Our Take Out Menu

No need to get all dressed up, or worry about cooking. We’ve got you covered with our take out.

Give us a call at 850.267.0054 to place your order.

Starters and Tapas 

Baked Brie   15

Topped with Grand Marnier fruit compote and pecans.

Served with French bread

Pan Seared Foie Gras   24

Hudson Valley Grade A Foie Gras, seared and served on

“Foie Gras Toast” with port wine glaze

Spicy Shrimp Scampi 16

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

Served with grilled toast points

Seafood Stuffed Piquillos Peppers   16

Crab and shrimp stuffed smoked piquillo peppers from Navarra,

Spain. Served on seared scallions and finished with smoked pimento de piquillo pepper butter

Salads

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

Tango House Salad    8

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

Tango Wedge   12

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                                              From the Sea 

Pan Roasted Lamb Rack 42

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

Chorizo & Panko Crusted Fish   35

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

 

1855 Black Angus Steak

6 ounce petite filet or 9-ounce Tenderloin Filet Mignon

Presentations:

The Dancing Fish   38

Pan sautéed fish filet topped with Gulf shrimp, lump crabmeat in a jalapeno cream sauce

Portobello

Choice of steak topped with butter sautéed Portobello mushrooms.  Finished with a red wine demi-glace Petite              42    Filet Mignon 46

Pistachio Crusted Fish   35

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

Chimichurri

Choice of steak brushed with smoked paprika butter.

Complemented by traditional Argentinian herb and garlic sauce

Petite 42 Filet Mignon 46

The Basque Fish  34

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

Foie Gras

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

Petite 50 Filet Mignon 54

 

Gorgonzola

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

Petite  44    Filet Mignon  48

Pastas

Braised Veal and Beef Tortellacci   32

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

Lobster Ravioli   30

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

*** Split Entrée fee $ 10.00 ***

*** Split Salad fee $ 3.00 ***

 

 

 

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