OUR MENU

At Kaiser Maximilian in Puerto Vallarta, traditional elements of European cuisine merge with local ingredients to forge existing new alliances, beside of some classic Austrian dishes.

This unique restaurant’s menu is a reflection of its owner’s heritage, his appreciation for Mexico’s rich culinary history, and the best of contemporary international dining.


APPETIZERS & SALADAS: — From 6 to 14 USD —

  • Ravioli with fennel filling, wild mushrooms and tarragon sauce
  • Foie Gras en croute with fig-sherry reduction
  • Crab cake with avocado purée and glass leeks
  • Yellow fin tuna, crispy fingerling potatoes and haricots verts
  • Escargots with puff pastry and creamy pernod sauce
  • Celery salad with sautéed veal sweetbreads
  • Tossed garden lettuce with fresh herbs and pumpkin seeds
  • Spinach Srrudel with mixed greens and tomatoes
  • Avocado and tomatoes with greens and country cheese totopos
  • Sautéed squid and shrimp on wilted spinach and garlic sauce
  • Caesar Salad with crispy potato croutons
  • Goatcheese with tomato ragout, fine greens and beet

SOUPS: — 6 USD —

  • Potato cream soup with mushrooms, fine herbs and dark bread croutons
  • Garlic and herb bread soup
  • Onion soup with toast and gratined cheese
  • Red cabbage cream soup with potato dumpling

MAIN CURSES — From 15 to 24 USD —

  • Filet of trot with sautéed spinach, celery purée, tomato and almond ragout
  • Grilled red-snapper filet with baby potatoes, fresh vegetables and lemon-cilantro oil
  • Roasted sea bass with beet vinaigrette and potato pancake
  • Salmon filet with warm green bean salad and tomato-crab sauce
  • Sautéed shrimp, grilled fish filet and chicken, rice stuffed sweet pepper, chipotle sauce
  • Seared diver scallops with butternut squash puree and pine nuts, truffle sauce
  • Breast of chicken on mashed potatoes, mustardseed-sauce and garlic roasted vegetables
  • Beef tenderloin with red flannel hash, green peppercorn and hollandaise sauce
  • Duo of duck breast and duck confit with Spätzle, duck reduction and fois grass oil
  • Roasted leg of veal on glazed vegetables, potato noodles and mushroom cream oil
  • Veal Scaloppini with twice baked potatoes and creamed spinach
  • Rack of lamb with horseradish mustard crust, polenta and bell pepper purée
  • Wienerschnitzel, breaded pork-loin with potatoes and Austrian salad
  • Zwieberlrostbraten, flat pounded beef-loin with Austrian onion rings
  • Rahmschnitzel, pork-loin escalopes with homemade noodles and cream mushroom sauce
  • Venison medallions with celery foam, snow peas and Cumberland sauce
  • Roasted rabbit with rosemary, polenta and ratatouile

DESSERTS: — From 5 to 6 USD —

  • Fried crepe with peach cream and flamed cherries
  • Warm chocolate gooey cake with mint ice cream
  • Panna cotta and bitter sweet chocolate tarte
  • Warm chocolate bourbon tart with vanilla ice cream
  • Vanilla ice cream covered with hot crepe and chocolate sauce
  • Sacher chocolate cake and apple pastry
  • Creme Brulée
  • Copa Maximilian, vanilla ice cream, bananas and Kahlúa

For reservations please click here

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 Olas Altas 380-B Downtown Romantic Zone Puerto Vallarta Mexico
Phones: (322) 223-0760 & (322) 222-5058   Open from 8 am to 11 pm Monday – Saturday

 

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