Carolina - St. Regis Punta Mita - Vollständiges Menü

Alcachofa al grill, tomate cherry, pepino y cebolla morada, aceite de mizo, se acompaña con salsa verde tipo aguachile

Duck matured at home accompanied by a potato tamale with hoja santa and chilaxtle, a stew made with chili peppers, dates and nopales

Elderberry, Hibiscus, Currant, Saskatoon Berry, Natural flavors

Estate black tea, Natural bergamot oil

Our USDA Prime fillet is dry aged in-house and served with quinoa and corn tabbouleh, seasonal mushrooms grown in Guadalajara and glazed with jus and a creamy foie gras sauce

La fresca cola de langosta baja californiana tiene el incomparable sabor del carbón, y se acompaña de puré de plátano macho y la versión de la casa del mole negro

Cake made with Handcraft chocolate filled with strawberry jam, accompanied by red fruit sorbet

La pesca local se cocina al carbón y se sirve con una salsa de erizo y maíz y una guarnición de arroz rojo cocinado con fondo de pez

The locally-caught fish is cooked on the charcoal grill and is served with a sea urchin and corn sauce, and a side of red rice cooked with fish stock

Smoked grilled Tofu, served with vegetables and Chichilo mole, a mole from Oaxaca made with variety of chiles and burnt tortilla

Grilled artichoke, cherry tomato, cucumber and red onion, and mizo oil, served with an aguachile style green sauce

With fresh apple, grilled artichoke, and Banyuls vinegar, the dressing in this salad is prepared with Tejuino, a refreshing, corn-based drink that is traditionally made in Western Mexico

The locally-caught fish is cooked on the charcoal grill and is served with a sea urchin and corn sauce, accompanied by a side of red rice cooked with fish stock

Our USDA Prime fillet is dry aged in-house and served with quinoa and corn tabbouleh, seasonal mushrooms grown in Guadalajara and glazed with jus and a creamy foie gras sauce

Our tostada combines fresh Kampachi marinated in a house black sauce, inspired by the classic petróleo sauce from the region, with burnt orange supreme and celeriac purée

The classic Tlacoyo stuffed with beans gets a marine twist thanks to gravlax-cured fish chicharrón. It is complemented with a tomato broth

A tribute to home-cooked steamed tacos, our plantain tacos are stuffed with shrimp and spider crab legs fried in butter, seasoned with shirla clam sauce

Grilled artichoke, cherry tomato, cucumber and red onion, and mizo oil, served with an aguachile style green sauce

Fresh Apple, grilled asparagus and Banyuls vinegar, the dressing is prepared with Tejuino, a refreshing corn-based drink that is traditionally made in Western Mexico

Our Chef reinterprets traditional corn sope with butter-glazed onion, served with Pipián, a sauce made with roasted pumpkin seeds, and a touch of Cotija cheese

Lamb loin served with sweet parsnip purée and sikil-pak, a traditional mayan dip made with roasted pumpkin seeds

Tamale stuffed with beans purée, wrapped with Hoja Santa with a wild mushrooms mix, nopales and quelites salad and served with a roasted tomato and chile sauce

Tamal stuffed with beans purée, wrapped with Hoja Santa with a wild mushrooms mix, nopales and quelites salad and served with a roasted tomato and chile sauce

Autumn dessert, with creamy Ocosingo cheese, guava and dill compote and crispy fried dough (buñuelo)

The main component for this dessert is the corn in all senses, charred corn biscuit, huitlacoche mousse, creamy goat cheese and totomoxtle (burned corn leafs) ice cream

Estate black tea, Natural bergamot oil, Blackcurrant flavors

La pesca local se cocina al carbón y se sirve con una salsa de erizo y maíz y una guarnición de arroz rojo cocinado con fondo de pez

Nuestro filete de res se madura en casa, y se acompaña con tabule de maíz, hongos de temporada cultivados en Guadalajara y glaseados en jus, y salsa cremosa de foie gras

Con manzana fresca, alcachofa al grill y vinagre de Banyuls, esta ensalada se complementa con aderezo de tejuino, una refrescante bebida tradicional del occidente de México elaborada con maíz

Our roots dictate our present. Because time does not tear or erase the taste of Mexican food. Capturing Mexican

Lomo de cordero servido con puré dulce de chirivía y sikil-pak, una tradicional pasta maya elaborada con pepitas de calabaza tostadas

El Chef interpreta el tradicional sope de maíz con cebolla glaseada en mantequilla, servido con pipián, una salsa a base de pepitas de calabaza asadas, y un toque de queso Cotija

Nuestro filete de res se madura en casa, y se acompaña con tabule de maíz, hongos de temporada cultivados en Guadalajara, glaseados en jus y salsa cremosa de foie gras

Tamal relleno de puré de frijoles envuelto en hoja santa, acompañados con una mezcla de hongos de temporada, ensalada de nopales y quelites, servido con salsa tatemada de tomate y chiles

Tofu sellado y ahumado a la parrilla, acompañado de vegetales y mole chichilo, un mole oaxaqueño elaborado con varios chiles y tortilla quemada

This dessert is one of the most popular in the Nayarit region, coconut and corn, served with raspberry sorbet and berries and hibiscus compote

Inspire in the maya culture coin, semi dark chocolate mousse, center of vanilla, and served with orange and star anis sorbet

The fresh lobster tail from Baja California gets an incomparable flavor from the charcoal grill, and is served with plantain purée and our house black mole

El clásico tlacoyo relleno de frijoles toma un aspecto marino gracias al chicharrón de pez curado en gravlax. Se complementa con caldillo de jitomate

Nuestra tostada combina Kampachi fresco marinado en una salsa negra de la casa, inspirada en la típica salsa Petróleo de la región, con supremas de naranja tatemadas y puré de apionabo

Coliflor a la parrilla con aceite de miso, salsa negra de la casa, inspirada en la típica salsa Petróleo de la región, con supremas de naranja tatemadas y puré de apionabo

Manzana fresca, esparrago al grill y vinagre de Banyuls, esta ensalada se complementa con aderezo de tejuino, una refrescante bebida tradicional del occidente de México elaborada con maíz

Pato madurado en casa acompañado de un tamal de papa con hoja santa y chilaxtle, un guisado elaborado con chiles, dátiles y nopale