Café Tango offers wonderful food, setting

Published: Tuesday, July 2, 2013 at 05:03 PM.

My choice was the toasted pecan blue cheese, and my guest chose the raspberry balsamic vinaigrette. Both were outstanding.

Café Tango’s entrees are divided into land, sea and pasta options.

My entrée choice was from the sea – The Tango Fish. The evening of our visit, the fish options were snapper or grouper.

A snapper fillet was pan sautéed and topped with lump crabmeat, mushrooms, roasted red peppers and scallions. The dish was finished with a lemon beurre blanc sauce – absolutely delicious.

My guest chose from the land.

Café Tango offers dry-aged 1855 Black Angus steak in a 16-ounce cowboy cut; bone-in ribeye or 9-ounce tenderloin filet mignon. There are four preparations — portobello, chimichurri, foie gras and gorgonzola.

My guest chose the portobello preparation of the filet mignon which is finished with a red wine demi-glace. The steak was perfectly cooked and amazingly tender.



1 2 3 4 5 6
Next

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

COMMENTS
▲ Return to Top