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.

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.  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.  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