Tangerine Menu

todd fuller - executive chef

20% Gratuity will be added to parties of six or more

chicken tagine

green olives, preserved lemon, spiced cous cous

roasted chicken breast

swiss chard, farro, pearl onion jus

grilled pomegranate pork chop

chorizo-corn fritter, escarole aglio olio, sweet corn jus

halibut espana

shrimp and scallop paella cake, sauce basquaise, sofrito

grilled bronzino

tahini sauce, basmati vermicelli

crispy bass

white gazpacho, fennel and piquillo farrada

jamison lamb loin

fava beans, grilled zucchini, orange-sumac vinaigrette

shrimp and scallops

serrano ham ravioletti, romesco green onions

lemon and olive oil seared tuna

vegetable and herb tabbouleh, bean salad, toasted sesame-lemon crema

seared duck di veneto

creamy polenta, currant jus, grilled radicchio

grilled fish al limone

sicilian olive oil, asparagus, roasted peppers, falafel, fresh lemon

pan roasted filet of beef

grilled wild mushrooms, cauliflower sformata, mustard jus

rosemary seared sirloin

certified angus, fingerling potatoes, glazed cipollini onions

chef’s selection of ice creams or sorbets

cheesecake boregi

five dipping sauces

lemon semifredd

italian merinque, graham cracker, lime granite

banana creme brulee banana creme brulee

baklava

balsamic strawberries, vanilla gelato

chocolat, ciocolatte, chocolate

chocolate torta, milk chocolate napoleon, manjari tower

7 layer chocolate cake

chocolate mousse, caramel, banana ice cream

artisanal cheese plate

chardonnay, frei brothers, “redwood creek select”, california ‘06

sauvignon blanc, domaine ampelidae, marigny neuf, france ‘06

pinot grigio, colli, italy, ‘06

vouvray, michel picard, france, ‘06

albarino, martin codax, rias baixas, spain, ’06

cortese bianco, castelvero, piedmont, italy, ’06

cotes du rhone, chateau d’aigueville, france, ‘05

cotes du roussillon, bila haut, france, ‘04

merlot, raymond estates, “r collection”, california, ‘05

rioja crianza, bodegas breton, “lorinon”, spain, ‘04

cabernet sauvignon, hayman & hill, napa valley, california, ’05

chianti classico, volpaia, italy ‘04

arugula

honeyed almonds, manchego cheese

chopped mediterranean

crispy rock shrimp, feta, artichoke confit

grilled octopus salad

tomatoes, olive vinaigrette, cucumber, mint, pita croutons

glenlivet, 12 year, speyside

glenfiddich “special reserve”, 12 year, highland

macallan, 12 year, highland

ardbeg 10 year, islay

oban, 14 year

bruichladdich, 15 year, islay

cockburn “anno”, ‘96 lbv

fonseca “bin 27” ruby porto, ‘90 lbv

fonseca, 10 year tawny

smith & woodhouse lbv

grahams, 20 year tawny

fortified wine, hedges, red mountain, washington, n.v.

the tangerine

vanilla vodka, tangerine puree, splash of club soda

lemon soda

ketel one citroen, lemoncello, sparkling lemon soda

burnt orange

nardini amaro, orange soda, lime juice

mint tea martini

bacardi limon, mint and tea syrup, lime juice, splash of club soda

pomegranate cosmopolitan

pomegranate liqueur, cinnamon infused vodka, cranberry and lime juice

dried cherry manhattan

cherry infused woodford reserve bourbon, sweet vermouth, dash of bitters

boulard, “grand solage”, calvados

remy martin, vsop, cognac

courvoisier, vsop, cognac

delamain xo “pale & dry”

larresingle, vsop, armagnac

martell, cordon bleu, cognac

remy martin, xo, cognac

prosecco, montello e colli asolani, loredan gasparini, italy, n.v

cava rosado, brut, mont marcal, spain, n.v.

brut classic, domaine chandon, california, n.v.

brut classic, domaine chandon, california, n.v.

champagne 1er cru, paul goerg, “brut tradition”, france, n.v.

chickpea crepes

chicken, chanterelle mushrooms, almond sugar

grilled crab falafel

hummus, lebnah, pickled radish

crunchy calamari

red pepper aïoli, kalamata olive, arugula salad

shortrib spanikopita

shredded beef, spinach, feta, pine nuts

harissa bbq lamb

rosemary socca bread, smoky vegetable salad

pan seared diver scallops

potato brandade, ratatouille, artichokes

crudo

sashimi, herb oil, preserved citrus

shrimp pil-pil

spicy garlic shrimp, tomato bread, parsley and olive oil

grilled kobe sirloin

beet rissole, parmesan crema

meze tasting

baba ghanoush, hummus, roasted peppers, grilled pita, sliced meats and cheeses

lobster risotto

peas, radicchio, mushroom broth

trimbach, framboise grande reserve

trimbach, liqueur di poire

nonino, grappa di merlot

berta, grappa di nebbiolo da barolo

sauternes, chateau bastor - lamontagne, france, ‘02

recioto della valpolicella, bertani, italy, ’03 (500ml)

pineau des charentes, pineau francois, france, n.v. (750ml)

muscat alicante, gutierrez de la vega, ‘casta diva’, ’03 (500ml)

beerenauslese cuvee, kracher, ’02 (375ml)