Enjoy the flavors from the Coast’s of Canada with
guest Chef Jim Romer of Vancouver B.C.
For the XV annual Festival Gourmet in Puerto Vallarta.
Published in Gourmet and Bon Appétit magazines, Jim has created a spectacular menu for the River Café matched with a selection of great International wines and ports.
Reserve now limited space available
Seating from 8:00pm November 12 to 22th, 2009
Service not included
Guest Chef :
Jim Romer
Born in San Francisco and raised Marin County (north of San Francisco) Jim credits his early interest in food to both of his parents, his father was in the institutional food business for a number of years and his mother was a great Italian cook who taught him the joy of cooking.
Jim started out in the restaurant business at the world famous Cliff House restaurant in San Francisco, while there, Jim attended the City College of San Francisco’s Hotel & Restaurant Management Program (graduated 1982). Jim spent two years at the Upstart Crow & Co. in San Francisco, two more years at the Rio Grill in Carmel and then on to a six years as the Executive Chef of the Savannah Grill in Corte Madera
Jim has received a number of accolades from BayArea food writers and their publications, for both food execution and menu and is an honorary member of the Harvard Lampoon. Jim has had recipes published in both Gourmet and Bon Appetit magazines.
After being recruited in 1990 by Spectra Group of Great Restaurants based in Vancouver, British Columbia, He has since spent the last 18 years as Executive Chef of Milestone’s. During this time, Jim has had key involvement in the conceptual evolution of the brand: from kitchen design to menu development, systems and standards to food culture.
In 2002 Cara Operations Limited bought Milestone’s and Jim remained committed to Milestone’s through this purchase. Now with Cara, one of Canada’s largest restaurant companies, Jim has now increased his scope and has been promoted to take on another Cara concept Kelsey’s Neighborhood bar and grill. Kelsey’s has 120 units and is a growing chain within Cara.
Jim continues to develop his culinary expertise by working with chefs from other regions: Chicago, Los Angeles, and the Culinary Institute of America in Napa Valley, Mexico, France, and London and from all over the globe.
Table Du Chef
Nov 15th, 2009
Layered Wild Mushroom Puree with Cilantro
Cream and Tequila poached Mussels
Chardonnay, Stimson Estate Cellars (Columbia Valley WA)
&
Fresh Oysters with a five Chili Vinaigrette, Cilantro Ice
Sauvignon Blanc Ikus, Lapostolle (Casablanca Valley, Chile)
&
Orange, Cilantro and Jicama Salad
Chenin – Riesling – Chardonnay, San Lorenzo (Parras Valley MEX)
&
Buttered Seared Filet Steak with Ancho Starbuck spice and Scallop Potatoes with Pasilla Chili and roasted Portobello, Goat Cheese and Lobster Butter cream
Cabernet – Merlot, Monteviña Casa Madero (Parras Valley MEX)
&
Anchiote spiced Sea Bass, Orange Cilantro sauce
with buttered Yams, grilled Corn Cream
and Maple Cinnamon accent
Malbec, Los Alamos (Mendoza, ARGENTINA)
&
Ibarra Chocolate Cake with Gelato,
Goat Milk Caramel and Cinnamon Chocolate sauces Heather Cream
(Single Malt scotch Cream)
This 16 of September, join us to celebrete the Mexican Independence Day with a delicious four course meal.
Appetizers & Salads
House Tamalito.
Red Salad with Spinach, Red Cabbage, Beets and Vinegar in Goats Cheese with a Tapenade of Jalapeño Chile.
Main Course
Short Ribs Basted with Deep Red Syrah Wine and served with a Portobello Mushroom and Spinach Stir Fry and Mashed Potatoes.
Desserts
Caramel and Tequila Cream Brulee with Coconut Ice Cream.
$299 pesos
For 17 days, The River Cafe will offer a spectacular three-course menu (with three options each) at a reduced price. Visit us and enjoy a gourmet dinner (three times) at low cost.
Restaurant Week 2009 is endorsed by local municipal authorities, Puerto Vallarta’s tourism bureau (FIDETUR), the Hotel and Motel Association and the Chamber of Restaurants (CANIRAC).
