At Kaiser Maximilian in Puerto Vallarta, traditional elements of European cuisine merge with local ingredients to forge exiting 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.

• 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 Strudel 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

• 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

• Filet of trout with sautéed spinach, celery purée, tomato and almond ragout
• Grilled redsnapper filet with baby potatoes, fresh vegetables and a 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 gras oil
• Roasted leg of veal on glazed vegetables, potato noodles and mushroom cream sauce
• Veal Scaloppini with twice baked potatoes and creamed spinach
• Rack of lamb with horseradish mustard crust, polenta and bell pepper purée
• Wienerschnitzel, breaded porkloin with potatoes and Austrian salad
• Zwiebelrostbraten, flat pounded beefloin with Austrian onion rings
• Rahmschnitzel, porkloin escalopes with homemade noodles and cream mushroom sauce
• Venison medallions with celery foam, snow peas and Cumberland sauce
• Roassted rabbit with rosemary, polenta and ratatouile

• 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 coverd with hot crepe and chocolate sauce
• Sacher chocolate cake and apple pastry
• Crème Brulée
• Copa Maximilian, vanilla ice cream, bananas and Kahlúa