Pan-Latin Restaurant & Tequila Bar in Dania Beach

Dinner
Happy Hour

Dinner

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

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

LOBSTER EMPANADAS ^(G,S)
sweet corn – squid ink masa – black bean pureé – chile de árbol sauce

BEEF ANTICUCHO*
tenderloin – fried yuca – mango salsa – red chimichurri

GRILLED OCTOPUS* ^(S)
ají panca adobo – rainbow fingerling – cilantro sauce – ají amarillo crema

CHILLED & RAW

ANGRY TORO ROLL* ^(S)
spicy tuna – crab – avocado – cucumber – sesame

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

ROASTED BEET ^(D,N,V)
V goat cheese emulsion – caramelized walnut – apple vinegar powder – green apple beet 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*
choice of 1 side

12OZ ANGUS SKIRT STEAK*
choice of 1 side

PORK CHOP*
choice of 1 side

LAMB CHOP
choice of 1 side

8OZ WAGYU PICANHA*
choice of 1 side

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 ASPARAGUS ^(N,V,G)
miso aioli – tahini avocado foam – sesame seed

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

TRUFFLE FRIES ^(D,V)
truffle oil – poblano tartar – pickled chili – cotija – chive

LOBSTER MAC & CHEESE ^(G,S)
chorizo breadcrumbs

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

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

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