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Blanca Blue Restaurant & Lounge

Marisquería$$$$

Pto Vallarta

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8.5^/10

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46 Fotos

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Breakfast 7Lunch 3Dinner 3

Breakfast

Fresh Juice Selection‎

Orange, Grapefruit, Green, Carrot, Tomato

Antioxidant

Lime, lemon, orange, pineapple and honey.

Anti-Stress

Carrot, celery, parsley and garlic. Improves digestion, regulates blood preassure and strengthens the inmmune system.

Anti-Toxin

Peach, lemon, orange, apple and pineapple.

Seasonal

Tangarine, mango

Anti-Flu

Carrot, ginger, lemon, apple and enchinacea. Contains vitamins a, b, c, e and zinc to support the inmmune system.

Insomnia

Carrot, celery, spinach, apple and parsley. Regulates the blood preassure, detoxifies the blood, relaxes the digestive and nervious system.

Skin

Cucumber, apple and pineapple.

Fresh, Sweet Appetizers‎

Basket of Homemade Sweet Bread

Bionic Fruit Salad

Served with yogurt, homemade granola and fresh mint leaves.

Selection of Cereals

Frosted flakes, corn pops, choco krispies, froot loops, fitness, all bran.

Crepes Filled with Strawberry and Bananad

Topped with whipped cream, blackberry and coriander seed compote.

Fruit Salad

A local fruit medley

Eggs & Omelets‎

Eggs server as you like them

Accompained by beans or house specialty potatoes, ranchera or green sauce and a tamale.

Vegetarian Omelet

Mixed vegetables and chedar cheese. Omelet with ham, mushrooms and cheese

Light Omelet

With eggs whites, spinach, panela cheese, asparagus and grapefruit slices.

Blanca Blue's Breakfast Specialtiest‎

Poached Eggs on Tomato

Poblano chili, chorizo, avocado, and coriander hollandaise sauce.

Eggs Benedict

Poached‎ eggs served on english muffins, with canadian bacon or salmon traditional hollandise sauce on the top.

Salmon Bagel

Smoked salmon, cream cheese, onion, carpers and eggs on a toasted bagel.

Poached Egg on Polenta

Marinated cherry tomatoes in a cream cheese sauce with warm bacon.

Broken Eggs

Fried eggs with prosciutto, parsley and sauteed mushrooms, served on toasted bagel.

Clasic Mexican Breakfast‎

Red or Green Chilaquiles

Tortilla chips topped with salsa, sour cream, chesse, coriander and onion.

Chilaquiles with Flank Steak

Molletes with Chorizo

Toasted bread spread with beans, chorizo and melted cheese. Served with refried beans and mexican salsa.

Chilaquiles with Chicken

Chilaquiles with Flank Steak Strips

Flank steak sauteed with onions, peppers and a hint of chipotle. Served with refried beans, panela cheese and beans.

Everyone's Favorites‎

Hot Cakes

With banana, chocolate chips or natural, served with slices of banana and red fruits.

Vegan French Toast

Coated in a mixture or banana, vainilla soy milk and served with blueberry compote without sugar.

Waffles

With cinnamon and maple compote, topped with whipped cream.

French Toast

Brioache soaked in milk with cinnamon and egg, accompained with apple, raisins and cinnamon compote and topped with whipped cream..

Bircher Muesli

Hydrated oats, apple, cranberries, raisins, seed and almonds served with yogurt or soy milk.

Homemade Oatmeal

In milk or water, with raisins of fresh apple.

Lunch

Cold‎

Chips and Dip

Blanca blue special guacamole with red chili snapper, dusted chips.

Apple and Cheese Salad

Lettuce hearts, a cold apple cream, roquefort cheese, candiend pecans and blue berry jelly.

Beef and Portobello Tomato

Beef tenderloin wrapped in portobello confit, parmesan pudding and toasted pinenuts.

Iceberg Green Salad

Iceberg lettuce over an avocado and asparagus dressing, mixed greens and dehydrated kalamata olives.

Shrimp Tostada

Sliced shrimps with sea urchin mayonnaise, pickled cucumber, radish and seaweed.

Tuna Pizza

Fresh yellow fin tuna on a crisp flower tortilla with eel, cilantro, tomato, black olives, red onion and aioli.

B.L.T. Salad

Organic butter, lettuces and a creamy dijon vinagrette with french bean, cherry tomato, warm bacon and toasted brioche.

The Heirloom Tomato

Fresh heirloom tomatos with passion fruit juice, over creamy feta cheese, red beet and orange sorbete, sesame coulins.

Red Beet Carpaccio

Slow roasted beet with fresh goat cheese and poached grapefruit with vanilla vinagrette.

Warm‎

Torched Foie Grass

Slice of foie grass with hibiscus infused asian pear, juniper berries sauce and toasted hazelnuts, bitter chocolate.

Marinera Tortilla Soup

Baja’s clam and shrimp croqueta with caramelized tomato broth and traditional garnishes.

Asparagus and Prosciutto Love Letters

Creamy asparagus ravioly finished with parmesa, butter, lemon zest, asparagus and san danielle prosciutto.

Spinach Canelloni

With a caramelized onion juice, almonds milk and sauted borcoli.

Banderas Garden

Young seasonal organic vegetable, curried, oven roasted panela cheese and a light escabeche finished with green oil.

Sweer Corncob Soup

Creamless puree of sweet cord finished with mascarpone and basil.

Dinner

Ocean‎

Roasted Mahi-Mahi

With a kalamata and sesame scented veal juice, hummus, blanched zucchini, with cumin bread and meyer lemon zest.

Poached Red Snapperi

With sea broth, creamed cauliflower, wakame seaweed salad with marinated tomato tartar.

Blackened Tuna

Blue fin tuna in adobo negro, with apple compote, cherry gastrique and piquillo pepper pure.

Grilled Hamachi

Japanese amberjack filet with toasted brioche puree, shallot and red wine reduction, puffed grains, guajillo chili aioli.

Earth‎

Boneless Short Rib

Braised short rib glased au jus, ginger scented sweet potato puree, grilled onions and asparagus.

Pork X 4

Prosciutto wrapper canadian pork loin, chorizo ravioli, pancetta, jalapeño-cilantro emulsion, red pepper relish.

Chicken Breast Confiti

Organic chicken breast with his crispy skin, orzo carbonara, roasted lemon sauce, dried tomatoe.

Rack of Lamb

Roasted rack of lamb over polenta with lima bean, fennel and mint salad, provencale, vinanagrette.

Roasted Rib Eye

In wood and cumin seeds, grilled mushrooms, potato pure and toasted pinenuts.

Stuffed Mushrooms Papardelle

Homemade pasta with mushrooms stew and shaved parmesan.

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Blanca Blue Restaurant & Lounge

Breakfast

Lunch

Dinner

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