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
Eight Years of Culinary Classics |
Daiquiri Dick’s celebrates (8 years of) the culinary classics from our past Guest chefs – 2000 to 2008.
Nov. 13th to Nov. 17th highlights the Pacific North West with samples from Matt Janke from Matt’s in the Market Restaurant and David Gurewitz of Lark, both in Seattle, Washington, and Dustin Clark from Wildwood in Portland, Oregon.
Nov 18th to the 22nd features Mexican and California classics by Oaxacan Chefs Pablo and Erasto Jacinto, formerly of Cindy’s Backstreet Kitchen in St. Helena, CA., and Mustards Grill of Yountville, CA. and Asian treats from Hnoi latthitham, formerly of the King and I, Portland, Ore.
Treasures from the Pacific North West
‘First”
Grilled Octopus with chile and lime dressing
PULPO PARRILLADO CON ADEREZO DE LIMÓN Y CHILE
Seared Scallop in fresh Corn Chowder with crispy bacon
ASOPAO DE ELOTE, CALLO SELLADO Y TOCINO
Matt’s Salad – mixed greens, farmer’s cheese, pepitas, roasted garlic Vinaigrette
ENSALADA MIXTA, QUESO RANCHERO, PEPITAS, Y ADEREZO DE AJO ASADO
‘Main’
Pan seared salmon over warm niçoise salad with horseradish sauce
SALMON AL SARTAN CON ENSALADA NIÇCOISE Y SALSA DE RAIZ FUERTE
Roasted Pork Tenderloin with polenta and harissa
LOMO DE CERDO HORNEADO CON POLENTA Y CHUTNEY DE MORON ASADO
Red Mole Braised Cornish Game Hen with corn cake and haricot verts
POLLO DE LECHE EN MOLE ROJO, SERVIDO CON PAN DE ELOTE Y EJOTES VERDES
‘Dessert’
Dulce de Leche Chocolate pot de crème with chocolate truffle
POT DE CREMA CON CHOCOLATE Y DULCE DE LECHE CON TRUFA DE CHOCOLATE
Treats from Oaxaca and Asia
‘First’
Crispy Fried Calamari with Curried Slaw
CALAMAR FRITO SERVIDO CON ENSALADA DE COL Y VINAGRETA DE CURRY
Roasted Cauliflower Soup with White Truffle Oil
CREMA DE COLIFLOR ASADO CON ACEITE DE TRUFFA
Pork and Shrimp Siu Mai
Wonton fresco con cerdo molido y camarones
‘Main’
Grilled Thick-Cut Mongolian Pork Chop - served with mashed potatoes, braised red cabbage and Chinese mustard sauce
CHULETON DE CERDO PARILLADO CON SALSA MOSTAZA CHINA Y COL COCIDO
Grilled Teriyaki Salmon with braised spinach and Japanese rice
Filete de salmon con salsa teriyaki servido con arroz y espinaca
Pan Roasted Lemon~Garlic Chicken - served with polenta and green chard
Pollo al Limon y Ajo, servido con Polenta y Alcegas
‘Dessert’
Jack Daniels Chocolate Soufflé Tort with Pecans and Chocolate Sauce
Soufflé de chocolate con Jack Daniels y nuez
