Join us for Sunday Brunch with live music by D'Rachel.
Start with orange juice and a Deli scone with fresh fruit, followed by your choice of a Sunrise Burrito (with scrambled eggs, chorizo and avocado salsa), Chilaquiles with eggs or grilled chicken, or an Omelette or Scrambled Eggs with your choice of three fillings. Top it off with our great coffee for $135 pesos.
Sand in Your Shoes, The Daiquiri Dick's Kitchen Workbook - 2nd edition
The new, revised second edition of Sand in Your Shoes, The Daiquiri Dick's Kitchen Workbook is now available for purchase at Daiquiri Dick's, The Deli, Banderas Bay Trading Company and Annex, or contact us at daiquiridicks@gmail.com Click Here
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Dinner |
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, Soups and Salads
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
Lemongrass Scented Gazpacho - an Asian twist on a classic recipe
Crispy Fried Calamari - served over Curried Slaw
Bruschetta – topped with diced avocado, Feta cheese, and capers
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
Arugula Salad – with blue cheese, candied pecans and maple-raspberry 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 Papaya Salad - papaya seed vinaigrette and toasted hazelnuts
Roasted Beet Salad - with apple, goat cheese and a raspberry vinaigrette
Main Course
Pescado (Fish) Vallarta – whole, grilled Huachinango served with tempura vegetables, please allow 25 minutes for preparation
Cornmeal Crusted Perch fillets sautéed and served over a colorful cabbage slaw tossed with a toasted garlic/ancho chile vinaigrette and roasted baby potatoes
Shrimp Tacos - with asparagus, topped with hollandaise sauce and served with seasoned rice and beans
Grilled Giant Prawns - in chimichurri marinade, served with lentils, garbanzos, black-eyed peas and cucumber salad
Pan Roasted Lemon-Garlic Chicken - served with polenta and braised spinach
BBQ Spareribs – charcoal grilled prime short ribs topped with homemade sauce and served with mashed potatoes and vegetables
Grilled Ribeye Steak – with warm niçoise salad and horseradish sauce
Grilled Thick-cut Mongolian Port Chop - with Chinese mustard sauce served over braised red cabbage
Penne pasta tossed with sliced, grilled chicken breast and a creamy pesto sauce
Ratatouille-Ricotta filled Cannelloni - in tomato sauce
