Nude breakfast, lunch and dinner are served at the La Vista a' la Carte restaurant which offers continuous food service between 6 am and 2 am. For more private dining options, the 24-hour room service is part of the generous all-inclusive program, (as are the restaurants at the neighboring El Dorado Seaside Suites; these, however, must be enjoyed attired). The property also features two bars, a swim-up bar and a disco for decadently enjoyable dancing in the nude.

Feel free to take a sneak peek at our delicious menus at the La Vista Restaurant.

La Vista Restaurant - "A la Carte" Continental Breakfast 06:00 a.m. - 07:00 a.m. Breakfast 07:00 a.m. - 12:00 p.m. Lunch 12:00 p.m. - 03:00 p.m. Snacks 03:00 p.m. - 06:00 p.m. Dinner 06:00 p.m. - 10:00 p.m. Midnight Snack 11:00 p.m. - 02:00 a.m.   C' est La Vie Swim-up Bar  Open daily from  10:00 a.m. - 02:00 a.m.     Moonlight Bar  Open daily from  05:00 p.m. - 02:00 a.m.    "Vida Loca" Disco Bar  Open daily from  09:00 p.m. - 02:00 a.m.    Tea Time - Fresh Coffee and Pastries  Open daily from  04:00 p.m. - 06:00 p.m.    Room Service  Open daily  24 hours

Menus

Sunday

APPETIZERS

Smoked salmon roses
Accompanied with avocado mousse and scallion dressing

Portobello mushrooms
Oven baked Portobello mushrooms served with endives, lettuce and cucumber vinaigrette


SOUPS

Clam cream
With roasted bell peppers, a touch of white wine and garlic croutons

White bean soup
Drizzled with extra virgin truffle oil and tortilla strips


PASTAS

Lobster cannelloni
Filled with roasted vegetables and tomato sauce

Penne pasta
With grilled shrimp and basil cream


MAIN COURSES

Lamb chops
Accompanied with roasted eggplant, zucchini, cherries and garlic potato pure

Angus sirloin stew
With Nebbiolo wine and caramelized scallions

Ginger glazed salmon
Salmon fillet over ginger sauce, accompanied with spinach sautéed and roasted tomatoes

Teriyaki chicken breast
Accompanied with fried vegetables and soy sauce

Vegetables Napoleon style
Mounted in peppers au tequila

Caribbean grilled lobster
Accompanied with roasted vegetables with lime and white wine sauce


DESSERT

Coconut ginger parfait
Served with orange sauce

[ Back to Top ]

Monday

APPETIZERS

Lettuce, plum tomato & grilled mushrooms salad
Tossed with honey & yogurt dressing

Oven roasted duck breast
Accompanied with friseé lettuce and smoked apple vinaigrette


SOUPS

Clam cream
Seven onion cream
Delicious onion cream with a touch of Chianti wine and crispy Parmesan cheese cracker

Beef consommé
With spicy tomatoes, fine herbs and Marsala wine


PASTAS

Homemade fettuccini
Tossed with roasted bell-pepper creamy sauce and fresh parsley

Chef’s puff pastry
A selection of seafood in champagne sauce



MAIN COURSES

Succulent rack of lamb
Accompanied with roasted garlic potato pure and garden vegetables

Golden grouper
Grouper fillet with pink pepper butter, sautéed watercress and spring potatoes

Oriental grilled chicken breast
Accompanied with stir fried vegetables in sesame oil and a touch of soy sauce

Roasted sirloin pot
Slowly braised accompanied with Parmesan potatoes and fresh rosemary

Roasted vegetables festival
A magnificent selection of vegetables accompanied with wild rice and fresh cilantro

Caribbean grilled lobster tail
Served with spinach sautéed and white wine sauce


DESSERT

Chef dessert degustation

[ Back to Top ]

Tuesday

Lobster Night

APPETIZERS

Beef tenderloin Carpaccio
Served with mixed lettuce Parmesan cheese and capers cream

Watercress salad
Served with roasted chicken strips and pear vinagrette


SOUPS

Lobster cappuccino
With a touch of cognac and fresh cream

Vegetarian garden consommé
A selection of vegetables from our garden with pesto



PASTAS

Lobster and zucchini cannelloni
Served with sun dried tomato cream

Spaghetti a la Putanesca
Spaghetti with black olives and herbs sauce flavored with white wine tomato sauce




