Cafe Tango

Starters

• Seafood Stuffed Piquillos Peppers

  Crab & Shrimp Stuffed Smoked Piquillo Peppers from Navarra Spain Served on Seared Green Onions and finished with a Smoked Pimiento de Piquillo Pepper Butter

• Pan Seared Foie Gras

  Grade A Foie Gras, Seared and served on “Foie Gras Toast”, with a Port Wine Mango Glaze

• Cabrales Crab & Shrimp Gnocchi

  Light and Fluffy Gnocchi tossed with Jumbo Lump Crab & Shrimp in a Creamy Cabrales Cheese Sauce

• Grilled Diver Sea Scallops

  Grilled Diver Sea Scallops Served with Caramelized Belgium Endives, and finished with a Key Lime Honey Reduction Sauce

• Crab Stuffed Portobello

  Grilled Portobello Mushroom stuffed with Jumbo Lump Crabmeat, on top of Wilted Spinach, with Roasted Red Bell Peppers & finished with Lemon Beurre Blanc

• Baked Brie

  Topped with a Grand Marnier Fruit Compote and Pecans. Served with French Bread

• Tuna Mojama

  A Spanish Delicacy - Salt and Air Cured Blue Fin Tuna from Andalusia, Marinated and Served on Crostinis with Baby Greens

• Jalapeno Shrimp Scampi

  Fresh Jumbo Gulf Shrimp served Scampi Style in a Jalapeño-Butter Dipping Sauce. Served with French Bread

Entrees

All Entrees, Served with Tango's House Salad, Home Made House Dressings: Ginger Soy Vinaigrette, Parmesan Ranch,Toasted Pecan Blue Cheese, Raspberry Balsamic Vinaigrette, and Habanero Honey Mustard

• Pan Seared Duck Breasts in Plum, Madeira Sauce

  Two 6 Oz. Duck Breasts, Pan-Seared and served in a Madeira Wine, Plum, and Orange Reduction Sauce

• Seafood Pasta

  Jumbo Sea Scallops, Shrimp and Spinach Tossed With Angel Hair Pasta in a Light White Wine Cream Reduction Sauce

• Grilled Marinated Lamb Rib Chops

  Two 7 Oz. Lamb Rib Chops brushed with a Spicy Roasted Red Curry Butter, Char-grilled and accompanied by a Yogurt Mint Sauce

• Lobster Ravioli

  Lobster stuffed Ravioli served in a Pink Lobster Cream Sauce. Tossed with Fresh Gulf Shrimp and Diver Scallops

• Chef's Selection of Seasonally Fresh Local Fish

• The Basque Fish

  Tonight’s Fresh Fish selection Pan Sauteed in the traditional style of Northern Spain topped with Shrimp in a White Fabada Bean Sauce Accented by Morcilla and Chorizo Sausages

• The Tango Fish

  Pan-Sautéed Fish Fillet topped with Lump Crabmeat, Mushrooms, Roasted Red Peppers and Scallions, Finished with a Lemon Beurre Blanc

• Panko Crusted Fish With Chorizo & Bacon Horseradish Cream Sauce

  Crispy Pan Fried Panko Crusted Fish Topped with a chilled Chorizo, Horseradish, Bacon Cream Sauce

• The Dancing Fish

  Pan-Sautéed Fresh choice of Fish Fillet Topped With Shrimp, Lump Crabmeat, Grilled Diver Scallop, and Spinach in a Jalapeño Cream Sauce

• Pistachio Crusted Fish

  Chef’s offering of Fresh Fish Fillet Crusted in Toasted Pistachios, drizzled with an Amaretto Beurre Blanc and complemented by Gulf Shrimp

• Steaks

  Choice of Char-Grilled Cuts: 16 oz. Dry-Aged 1855 Black Angus Cowboy Cut Bone In Ribeye or 9 Oz. Dry-Aged Certified 1855 Black Angus tenderloin Filet Mignon Presentations:

• Portobello

  Choice of Dry-Aged Black Angus Beef Steak topped with Butter-Sautéed Portobello Mushrooms. Finished with our Red Wine Demi-glacé

• Gorgonzola

  Choice of Dry-Aged Black Angus Beef Steak topped with Lump Crabmeat, Scallions, and Finished with a Gorgonzola Cream Sauce

• Chimichurri Sauce

  Choice of Dry-Aged Black Angus Beef Steak, brushed with Smoked Paprika Butter. Complemented by a Traditional Argentinian Thick Herb and Garlic Sauce

• Topped With Foie Gras

  Choice of Dry-Aged Black Angus Beef Steak Topped With Pan-Seared Hudson Valley Grade A Foie Gras in a Port Wine Reduction Sauce