Menus
Tango to go!
PrintOrders can be placed over the phone during operating hours. If you have any questions, dietary requests OR TO USE A GIFT CARD please call 613-548-3778 or email tangonuevo@outlook.com after hours.
~
All prices plus HST
Gluten Free bread or corn tortillas available for substitution upon request, no charge. *Items ordered may not appear exactly as pictured
~
All prices plus HST
Gluten Free bread or corn tortillas available for substitution upon request, no charge. *Items ordered may not appear exactly as pictured
Tapas Frias
CHARCUTERIA with 3 choices
22.00 |
Select cured meats & local & international cheeses. Served with Chef's condiments & crostini *can be made gluten free by request
CHARCUTERIA with 6 choices
40.00 |
Select cured meats & local & international cheeses. Served with Chef's condiments & crostini *can be made gluten free by request
AVOCADO TARTARE
16.00 |
grilled corn / tomatoes / scallions / lime & jalapeño vinaigrette / ancho labneh / wonton crisps *can be made gluten free by request

MARINATED BEET SALAD
16.00 |
local beets / honey yogurt / orange vinaigrette / walnuts / blue cheese / crunchy quinoa / seasonal greens


Tapas Verduras
ROASTED BUTTERNUT SQUASH
16.00 |
brown butter honey / chèvre / arugula / toasted walnuts & pumpkin seeds / white balsamic gastrique


MEDITERRANEAN EGGPLANT
15.00 |
roasted eggplant / basil / parsley / cayenne / shallots / Thai chili / feta jalapeño yogurt / pomegranate / lemon zest / crostini *can be made gluten free by request

Tapas Mariscos
SPICY SAMBAL SHRIMP
18.00 |
white wine / cilantro-lime butter sauce / grilled baguette - 5 per order
*can be made gluten free by request
*can be made gluten free by request
Tapas Carnes
TURKISH RAVIOLI
16.00 |
house-made ravioli / spiced beef / walnuts / paprika butter / garlic yogurt / mint
CARNE PICANTE
23.00 |
spicy beef / cilantro-lime coulis / grilled soft taco shells *can be made gluten free by request
PERSIAN BBQ LAMB TACOS
26.00 |
confit lamb / pomegranate barbecue sauce / sumac-onion salad / cashew
dukkah / garlic yogurt / house-made pickles / grilled soft taco shells
*marinade contains fish sauce
dukkah / garlic yogurt / house-made pickles / grilled soft taco shells
*marinade contains fish sauce
Postres
NEW! ANNEKE`S CARROT CAKE
12.00 |
carrot / pineapple / walnut / cream cheese buttercream icing
serves two
serves two

All prices plus HST
Gluten Free taco shells & bread available for substitution upon request no charge
*items delivered may not appear exactly as pictured
Gluten Free taco shells & bread available for substitution upon request no charge
*items delivered may not appear exactly as pictured



Spreads & breads / heat at home!
PrintPrepared dishes ready to cook / reheat at home!
MEZES
Vegetarian selection of Middle Eastern appetizers. Heat or enjoy chilled with one of our fresh baked breads, as a side or on its own! 8oz container, stores in refrigerator & keeps for 7-10 days
SUN DRIED TOMATO 'MUHAMMARA'
14.00 |
roasted bell pepper / sundried tomato / chili pepper / roasted walnuts / black garlic / pistachio / basil / pomegranate


CELERY ROOT 'KEREVIZ'
12.00 |
chopped celery root / carrots / peas / olive oil / dill / fennel / citrus


BEAN 'PILAKI'- SOLD OUT
white cannellini beans / carrots / fresh dill / garlic / onion / hot honey tomato oil / lemon / lime

FRESH FOCACCIA LOAF- SOLD OUT
balsamic roasted tomatoes / confit garlic / Lankaaster cheese / kalamata olives / thyme
reheat & enjoy
reheat & enjoy

HEAT AT HOME!
TURKISH RED LENTIL SOUP
10.00 |
Reheat instructions: place contents into sauce pan & warm over medium high heat, stirring often until soup begins to bubble. Remove from heat, garnish with parsley & a lemon wedge, enjoy!
Microwave: remove lid & place container into microwave, heat on high for 1 minute, stir and heat again for another minute until reaching your desired temperature.
red lentils / mint / basil / parsley / fresh lemon
Microwave: remove lid & place container into microwave, heat on high for 1 minute, stir and heat again for another minute until reaching your desired temperature.
red lentils / mint / basil / parsley / fresh lemon


