HOUSE MADE SANGRIA

Glass    -    Pitcher

SPARKLING – CHAMPAGNE

Prosecco, Mionetto, Italy

Champagne, Veuve Clicquot, France

Champagne, Dom Perignon, France

Champagne, Perrier Jouet Fleur Rose,  France 

WHITE WINES

Pinot Grigio

Pinot Grigio, Graffigna, Argentina

Pinot Grigio, Santa Margherita,  Alto Adige, Italy 

Sauvignon Blanc

Sauvignon Blanc, Villa Maria,  Marlborough, New Zealand

Fume Blanc, Robert Mondavi, Napa 

Chardonnay

Chardonnay, Septima, Argentina

Chardonnay, Wente ‘Morning Fog’, Central Coast

Chardonnay, Stag’s Leap Wine Cellars ‘Karia’, Napa

Pouilly Fuisse, Louis Latour, Burgundy,  France

Interesting Whites

Riesling, Hogue, Columbia Valley

White Super Tuscan, Terruzzi & Puthod ‘Terre di Tufi’, Tuscany,

RED WINES

Pinot Noir

 Coppola ‘Director’s Cut’, Russian River Valley

Artesa, Carneros

Chilensis, Chile

Merlot

Main Street, California

Coppola “Diamond Series”, California

Rutherford Hill, Napa

Cabernet Sauvignon

Finca Flichman Reserve, Argentina

Coppola, “Claret”, California

Ferrari Carano, Sonoma

Far Niente, Oakville        

 Reds of the World

Malbec, Antigal ‘Uno’, Mendoza,  Argentina

Malbec, Trapiche ‘Vina Federico’, Mendoza, Argentina

Carmenere, Chilensis Reserve, Chile

Chianti Classico, Ruffino ‘Il Ducale’, Tuscany

Tempranillo, Vina Zaco, Rioja, Spain

Shiraz, Jacobs Creek Reserve, South Australia

Folie a Deux, Ménage à Trois, Napa

Meritage, Opus One, Napa

Taste of  Pangea

Our Special for Lunch

Four Tasting portion of our signature dishes:

Green Chili Onion Soup

Gruyere Crouton

Pangea Organic Baby Green

Indian River Citrus, Avocado, Heart of Palm, Tomato, Sherry Vinaigrette

Churrasco Skirt Steak

Florida Heirloom Tomatoes – Baby Rocket

Pickled Cipollinni Onions – Roaring 40’s Blue

Chimichurri Vinaigrette

 Dulce de Leche Creme Brule

One price, Four Flavors at $20.11

A perfect way to enjoy Lunch!!!

Unique all Around

DESSERTS      8

VANILLA BEAN CHEESECAKE

Berry Coulis

 WARM COBBLER OF THE EVENING

Vanilla Bean Gelato

 CHOCOLATE MOUSSE  

Berry Gelee

 KEY LIME TART  

Tropical Coulis

 SCOOP OF ICE CREAM OR SORBET  

Seasonal Berries

DESSERT MARTINIS     12

ESPRESSO MARTINI 

Shot of Espresso – Kahlua – Tia Maria – Baileys – Lemon Twist

 OREO COOKIE MARTINI

Godiva White Liquor – Stoli Vanilla – Kahlua – Oreo Cookie Rim

 KEY LIME MARTINI

Keke Lime Liquor – Stoli Vanilla – Sugar Rim

  

CORDIALS     9

KAHLUA

SAMBUCA

DISARONNO AMARETTO

FRANGELICO

BAILEY’S IRISH CREAM

GODIVA CHOCOLATE WHITE – DARK

HOUSE MADE LIMONCIELLO (UPON AVAILABILITY)

  

PANGEA’S COFFEES     6

PANGEA COFFEE

Diplomatico Rum – Godiva Dark Chocolate  – Topped Whipped Cream

 IRISH COFFEE

Jameson Whiskey– McCormick’s Irish Cream - Crème De Menthe – Topped Whipped Cream

 KEOKI COFFEE

Kahlua – Brandy – Topped Whipped Cream

Kids Menu

$7

Chicken Fingers
BBQ Sauce

Kids Steak

Grilled Salmon

Turkey Corn Dog

Select Two Side Dishes for the Items Listed Above

Side Dishes

Fork Mash Potatoes
Coconut Scented Jasmine Rice
French Fries
Mixed Fruits
Mixed Greens
Mac & Cheese

Eat it All & Save Room For Dessert…

Thirsty!!

