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Tanglewood
Tanglewood
334 Santana Row, San Jose
LUNCH
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| GARDEN SALAD Chicories, Field Greens, Almonds, Raspberry Infused Napa Balsamic Vinegar, Extra Virgin Olive Oil | $7.00 |
| ICEBERG "BLT SALAD" Point Reyes Blue Cheese Dressing, Heirloom Tomatoes, Nueske's Bacon | $8.00 |
| KAMPACHI "COCKTAIL" Lightly Marinated Sliced Kampachi Fillet, Radish-Cucumber Salad, Green Zebra Heirloom Tomato Cocktail Sauce | $13.00 |
| (Radish-cucumber salad also has horseradish and rocket) | |
| REAL NEW ENGLAND LOBSTER ROLL Warm Corn Fritters, Lemon Dressed Greens | $18.00 |
| "FIRE AND ICE" Local Dungeness Crab Salad with a Light Chilled Melon Soup | $13.00 |
| (Salad includes cucumbers, tomatoes, and scotch bonnets) | |
| FARMER'S MARKET SOUP Freshly Picked Garden Vegetables with a Clear Tomato Broth | $8.00 |
| (Garden vegetable soup and a well-seasoned tomato vegetable broth poured tableside, finished with basil purée) | |
| BUTTERMILK FRIED WOLFE QUAIL, JICAMA, CARROT, AND CABBAGE SLAW, WITH HONEY BUTTERED MINI BISCUITS | $15.00/$27.00 |
| (The biscuit recipe is a tribute to James Beard's favorite biscuit recipe- his mother's) | |
| COCA-COLA BRAISED PORK BELLY, HERBED FRISÉE SALAD, WATERMELON SQUARE | $12.00 |
| SWEET CORN AND CHANTERELLE "RISOTTO", JEREMIAH'S BLACK BEAN CAKE | $11.00 |
| (Vegetarian twist on a Jeremiah Tower Classic) | |
| PAN ROASTED HALIBUT AND RICOTTA STUFFED FRIED SQUASH BLOSSOM ON ROASTED RATATOUILLE, WARM GAZPACHO JUS | $24.00 |
| CEDAR PLANK ROASTED DIVER SCALLOPS WITH A "CLAM CHOWDER" SAUCE | $20.00 |
| (Deconstruction of a chowder with whole clams, potatoes, baby carrots, celery batons, and salt pork, sauced with a traditional chowder) | |
| ROASTED SUMMER STEW, FRESH RICOTTA GNOCCHI OR MARINATED TOFU | $15.00 |
| (Hearty vegetarian or vegan selection, inspired by the Indian vegetarian dish, baingan bartha - a slowly-simmered ragout made from fire-roasted eggplant, tomatoes, onions, garlic, and spices. Gnocchi inspired by Judy Rodgers' recipe from Zuni Café) | |
| GRILLED MEATLOAF SANDWICH, HEIRLOOM TOMATO SALAD | $13.00 |
| (Made with a Rib Eye cap and premium ground pork) | |
| PULLED PORK SLIDERS CHERRY TOMATO POTATO SALAD | $7.00/$13.00/$19.00 |
| (3 prices depending on 1, 2, or 3 sandwiches) | |
DINNER
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| (3 prices depending on 1, 2, or 3 sandwiches) | |
| GARDEN SALAD Chicories, Field Greens, Almonds, Raspberry Infused Napa Balsamic Vinegar, Extra Virgin Olive Oil | $7.00 |
| ICEBERG "BLT SALAD" Point Reyes Blue Cheese Dressing, Heirloom Tomatoes, Nueske's Bacon | $8.00 |
| KAMPACHI "COCKTAIL" Lightly Marinated Sliced Kampachi Fillet, Radish-Cucumber Salad, Heirloom Tomato Cocktail Sauce | $13.00 |
| (Radish-cucumber salad also has horseradish and rocket) | |