MAIN COURSES

Grilled salmon
Salmon fillet served with Indian curry sauce and accompanied with mashed white beans 

Surf and turf
Lobster and beef tenderloin medallions accompanied with mixed vegetables

Italian grilled chicken breast
Served with white wine and mushroom creamy sauce

Pork medallions
Over a basil sauce accompanied with scallions, and potato pure

Rainbow vegetables
A selection of fine vegetables served on a bell pepper sauce and cilantro leaves

DESSERT

Pineapple delight

[ Back to Top ]
 

Wednesday 

Caribbean Night

APPETIZERS

Seven lettuce salad
With crispy fine herb bacon and papaya-honey dressing

Tropical mango and coconut salad
Jicama root, spinach and citrus-basil dressing


SOUPS

Cream of lobster
Delicious cream of lobster drizzle with sweet lemon oil

Beef consommé
With “Barolo” wine scent and mixed vegetables


PASTAS

Grilled tequila shrimps
Served on spicy cilantro spaghetti topped with pineapple relish

Vegetable cannelloni
Accompanied with roasted tomato sauce and Parmesan cheese



MAIN COURSES

Grilled beef tenderloin
Served on bourbon sweet potato pure and red wine sauce

Golden roasted chicken breast
Accompanied with plantains in mustard sauce

Roasted fresh salmon
Served with spinach sautéed and “Beurre Blanc” sauce

Oven baked pork loin
Served on a bed of beans confetti and Caribbean fruits

Mixed vegetables quesadillas
Served with jalapeño tomato sauce and sour cream

Caribbean grilled lobster tail
Accompanied with mixed garden vegetables and rice



DESSERT

Pineapple coconut strudel
Served with white and dark chocolate sauce

[ Back to Top ]

Friday

Gourmet Night

APPETIZERS

Mesquite smoked duck
Duck breast with selected greens and cassis vinaigrette

Shrimp and artichokes salad
Endive salad and toasted almonds


SOUPS

Portobello mushroom cream
Perfumed with black truffle

West Indian chicken curry
Extraordinary chicken curry accompanied with wild rice


PASTAS

Risotto “La Vista” style
Accompanied of green asparagus tops, fresh herbs and Parmesan cheese

Spinach fusilli
Fusilli pasta in a creamy sauce of spinach and Parmesan cheese



MAIN COURSES

Wild salmon
Salmon filet with horse radish and champagne sauce

Cinnamon pork loin
Pork loin marinated in red wine and Rose Mary accompanied of roasted apples

Grilled beef tenderloin
Beef tenderloin steak accompanied of a lobster sauce and roasted endives

Rose Mary chicken breast
Stuffed chicken breast with mushrooms prosciutto ham in a fine Rose Mary tomato sauce

A vegetarian taste
Oven baked vegetable lasagna

Hidden grilled lobster tail
Marinated in white wine served with a spicy lobster sauce accompanied of grilled vegetables


DESSERT

Three chocolate mousse
Delicious combination of white, semi dark and dark chocolate mousse with Arabic coffee cream
 

Saturday

Gala Dinner

APPETIZERS

Mozzarella cheese sticks “tower”
Accompanied with basil dressing and balsamic reduction

Lobster salad
Served with oven roasted vegetables and apple dressing


STARTERS

Seafood delights marmite
With Pernod essence

Veloute of green asparagus
Served with olive cream


PASTAS

Vegetarian Mexican paella
With Habanero chili and cilantro

Caribbean fettuccini
With roasted lobster tail marinated with lime and fresh basil



MAIN COURSES

Beef tenderloin steak
Accompanied with shrimps in grain mustard sauce and lobster juice

Lobster in crispy philo dough
Accompanied with garlic and fine herbs and served with garden vegetables

Spinach delicatessen
Stuffed chicken breast with spinach and cream cheese in saffron sauce

Oven roasted salmon filet
Seasoned with fine herbs and garlic sauce

Mushrooms croquettes
Accompanied with potato pure and spinach sauce


DESSERT

Chocolate parade