Menu


Starters and Tapas

Baked Brie

Topped with Grand Marnier fruit compote and pecans.

Served with French bread

Spicy Shrimp Scampi

Jumbo Gulf shrimp served scampi style in jalapeno-butter sauce.

Served with grilled toast points

Pan Seared Foie Gras

Hudson Valley Grade A Foie Gras, seared and served on “Foie Gras Toast” with port wine glaze

Seafood Stuffed Piquillos Peppers

Crab and shrimp stuffed smoked piquillos peppers from Navarra, Spain.  Served on seared scallions and finished with smoked pimento de piquillo pepper butter

Salads

Tango’s House Salad and Dressings: Parmesan Ranch, Toasted Pecan Blue Cheese, Raspberry Vinaigrette, Habanero Honey Mustard, Ginger Soy

Tango House Salad

Array of mixed greens, tomatoes, cucumber, carrot, red onion, and sunflower seeds

Tango Wedge

Crisp iceberg wedge topped with Applewood smoked bacon, gorgonzola cheese crumbles, tomato, sunflower seeds and Tango toasted pecan blue cheese dressing

Entrees

From the Land

Pan Roasted Lamb Rack

Pan seared in roasted lamb rack with rosemary whipped potatoes, vegetable medley and finished with a Cabrales demi-glace’

1855 Black Angus Steak

6 ounce petite filet or 9-ounce Tenderloin Filet Mignon

Presentations:

Portobello

Choice of steak topped with butter sauteed Portobello mushrooms.  Finished with red wine demi-glace

Petite or Filet Mignon

Chimichurri

Choice of steak brushed with smoked paprika butter.  Complemented by traditional Argentinian herb and garlic sauce

Petite or Filet Mignon

Foie Gras

Choice of steak topped with pan-seared Hudson Valley Grade A Foie Gras in port wine reduction

Petite or Filet Mignon

Gorgonzola

Choice of Steak topped with lump crabmeat, scallions, and gorgonzola cream sauce

Petite or Filet Mignon

From the Sea

Chorizo & Panko Crusted Fish

Crispy pan fried panko and Spanish Chorizo crusted fish topped with roasted garlic aioli

The Dancing Fish

Pan sauteed fish filet topped with Gulf shrimp and lump crabmeat and spinach in jalapeno cream sauce

Pistachio Crusted Fish

Fish fillet crusted in toasted pistachios.  Drizzled with amaretto beurre blanc and complemented by Gulf shrimp

The Basque Fish

Pan sauteed in the traditional style of Northern Spain.  Topped with Gulf shrimp in a white fabada bean sauce and chorizo sausage

Pastas

Braised Veal and Beef Tortellacci

Tortellacci pasta stuffed with braised veal, beef, pancetta and parmesan cheese tossed in a white wine butter sauce drizzled with truffle oil

Lobster Ravioli

Lobster stuffed ravioli served in a pink lobster cream sauce.  Tossed with Gulf shrimp and diver scallops