Fresh, seasonal ingredients. A coastal setting. Flavors with soul.
Thinly sliced wahoo, drizzled with olive oil and lemon juice, finished with parmesan cheese, fresh arugula, capers and onions.
Served with and order of "platanitos" (fried plantains).
Fish, shrimp, and octopus; served with an order of "platanitos" (fried plantains).
Thinly sliced wahoo, drizzled with olive oil and lemon juice, finished with parmesan cheese, fresh basil, capers, and onions.
Six jumbo shrimps served with Pangas signature cocktail sauce.
A healthy and refreshing blend garnished with finely chopped pico de gallo.
Served chilled with cucumber, bell peppers, red onions, and croutons.
Super creamy homemade.
Caribbean crab, clams and fish; prepared with lobster stock, beer and coconut milk, resulting in a dustubctive bitersweet taste.
Smooth and creamy, made with fresh lobster broth.
Smooth and creamy, made with fresh lobster broth.
Smooth and creamy, made with fresh lobster broth.
A healthy and refreshing blend garnished with finely chopped pico de gallo.
Served chilled with cucumber, bell peppers, red onions, and croutons.
Super creamy homemade.
Caribbean crab, clams and fish; prepared with lobster stock, beer and coconut milk, resulting in a dustubctive bitersweet taste.
Tender chicken wings glazed with a pineapple reduction.
Sautéed calamari, octopus, shrimp, mussels, clams, and catch of the day. Served with bread.
Fresh yellow fin tuna, mango, and avocado, stacked delicately, and topped with micro greens.
A mixed selection of our starters: smoked fish dip with fried plantains, fish ceviche, shrimp cocktail , quinoa, pineapple chili glazed wings, and fried seafood. Serves four.
Marinated chicken breast with a white wine herb butter sauce, served with potato purée and sautéed vegetables.
Tender and flavorful served with rosemary baby potatoes and roasted corn chimichurri; decorated with balsamic reduction.
Black Angus short ribs braised in Imperial beer with a natural reduction sauce.
Juicy rack of lamb served with baby potatoes, asparagus, and aioli sauce.
Served with potato purée, caramelized pears, and red wine sauce.
served over wild rice and julienne vegetables with the preparation of your choice: grilled, blackened or "al ajillo" with a tropical salsa or creamy lemon sauce.
Locally caught octopus served with extra virgin olive oil, salad, and pico de Gallo.
Grilled whole snapper seasoned with herbs and garlic. Served with vegetables and rice.
Grilled on an open fire, draped with a garlic and fresh herbed olive oil, with wild rice, roasted eggplant, zucchini, and tomato.
Glased with dill, and served with wild rice and asparagus.
Lobster grilled on an open fire served with melted garlic and herbs butter. Served with vegetables and rice.
Pan seared tuna served with Pangas’ pico de gallo. Served with vegetables and rice.
Served over wild rice and julienne vegetables with the preparation of your choice: grilled, blackened or "al ajillo" with a tropical salsa or creamy lemon sauce.
Served over wild rice and julienne vegetables with the preparation of your choice: grilled, blackened or “al ajillo”, with a tropical salsa or creamy lemon sauce.
Oven roasted zucchini stuffed with ratatouille topped with organic goat cheese. Served with wild rice and "picadillo de chayote".
Fresh vegetables cooked to perfection, beautifully mixed and served in a sizzling platter.
Healthy mix of smoked pear, zuchinni and artichokes, over a bed of fresh tomato and mozarella, sprinkled with capers.
Prime beef cuts served marked rare on sizzling volcanic rock, pre-heated on 500°, to cook each slice at your table to desired temperature. Served with enyucado, sautéed vegetables, onion rings, and three sauces: Chimichurri, Alioli and Chipotle.
Prime beef cuts served marked rare on sizzling volcanic rock, pre-heated on 500°, to cook each slice at your table to desired temperature. Served with enyucado, sautéed vegetables, onion rings, with three sauces: Chimichurri, Alioli and Chipotle.
Lomito with choice of shrimp skewer or lobster tail.
Rib Eye with choice of shrimp skewer or lobster tail.
A selection of the best of what the local waters of Tamarindo have to offer: yellow fin tuna, lobster “a la plancha”, fried whole snapper, grilled shrimp skewer, and our mixed seafood platter. Served with wild rice and vegetables. 2 serves.
