Festival Gourmet Menu 2013
Tasty, Current and very Mexican Cuisine.
APPETIZERS
 Green Ceviche with beef tongue and scallo...
 Cinnamon “tamal” with apple and pear, served with “pepitoria” and punch coulis

95

 Charcoal grill caramelized bananas...
 Exotic dancer café des artistes; mango and coconut mousse with passion fruit, banana,
sweet chili sauce and eggnog

105
...
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Festival Gourmet 2013 Guest Chefs Hector Zavala y Graciela Ontiveros - English.

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Take a look at the Menu that you can enjoy from our guest chefs Hector Zavala y Graciela Ontiveros for the XIX Festival Gourmet International from 15-23 of November at Cafe des Artistes del Mar Punta Mita.

Published in: Self Improvement
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Festival Gourmet 2013 Guest Chefs Hector Zavala y Graciela Ontiveros - English.

  1. 1. Festival Gourmet Menu 2013 Tasty, Current and very Mexican Cuisine. APPETIZERS  Green Ceviche with beef tongue and scallops, avocado puree. (“pozole”, baby mix lettuce, radishes and cilantro sprouts) 145  Toasted potato with “Tataki” tuna salad and sea urchin aioli 95  Foie gras slices (smoked and cured with brown sugar; pomegranate punch) served with plantain coulis and sweet guava “mole” 250  Black bean consommé with pork belly, corn sand, avocado puree and aged cheese 95 FISH AND SEAFOOD  Tuna “Talla” style (Bahia de Banderas) with pineapple puree, served with Prehispanic salad and “xnipek” sauce 195  Lobster Medallions Punta de Mita, with fried garlic and black bean puree 250  Grilled salmon, cured with smoked “mezcal”, green lemon grass vinaigrette and season mushrooms, served with cauliflower puree and garlic 250  Green pasta roll with “Jarocha” crab in christophine and parmesan cheese sauce, perfumed with white truffle 155 MEAT AND POULTRY  Pork tenderloin (sous vide) “cuachala” sauce with dark onion puree, salicornias, radishes, chickpeas and haricot bean salad 175  Lamb Top sirloin with “Birria” sauce; plantains puree and “chochoyotes” stuffed with ricotta cheese and vegetables 295  Duck Magret (sous vide) with Chapala raspberry sauce, “xoconostles” stumbles perfumed with “morita” chili 299  Gratin pork sheet jowl and grilled giant scallop with “convento” sauce (“cecina” powder, sherry and hazelnuts sauce) 235 DESSERTS  Caramelized Pineapple cream with mango jelly and “Papantla” vanilla oil, amaranth crumble and orange ice cream 105
  2. 2.  Cinnamon “tamal” with apple and pear, served with “pepitoria” and punch coulis 95  Charcoal grill caramelized bananas with milk candied ice cream and sunflower seed tuile 95  Corn soufflé with “guayabate” ice cream 95 CLASIC OF CAFÉ DES ARTISTES APPETAIZERS  Fried soft shell crab; watercress salad, orange, pecan, almond, apple, jicama; honey vinaigrette and balsamic vinegar 193  Octopus carpaccio with three dried chili vinaigrette; arugula and purslane salad; radishes 159  Three cheese salad; goat cheese crusted with corn, gorgonzola cheese and cotija cheese; lettuces, pear, macadamia and homemade “jocoque” 159  Chef Thierry’s traditional prawn and pumpkin cream soup 125 MAIN COURSES  Catch of the day café des artistes; sautéed with almonds, radish and pink pepper mousseline, enchilada “corita” and fried parsley in polenta 275  Roasted sea bass filet with potato; confit turnip perfumed with aniseed, spinach custard and fine herb sauce 295  Short rib and beef petals duo; with camembert cheese and chipotle chili sauce, confit shallot, soft and crusty potato mille feuille and cauliflower mousseline 295  Grill “vacio” argentine steak; potato terrine with bacon, mushrooms and grilled vegetables. 299 DESSERTS
  3. 3.  Exotic dancer café des artistes; mango and coconut mousse with passion fruit, banana, sweet chili sauce and eggnog 105  The flowerpot; three chocolate mousse with chocolate powder (to share) 180  Chocolate textures; mousse, fondant, white chocolate ice cream, raw cocoa and sand 98

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