Fresh Juices & Smoothies
2.5

Lemonade
Orange Juice
Apple Juice
White or Chocolate Milk

Smoothie
Made with Liquid Ice Cream

Banana
Strawberry – Banana

Sodas
with Refill
$2

Shirley Temple

Finally Desserts

$5

Keiki Sunday
One Scoop of Ice Cream
Chocolate Sauce,
Whipped Cream

*TODAY’S CEVICHE 16

CHICK PEA FRITTERS “FALAFEL” Lemon Honey Yogurt  8

 “TAKE A BAO” Steam Buns – Char Siu Bbq Chicken – Pickled Vegetables 10

PRINCE EDWARD ISLAND MUSSELS Coconut Milk – Tomato – Thai Basil 17

*HAWAIIAN AHI POKE Flatbread – Asian Slaw – Wasabi Aioli – Sweet Soy 16

 

SOUP – SALADS

DAY OLD SOUP Much Better the Next Day     5 / 8

ROMAINE Watercress– Tomato – Garlic Croutons – Caesar Truffle Dressing  10

SIMPLE SALAD Mesclun – Hearts of Palm – Tomato – Champagne Papaya Seed Dressing 8

WATERMELON “SASHIMI” SALAD Arugula – Goat Cheese – Lime Vinaigrette 10

~UGLY TOMATOES Heirlooms – Mozzarella – Balsamic – Macadamia Basil Nut Pesto  12

~WATERCRESS Blue Cheese – Cranberries – Red Onion – Tomato – Candied Walnuts

 Apple Smoked Bacon – Sherry Vinaigrette 10

 

PANGEA CLASSICS

*SKIRT STEAK CHURRASCO Yuca Frita – Asparagus – Chimichurri 26

CRISPY GARLIC CHICKEN Buttermilk Spring Onion Smashed Potatoes – Sesame Soy Sauce 20

*BLACKENED FRESH CATCH Watermelon Lychee Pineapple Salad – Kaffir Lime Vinaigrette 28

CHICKEN PAILLARD Heirlooms Tomatoes – Arugula – Feta 24

*SESAME AHI Pineapple Edamame Crab Fried Rice – Wasabi Vinaigrette – Kabayaki Glaze 28

*SNAPPER “HAWAIIAN STYLE” Baby Bok Choy – Ginger – Shiitake Spring Onions – Cilantro Sesame – Shoyu – Coconut Jasmine Rice 26

 

MAINS

*CHEF RYAN’S GRILLED KOREAN KALBI SHORTRIBS 2 Scoop Coconut White Rice

Pickled Vegetables Macaroni Potato Truffle Salad 28

GRILLED TEQUILA LIME SHRIMP Pineapple Boniato Smashed Potatoes – Salsa Verde 24

*SALMON “IN PAPER” Zucchini Gold Bar Squash – Thai Basil “Lomi Lomi” Tomato Vinaigrette 24

RISOTTO Sweet Corn – Wild Mushrooms Edamame – Mascarpone – White Truffle Oil 20

VEAL PAPPARDELLE Asparagus – Wild Mushrooms – Fried Sunny Up Egg – Porcini Cream Sauce 26

Has been a Chef for luxury resorts including the Kahala Hilton, Ritz Carlton Kapalua, Bellagio Las Vegas, Mauna Lani Bay Hotel and Bungalows, Four Seasons Hualalai Hawaii and most recently the Four Seasons Resort Palm Beach. Ryan is an honored graduate of the prestigious Culinary Institute of America, Hyde Park New York.

Chef Ryan is continuing the creativity of Hawaiian Fusion Cuisine with a Global Flair along with Jessica Nunez, General Manager.

Who says that you have to go to a 5 star 5 diamond resort to experience that caliber of cuisine, when you can experience it in a casual dining atmosphere right here in Wellington, Florida.

So please come and smell, touch, taste, and experience Pangea Bistro in Wellington – Unique All Around!