| Item | Description | Price |
|---|---|---|
| 1855 Black Angus Steak | — | |
| Albarino, Licia, Spain '19 | — | $40.00 |
| Baked Brie | Topped with grand marnier fruit compote and pecans. Served with french bread. | $16.00 |
| Barolo, Vajra Albe, Italy '17 | — | $78.00 |
| Cabernet Sauvignon, Elizabeth Spencer, Napa '16 | — | $90.00 |
| Cabernet Sauvignon, Paul Hobbs, Napa '17 | — | $125.00 |
| Cabernet Sauvignon, Textbook, Napa '18 | — | $64.00 |
| Cava, Dibon, Spain N/V | — | $48.00 |
| Chardonnay, Miner, Napa '18 | — | $54.00 |
| Chardonnay, Paul Hobbs, California '18 | — | $100.00 |
| Chardonnay, Rombauer, Carneros '19 | — | $64.00 |
| Chimichurri | Choice of steak brushed with smoked paprika butter. Complemented by traditional argentinian herb and garlic sauce | |
| Chorizo & Panko Crusted Fish | Crispy pan fried panko and spanish chorizo crusted fish topped with roasted garlic aioli | $35.00 |
| Foie Gras | Choice of steak topped with pan-seared hudson valley grade a foie gras in a port wine reduction | |
| Gorgonzola | Choice of steak topped with lump crabmeat, scallions and a gorgonzola cream sauce | |
| Laurent Perrier, "La Cuvee", Champagne N/V | — | $90.00 |
| Lobster Ravioli | Lobster stuffed ravioli served in a pink lobster cream sauce. Tossed with gulf shrimp and crab meat | $32.00 |
| Malbec, Felino, Argentina '19 | — | $54.00 |
| Pan Roasted Lamb Rack | Pan seared roasted lamb rack with whipped potatoes, vegetable medley and finished with a gorgonzola demi-glace' | $42.00 |
| Pan Seared Fole Gras | Hudson valley grade a fole gras, seared and served on "foie gras toast" with port wine glaze | $26.00 |
| Pinot Grigio, Zenato, Italy '19 | — | $36.00 |
| Pinot Noir, Benovia, Russian River Valley '18 | — | $96.00 |
| Pinot Noir, Sean Minor, Sonoma '18 | — | $52.00 |
| Pinot Noir, Soter, Oregon '18 | — | $62.00 |
| Pistachio Crusted Fish | Fish fillet crusted in toasted pistachios. Drizzled with a amaretto beurre blanc and complemented by gulf shrimp | $36.00 |
| Portobello | Choice of steak topped with butter sautéed portobello mushrooms. Finished with a red wine demi-glace | |
| Prosecco, Zardetto, Brut N/V | — | $40.00 |
| Reisling, Dr Hermann, Germany '17 | — | $42.00 |
| Rose, Campuget, France '19 | — | $44.00 |
| Sancerre, Henri Bourgeois, Les Barrones '19 | — | $62.00 |
| Sauvignon Blanc, Allan Scott, New Zealand '20 | — | $54.00 |
| Seafood Stuffed Piquillos Peppers | Crab and shrimp stuffed smoked piquillo peppers from navarra, spain. Served on seared scallions and finished with smoked pimento de piquillo pepper butter | $16.00 |
| Spicy Shrimp Scampi | Jumbo gulf shrimp served scampi style in jalapeno-butter sauce. Served with grilled toast points | $16.00 |
| Tango House Salad | Array of mixed greens, tomatoes, cucumber, carrot, red onion and sunflower seeds | |
| Tango Wedge | Crisp iceberg wedge topped with applewood smoked bacon, gorgonzola cheese crumbles, tomato, sunflower seeds and tango toasted pecan blue cheese dressing | $12.00 |
| Tempranillo Carlos Serres - Gran, Spain '12 | — | $64.00 |
| The Basque Fish | Pan sautéed in the traditional style of northern spain. Topped with gulf shrimp in a white fabada bean sauce and chorizo sausage | $35.00 |
| The Dancing Fish | Pan sautéed fish filet topped with gulf shrimp, lump crabmeat in a jalapeno cream sauce | $38.00 |
| Zinfandel, Rombauer, California '18 | — | $80.00 |