Cafe Tango

14 Vicki Street, Santa Rosa Beach, FL 32459 850-267-0054

6-10 seven days

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About
Menu
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Café Tango is a charming 28 seat restaurant nestled in the pines of Northwest Florida on Scenic Highway 30A. The perfect setting for a romantic dinner for two or a fun night out Café Tango melds a comfortable yet elegant environment with spectacular food.

Chef Walter Sanchez inspired by his European roots combines the best seafood of the emerald coast with the traditions of old world cuisine. Whether it is seafood or the best cut of meat available Chef Sanchez only chooses to work with the best ingredients, so that you will have a delicious and memorable meal.

Getting Married in Santa Rosa Beach? Café Tango is the perfect spot for private parties of up to 30 people. Weddings, birthdays, rehearsal dinners, holiday parties are made special by renting your own restaurant - for a truly private and special occasion.

Gift Certificates Available.

Starters
Entrees

Tuesday, February 7, 2012

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

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

Tonights 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

Chefs 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

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