Something to cool down..

If you are a ice cream lover Vitea has plenty of options like Coupe Gotland, Vanilla ice cream with strawberries, whipped cream and caramel sauce, Coupe St. Tropez Pear poached in white wine, pecan ice cream, caramelized nuts, chocolate sauce and whipped cream. As well refreshing Italian style sorbets in flavors like mango, lime mint and forest fruits joined simple or poured with a splash of sparkling wine.

Chef Special

Right now we are doing a Chef Special: Thai style spicy rice noodles with shrimp, bay scallops, shiitake mushrooms and vegetables 135/ 235 pesos. …

Restaurant Week @ Vitea from May 15-31, 2010

Menú Restaurant Week Vitea 2010: $299 pesos 

 Entradas/ Starters

 Quiche de espinaca y queso con pequeña ensalada / Spinach & cheese quiche with small salad

Or

Bisque de camarones con crotones / Shrimp bisque with bread croutons    

Or

Ensalada Cesar  / Cesar salad

 Platos Fuertes/ Main Courses

 Filete de pescado zarandeado con berenjena asada y hummus de garbanzo  

Zarandeado style spice glazed fish fillet with grilled eggplant and chickpea hummus

Or

Pollo al grill con mango glaseado, arroz jazmín frito y salsa curry

Grilled Chicken with glazed mango, fried jasmine rice and curry sauce

Or

Pasta Canneloni relleno con carne de res estofado, gratinado con salsa de jitomate, salsa blanca y Parmesano

Braised beef filled cannelloni oven baked with tomato, white sauce and Parmesan cheese  

 Postres / Desserts 

 Helado de canela con buñuelos de manzana  / Cinnamon ice cream with warm apple beignets

Or

Flan de caramelo / Caramel flan

Or

Pastel selva negra con cerezas, chocolate y crema /Black forest cake with dark cherries, chocolate and cream

$299 pesos

Celebrate Mothers Day @ Vitea

Newsletter April 2010

For lunch we are doing a new sandwich with turkey, romaine lettuce, avocado, tomato and a tonnatto dressing all in a toasted focaccia bread smothered with basil pesto..

   We just made some minor changes our dinner menu and came up with dishes like Curry sautéed shrimps with a salad of mixed greens, mango and jicama served with yogurt dressing, Prosciutto & Mozzarella raviolis with tomato cream sauce, Crab, Spinach & Parmesan baked Red Snapper fillet with white wine sauce, New York strip Angus Steak with Cesar salad and grilled plum tomato, Grilled asparagus on tomato salad with aioli and arugula plus more..

 W have have had Gazpacho soup on our menu for about three years now and people love it! and many are asking us what we put in there so keep it simple it is; plum tomatoes seed taken out, a piece of peeled garlic, a few pieces of bread ( we use day old ciabatta), extra virgin olive oil, ice cubes, a splash of red wine vinegar, salt & pepper to taste and few drops of Tabasco sauce. Blend in mixer and serve with chopped cucumbers and bell peppers…daily @ lunch & dinner

 In our bar we are doing some new drinks as well like seen above Vitea Special, Kir Martini and Cucumber Margarita. and off course traditional great drinks, ice cold beer and wide variety of wines suiting all kind of tastes.

Our True Heroes

These are the people who make it happen in our small restaurant. Many times we do not take the time to think how much effort it takes to run a restaurant open 16 hours/ day/ 365 days a year. Their invaluable work and commitment towards our guests and service has proved to be a true recipe for success. With our deepest respect and appreciation. Muchas Gracias por su Trabajo !!!

Keep It Simple Stupid (KISS)…

@ Vitea we have a simple dish on our menu it’s grilled tender octopus, Mexican chorizo, potatoes and parsley with a splash of fresh lime juice and some other stuff. People love it! And we are not pretending anything with this dish. Just plain and simple! A perfect way to finish it off is with a piece of Ciabatta bread mopping up the juices on the plate…actually we see guests doing just that everyday..

Shrimp & Mojitos Festival Update#2

One of the favorite dishes at our shrimp promotion that we are doing for the whole month of February is: Grilled tuna steak with garlic shrimps, mozzarella & grilled baked portobello mushroom, puttanesca sauce $235 pesos…

Maybe enjoyed with a glass of Pinot Noir Terrapura 2007  from Chile.

©U. Henriksson

It takes Two.. To celebrate San Valentine’s day !

At Vitea we are serving a special menu and off course our regular menu accompanied with live flute music from Bob Tansen.

(Regarding the photo try our delicious arrayan or mango martinis)

©U. Henriksson

A Shrimp & Mojitos Update #1

One of our dishes at the current shrimp promotion that we are doing for the whole month of February at VITEA is Penne pasta with garlic sautéed shrimps, spinach and tomato cream sauce. Finished with a hint of dried chilli flakes..$135 pesos /230 pesos. 

©U. Henriksson

Vitea Oceanfront Bistro Presents

It’s second annually pacific shrimp, lobster & mojitos festival.

Next to the Pacific Ocean on the best place on Malecon Puerto Vallarta with the fresh ocean breeze as a companion.

We are offering a tempting selection of mango, strawberry, watermelon and lime mojitos all prepared by our great bartenders, served with fresh mint, brown sugar and ice. In our special menu we have dishes like;

Shrimp cocktail Yucatan style tossed with habanero chile, lime, orange, avocado, cilantro and jicama $105 pesos,

Ricky style salad with zarandeado style shrimps, lettuce, melon, sesame seeds and tamarind vinaigrette $115/ 210 pesos,

Sea conch Chowder with coconut milk, fine vegetables and shrimp   $90 pesos

Penne pasta with garlic sautéed shrimp, spinach, tomato & cream sauce $135 / 230

 Sautéed Pacific shrimps & scallops on fried vegetable rice $ 235

Grilled Pacific lobster, garlic butter, rice and salad $390 pesos/ kg

Grilled tuna steak with shrimps, mozzarella& grilled vegetable baked Portobello mushroom, puttanesca sauce $235 pesos.

Not to be missed!