Dinner at the Panama Hotel    

Winter 2017


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MARIA’S PUEBLO CHICKEN TORTILLA SOUP – 6 / 9

Homemade soup with chicken, crispy tortilla strips, queso fresco, corn and fresh avocado; garnished with sour cream, lime and cilantro

 

CHARCUTERIE PLATTER – 15  

Chicken liver pate with juniper berries, Zoe’s Meats dry cured chorizo and jalapeno salami, mixed olives, house made membrillo paste and manchego cheese; served with toasted, sliced baguette

                        

GRILLED GLOBE ARTICHOKE – 9

With roasted garlic aioli

 

CRISPY CALAMARI FRITI APPETIZER – 10

With cilantro-lime vinaigrette and guajillo-pasilla chili aioli

 

AHI TUNA CEVICHE – 14

With avocado, red onion, serrano chile, cherry tomatoes and cilantro 

 

STEAMED MUSSLES – 14

With chorizo, thyme, fennel, parsley and chives in a white-wine butter sauce, served with garlic crostini

 

MINI DIVER SCALLOP TOSTADAS – 10

With guacamole and cherry tomato salsa, garnished with micro greens  

 

ORGANIC PUMPKIN AND RICOTTA RAVIOLIS – 13 / 18

Filled with ricotta cheese, hazelnuts and goat cheese with lemon butter, spiced walnuts and crisp sage; served over arugula with grated parmesan

 

GARLIC PARMESAN FRENCH fRIES– 8

With roasted garlic aioli                                                                                                                                    

BUTTER LETUCE SALAD WITH GRILLED APPLE – 11

With roasted peppers, pomegranate, radicchio, roasted pecans, and feta cheese served with honey-mustard-poppy-seed dressing (with grilled prawns 19)

 

RED AND GOLDEN BEET SALAD – 9

With warm walnut encrusted laura chenel goat cheese, arugula, and citrus vinaigrette    

                   

CAESAR SALAD – 8

Salad chopped romaine, sourdough croutons and parmesan cheese crisp (with grilled chicken 12 | prawns 14 | salmon 19)

 

CRISPY CALAMARI FRITI SALAD – 14

With mixed baby greens, avocado, salsa fresca and cilantro-lime vinaigrette  

 

BAJA SEAFOOD SALAD – 19

Grilled fresh seafood, spiced black beans, roasted sweet corn, avocado, queso fresco, lime cilantro vinaigrette, served with tortilla chips

 

ANGEL HAIR PASTA WITH FRESH VEGETABLES – 18

With asparagus, green beans, onions, red peppers and mushrooms; olive oil, garlic, chili flakes, and parmesan cheese (optional)

                   

FIRE ROASTED POBLANO CHILE – 18

Stuffed with quinoa, mushrooms, laura chenel goat cheese, and pine nuts with smoky red chile sauce; served with Mexican rice and grilled squash

 

OVEN ROASTED CHICKEN BREAST – 19

With parsley butter sauce, mashed sweet potato and sautéed swiss chard

 

FILET OF SALMON – 26

With roasted baby carrots, beets and yukon gold potatoes; brussels sprout leaves and toasted almonds, served with a meyer lemon beurre blanc

 

PANAMA BURGER AND HAND-CUT FRIES – 15

Natural star ranch angus burger with tillamook cheddar or jack cheese, tomatoes and on a la brea bakery bun with guajillo and pasilla chili aioli (add point reyes blue cheese 2 | applewood bacon 2 | sliced avocado 2)

 

PORK CHOP – 23

Grilled Cubano marinated pork chop on wehani rice pilaf with corn, peas, cilantro and red onions; garnished with watercress greens dressed in a white balsamic vinaigrette; served with cranberry port wine sauce

 

PAINTED HILLS GRILLED NEW YORK STEAK – 30

With roasted baby new potatoes, sautéed spinach and chimichurri sauce