Dinner Served 5:30 – 11:00PM

Treat yourself to an exceptional dining experience at Daiquiri Dick’s Restaurant in Puerto Vallarta, Mexico. This family owned and operated business has been a tradition on Los Muertos beach for over 30 years.

No matter what the occasion, Daiquiri Dick’s is the perfect choice for a romantic sunset dinner or a light meal under the stars, cocktails on the beach or a family outing. Come celebrate a birthday, anniversary, or just make any day special.

Dinner selections have always been fabulous, but Executive Chef, Ignacio Uribe Moreno, has introduced several new appetizers and main courses influenced by the sea. These go way beyond catch-of-the-day.

There are also daily specials, which include: appetizers, main courses and dessert, to further enhance your dinner selections. And don’t forget to leave room for dessert!

MENU

First Course/Appetizers

Cuban Black Bean Soup – hearty, flavored with prosciutto ham and bacon

Mexican Tortilla Soup – thick and rich tomato base flavored with chicken stock and roasted dried chilies, served with tortillas, avocado, rancho cheese and cream

Bruschetta – topped with diced avocado, Feta cheese, and capers

Grilled Asparagus – spears wrapped in prosciutto ham and grilled, served with an ancho chile romesco

Crispy Wonton Baskets – boiled shrimp tossed with diced scallions and tomatoes in a light cilantro/garlic vinaigrette

Scallop Ceviche, Sinaloa Style – marinated in a spicy green aqua chile

Grilled Octopus – drizzled with a smoked chile/lime vinaigrette

Calamari ala Portofino – simmered with green olives, capers and garlic in a light tomato sauce

Matt’s Salad – mixed greens, Farmer’s cheese and pepitas tossed with a roasted garlic vinaigrette

Arugula Salad – Feta cheese and diced apple tossed with a Balsamic vinaigrette

DD’s Classic Caesar – Romaine hearts tossed with homemade eggless dressing

Asian Chicken Salad – mixed greens topped with shredded chicken breast, jicama, pea pods, crunchy Chinese noodles, and toasted almonds tossed in a ginger sesame seed oil dressing

Avocado Fan – topped with crispy crumbled bacon and chunks of blue cheese

Main Course

Pescado (Fish) Vallarta – whole, grilled Huachinango served with tempura vegetables, please allow 25 minutes for preparation

Grilled Salmon fillet served over a warm Nicoise salad of green beans, poached potatoes, green olives and drizzled with a horseradish vinaigrette

Mahi Mahi fillets dipped in wasabi batter and seared extra crispy with dollops of Kaffir lime, shallot raita, served over a bed of greens, jicama and carrot

Cornmeal Crusted Perch fillets sautéed to crunchy perfection and accompanied with a colorful cabbage slaw tossed with a toasted garlic/ancho chile vinaigrette and roasted baby potatoes

Lobster Tacos -- topped with hollandaise sauce and served with seasoned rice and beans

Pan Finished Prawns in poblano-hazelnut Romesco, served with a seasoned risotto

Mexican Home Cooked Chicken Breast – grilled and smothered in Mole, a smoked chile sauce with a touch of sweetness, served with mashed potatoes

BBQ Spareribs – charcoal grilled prime short ribs topped with homemade sauce and served with mashed potatoes and vegetables

Ribeye Steak – grilled, served with mashed potatoes and Bernaise sauce

Penne pasta tossed with sliced, grilled chicken breast, mushrooms, and a creamy pesto sauce