Cafe Tango - Santa Rosa Beach
Seafood Restaurant
Intimate, 8-table setting for ...
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WED 6:00 PM - 10:00 AM 
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Serves Alcohol
Paid Content
Menu
This menu was last updated on
8/31/18.
Although we have many accurate menus, they change often
and it should be assumed this menu is not 100% accurate.
If you want to be sure the dishes are still offered or confirm the prices are
correct, please call the restaurant by tapping the call button above.
Main Menu |
Al Fresco / Patio Manu
by
Gluten Free
Vegetarian
Vegan
Starters and Tapas
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Spicy Shrimp Scampi
Jumbo Gulf shrimp served scampi style in jalapeno-butter sauce. Served with grilled toast points
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Pan Seared Foie Gras
Hudson Valley Grade A Foie Gras, seared and served on “Foie Gras Toast†with port wine glaze
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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
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Baked Brie
Topped with Grand Marnier fruit compote and pecans. Served with French bread
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Salads
Tango’s House Salad and Dressings: Parmesan Ranch, Toasted Pecan Blue Cheese, Raspberry Vinaigrette, Habanero Honey Mustard, Ginger Soy
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Tango House Salad
Array of mixed greens, tomatoes, cucumber, carrot, red onion, and sunflower seeds
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Tango Wedge
Crisp iceberg wedge topped with Applewood smoked bacon, gorgonzola cheese crumbles, tomato, sunflower seeds and Tango toasted pecan blue cheese dressing
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From the Land
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Chimichurri
Choice of steak brushed with smoked paprika butter. Complemented by traditional Argentinian herb and garlic sauce Petite or Filet Mignon
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Gorgonzola
Choice of Steak topped with lump crab meat, scallions, and gorgonzola cream sauce Petite or Filet Mignon
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Foie Gras
Choice of steak topped with pan-seared Hudson Valley Grade A Foie Gras in port wine reduction Petite or Filet Mignon
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Portobello
Choice of steak topped with butter sauteed Portobello mushrooms. Finished with red wine demi-glace Petite or Filet Mignon
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1855 Black Angus Steak
6 ounce petite filet or 9-ounce Tenderloin Filet Mignon Presentations:
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Pan Roasted Lamb Rack
Pan seared in roasted lamb rack with rosemary whipped potatoes, vegetable medley and finished with a Cabrales demi-glace’
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From the Sea
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Chorizo & Panko Crusted Fish
Crispy pan fried panko and Spanish Chorizo crusted fish topped with roasted garlic aioli
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The Dancing Fish
Pan sauteed fish filet topped with Gulf shrimp and lump crabmeat and spinach in jalapeno cream sauce
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Pistachio Crusted Fish
Fish fillet crusted in toasted pistachios. Drizzled with amaretto beurre blanc and complemented by Gulf shrimp
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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
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Pastas
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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
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Lobster Ravioli
Lobster stuffed ravioli served in a pink lobster cream sauce. Tossed with Gulf shrimp and diver scallops
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