Appetizers & Salads
Spinach Salad
Cream of Potato-Leek Soup
Romaine Hearts with Beets, Zucchini, Goat Cheese and Sherry Vinaigrette
Main Courses
Chicken Breast Stuffed with Mushrooms and Cheese on Three-Cheese Fettuccini
Lamb Lasagna with Goat Cheese
Mahi-Mahi with Cream Sauce on Mushroom Risotto
Desserts
Apple Burrito with Vanilla Ice Cream
Coconut Flan
Chocolate Lava Cake with Vanilla Ice Cream
$299 pesos
For this special day, The River Café, offer a
spectacular
three-course menu (with two options each)
for a special price.
Salad or Soup
Ensalada de Lechugas Mixtas, Tomates, Tocino, Queso Azul y Aderezo de la Casa.
ó
Sopa de Espinacas con Piñones.
Fish or Meat
Filete de Pescado cubierto con Duxell de Aceitunas en Salsa de Anís y Verduras.
ó Combinación de Filete de Res Horneado con Salsa de Pimienta Rosa y Papa rostizadas y Brocheta de Camarones.
Desserts
Piña Rostizada con caramelo y Helado de Vainilla.
ó
Plátanos Flameados al Kahlúa y Jugo de Naranja y Helado de Vainilla.
Precio del menú $460 por persona.
Incluye dos copas de vino blanco o tinto chileno.
SERVICIO NO INCLUÍDO.
Valentine’s Day Feburary 14
Roasted Garden Tomato Soup
with Grilled
Cheese Sandwich Croutons
o
Hearts of romaine
With goat’s cheese, pickle zucchini and roasted beets
ENTRÉE
Prosciutto wrapped Salmon with sautéed Spinach, sundried Tomatoes and Fennel served with a Lime Yogurt Sauce and
Lavender Roasted Mini Red Potatoes
o
Stuffed Veal Chop with Wild Mushrooms, Gouda and Truffle Oil with a Roasted Tomato-Tarragon Salsa served with Garlic mashed Potatoes
and grilled Asparagus
DESSERT
Ganache Torte with house made caramel sauce and a pecan crust with deep
Dark chocolate Ganache
Glass of Champagne
$450.00 plus service
Ubicada en el corazón de Puerto Vallarta, la Isla del Río Cuale es un rincón encantador con varias facetas. Sus atractivos naturales, culturales, centro artesanal y restaurantes hacen de la isla uno de los lugares mas visitados de esta ciudad.
La evolución natural de la isla, así como el apoyo del Ayuntamiento de Puerto Vallarta, el Fideicomiso de Turismo y la Asociación de Locatarios, nos llevan a la realización de el primer “Festival Cuale” donde la Música, Danza, Teatro, Pintura, Arte Culinario y el Arte popular se unirán a los sonidos del río, hermosa vegetación y las olas del mar, con la finalidad de promover y difundir el rico bagaje cultural y las bellezas naturales que ofrece el puerto.
Propuestas innovadoras y exposiciones de los artistas mas característicos de la región, estarán al alcance de conocedores y aficionados, locales y turistas, que se llevaran mucho mas que una buena oferta y un buen sabor de boca.
El Festival Cuale se posiciona como la única celebración de las artes mixtas en nuestra ciudad. Durante dos semanas llenas de energía el Festival entregara un programa único con artistas reconocidos a nivel nacional e internacional, manteniendo ese lazo cercano con la comunidad, con una variedad de actividades y oportunidades de participación para los vallartenses.
Gala Dinner & Show
New Year's Eve
2009
Roasted Garden Tomato Soup with Grilled
Cheese Sandwich Croutons
Hearts of Romaine with Roasted Beets, Pickled
Zucchini and Goats Cheese
- Sherry Wine Vinaigrette-
Cedar Plank Wild Spring Salmon with a Canadian
Maple and Balsamic glaze-Steamed
Greens and Lavender Roasted Mini Potatoes
Mango and Basil Sorbet
Alberta CAB New York Steak with a Cognac Peppercorn Sauce with Grilled Portobello Mushrooms
-Gorgonzola Fries and Asparagus with Orange Basil Butter-
Butterscotch pot De Crème with Chocolate Toffee Crunch
Traditional 12 Grapes
Glass of Champagne
Menu Christmas
Menu Christmas
Cream of Asparragus, with confit garlic flan.
