Blanca Blue

On the cutting-edge of delicious fine dining

EXCELLENT BEACHFRONT GOURMET FARETRIPADVISOR

We stayed at the Mousai on property and enjoyed a wonderful lunch at Blanca Blue. The food is excellent on the whole property but our best Mexican styles seafood was definitely here! Service was exceptional and they have an excellent tequila and wine list.

On the cutting-edge of delicious fine dining

Blanca Blue Restaurant and Lounge at Garza Blanca Resort & Spa showcases elegant avant-garde fine dining experiences where delicious Mexican flavors take center stage to surprise as well as satisfy the taste buds with creative flair.

The oceanfront award-winning venue in Puerto Vallarta is a contemporary gourmet restaurant dedicated to the ever-evolving culinary arts and latest trends in gastronomy where experimentation, cutting-edge techniques and avant-garde cuisine come second only to high quality local products and mouthwatering flavors for one-of-a-kind sensual dining.

Blanca blue restaurant
Blanca blue restaurant
Blanca blue restaurant
Blanca blue restaurant
Blanca blue restaurant
Blanca blue restaurant

The menu

Inspired by Mexico, prepared with passion

The menu provides inspiration for the palate, a marriage of ultra fine dining, iconic Mexican flavors and innovative culinary techniques.

Molecular techniques like foams, airs and gels feature while the essence of the dishes remain faithful to iconic Mexican flavors. At the same time, you will enjoy the results of traditional culinary methods used to prepare modern ingredients. Diners will find all of those elements we love most about Mexican food turned into inspiring works of art that ignite the senses and the emotions on a taste odyssey.

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APPETIZERS

MACKEREL TIRADITO
Mandarin gel, avocado puree, “recado negro”
CORNED BEEF
Pickled vegetables, oregano, coriander with serrano emulsion
FRIED PLANTAIN
Cream, regional cheese, “spiced red” sauce
OCTOPUS
Corn tetela, roasted pumpkin seed sauce, greens, cheese curd
VEGETABLES SOUP
Regional beans, roasted tomatoes, zucchini, fresh chilli pepper
FROM THE ORCHARD
Roasted, pickled, creamy, dehydrated, leaves
BEETROOT SALAD
Organic microgreens, dehydrated and roasted beetroot, passion fruit honey and sweet potato puree
OYSTER MUSHROOM MEXTLAPIQUE
quash blossoms, wormseed, green herbs, roasted herb emulsion, baby zuchinni
PICADAS
Homemade tortilla, flank steak, green salad, avocado puree, cream, martajada sauce
“SALPICON” TOSTADA
Shredded beef, chia tostada, roasted habanero, mexican sauce and creamy avocado

MAIN COURSES

CREOLE WRAP
Almond, puya pepper, swiss chard
ZARANDEADO
Grilled catch of the day marinated in chilli dressing, rice, green salad, beans with pork
PORK JOWL TACOS
Pork jowl confit, ginger, pickled vegetables, avocado and chipotle
MELLOW RICE AND PERFECT EGG
Braised beef cheeks, butternut squash
RED SNAPPER IN MOLE ROSA
Pickled beet, greens and leaves
OAXACAN MOLE
Rock cornish, fennel, red onion, agave syruoand figs
SEARED TUNA
Grasshopper crust, greens, hibiscus sauce, sweet potato, vegetables
SUCKLING PIG
Purslane, radish, serrano pepper, spring onion, peanut sauce
XICO MOLE
Rack of lamb, cacao crust, kale, mushrooms
BRAISED SHORT RIB
Chickpea, green sauce with mixe pepper, cured nopal
AGED DUCK
Orange gastrique, hazelnuts, mustard leaves

DESSERTS

ORO NEGRO
ce cream made with black mole from oaxaca, biscuitbathedin sweet milks, chocolate powder, yoghurtsauce
MAMEY AND DAMIANA MOUSSE
Squash seed praline, cocoa nibcrumble
MANDARINCREAM
Orange gel, lime sorbetand meringues
TEJUINOICE CREAM
Lemon cream and cookie crumble
SALTY FLAN
Cotija cheese flan, beetroot ice cream, powderedpork rinds
CHOCOLATE TAMALE
Guava, cacao sauce

Make a reservation

Phone: (322) 176 0700 Ext. 3007

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Reservations are required a minimum of 48 hours notice. Once in the hotel you must contact our reservation department to reconfirm your dinner time.

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