Pan-Latin Restaurant & Tequila Bar in Dania Beach

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

Viva Abejas

By Chef Richard Sandoval
Available March 25 – April 22

Bebidas

Honey Symphony 15
gin – honey – lime – coconut cream
alma finca orange liqueur – matcha
sesame

Scarlet Blossom 18
añejo tequila – balsamic vinegar –
agave watermelon
alma finca orange liqueur
red wine – tajín-hibiscus salt

Honey Lavender Margarita 22
blanco tequila – lime – honey
lavender – créme de violette
alma finca orange liqueur

Antojitos

Three course dinner available for 60.00

Coconut Tuna Ceviche* (N) 22
red onion – mint – radish – cucumber
avocado – fresno chili
toasted coconut
orange blossom honey

Duck Confít Tacos (N) 18
pickled vegetable – blue corn tortilla
agave honey – cilantro
peanut pipian sauce

Honey Cheesecake (D) 15
honeycomb – blood orange
alma finca orange liqueur flambé
berry salsa

Learn
Did you know 1 in every 3 bites of food depends on pollinators?
Viva Abejas (“long live bees”) is Chef Richard Sandoval’s initiative to highlight the vital role of bees in the ecosystem. Our cocktails feature Alma Finca Orange Liqueur, made from oranges pollinated by bees from hives that Chef Sandoval helped introduce to their Yucatán orchards. With every sip, you’re helping sustain these hives and the bees that make it all possible. Learn more at vivaabejas.com

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