Grilled Vegatable Salad with a Guava Vinaigrette
Roasted Turkey with all the trimmings bathed in apple
juice,
Dry Fruits and Vegetables Stuffing with
Cranberries,
Sweet Potato & Carrot Puree
and traditional gravy
Goat Cheese Pie with Berry Fruit Sauce.
Coffee or Tea
Service not included
from 5:00 pm to 11:00 pm
Enjoy the flavors from the Coast’s of Canada with
guest Chef Jim Romer of Vancouver B.C.
For the XIV annual Festival Gourmet in Puerto Vallarta.
Published in Gourmet and Bon Appétit magazines, Jim has created a spectacular menu for the River Café matched with a selection of great International wines and ports.
Reserve now limited space available
Seating from 8:00pm November 16th, 2008
$850 pesos p/p Service not included
Reserve you table now!
Reservations (322) 223 0788
Guest Chef :
Jim Romer
Born in San Francisco and raised Marin County (north of San Francisco) Jim credits his early interest in food to both of his parents, his father was in the institutional food business for a number of years and his mother was a great Italian cook who taught him the joy of cooking.
Jim started out in the restaurant business at the world famous Cliff House restaurant in San Francisco, while there, Jim attended the City College of San Francisco’s Hotel & Restaurant Management Program (graduated 1982). Jim spent two years at the Upstart Crow & Co. in San Francisco, two more years at the Rio Grill in Carmel and then on to a six years as the Executive Chef of the Savannah Grill in Corte Madera
Jim has received a number of accolades from BayArea food writers and their publications, for both food execution and menu and is an honorary member of the Harvard Lampoon. Jim has had recipes published in both Gourmet and Bon Appetit magazines.
After being recruited in 1990 by Spectra Group of Great Restaurants based in Vancouver, British Columbia, He has since spent the last 18 years as Executive Chef of Milestone’s. During this time, Jim has had key involvement in the conceptual evolution of the brand: from kitchen design to menu development, systems and standards to food culture.
In 2002 Cara Operations Limited bought Milestone’s and Jim remained committed to Milestone’s through this purchase. Now with Cara, one of Canada’s largest restaurant companies, Jim has now increased his scope and has been promoted to take on another Cara concept Kelsey’s Neighborhood bar and grill. Kelsey’s has 120 units and is a growing chain within Cara.
Jim continues to develop his culinary expertise by working with chefs from other regions: Chicago, Los Angeles, and the Culinary Institute of America in Napa Valley, Mexico, France, and London and from all over the globe.
CHEF'S TABLE
Guest Chef: Jim Romer
Roasted Garden Tomato Soup with Grilled
Cheese Sandwich Croutons
Hearts of Romaine with Roasted Beets, Pickled
Zucchini and Goats Cheese
- Sherry Wine Vinaigrette-
Crab Leg and Tiger Prawn cocktail with fresh Avocado &
Roasted Grape Tomatoes
-Tomato and Mango Vinaigrette-
Pinot Grigio Stone Cellar Napa Valley California
Mango and Basil Sorbet
Cedar Plank Wild Spring Salmon with a Canadian
Maple and Balsamic glaze
-Steamed Greens and Lavender Roasted Mini Potatoes
Rivero González “Bordeaux Coupage” México
Alberta CAB New York Steak with a Cognac Peppercorn Sauce with Grilled Portobello Mushrooms
-Gorgonzola Fries and Asparagus with Orange Basil Butter-
Shiraz Max Reserve Errazuriz Chile
Butterscotch pot De Crème with Chocolate Toffee Crunch
Taylor Flatgate 10yrs
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.
PAST SPECIAL EVENTS
SEPTEMBER 16th
MEXICAN INDEPENDENCE DAY
Mexican Night The River Café
Salad Bar:
Traditional Mexican Potato Salad
Mexican Nopal Salad
Green Vegetable Salad
Guacamole & Chips
Mexicana Salsa
Hand Made Quesadillas
Squash Blossoms
Chili Peppers
Mushrooms.
Chorizo - Mexican Sausage.
Hot Dishes
Chicken Mole
Beef Tips in a Mexican Red sauce
Stewed Pork
Chicken Enchiladas in a Green & Red Sauce
Mini Traditional Sopes
Mexican Pozole
Vegetable Rice
Refried Beans
Steamed Vegetables
Desserts
Flan
Sweet Corn Bread.
Traditional 3 Milk Cake
Rice Pudding
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.
