“Live piano music of the 40’s and 50’s”
MENU
“CREMA LUNA”
Braised huitlacoche and corn creamy soup, cotija de rancho cheese.
“CAPRESSE SALAD”
Poached tomato marinated with pesto, ground of black olive, panela cheese, and truffle oil.
“STARS SALAD”
Spinach, cranberry, peach, goat cheese, and sunflower seeds, organic agave dressing and mustard.
“DUCK CARNITAS TACO”
Duck carnitas taco, criollo corn tortilla, pumpkin seeds mole, grasshoppers chili sauce (optional).
“VEGETARIAN CEVICHE”
Mix of wild mushrooms, cucumber, purple onion, lemon, corn toast.
“PORTO´S SCALLOPS”
Flamed with port, peas pure, mango chutney, and parsley.
“BRACED OCTOPUS”
Marinated in fine herbs and black truffle over pasilla and red wine sauce
“CATCH OF THE DAY”
Sarandeado Vallarta´s style, marinated with our typical recipe and a delicious sweet avocado mousse, asparagus, snow peas, cotija cheese and black radish.
"RAICILLA PRAWNS"
Flamed prawns with “Aguardiente del Tuito”, parsley alioli, couscous ajiporo and toast corn.
"CRUSTED TUNA"
Fresh tuna macadamia nuts crusted, jazmín rice, squash, ras al honout, chipotle holandesa sauce.
"THREE CHILIES SALMON"
Crusted in cascabel, guajillo and ancho chilie, mix of wild mushrooms with epazote, carrot pure, caramelized onions.
"NEW YORK SINATRA"
Fine beef cut with cranberry mole and cognac, sautéed sparragus and cherry tomatoes.
"BRACED SHORT RIB"
Poblano demiglace sauce, huitlacoche and squites flan, blossoms, ginger alinoli.
"DUCK PIBIL"
Baked duck in pibil sauce over grilled mushroom, purple onion and brussels sprouts.
"SONATA DE CHOCOLATE"
Exquisite cake filled with melted chocolate, red tequila sauce, and fresh fruits. comes with a shoot of pomogranate tequila.
"MEXICAN ALEGRÍA"
Our traditional “buñuelo” harmonized with a fruit sorbet.
"RIZ AU LAIT STARS"
Mexican and french secret recipe of rice with milk, with cream cheese and hierbabuena notes.
"ICE CREAM SYMPHONY"
Strawberry, vanilla and chocolate with spanish nougat.
Narbel Arroyo Echeverria
Executive Chef
Was born in the city of Coyuca de Catalán, Guerrero. Culinary work was one of his main virtues and since he was little, he cooked with his grandmother María de Jesús (Chucha), acquiring great ability for traditional cooking. From her he inherited the great seasoning that characterizes him. Working in prestigious restaurants, he now comes to STARS to be the main star of his culinary art.
