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Luncheons

All Prices Are in Pesos and are priced Per Person unless noted.

Served lunches may be served family style or plated unless noted

Drop off lunches will only be served family style

 

Salads

 
Side/ Entree


Eventful Moments Vallarta
   
Salad Nicoise
$65/$85
 
Calamari Noodle Salad with Vietnamese Vinaigrette
$60/$80
 
EMV-CHOP-CHOP
$65/$85
 
Grilled Radicchio with Goat Cheese and Honey Dressing
$60/$80
 
Wild Green Salad with Dressing of request
$40/$60

 

Soups

 

Grilled Tomato and Yellow Pepper Soup
$58
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chilled or warm  
 
White Bean and Tomato Soup
$58
finished with fresh herbs
   
Chilled Avocado and Tomatillio Soup with Poached Shrimp
$75
   
Rock Shrimp Wonton in a Cascabel infused Beef Consume
$75
   
Cucumber and Coconut Gaspacho served chilled
$58
 
Tomato and Melon Gaspacho
$58
 
Parsley Soup
$55

 

Entrée

(luncheon portion are smaller than dinner and require service)

Savory Ham and Leek Soufle $70* weddings puerto vallarta

   
Individual Seasonal Quiche $55
   

Sesame Encrusted Dorado with Wasabi Mashed

$135
Potatoes and Braised Baby Bok Choy  
   

Fire Grilled Marinated Pork Chop served on a Bed

$105
of Coconut Rice with Mango Chutney and  
Seasoned Asian Slaw  
   

Balsamic Grilled Breast of Chicken served with

$100
Oven Roasted Asparagus and Cherry Tomatoes in a  
Shallot White Truffle Vinaigrette on a bed of Orzo  
   

Marinated and Grilled Skirt Steak with Savory

$105
Corn Pudding, Roasted Garlic Red Potatoes and  
Finished with Ancho Chili Oil.  
   

Tequila Flambéed Jumbo Prawns Served with

$155*
Plantain Celeriac Mash, Wilted Greens and Finished  
with Fiery Cilantro Oil.  
   

Grilled and Marinated Portobello Mushroom served

$95
with a Risotto Cake and Sautéed Greens.  
   
Shiitake Mushroom Tacos served with Green Rice & $95
Pickled Veggies  
   
Cheese course available upon request $ M/P

 

$5,000 pesos minimum F&B order for all dinners and $2,000 for all luncheons.

Taxes, Service & Rental are not included. Prices are subject to change without notice.
Pricing effective October 12, 2004.
*Site conditions may restrict the production of some food &/or service may be required