A great dinner party isn't about a dozen dishes — it's about pacing. The right number of courses, building from light to rich, with a rhythm that lets conversation breathe. Whether you're hosting four or fourteen in your Vallarta villa, here's how we structure multi-course menus, with ready-to-steal ideas for each.
How many courses?
- 3 courses — relaxed and elegant; perfect for a casual group dinner
- 5 courses — the sweet spot for a special occasion; substantial but not overwhelming
- 7 courses — a true tasting experience for milestone celebrations
More courses means smaller portions per plate, so a 7-course tasting isn't "more food" so much as more moments.
The 3-course menu: "The Sunset"
Easy, beautiful, and great when you want to linger over wine rather than ceremony.
- Starter: catch-of-the-day ceviche with leche de tigre and avocado
- Main: grilled snapper zarandeado or herb-roasted chicken with esquites
- Dessert: tres leches reinvented with berries and cajeta
The 5-course menu: "The Banderas Bay"
Our signature progression — a little sea, a little land, a memorable finish.
- Amuse-bouche: tuna tostada, chipotle aioli, sesame
- First course: aguachile verde with shrimp and cucumber
- Pasta/rice: lobster & scallop risotto, saffron, citrus
- Main: grilled prime ribeye, chimichurri, truffle potato purée
- Dessert: dark chocolate & chili tart, espresso cream
The 7-course menu: "The Grand Vallarta"
For anniversaries, big birthdays and "we'll remember this forever" nights.
- Welcome bite: oyster, mignonette, lime
- Cold starter: tuna tartare, avocado, crispy wonton
- Soup: roasted corn & poblano, chile oil
- Sea: charred octopus, salsa macha, potato
- Land: duck breast à l'orange, mezcal glaze
- Pre-dessert: burrata, grilled stone fruit, honey
- Dessert: mango-coconut panna cotta & churros
Build the menu like a story — open bright, rise to something rich, and finish on a sweet note everyone remembers.
Planning tips for groups
Collect dietary needs early
One vegan, one gluten-free and a shellfish allergy is completely normal — and easy to handle when we know in advance. A good chef builds parallel options into the same menu so no one feels singled out.
Think about pairings
Wine, mezcal flights or craft cocktails between courses turn dinner into an event. We can pair each course or keep it simple with a couple of crowd-pleasers.
Mind the pacing
For bigger groups, fewer-but-generous courses often flow better than seven tiny plates. We'll recommend a structure based on your headcount and vibe.
Let us do the heavy lifting
The best part of a private dinner party? As the host, you actually get to enjoy it. We plan, shop, cook, serve and clean — you pour the wine and make the toast.