| REAL NEW ENGLAND LOBSTER ROLL Warm Corn Fritters, Lemon Dressed Greens | $18.00 |
| "FIRE AND ICE" Local Dungeness Crab Salad with a Light Chilled Melon Soup | $13.00 |
| (Salad includes cucumbers, tomatoes, and scotch bonnets) | |
| FARMER'S MARKET SOUP Freshly Picked Garden Vegetables with a Clear Tomato Broth | $8.00 |
| (Garden vegetable soup and a well-seasoned tomato vegetable broth poured tableside, finished with basil purée) | |
| BUTTERMILK FRIED WOLFE QUAIL, JICAMA, CARROT, AND CABBAGE SLAW, WITH HONEY BUTTERED MINI BISCUITS | $15.00/$27.00 |
| (The biscuit recipe is a tribute to James Beard's favorite biscuit recipe- his mother's) | |
| COCA-COLA BRAISED PORK BELLY, HERBED FRISÉE SALAD, WATERMELON SQUARE | $12.00 |
| SWEET CORN AND CHANTERELLE "RISOTTO", JEREMIAH'S BLACK BEAN CAKE | $11.00 |
| (Vegetarian twist on a Jeremiah Tower Classic) | |
| PAN ROASTED HALIBUT AND RICOTTA STUFFED FRIED SQUASH BLOSSOM ON ROASTED RATATOUILLE, WARM GAZPACHO JUS | $24.00 |
| CEDAR PLANK ROASTED DIVER SCALLOPS WITH A "CLAM CHOWDER" SAUCE | $26.00 |
| (Deconstruction of a chowder with whole clams, potatoes, baby carrots, celery batons, and salt pork, sauced with a traditional chowder) | |
| WILD SALMON, ARTICHOKES, OLIVE RELISH WITH A "DEVILED EGG" SAUCE | $24.00 |
| (A study in artichokes: single ravioli, braised artichokes, fried leaves, and a cayennespiked hollandaise sauce) | |
| ROASTED SUMMER STEW, FRESH RICOTTA GNOCCHI OR MARINATED TOFU | $15.00 |
| (Hearty vegetarian or vegan selection, inspired by the Indian vegetarian dish, baingan bartha - a slowly-simmered ragout made from fire-roasted eggplant, tomatoes, onions, garlic, and spices. Gnocchi inspired by Judy Rodgers' recipe from Zuni Cafe) | |
| LIGHTLY SMOKED, GRILLED LIBERTY DUCK BREAST, BOK CHOY, FRESH LOCAL WHITE BEANS | $28.00 |
| BBQ'D MEATLOAF, CRUSHED NEW POTATOES, HEIRLOOM TOMATO | |
| (Individual loaf cooked to order made with a Rib Eye cap and premium ground pork) | |
| GRILLED RIB EYE "FILET", GREEN GODDESS BUTTER, GRILLED TOMATOES, TWICE-BAKED POTATO | $28.00 |
| (Center eye of Rib Eye cut to resemble a filet, grilled vegetable salad, classic twice-baked potato with sour cream, cheddar, bacon) | |
| ROASTED VEAL LOIN, VEAL JUS INFUSED BARLEY, PEACH CHUTNEY, BABY MUSTARD, SWISS CHARD GREENS | $36.00 |
| BLACKENED PORK CHOP, BRAISED ROMANO BEANS, MAC N' CHEESE, SMITHFIELD HAM, FRIED WALLA WALLA ONIONS. | $26.00 |
| TANGLEWOOD "SURF & TURF" Mini Kobe Burger Ground In House, Roasted Maine Lobster Tail, and Fresh Summer Succotash | $35.00 |
| (Succotash is a dish derived from Eastern Native American Indian tribes which typically included corn and a mixture of vegetables. Our succotash includes sweet corn, sweet peppers, soy beans, tomatoes, fresh mint, and basil) | |
Cross Streets:
(Stevens Creek Blvd.)Neighborhood:
San JosePhone:
408-244-0464Location(s)
- Tanglewood
- 334 Santana Row
- San Jose, CA
- United States
