Restaurante Guardabarranco
Internationally-acclaimed Chef Bismark Hernandez presents Pacaya Lodge & Spa’s restaurant menu. Hernandez developed the lodge’s fine dining menu to incorporate a blend of traditional Nicaraguan flavors and contemporary dishes. The menu features local, seasonal produce. Restaurante Guardabarranco will be open on Saturdays for dinner service and all day Sundays until the lodge officially opens mid-March 2016.Breakfast Menu
Organic yogurt with house-made granola and sweet dates.
$ 10.00
“La Laguna.” Omelet made with seasonal vegetables, served
with fresh guacamole and local fruit.
$ 10.00
Eggs and Omelets made to Order. Egg whites available.
$ 10.00
Chef’s Specialty Breakfasts
“The Nicaraguan.” Arroz y frijoles, huevos fritos , plátano maduro,
Nica fritos – queso, crema agria y tortillas de maíz.
$ 8.00
Bagel with Pastrami or Smoked Salmon. Served with radish-infused
cream-cheese and yucca breaded with sesame seeds.
$ 12.00
Red bean casserole with poached eggs, creole chorizo,
and a trio of garnishes.
$ 10.00
Fresh from the Bakery:
Choose from a selection of croissants, muffins, sweet cinnamon
Nica pastries, danishes, and whole wheat bread.
$2.00
Lunch Menu
Cold Entrees
Chef salad with grilled romaine lettuce, avocado, heart of palm,
garlic croutons, and a honey passion fruit dressing.
$ 11.00
Octopus carpaccio with mixed greens, shaved parmesan,
olives, and extra virgin olive oil.
$ 14.00
Hot Entrees
“El Gueguense.” Yucca with pork, creole chorizo, guacamole, beans,
pico de Gallo and fried plantain slices with cheese.
$ 16.00
Sandwiches and Burgers
Grilled chicken, tomato, and local quesillo-style cheese on Ciabatta bread.
Served with a mixed green salad and French fries.
$ 12.00
Grilled hamburger with tamarind sauce, confit onions, bacon,
Gouda cheese, and potato wedges.
$ 13.00
The Pacaya Club. Grilled chicken with local,
quesillo-style cheese, organic tomato, and bacon.
$ 12.00
Chef’s Specialties
Frutti di Mare. Linguini with shrimp, octopus, fish, clams, mussels,
in a sun-dried tomato Pomodoro sauce.
$ 19.00
Pacaya Style fried fish with tipitapa sauce. Served with mixed greens,
creole rice, and fried plantains.
$ 17.00
El Churrasco. Seared beef tenderloin with a sweet plantain puree, potatoes au gratin,
pickled vegetables, and chimichurri sauce.
$ 20.00
Dinner Menu
Cold Entrees
Sliced fish of the day with a Congo pepper cream sauce, and root
vegetable croquets.
$ 14.00
Hot Entrees
“Apoyo Ravioli” Raviolis filled with goat cheese and caramelized
onion. Served with a sweet and baby corn, white bean, pepper, and
basil stew. Garnished with spinach foam.
$ 14.00
Chef’s Specialties
Grilled lobster with achiote and tempura fried creole onion. Served
with a shrimp biscuit, cherry tomatoes, and a calamari ink foam.
$ 27.00
Chicken, chorizo, and cashew involtini rolls. Served on a bed of cabbage
with celery cream, root vegetable “cake,” and Silvestre wine sauce.
$ 17.00
Grilled ribeye served with chayote lasagna, confit baby vegetables in duck
fat and a red wine beetroot sauce.
$ 30.00
Chef’s Special Tasting Menu
3 courses and wine pairing
$ 110.00
5 courses and wine pairing
$ 160.00
7 courses and wine pairing
$ 210.00
Private Table Service with Chef
(reservations required)
Dessert Menu
Passion fruit medallion, mixed seed candy, Coconut quenelle, and shaved chocolate.
$ 5.00
Crunchy honey with natural yogurt, frozen pitaya, mango cream, and ground cinnamon.
$ 7.50
Comarca corn cake with milk syrup, coffee ice cream, and banana lollipop.
$ 6.00
Nicaraguan trio of Yucca doughnut, rice pudding, and Nicaraguan sponge cake.
$ 5.50
Chef’s Bakery
Ice creams and sorbets of Nicaragua
$ 6.00
Personal-sized cakes.
$ 15.00
Chef’s sweet cart
$ 11.00
Petit Fours
$ 7.50
All prices are in US dollars, tip and tax not included.
Saturday-Sunday Parrilladas Brunch Menu
Soft drinks and juices are included. Lobster is available for an additional charge.
Every Saturday from 11:00 a.m – 4:00 p.m.
Live music from 1:00 p.m. – 4:00 p.m.
$30 per adult / $15 per child
COLD TABLE
Salami
Pico de Gallo
Sweets basket
Cheese Selection
Seasonal fruit selection
Chef’s specialty guacamole
Garden salad drizzled with a sweet passion fruit dressing
Freshly baked house bread with a selection of flavored butters
SIDES
Charros Beans
Baked potatoes topped with cheese
Arroz jardinero with angel hair pasta
Mediterranean Vegetables
SAUCES
Chimichurri
Achiote Mojo
Butter with Caper
BBQ Tamarind
Jalapeño
MAIN DISHES
BBQ sausage
Grilled fish fillet
Grilled pork ribs
Grilled chicken
Puyazo Steak with onion sauce
DESSERT
Pio V
Ice cream
Fruit jellies
Chocolate mousse
Traditional rice pudding
KID’S MENU
Chicken wings
Chicken fingers
Pacaya mini hamburger
Ham and cheese sandwich
Club sandwich with chicken
Fish fingers with tartar sauce
MENU SPECIALTIES
Catch of the Day Stuffing with Shrimp
$ 25 ++, caper sauce, accompanied with spring rice
Includes a margarita or beer
La Vista Lobster Tail
$30 ++ Served with Seasonal Vegetables and Thai rice, red wine reduction sauce
Includes a glass of wine
HAPPY HOUR SPECIALS
Served all week from 4 p.m – 6 p.m.
Cerveza Nacional for $1.25
Two for one house wines
Two for one national rum (botella grande)
Two for one tropical sangria
