June 15, 2008. Father's Day Please your father by inviting him to have dinner with us.
July 16, 2008. Secretary's Day We have nice surprises for them.
September 15, 2008. Mexican Independence Day Join us and take pleasure with the Mariachi music.
From November 8 to 18. Gourmet festival
November 20. Mexican Revolution Commemoration Enjoy a night with mariachis music
November 29, 2008. Thanks Giving Day Come to have a good time with us with a delicious special menu.
December 24, 2008. Christmas Day Come to celebrate this day with a delicious special menu
2009. New Year Enjoy the music of Willie and Lobo together with exquisite food and wines in a pleasant unforgettable traditional night with Mariachi music.
February 14, 2009. Love and Friendship Day Come to spend a romantic night with your beloved person. Enjoy the candle lights, the exquisite food and the wonderful surprises we have for you.
April 30, 2009. Children's Day In River Café we do not charge children's food if accompanied by an adult.
May 10, 2009. Mother's Day Come and honor your mother with us. There will be surprises.
For 17 days, The River Cafe will offer a spectacular three-course menu (with three options each) at a reduced price. Visit us and take advantage of prices of $ 269 pesos (drinks and tip not included)
Restaurant Week 2008 is endorsed by local municipal authorities, Puerto Vallarta’s tourism bureau (FIDETUR), the Hotel and Motel Association and the Chamber of Restaurants (CANIRAC).
SPECIAL MENU RESTAURANT WEEK
RIVER CAFE
SOUP OR SALAD
Spinach with Pinon Nuts Cream Soup
Mixed Lettuce, Toasted Chestnuts, Tomatoes, Blue Cheese and Bacon Salad with House Dressing.
Tomato Tartine with Cherry, baby olives and goat cheese
MAIN COURSE
Salmon Lasagna with Parmesan Cheese and Dill Sauce.
Chicken Breast with White Wine and Mushrooms Sauce served with Mashed Potatoes and Vegetables.
Roasted Beef Medallions with Panela Cheese, Chambray Potatoes served with Peach and Ginger Sauce.
DESSERT
Chocolate Cream served with a Cinnamon Crunch Cookie and Cardamom Sauce.
Burrito stuffed with Apple served with Amareto Sauce and Vanilla Ice Cream.
Roasted Pineapple served with Coconut Ice Cream
Coffeeor Tea.
NEW YEAR EVE’S GALA DINNER
Seafood, char-broiled served with Coconut Milk Jelly and a touch of Jamaica.
Cream of Chestnut and Truffle Soup served with Foie Gras Flan.
Lubina Fish Darne cooked slowly with Confit Onion Tarts.
Mixed Lettuce and Roasted Pimientos Salad served with a roasted Garlic and Cumin Dressing.
Baked Filet Mignon with Fresh-Smoked Strawberries served with
Cacao and Mezcal Sauce.
Chocolate Cream served with a Cinnamon Crunch Cookie and Cardamom Sauce.
Coffee or Tea.
Live Mariachi
Tradicional 12 Grapes
Glass of Champagne
Gratuities Not Included
$120 USD
We request your presence to enjoy the culinary expertise of our chefs invited to the “Chef's table”, to be served on November 13 at 8:00 PM . We will arrange an exquisite gourmet dinner blended with wines. Reservations are required. We have space for 30-40 persons.
Remember the appointment is schedules for November 13 at 8:00pm.
We shall be waiting for you.
Invited Chefs
Angel Nodal Llobera
At the present time he teaches the first and second degree on the TOLEDO SUPERIOR SCHOOL ON GASTRONOMY AND HOTEL ORGANIZATION.
During the last years Angel Nodal LLobera has been teaching in the chef courses established by the Public Employment Service of Castilla La Mancha in the Superior School on Gastronomy.
Carlos Nuere
This chef began to amble through his professional journey on one of the most symbolic places in Madrid , España: the Florida park. On 1953 he became the chef of the Hotel Castellana Hilton, the first of this chain established in Europe.
On 1967 he took under his guidance two tourist inns in Guipuzcoa (Basque region) as an owner. He takes a hotel administration course and stays at the front of these inns during sixteen years, working in all the hotel jobs.
On 1882 goes back to Madrid and opens a restaurant called Guipuzcoa, located in a country villa, where he remains at the present time.
During those years, Carlos Nuere has opened 15 hotel business in Madrid, San Sebastian, Benidorm and Barcelona.
He is a founder member of the Spanish Barmen Association, whose president was Perico Chicote on 1962. He participated in five world championships in Scotland, Japa, Argentine, Palma de Mallorca and Londres, England.
He is a founder member of Argacam-Restaurantes and AMER founder member (Madrid Restaurant Business Association) where he has acted as Secretary for 12 years.
He is a founder member of the Confraternity of the One Hundred, which in turn established the Hotel and Tourist Gastronomy Superior School of Toledo from which Carlos Nuere was first a Secretary General and at the present time as vice-president with site in Toledo, Spain.
He took part in two different haute cuisine festivals in Mexico City and in the State of Puebla, In the first festival he acted as representative of the restaurants of Madrid, and in the second one, representing the Toledo Superior Hotel School, together with his pupils.
Local Chef
Vicente Montes González
The chef Vicente Morales González has moved through the Old Vallarta Hills to the River Café kitchen located in the river bank where he has remained during the last four years.
He was born in Pénjamo, State of Guanajuato in 1964. He started his career working as a cook assistant at the Anderson Company for several years until he became the boss of the kitchen. During the eighties and nineties he was the chef of Señor Chico's, a popular restaurant located on the slopes of the old town. Vicente Morales González wish was to constantly learn and grow, and decided to join Le Bistro Jazz Café staff, a restaurant also located at the Cuale Island , where he remained for ten years.
He was able to absorb other chefs' influences with whom he has worked and he attended to as many cuisine courses as possible. He also spend a brief period of time at Café des Artistes, which he left to attend to a call from Adobe Café, which was very much acclaimed by the critic, but that unfortunately was closed within a brief period of time.
Even though chef Vicente Morales González enjoys visiting places “out from the map” where they serve his favorite dishes: “pescado sarandeado” and octopus in chili sauce with hand made “tortillas”, he is the one who maintains River Café “in the map”, cooking dishes such as the Lamb Rack Arúgula and polenta roasted in a stone oven with rosemary sauce.
Baby Tomatoes Tartine with Black Olives and Goat Cheese
4
portions
28 cherry tomatoes
200 gr. of puff pastry
120 gr. of goat cheese
8 black olives without seed
Half a cup of balsamic vinegar
30 gr. glass sugar
Fresh sweet basil
Extra virgin olive oil
Salt and pepper
Remove the tomatoes skin with hot water. Next, extend the puffy pastry and cut small circles and then pierce said pastry circles with a fork before placing them in the oven at 200 C . Remove them from the oven when ready.
Cut the olives in Juliana and the cheese into cubes. Mix the vinegar with the sugar.
Place on the pastry eight tomatoes and flavor them with salt and pepper. Then add the oil and place them in the oven for a few minutes.
Serve them in the plates with the cheese , the sweet basil and the vinegar and oil.
