View the Dinner Menu here! (pdf with three pages). - Bistro Balsamar
View the Dinner Menu here! (pdf with three pages). - Bistro Balsamar
View the Dinner Menu here! (pdf with three pages). - Bistro Balsamar
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Restaurant Bar Wine<br />
INTERNATIONAL CUISINE<br />
Open for Brunch, Lunch and <strong>Dinner</strong><br />
Basilio Badillo 223, Col. Emiliano Zapata C.P. 48380<br />
Puerto Vallarta, Jal. Te. 322 357 09<br />
www.bistrobalsamar.com
Restaurant Bar Wine<br />
Squash Blossom Quesadillas<br />
Shrimp Tacos<br />
Gu acamole<br />
Fritters ‘Alex’<br />
Queso Fundido<br />
B alsamar Nachos<br />
Empanaditas<br />
Samozas<br />
A PPE T I Z E R S<br />
wrapped in banana leaf w/onion “delicioso”<br />
Hand-crafted by Order<br />
Cauliflower <strong>with</strong> Panko and Chipotle Aioli<br />
Gouda and Chorizo served w/flour tortillas<br />
Gouda and Mushroom<br />
Beef or Chicken<br />
Seasoned Shrimp<br />
<strong>with</strong> Chicken and Plantain<br />
Chorizo & Potato <strong>with</strong> Chipotle Aioli<br />
SA LA D S<br />
60<br />
65<br />
65<br />
65<br />
70<br />
65<br />
90<br />
105<br />
70<br />
75<br />
Spinach Avocado, Tomato, Onion, Pasilla chili and tortilla 90<br />
With Shrimp 120<br />
Mixed Greens Tomato, Onion, Carrots and Panela cheese 195<br />
Traditional Caesar Romaine, Croutons, Parmesan<br />
95<br />
With Chicken/ With Shrimp 110/120<br />
<strong>Balsamar</strong> ‘Caprese’ Tomato layered <strong>with</strong> Cheeses and Fresh Herbs 90<br />
Chef’s Dressings: Balsamic Caesar and Chipotle Ranch<br />
S OU P S<br />
Aztec Our Flavorful Tortilla Soup<br />
Roasted Garlic Garlic and Cream – how can you argue?<br />
Black Bean Accompanied by Sour Cream and Chorizo<br />
Mexican Meatball A spicy vegetable base infused <strong>with</strong> regional flavors<br />
Lentil Chef’s creation <strong>with</strong> Bacon and Plantain<br />
65<br />
60<br />
55<br />
60<br />
55
Restaurant Bar Wine<br />
Chicken Mole<br />
Chicken Enchiladas<br />
Enmoladas<br />
Traditional Poblano dark recipe<br />
Chef’s Herb-rich Green – Mama’s Recipe!<br />
With Chicken Breast<br />
<strong>with</strong> Green Tomato Salsa<br />
Traditional service <strong>with</strong> dark Mole, Queso Fresco<br />
Stuffed Poblano Pepper<br />
Chile Relleno <strong>with</strong> fresh Pork or Cheese, w/ Rice, and Ranchera salsa<br />
Chiles en Nogada<br />
145<br />
Traditional Puebla State preparation stuffed <strong>with</strong> chicken, beef, pork,<br />
nuts and spices. Served cool <strong>with</strong> Queso de Cabra Salsa – Delicioso!<br />
Molcajete 280<br />
Arr achera, Chicken, Chorizo, Nopal, Scallions and Panela Cheese <strong>with</strong><br />
fresh salsa in a red-hot stone vessel! Serves Two!<br />
Mexican Platter<br />
R E GIONA L S PE CI A LT I E S<br />
Enchilada, Chile Relleno, Grilled Arrachera, Chicken & Basil Tamal,<br />
Served <strong>with</strong> Rice, Beans and Guacamole. Serves Two!<br />
SE A FO OD<br />
115<br />
115<br />
125<br />
110<br />
110<br />
280<br />
Curried Shrimp Baked in a Peach-scented sauce <strong>with</strong> Coconut 180<br />
Shrimp Ajillo Sautéed w/ garlic, Guajillo chili, Parsley Lime sauce190<br />
Coconut Shrimp Panko/Coconut encrusted <strong>with</strong> Mango Salsa 190<br />
Red Snapper Filet Garlic and Lime or Straight Up (<strong>with</strong> butter) 170<br />
Tequila Shrimp Sauteed <strong>with</strong> Onion Mushroom and Spices 180<br />
Enchiladas Suizas Prepared <strong>with</strong> fresh local shrimp, tomatillo salsa 130<br />
Quesadilla Platter Squash Blossom and Shrimp <strong>with</strong> Papaya 130<br />
Dorado/ Mahi-Mahi Nestled on a bed of a White Wine and Cilantro sauce 180<br />
Snapper Veracruz Fresh and Local, served Veracruz-Style 180<br />
Dorado ‘Papas’ Julienne of Potato-encrusted filet<br />
170<br />
Beef or Chicken<br />
Fresh Shrimp<br />
The Works!<br />
FAJ ITA S<br />
Served <strong>with</strong> Guacamole, Rice and Beans<br />
Served <strong>with</strong> Guacamole, Rice and Beans<br />
Combination of Beef, Chicken and Shrimp<br />
130<br />
150<br />
170
Restaurant Bar Wine<br />
Moist and flavorful, grilled items are served <strong>with</strong> a choice of our daily potato and<br />
fresh vegetables, and can be topped <strong>with</strong> cilantro-garlic butter or our very own<br />
“Java Jus” sauce per your request.<br />
Filet Mignon<br />
T-Bone<br />
Rib Eye<br />
6 ounces of <strong>the</strong> most tender of cuts<br />
260<br />
14 ounces of <strong>the</strong> King of Steaks 280<br />
An 12 ounces cut <strong>with</strong> all <strong>the</strong> flavor<br />
Chef Alejandro’s House Filet<br />
290<br />
A 6 ounce cut prepared <strong>with</strong> a coffee, ancho chile and<br />
herb rub – made <strong>with</strong> organic Café <strong>Balsamar</strong>!<br />
Surf and Turf<br />
Chop of Pork<br />
Stuffed Chicken<br />
Fettuccini Alfredo<br />
Spaghetti Carbonara<br />
Penne Arrabiatta<br />
Rigatoni Matricciana<br />
Lasagna<br />
Eggplant Lasagna<br />
Crepas Rellenas<br />
Zucchini Ranchera<br />
F ROM T H E GR I LL<br />
Add 3 extra large Grilled Shrimp to <strong>the</strong> above<br />
Bone-in for flavor, <strong>with</strong> green mole or on its own<br />
Breast <strong>with</strong> poblano, Gouda, Tomato and Onion,<br />
accompanied <strong>with</strong> Salsa Poblana<br />
PA STA S<br />
Served in a delightful Parmesan Basket<br />
With Shrimp / With Chicken<br />
With Bacon and Ham<br />
280<br />
50<br />
180<br />
190<br />
120<br />
130<br />
120<br />
Spiced <strong>with</strong> Garlic, Chiles and Parmesan<br />
115<br />
Add Fresh Shrimp 130<br />
Rich Tomato Sauce w/ Bacon and Spices<br />
With a fabulous Chipotle Bolognese<br />
V E GE TA R I A N S PE C I A LT I E S<br />
Baked <strong>with</strong> a Tomato and Fresh Basil Sauce<br />
Savory and stuffed <strong>with</strong> Spinach and Ricotta<br />
Vegetable Medley <strong>with</strong> Grilled Panela Cheese<br />
120<br />
125<br />
110<br />
110<br />
95
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