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 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 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

The Florida Department of Health advises that eating rare or raw animal products
could possibly pose a risk to your health.

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