FISHING PACKAGE DINNER MENU 

Menu Day 1

We finish the day with our 3-course-served dinner with nice music served by our professional Chef and overseeing by your hosts.

STARTER

Brocoli & avocado salad with almond home-made dressing

MAIN DISH

Grilled Angus beef fillet with cherry tomatoes and green peppercorns

SIDE DISH

Mashed potatoes

DESSERT

Frozen fruit sorbet

WINE

Merlot Coppola Blue Label -2012-

Starting this delicious meal with a green salad that will open your appetite, the mix of mango and almonds is the perfect match for the grilled steak made with the best quality beef, done in the term of your preference and a tomato cherry and green peppercorns sauce over it. The perfect match for this steak is our creamy, moist, delicious mashed potatoes, made with the best butter. To accompany, the chef recommends the Merlot wine from 2012 and made in the region of California, this wine will give notes such as plums, blackberries, raisins and vanilla. At the end, but not less delicious: a frozen fruit sorbet, made with season´s fresh fruit, that will clean your palate and it´s perfect after a long day of fishing.

Menu Day 2

STARTER

Lettuce & Mango Salad

-With toasted nuts, white wine vinegar and grain mustard dressing-

MAIN DISH

Jumbo Shrimps and Mussels 'Mild-Curry' Wok

-With coconut milk-

SIDE DISH

Quinoa with mushrooms and mozzarella

DESSERT

Frozen Lime Mouse

-Healthy Style Key Lime Pie Style Version-

WINE

Blanc Terrer Sauvignon Blanc 

Mango needs to be eaten when visiting guatemalan´s coast, and this salad has such tropical flavors that you will always want more. Then, continue to the King of seafood: Shrimp, in harmony with mussels and seasoned with curry and coconut milk. To accomplish this perfection, the quinoa mushroom will blow your mind up.

 The chef recommends a white wine for this seafood meal, and the best option is “Blanc Del Terrer”, a sauvignon blanc that gives notes such as bread, red apple and pear. Finally, a frozen lime mousse, which is very similar to the key lime pie, but cooler, literally.

Menu Day 3

STARTER

Eggplant, tomato & mozzarella Mountains     

-Topped with home-made pesto sauce-

MAIN DISH

Chicken 'Thyme' Organic Breast  

-With mushrooms, créme fraiche and white wine-

SIDE DISH

Drunken sweet potatoes 

-With dark rum and walnuts soufflé-

DESSERT

Tiramisu

-Home-made dessert with coffee liquor, mascarpone cheese and lady fingers-

WINE

Faustino Rivera Gold Verdejo/Chardonnay

-Sparkling, fresh and tones of fruits-

This european tour starts in Genoa, Italy with these creamy, juicy eggplants in a tower with tomato and mozzarella cheese, topped with home-made pesto sauce, which is made of basil, nuts, garlic and olive oil. The tour continues to France, with this créme fraiche poulet: grilled chicken in a mushroom cream with sweet potatoes prepared in a dark rum dressing. The ideal companion for this meal is a sparkling fresh Faustino Rivera Ulecia Gold, that will give fruit notes. 

And for the perfect close, a home-made tiramisu. This classic, delicious coffee-cheese italian desert that everybody loves.

Menu Day 4

STARTER

Miso Soup

MAIN DISH - Catch of the Day

Sushi Platter - 'Emperatriz roll', 'Tataki roll', 'Nori roll' 

-Served with ginger and wasabi-

SIDE DISH

Vegetables in Light Tempura

DESSERT

Watermelon Sorbet

WINE

MU Muscat white wine

This japanese night will delight your senses, starting with this light tempura vegetables: eggplant, potato, green beans, onion and bell pepper. All of them served with an asian home-made dressing. To continue with this feast, and to honor the fishing activity, we have three different sushi rolls made of the best fresh tuna: The Emperatriz roll, crispy philo pastry in the outside and fresh tuna in the inside, with an asparagus-soy sauce and black sesame seeds on the top. The Tataki roll, a quicker seared tuna fillet with black pepper and sesame seeds. And the Nori roll, a sea weed stuffed with cucumber, avocado and celery. Always with Gari - marinated ginger- and wasabi sauce.

The chef’s wine recommendation is MU Muscat 2013, perfect for sushi and tempura, with notes of peach and flowers.

At the end, the best way to finalize a glorious meal is with the Watermelon sorbet: light, cool and sweet. Bon appetit!

BARBECUE BEEF SHORT RIBS Recipe 8 servings

Procedure:

• Heat the peanut oil over high heat. Season the short ribs on all sides with the salt and pepper. Sear the ribs in the hot oil until well browned on all sides, about 8 minutes. Remove the ribs from the skillet and arrange in a single layer roasting pan. Carefully discard the peanut oil from the skillet, reserving any browned bits in the bottom.
• Preheat the oven to 325ºF.
• Scrape the browned bits into a medium stockpot and place over high heat. Add the butter and stir until melted. Add the (carrots, celery and onions) stirring frequently, until Golden Brown, about 5 minutes. Stir in the thyme, garlic and bay leaf and continue cooking for 2 minutes. Add the stock and barbecue sauce to the stockpot and bring the mixture to a boil. Once it begins to boil, pour the liquid over the short ribs and cover the roasting pan with a tight-fitting lid of aluminum foil.
• Place the roasting pan in the oven and roast for 2 ½ hours or until the rib meat is tender and pulls away easily from the bones Carefully remove the ribs from the braising liquid with a slotted spoon. Cover the ribs and keep warm until ready to serve.
• Strain the braising liquid through a fine-meshed strainer into a saucepan; discard the vegetables. Bring the braising liquid to a boil, reduce the heat to medium low, and simmer until the liquid has reduced by one-third, about 5 minutes. Set the sauce aside until ready to serve.

DINNER MENU 

Procedure:

• Stir-fry the garlic in 2 tablespoons fairly hot oil for 30 seconds.
• Add the tomatoes and chili peppers and stir for 1 minute.
• Add the sugar, fish sauce and water and simmer, stirring occasionally, until the sauce has thickened. Heat ½ inch vegetable oil in a hot wok.
• Add the fish and cook over a moderate heat for about 15 minutes, without moving them, until brown and crispy underneath.
• Turn the fish over and cook for 8 – 10 minutes. Drain on paper towels.