Starters

Chicken and ginger croquetas with truffled honey and piquillo peppers
8

Seared Foie Gras,changes daily Market Price

Beef Carpaccio with spicy candied cherry tomatoes,roasted garlic and arugula finished with sherry thyme reduction and olive oil  15

Salted cod and crab fritters
8

Pan Seared scallops with roasted corn and pickled peaches

12 

Calamari with allioli
7

Fried goat cheese with balsamic onion jam and microgreens
6

Catalan hummus
8
house-made bread with arbe q uina olive oil, balsamic reduction and cornichons
5

MUSSELS

Basquaise - piquillo peppers, sherry and garlic
10

Marinier -garlic, white wine and parsley
10

Mediterranean-olives, roasted garlic, tomatoes and capers

10

Spicy Tomato -chili paste, garlic, white wine and shallot
10

SALADS

   Spinach, roasted pears, manchego, sherry thyme reduction
9

Caesar with bacon lardon and potato croutons
8

Seasonal salad
6

 Nueske's applewood smoked bacon, cherry tomatoes, roasted onion and a crosstini with allioli

9 

Black pepper and brown sugar poached beets, orange supremes, red wine ginger
reduction
8

CHEESE PLATE

A daily selection of six grand cheeses with accompaniments and house-made bread
24
available a la carte ask your server

ANTIPASTA

Currently concentrating heavily on Iberian cuisine. Including Jberico Lomo [cured
pork tenderloin), Spanish cheeses and condiments and house-made bread
28

TAPAS del DIA

A trio of tapas selected daily by chef. market price

"PLATS PRINCIPALS" ENTREES

Pan roasted Pork tenderloin with roncal gnocchi , asparagus tips, roasted  olives, shaved red onions and wilted spinach 19

Paparika rubbed Filet, cabrales,  roasted olives, broccoli rabe and cabernet mustard
25

Pan seared Duck breast,with garlic cream, oven roasted tomatoes and arugula finished with a cilantro red onoin emulsion 21

Salmon, with "Catalan style spinach", apples, pine nuts raisins and spinach
17

Classic garlic shrimp "Gambas al ajillo" with a Moorish stew
15

Scallops seared in smoked paprika with patatas en salsa verde and charred onion
21

Grilled Chicken breast with sweet peas, balsamic onions, piquillo peppersand broccoli rabe finished with a myer lemon ginger vinaigrette

20 

Herb Crusted Flounder with a "Spanish Succotash" of roasted shallots, piquillo peppers, cherry tomatoes sweet peas and spinach finished with a sweet corn ginger nage

19 

Wild Mushroom crusted Mahi with sweet corn roasted cherry tomatoes and onions and wilted pea shoots finished with a warm balsamic vinaigrette

22 

Vegetarian Entree: chef's choice, market price

PAELLA

Tango has taken the classic Valencian specialty and run with it. Paella is a celebration
of rice, perfectly cooked rice. The Valencians believe what comes after the rice is just
gravy. While we respect their opinions we take the gravy seriously. We offer our
"Paella del Dia" (Paella of the Day) for either one or two people, your server will go
into detail with your table. Market price

SIDES

mashed potatoes 2.5
Catatlan spinach 4.5
frites & allioli 3
asturian beans 5
allioli 2
charred cabbage 2.5
patatas bravas 5.5
patatas en salsa verde 4
gnocchi in brown butter 5
arbequina olive oil 2