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Lunch at the Panama Hotel Restaurant

SPRING 2018


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MARIA’S PUEBLO CHICKEN TORTILLA SOUP – 6/9  

Homemade soup with chicken, crispy tortilla strips, queso fresco, grilled 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

 

DUNGENESS CRAB IN HALF AN AVOCADO – 15

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

 

AHI TUNA CEVICHE – 14

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

 

CRISPY CALAMARI FRITTI APPETIZER – 10

With cilantro-lime vinaigrette and guajillo-pasilla chili aioli

 

GARLIC PARMESAN FRENCH fRIES – 8  

With roasted garlic aioli

 

BUTTER LETTUCE SALAD WITH POMEGRANATE – 11

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

 

RED AND GOLDEN BEET SALAD – 9

Warm walnut encrusted Laura Chenel goat cheese, arugula, and citrus vinaigrette

 

CAESAR SALAD – 8

Chopped romaine, sourdough croutons and parmesan cheese crisp (with grilled chicken 13 | prawns 17.5 | salmon 21)

 

BAJA SALAD – 12

With chopped romaine, spiced black beans, roasted sweet corn, avocado, queso fresco, lime cilantro vinaigrette, salsa fresca, homemade tortilla chips (with grilled chicken 16 | grilled salmon, scallops and prawns 21)

 

CRISPY CALAMARI FRITTI SALAD – 14  

Mixed baby greens, avocado, salsa fresca and cilantro lime vinaigrette

 

WILD MUSHROOM RAVIOLI – 13  

Filled with ricotta cheese, porcini and shiitake mushrooms with lemon buerre-blanc, spiced walnuts and crisp sage; served over arugula with grated parmesan

 

FIRE ROASTED POBLANO CHILE – 13

Stuffed with quinoa, mushrooms, Laura Chenel goat cheese and pine nuts with smoky red chili sauce (*spicy)

 

QUESADILLA – 11

Grilled chicken, Jack cheese, grilled corn, roasted pasilla peppers, sour cream, salsa fresca and guacamole

 

COLCANNON – 17.5

Traditional Irish potato and leek pancake topped with black forest ham, grilled asparagus, a poached egg and micro greens, finished with a citrus vinaigrette

 

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)

 

GRILLED VEGGIE PANINI SANDWICH – 11

Grilled eggplant, zucchini and roasted red peppers with Laura Chenel goat cheese, olive and sun-dried tomato tapenade on a La Brea Bakery telera roll, served with mixed baby greens salad

 

FISH TACOS - 12

Seared wild pacific rockfish, cabbage, chipotle lime sauce and salsa fresca on soft corn tortillas. Served with limes, avocado and mixed baby greens salad

 

GRILLED VEGETABLE ENCHILADAS VERDE - 13

Filled with green corn, zucchini, portobello mushrooms, black beans and poblano chilies, topped with mexican rice, avocado and mixed baby greens salad

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