Pan-Latin Restaurant & Tequila Bar in Dania Beach

Dinner

Dinner

BEBIDAS

CARIBBEAN NEGRONI
pineapple-infused gin bombay / aperol / dolin blanc vermouth / orange bitters

MERCADO
el tequileno habanero infused tequila / passion fruit / agave nectar / hibiscus-rosemary foam

PAPER BEACH
guava-infused bourbon 1792 small batch aperol/amaro cardamaro

SMOKEY TEQUILA OLD FASHIONED
tequila el tesoro anejo- bitters fee brothers orange bitters / agave – cherry wood smoke

PASSION PISCO SOUR
pisco intipalka / passion fruit / lychee / peach liqueur / lime

QUEEN BEE
el tequileño blanco / ancho reyes/mango purée / lime / agave honey

For the Table

TORO GUACAMOLE ^V
avocado – pico de gallo – jalapeño – smoked salt – lime juice – chips

SMOKED SWORDFISH DIP ^D
smoked mesquite – pickled chili – radish – lemon aioli – chips

Appetizers

SWEET CORN EMPANADAS ^D,G,V
avocado purée – chimichurri

CHICHARRÓN DE CAMARONES ^D,G,S
crispy rock shrimp – ají amarillo aioli pickled chili & garli

TUNATACOS*
chilipowder-cabbageslaw-ajítartare-cilantro-corntortillas

BEEFANTICUCHO*
tenderloin-friedyuca-mangosalsa-redchimichurri

CRISPY CALAMARI ^G,S
poblano tartar – peruvian sweet pepper – lime

GRILLED OCTOPUS*
ají panca adobo – rainbow fingerling – cilantro sauce aji amarillo crema

CHILLED & RAW

OYSTERS* ^S
cocktail sauce – shallot mignonette – latin-ponzu – cilantro

AMARILLO CEVICHE*
hamachi – ají amarillo – leche de tigre – mango
cucumber – red onion

CEVICHENIKKEI*
ahituna-ponzu-redonion-sweetpotato-avocado-canchas

ACEVICHADO ROLL*
catch of the day, leche de tigre, togarashi aioli, tempura shrimp, kabayaki sauce

FLAMED SALMON ROLL
mismo chipotle, yuzu kosho, nori seaweed, cucumber, avocado

SALADS

HEIRLOOM TOMATO & BURRATA ^D,V
colorful tomato variety – frisée – olive oil pepita pesto – honey-chipotle dressing – balsamic reduction

WEDGE* ^D
crispy bacon – six-minute egg – heirloom cherry tomato poblano blue cheese dressing

KALE ^D
pomegranate – manchego – cherry tomato – orange orange-white balsamic vinaigrette

SPECIALTIES

CUSCO FREE RANGE CHICKEN ^D,G
adobo-achiote marinade – charred broccolini creamy yukon mash – criolla salsa – charred lemon

LOMO SALTADO* ^D
beef tenderlion – stir-fried pepper – red onion – tomato creamy rice – cilantro – crispy potato strings

SALMON*
achiote marinade – dashi braised bok choy – bacon morita chili jam cauliflower purée

ZARANDEADO RED SNAPPER ^G
adobo marinade – cabbage slaw – crispy avocado radish – charred lemon

TORO BISON BURGER* ^D,G
aged white cheddar – bacon morita jam – garlic crema heirloom tomato – yuzu pickle – brioche bun – fries

FROM THE WOOD-BURNING GRILL

we have created a gaucho style selection that is prepared by our specialized chef using organic wood to create robust flavors & smokiness
all steaks are served with chimichurri & house bbq sauce & choice of side dish

TORO SKEWER*
wagyu picanha – durok pork chop – skirt steak – cusco chicken 160 choice of 2 sides

32OZ WAGYU TOMAHAWK*
choice of 2 sides

8OZ FILET MIGNON*

12OZ ANGUS SKIRT STEAK*

PORK CHOP*

8OZ WAGYU PICANHA*

SIDES

GRILLED AVOCADO ^VG
corn pico de gallo – chimichurri

CRISPY BRUSSELS SPROUTS ^D,V
pickled gold raisin – cotija – sherry vinaigrette

POTATOES THREE WAYS ^D,V
crispy rainbow – roasted marble fingerling – ancho gravy

GRILLED BROCCOLINI ^N,VG
cashew nut aioli – honey – passion fruit – pepita pistú

PURA VIDA ^D,V
cilantro rice – black beans – sweet plantain – cotija

TRUFFLE FRIES ^D,V
truffle oil – poblano tartar – pickled chili – cotija – chives

DESSERTS

CHURROS ^D,G,V
pastry dough – cinnamon sugar – dulce de leche

TRES LECHES ^D,G,V
vanilla sponge – godiva white chocolate milk – dulce de leche torched merengue

YELLOW CORN CAKE ^D,N,V
candied almond – mezcal-hibiscus gel 14 vanilla gelato – caramel corn

ARTISAN GELATO ^D,V
per three scoops

TROPICAL FRUIT SORBET ^VG
per three scoops

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.