and passion fruit vinaigrette.
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Pumpkin flower cream with sliced lobster: with a touch of scented peppers.
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Heart of beef steak with wild mushroom stew: millefeuille of vegetables, port sauce with mashed potatoes and truffle essence.
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Strawberries temptation: red fruit sorbet with strawberry air.
Option #7
Salmon mousse with avocado essence: supreme orange and lentil vinaigrette.
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Smoked mussel cream: with vegetables flashes.
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Norwegian fresh salmon: with couscous, spinach, and creamy custard sauce of fresh herbs.
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Chocolate temptation with mango.
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