Appetizers

Ceviche
Lime cured butter flied shrimp, blanched octopus, red onion, habanero peppers and cilantro

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

Smoked Salmon Carpaccio
Served with shrimp salpicon napoleon and lime dressing.

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

Soups

Shrimp and Coconut Cream Soup
Fresh coconut milk and bay shrimp accented with brandy and a light blend of Mexican spices

Chef’s Special
Mixed Sea food soup perfumed with mescal and thyme.

Black Bean Soup
Old fashioned country bean soup flavored with bacon, ranchero cheese and fresh cilantro

Salads

Hacienda Salad
Sliced tomatoes topped with panela cheese and anchovies. Served with baby greens in a balsamic vinaigrette dressing

Mixed Salad
Mixed baby greens, arúgala, jicama, cucumber, and cherry tomato served with citric vinaigrette

Classic Caesar

With chicken or With shrimp

Entrees

Chicken Mole
Broiled chicken breast in an oaxacan dark red mole sauce served with garlic mashed potatoes and sautéed vegetables

Roasted Half Baby Chicken
Stuffed with huitlacoche and mushrooms, topped with a sauce of goat cheese and guajillo chili

Grilled Cabreria
Cabreria beef steak served with stewed ranchero style black beans, garlic stuffed portobello mushroom, and a three chili sauce made with guajillo, pasilla and cascabel chilies

Al Pastor Shrimp Brochette
Grilled Mexican adobo marinated shrimp with rice, accompanied by a mango and jalapeño ratatouille

Roasted Yellow Fin Tuna
Topped with a radish vinaigrette and served with sautéed new potatoes, green beans and grilled papaya

Fish-of-the-day
White fish encrusted with fine herbs served on a bed of Farfandel noodles and a guajillo cream sauce

Ravioli San Angel
Ravioli stuffed with traditional Mexican cheese. Served with shrimp and finished with a tomato-garlic sauce

Rack of lamb
Fine herb encrusted rack of lamb in a green pepper sauce, served with an eggplant-zucchini-tomato tart and chipotle-plum chutney

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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All Day Dining Menu

APPETIZERS

Ceviche

Lime cured butterflied shrimp, blanched octopus, red onion, habanero peppers and cilantro

Fried Calamari

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

Black Bean and Queso Ranchero Quesadilla

Mexican spiced bean spread and ranch style cheese on a flour tortilla served with guacamole

Vegetable Parrillada

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

Guacamole…..single order or Double order

SOUPS

Cold Gazpacho

A fresh blend of tomato, cucumber, bell pepper, celery and poblano chilies drizzled with garlic-chive infused olive oil.

Chef's Special

Mixed Sea food soup perfumed with mescal & thyme

Black Bean Soup

Old fashioned country bean soup flavored with bacon, ranchero cheese and fresh cilantro

SALADS

Del Campo Salad

Mixed baby greens, arúgala, zucchini flowers, jicama, cucumber, cherry tomatoes, beans, corn and goat cheese. Served with chile manzano vinagrette

Hacienda Salad

Sliced tomatoes topped with panela cheese and anchovies. Served with baby greens in a balsamic vinaigrette dressing

Classic Caesar…

With chicken or With shrimp

ENTREES

Ravioli San Angel

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

Pasta

Farfandel noodles in a fresh tomato sauce. Served with fresh garden greens in a vinaigrette dressing   

Fish-of-the-day

White fish encrusted with fine herbs served on a bed of Farfandel noodles and a light guajillo cream sauce

Taco Trilogy

Achiote marinated red snapper with cabbage and cilantro; chicken with red sauce and shrimp with avocado. Served with Ranchero black beans

Hamburger a la Hacienda

1/3 pound hand formed ground sirloin.  Served with roasted jalapenos, swiss cheese, grilled onions, lettuce, tomato and French fries

Portobello Sandwich

Grilled portobello mushroom with tomato, lettuce, crispy thin onion rings, and a honey-mustard aioli

Salmon and Avocado Sandwich

Delicate salmon loks, alfalfa sprouts, tomato, red onion and fine herb cream cheese spread

Serrano Ham Bocadillo

Spanish style sandwich with serrano ham, a crusty bread and garlic infused olive oil

DESSERTS

Rustic Apple Tart/ Tarta de Manzana

Served with Haagen Daz Vanilla ice cream and caramelized pecans

Old Fashioned Sundae / Sundae Tradicional

2 scoops rich Haagen Daz vanilla ice cream topped with our Hacienda chocolate sauce, walnuts and fresh whipped cream

Creme Brulèe de Romero

Infused with rosemary and served with a red berry sauce

Angel’s Flan / Flan de Angeles

Traditional flan made with cheese and infused with Kahlua then topped with fresh whipped cream, pecans lightly coated with caramelized sugar and the Mexican fruit, higo.   

Frozen yogurt

Frozen yogurt with raspberries. Topped with strawberry coulis and garnished with a cookie.

Häagen-Dazs Ice Cream / Nieve

Choose from Chocolate, Vanilla or Strawberry.

Gelato

Our selection includes: Cappuccino, Coconut, Pistachio & Strawberry or Limón sorbet.

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

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.