Dinner at the Panama Hotel  

SPRING 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 (*spicy)

 

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

 

DUNGENESS CRAB IN HALF AN AVOCADO - 15

Washington state Dungeness crab with creamy lemon-lime vinaigrette, garnished with oranges

 

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 LETTUCE 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 13 | prawns 17.5 | salmon 21)

 

CRISPY CALAMARI FRITTI SALAD – 14

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

 

BAJA SEAFOOD SALAD – 21

Grilled fresh salmon, scallops and prawns, chopped romaine, spiced black beans, roasted sweet corn, avocado, queso fresco, lime cilantro vinaigrette, salsa fresca and homemade tortilla chips

 

PICCI 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 (*spicy)

 

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 – 16

Natural Star Ranch angus burger with tillamook cheddar or jack cheese, lettuce, red onion and tomato 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