REHEAT MEDITERRANEAN EGGPLANT
13.50 |
Reheat instructions: Preheat oven to 400F.
On a small baking sheet, add 1 tbsp of oil and place the eggplant on top.
Cook in oven for roughly 12-17 mins, or until hot to touch.
Remove from oven.
Place eggplant on a plate, top with jalapeño yoghurt, herb mixture, crumbled feta cheese, pomegranate seeds, pomegranate molasses and lemon zest
On a small baking sheet, add 1 tbsp of oil and place the eggplant on top.
Cook in oven for roughly 12-17 mins, or until hot to touch.
Remove from oven.
Place eggplant on a plate, top with jalapeño yoghurt, herb mixture, crumbled feta cheese, pomegranate seeds, pomegranate molasses and lemon zest

REHEAT SU PASTRY
13.50 |
Reheat instructions: Preheat oven to 400F
On a small baking sheet, place the su pastry and into the oven.
Cook in oven for roughly 10-15 mins, until the center is hot to touch.
Remove from oven.
Place the su pastry on a plate, along with a dollop of olive purée.
On a small baking sheet, place the su pastry and into the oven.
Cook in oven for roughly 10-15 mins, until the center is hot to touch.
Remove from oven.
Place the su pastry on a plate, along with a dollop of olive purée.

REHEAT ROASTED BUTTERNUT SQUASH
14.40 |
Reheat instructions: Place 1 tbsp of butter and 1 tsp of oil in a nonstick pan, add the provided squash.
Heat up oil and butter on medium heat until hot, add the squash, add a pinch of salt and a pinch of pepper, mix.
Cook mixture for a minute for approximately 5-10 minutes, stirring every minute.
Remove from heat.
Place on a plate, drizzle the provided White Balsamic Reduction and Honey Brown Butter. Top with the walnut and pumpkin seed mixture, goat cheese and arugula.
Heat up oil and butter on medium heat until hot, add the squash, add a pinch of salt and a pinch of pepper, mix.
Cook mixture for a minute for approximately 5-10 minutes, stirring every minute.
Remove from heat.
Place on a plate, drizzle the provided White Balsamic Reduction and Honey Brown Butter. Top with the walnut and pumpkin seed mixture, goat cheese and arugula.


REHEAT JAMAICAN JERK TACOS
21.60 |
Reheat instructions: Place Jerk sauce in a small pan, with cup of water and packaged pork.
Set to medium heat.
Keep cooking until all liquid have been reduced, roughly 5-10 minutes.
While the meat is cooking, mix the provided slaw with the Lemon Zest Vinaigrette, and season to taste.
Remove from heat, add 1 tbsp of butter, mix.
Serve on shells, a layer of slaw then meat mixture, topped with the Pineapple Salsa.
Set to medium heat.
Keep cooking until all liquid have been reduced, roughly 5-10 minutes.
While the meat is cooking, mix the provided slaw with the Lemon Zest Vinaigrette, and season to taste.
Remove from heat, add 1 tbsp of butter, mix.
Serve on shells, a layer of slaw then meat mixture, topped with the Pineapple Salsa.
REHEAT ASIAN STYLE PORK RIBS
16.20 |
Reheat instructions: Place rib jus in a small to medium size pan, add 1 tbsp of honey (more if you want sweeter) and the packaged ribs.
Set to medium to high heat.
Reduce liquid by three quarters and remove from heat.
Place ribs on a plate, top with sesame seeds, scallions and set a lime wedge on the side.
Set to medium to high heat.
Reduce liquid by three quarters and remove from heat.
Place ribs on a plate, top with sesame seeds, scallions and set a lime wedge on the side.
REHEAT PERSIAN BBQ LAMB TACOS
23.40 |
Reheat instructions: Place Pomegranate BBQ sauce in a small pan, along with cup of water, and pinch of salt, a pinch of black pepper and the provided Lamb.
Set to medium heat.
Cook until all liquids have been reduced, roughly 5-10 minutes.
Remove from heat, add 1 tbsp of butter, mix well.
Serve on shells, place the lamb mixture, top with garlic yoghurt, cashew dukkah, parsley, pomegranate seeds, pickles, and sumac onions.
Set to medium heat.
Cook until all liquids have been reduced, roughly 5-10 minutes.
Remove from heat, add 1 tbsp of butter, mix well.
Serve on shells, place the lamb mixture, top with garlic yoghurt, cashew dukkah, parsley, pomegranate seeds, pickles, and sumac onions.



* Menu items and prices are subject to change without notice & are displayed for informational purposes only. Please note, large groups may be subject to an automatic 18% gratuity applied to their bill.