Pan-Latin Restaurant & Tequila Bar in Dania Beach
BEBIDAS
CARIBBEAN NEGRONI
pineapple-infused bombay gin – aperol – dolin blanc – vermouth – orange bitters
MERCADO
habanero-infused el tequileño tequila – passion fruit – agave nectar – serrano – hibiscus-rosemary foam
PAPER BEACH
guava-infused 1792 small batch bourbon – aperol – amaro – cardamaro
SMOKEY TEQUILA OLD FASHIONED
el tesoro añejo tequila – fee brothers orange bitters – agave – cherry wood smoke
PASSION PISCO SOUR
intipalka pisco – passion fruit – lychee – peach liqueur – lime
QUEEN BEE
el tequileño blanco tequila – ancho reyes – mango – agave – honey – lime
For the Table
TORO GUACAMOLE (V)
pico de gallo – jalapeño – smoked salt – lime – chips
add crab (S)
SMOKED SWORDFISH DIP (D)
smoked mesquite – pickled chili – radish – lemon aioli – cherry tomato – plantain chips
Appetizers
SWEET CORN EMPANADAS (D,G,V)
ají amarillo – manchego – avocado purée – chimichurri
CHICHARRÓN DE CAMARONES (D,G,S)
crispy rock shrimp – ají amarillo aioli – pickled chili – garlic
TUNA TACOS*
chili powder – cabbage slaw – ají tartare – cilantro – corn tortillas
BEEF ANTICUCHO*
tenderloin – fried yuca – mango salsa – red chimichurri
CRISPY CALAMARI (G,S)
poblano tartar – peruvian sweet pepper – lime
GRILLED OCTOPUS* (S)
ají panca adobo – rainbow fingerling – cilantro sauce – ají amarillo crema
CHILLED & RAW
OYSTERS* (S)
cocktail sauce – shallot mignonette – latin-ponzu – cilantro
CEVICHE AMARILLO*
hamachi – ají amarillo – leche de tigre – mango – cucumber – red onion
NIKKEI CEVICHE*
ahi tuna – ponzu – red onion – sweet potato – avocado – canchas
ACEVICHADO ROLL*
catch of the day – leche de tigre – togarashi aioli – shrimp tempura – kabayaki sauce
FLAMED SALMON ROLL*
miso chipotle – yuzu kosho – nori – cucumber – avocado
SALADS
HEIRLOOM TOMATO & BURRATA (D,V)
colorful tomato variety – frisée – olive oil – pepita pesto – honey-chipotle dressing – balsamic reduction
KALE (D,V)
pomegranate – manchego – cherry tomato – orange-white balsamic vinaigrette
WEDGE* (D)
crispy bacon – six-minute egg – heirloom cherry tomato – poblano blue cheese dressing
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 string
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
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,V)
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 – chive
DESSERTS
CHURROS (D,G,V)
cinnamon sugar – dulce de leche
TRES LECHES (D,G,V)
vanilla sponge – godiva white chocolate milk – dulce de leche
torched meringue
YELLOW CORN CAKE (D,N,V)
candied almond – mezcal-hibiscus gel – vanilla gelato – caramel corn
ARTISAN GELATO (D,V)
per three scoops
TROPICAL FRUIT SORBET (VG)
per three scoops
HAPPY HOUR
Tuesday – Saturday
5PM – 7PM
FOOD
TRADITIONAL GUACAMOLE V
pico de gallo – serrano pepper – chips
SMOKED SWORDFISH DIP D
cilantro – pickled jalapeño – lemon aioli – chips
PERUVIAN CHICKEN G
adobo spice – fried chicken – tangerine BBQ sauce
CORN EMPANADAS D
creamy corn – manchego – avocado yuzu
SZECHUAN CALAMARI G, S
rings and tentacles – szechuan sauce – peruvian sweety drop peppers
CHICKEN ANTICUCHO
ají amarillo adobo – pickled cucumber – miso sweet potato puree
VEGGIE ANTICUCHO D
bourbon tangerine bbq – creamed spinach & corn
WEDGE SALAD V, D
gem lettuce – cherry tomato – bacon crumble – chives – poblano blue cheese dressing
CRISPY BRUSSELS SPROUTS V, D
golden raisins – cotija – sherry vinaigrette
BEEF ANTICUCHOS D
roasted corn salsa – ají amarillo aioli *
CHIPS AND SALSA V
spiced salt – smoky tomatillo salsa *
DRINKS
OAXACAN OLD FASHIONED
EL PEPINO
MARGARITA
hibiscus or strawberry
MEXICAN MOJITO
MEZCAL RANCH WATER
TEQUILA FLIGHT
D DAIRY | G GLUTEN | N NUTS | S SHELLFISH | VG VEGAN | V VEGETARIAN
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.