Appetizers

Calamari

Crispy calamari lightly seasoned with chilies and lime with both a white wine-honey-mustard sauce and a tomato based cocktail sauce.   

Scallops

Pan seared scallops accompanied by an arúgula salad with a Chili Manzano and lime dressing.  Served with a mini salad.. 

Vegetable Parrillada

Grilled variety of seasonal vegetables including zucchini, onion, asparagus and bell peppers served with a tomato, olive oil & basil balsamic vinaigrette.

Soups

Tortilla Soup

The traditional tomato based soup with mild chiles and crisp tortillas.

Gazpacho

A fresh blend of tomato, cucumber, bell pepper, celery and poblano chilies

Salads

Spinach Salad

Fresh spinach with bacon, croutons, toasted almonds and cherry tomatoes. 

Served with a honey and balsamic vinaigrette.

House Salad

Mixed fresh garden greens served with strawberries and spicy caramelized

pecans.  Topped with a ginger-mango vinaigrette.

Mixed Green Salad

Garden fresh baby greens with cherry tomatoes and orange slices.  Topped with pistachio nuts and parmesan cheese in a raspberry balsamic vinaigrette.

Entrees

Chicken Enchiladas

Grilled chicken enchiladas topped with cheese and served with a green tomato

and black bean sauce. Accompanied by fresh garden greens.

Fish-of-the-day

White fish encrusted with fine herbs served on a bed of Farfandel noodles and a guajillo cream sauce. Served with sautéed zucchini and garlic.

Al Pastor Shrimp Brochette

Grilled Mexican adobo marinated shrimp with rice. Served on a bed grill pineapple, accompanied by a mango and jalapeño ratatouille.

Angel Hair Pasta

Capellini Pasta with sautéed shrimp, scallops, asparagus, red roasted peppers,

marinated artichokes and fresh garlic.  Finished with a white wine lemon butter

sauce

Ravioli San Angel

Ravioli stuffed with ricotta cheese. Served with shrimp and finished with a tomato-garlic sauce.

Linguini de la Hacienda

With prawns, mussels, clams and calamari in a marinara sauce prepared with fresh tomatoes.  Served with toasted parmesan cheese.

Penne Pasta

Penne Pasta sautéed with endive, radicio, spinach, mushrooms and sliced fresh

garlic.  Topped with fresh mozzarella cheese.  Served with sourdough bread

toasted with butter, garlic and parmesan cheese.

Grilled Cabreria

On the bone filet steak accompanied by garlic mashed potatoes and Portobello mushroom ragout. Finished with a mild three chili sauce made with guajillo pasilla and cascabel chilies

Rack of lamb

Fine herb encrusted rack of lamb in a green pepper sauce.  Served with mint jelly and accompanied by roasted garlic mashed potatoes and sautéed spinach.

20% gratuity will be added.
Hotel Guests: Simply sign your check…payment will be accepted at the end of your stay with us.

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LIVING HIGH IN PUERTO VALLARTA

.....Deciding where to dine is one of the Hacienda's charming dilemmas. Meals may be enjoyed either in the "main" dining-room, inside or out, with an Amalfi-coast-worthy view of the Bay. Or you can be served on your own private terrace, or in one of the other various dining areas, again either alfresco or not, scattered about the place, with tables and chairs ready to be set with fine china, crystal, silverware, and napery. The waiters here are remarkably adept at mounting stairs with heavily-laden trays, even, as it turned out, while working with umbrellas in thunderous downpours.

The cooking here is on a par with the surroundings. The kitchen prepares dishes familiar to its international clientele--steak, ravioli, grilled filet of fish, soups and salads--all the while using local ingredients and spices, especially Mexico's myriad chilies, to give diners a sense of place, as well as to give new interest to some old favorites.

Ceviche is the perfect hot-weather appetizer, especially the Hacienda's version, made with butterflied shrimp and blanched octopus, red onions, habanero peppers, and cilantro in a lime juice marinade. The shrimp were fully "cooked," that is, cured in the marinade,  the octopus had just the right tender bite, and the hint of heat from the habaneros made it all the more refreshing. Order the fried calamari (lightly seasoned with chilies and lime) early on in your stay and you'll want it often. The perfectly-fried, crispy little nuggets--each just about one good crunch--arrive in an upright seaweed cone, along with a white wine-mustard sauce and a spicy red cocktail sauce.

The Hacienda's gazpacho, once again, was just about as good as this ubiquitous dish gets, a beautiful, thin, brick-red colored liquid, vibrant with tomato, bell pepper, celery and cucumber flavors, and garnished with a tiny dice of cucumber. With a couple of ice cubes added to the bowl, it took me back to my first encounter with gazpacho, on a steamy August day in pre-air-conditioned Seville, when it provided momentary relief from the heat.

Don't pass up the hot soups either, whether the shrimp and coconut, a satiny bisque powered by a rich fumet, nicely flavored with coconut and Mexican spices, or the hearty Chef's Special soup, a large bowl of  creamy, thyme-perfumed chowder, chock-a-block with shrimp, scallops, octopus and chunks of fish, each different fish treated with respect. It's more stew than soup.

Classic Caesar salad is another must-try, either on its own as an appetizer, or with grilled chicken or shrimp as a light luncheon entree. It's a beautifully simple, untheatrical rendition-- just perfect for a hot June afternoon spent poolside--some leaves of immaculate romaine laid on a plate, a couple of anchovy-topped croustades rubbed with garlic, a grating of cheese, all ever so lightly dressed with a classic creamy vinaigrette. Once again, quick, light, and refreshing. The chefs here know when to pour on the flavors, and when to let freshness speak for itself.

Grilled cabreria turned out to be a slice of beef tenderloin but still attached to the bone so it was fork-tender and flavorful, with ranchero-style black beans, a delicious garlic-flavored portobello, and a deep brown demi-glace sauce, flavored with guajillo, pasilla, and cascabel chilies. Al Pastor shrimp brochette consisted of perfectly grilled, slightly smoky, adobo-flavored shrimp, with a wonderful rice pilaf and a "ratatouille' of  mangoes and jalapeños.

Roasted yellow-fin tuna arrived just seared as requested, topped with a lively radish vinaigrette, along with tiny sautéed new potatoes, haricots verts and grilled papaya, while Ravioli San Angel, well-made pasta stuffed with Mexican queso blanco, and topped with a good half-dozen large shrimp in a creamy garlic-tomato sauce, were rich and copious enough to satisfy the largest of appetites.

From the "All-Day" menu, which also serves for lunch, we enjoyed the Taco Trilogy, a beautiful example of something a Mexican might actually have for lunch: achiote-marinated red snapper with cilantro, chicken in red sauce, and shrimp with avocado, each on its own small corn tortilla, surrounding a mound of the Hacienda's killer guacamole and ranchero-style black beans. A  bocadillo sandwich, made with Serrano ham on crusty bread, proved once again that  this raw Spanish raw ham can give Italian Prosciutto a run for its money.

By the way, the rolls served with the meals --the product of a local bakery--are wonderful, as are the minty, almost medicinal mojitos. Local mariachi bands visit the hacienda nightly during the cocktail hour.

We had two delicious bottles of Chilean wine, a Miguel Torres Santa Digna Merlot 2003 Reserva (US$35), and a Château Los Boldos 2003 Cabernet Sauvignon Grand Reserve ($52), both with ripe, upfront fruit, toasty vanilla, good acidity, and a nice edge of fine tannins, the latter wine offering a bit more depth and complexity.

Appetizers and soups range from $US7-$12.50; entrees $16.50- $29.50.