2019 Golf Kitchen Punta Mita Lunch menus

26 APRIL FRIDAY LUNCH

Chef Tony Villanueva 

SEARED DIVERS SCALLOPS WITH FAVA BEAN MASH AND MUSHROOM WHITE TRUFFLE CAVIAR

Chef Ricki Motto

EMPANADA MENDOCINA, HUMITA CON CRIOLLA Y LANGOSTINO 

José Carles

MAHI MAHI CEVICHE WITH ROASTED STAR FRUIT AND JALAPEÑO SAUCE

Yasuo Asai 

BLACK COD MARINATED WITH SOY SAUCE AND SAKE  GRILLED TOMATO WITH GARLIC 

Bertha Barajas

TRADITIONAL CHURROS STATION ASSORTED SAUCE

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27 APRIL SATURDAY

Michael Ruggiero

​SEARED STRIP STEAK WITH CHARRED CORN PUREE, MAITAKE MUSHROOMS, ROMESCO AND CHIVE OIL  

   FANCY "SLOPPY JOE"  SLIDERS 
 
Damian Gilchrist

SEAFOOD GUMBO   

Joseph Klages

405 SEBONACK SALAD WITH SHRIMP BALSAMIC DRESSING  
 
Doug Blair 

GRILLED OCTOPUS  WITH ROASTED FRUIT AND VEGETABLE SALAD 
 
Marcelo Pereyra

 BRUSCHETTA, MINI BROCHETTE SURF & TURF   

Bertha Barajas 
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SAN BLAS STYLE BANANA BREAD STATION, ARTISIAN ICE CREAM