C arolina is the signature fine dining restaurant at The St. Regis Punta Mita Resort, showcasing contemporary Mexican cuisine through refined tasting-style presentations inspired by regional flavors and seasonal ingredients. The restaurant blends traditional culinary heritage with modern techniques to create one of Punta Mita's premier dining experiences.
Location & directions
The Complete Menu
What we're serving.
Entrées
Pickled Salad
Vegetables, smoked eggplant, radish jelly.
Blue Fin Tuna
Black bean earth, homemade chipotle mayonnaise.
Green Pozole Ceviche
Catch of the day, cacahuacintle corn, fish chicharrón.
Octopus Pibil Tostada
Hoja santa purée, garlic dust.AguachileScallops, chia, coconut milk, habanero.
Avocado Tiradito
Avocado, cucumber ragout, cherry tomato confit, olive tapenade, crispy quinoa, cashew tofu aioli.
Ensenada Black Mussels
Steamed mussels in white wine cream sauce with sourdough toast.
Appetizers
Cactus Noodles
Quail egg yolk, cotija cheese, epazote.
Lime Soup
Free-range chicken, crispy corn, tomato skin.
Sea Tamal
Shrimp adobo, sea urchin.
Quail Taco
Hoja santa, foie gras, chili adobo.
White Meat & Seafood
Lobster al Pastor
Pineapple purée, cilantro oil.
Seared Scallops
Curry-scented cauliflower purée, lemon, parsley chips, celery confit.
Encacahuatado
Cornish hen, chorizo, potato.
Xiki-Pak
Catch of the day, celeriac.
Red Meat
Birria
Lamb, garbanzo purée, lemon foam.
Suckling Pig
Plantain purée, lentil broth.
Carne Asada
Pickled cactus, avocado, corn paper.
Duck Enmolada
Mulato chile, black mole, handmade tortilla.
Desserts
Papaya
Yogurt foam, lemon sorbet, cilantro.
Banana Bread
Homemade peanut cream, berry marmalade, plantain.
Arroz con Leche
Rice textures, orange, raisins.
Buñuelo
Guava, cinnamon ice cream, piloncillo syrup.
Tascalate
Chocolate, cacao, tortilla, hazelnut.
House Sorbets & Ice Cream
Signature Cocktails
Green Mezcal Fizz
Montelobos Mezcal, basil, cucumber, lime, agave nectar, mineral water.
Passion Fruit & Ginger Sour
Belvedere Vodka, passion fruit, ginger syrup, fresh ginger, lime.
Spice King
Maestro Tequilero Blanco, Ancho Reyes Liqueur, pineapple, lime.
Cortes Punch
Matusalem Clásico Aged Rum, orange, cinnamon, raspberry, lime.
High Tea
Belvedere Vodka, blackberries, ginger syrup, lemon, St. Regis Blend Tea.
Catalan Sling
Gin Mare, rosemary, grapefruit, lime, rosemary syrup.
Carolina Daisy
Montelobos Mezcal, lime, agave nectar, fresh mint, sea salt.
Peter Pan
Montelobos Mezcal, anise, green apple, cucumber, cane sugar, lime.
Wine Program
An extensive international cellar of Old and New World wines, premium Champagnes, and reserve vintages — curated to complement Carolina's contemporary Mexican cuisine.
Champagne & Sparkling
Grande Marque houses and grower cuvées by the glass and bottle.
Mexican Reds & Whites
Valle de Guadalupe, Coahuila and Querétaro producers.
Old World Selection
France, Italy, Spain — Bordeaux, Burgundy, Ribera del Duero.
Sommelier Pairing
5-course wine pairing available with tasting selections.
Concierge favorites.
Begin with the Blue Fin Tuna and Green Pozole Ceviche, move to Seared Scallops and Duck Enmolada, and close with Tascalate. Pair with a Carolina Daisy to open and a glass of Valle de Guadalupe red with the mains.
Reservations essential — book 48–72 hours in advance in high season. Pricing was not included in the source menu. Estimated ranges are based on comparable evenings at Carolina; menu items and availability are subject to change. Concierge can confirm current pricing at the time of reservation.
EXPLORE MORE RESTAURANTS