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 Scallops
Two U-Ten Diver Scallops and sauteed baby spinich, finished with citrus honey buerre”blanc.
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
Crab Corn Bisque
Cup or Bowl
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
Bone-n Ribeye or Filet Mignon
Chimichurri
Choice of steak brushed with smoked paprika butter. Complemented by traditional Argentinian herb and garlic sauce
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
Pan Seared Scallops
Three U-Ten Diver Scallops and sauteed baby spinich, finished with citrus honey buerre”blanc.
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
The Florida Department of Health advises that eating rare or raw animal products
could possibly pose a risk to your health.
Pastas
Lobster Ravioli
Lobster stuffed ravioli served in a pink lobster cream sauce. Tossed with Gulf shrimp and diver scallops
