Our Wine Feature - A Perfect Pair
Dinner pairings for two - 3 dishes and 3 wines for one great price.
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First Course
Main Divide Sauvignon Blanc with choice of:
(V) St. Loup chevre, olive tapenade, sesame lime hummus
(V, GF, N) Arugula, pomegranate, yam crisps
Roasted corn, spiced chicken, goat cheese, cilantro
Second Course
Main Divide Pinot Noir with choice of:
Roasted tomatoes, shaved parmesan
(GF) Bacon wrapped, smoked paprika tomato sauce
(GF) Black olive and green bean caponata, lemon risotto
Third Course
Main Divide Merlot/Cabernet with choice of:
(GF) Skewered, blue cheese cream
Peppercorn roasted garlic sauce, blackened onions
(GF) Parsnip puree, honey glazed baby beets and carrots
Wine alone
10/40 13/52
10/40 $14
$64
At main Divide our aim is to grow grapes of the highest quality which fully express the features of the vineyard and to handle these with the utmost respect. Natural methods and as little intervention as possible at all stages from vine to bottle typify our approach. We believe in sustainable viticultural management, organic techniques, low crop levels, minimal handling of fruit during processing and gentle pressing with natural fermentation. We aspire to capture the unique flavours of the vineyard in our wine for your pur enjoyment. - Matt Donaldson, winemaker
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Sauvignon Blanc 2009 South Island sauvignon blanc has an international reputation. Racy passion-fruit and gooseberry flavours up-front are backed by mid-palate concentration and texture, which come from ageing on natural yeast lees. While excitingly sauvignon, it has a serious follow-through in the palate. 10/40 |
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Pinot Noir 2008 Having used traditional Burgundian techniques with fermentation in small vats, hand plunging and subsequent ageing in small oak barriques; this wine offers special excitement. Aromas of black cherries, spice and chocolate are intertwined with gamey, toasty and earthy complexities. The rich mid-palate is encapsulated by velvety tannins and followed by lingering savoury flavours. The wine is concentrated, but refined. 13/52 |
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Merlot / Cabernet 2006 This wine is made using the time honoured methods from Bordeaux. The merlot gives up front fruit and succulence, while the cabernet sauvignon adds structure, a backbone of fine tannins and length. Spicy purple plum and cassis fruit flavours abound, underpinned with impressions of smoke, tobacco and black olives. It is full bodied and sustained, but has a mellow texture. 10/40 |
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Riesling 2008 Fermentation of clarified juice at a cool temperature has retained the vibrant bright fruit characters. Lemon, lime and nectarine flabours are intermingled with hints of spice and honeysuckle. In spite of fruit concentration in the mouth it is elegant and stylish with an off-dry finish. Enjoy this wine with the Winton Crusted Prawns, Gilled Asparagus or twith the Premium Cheese plate; or on its own with friends. 40 |
$1 from each bottle sold will be donated by the Donaldson family to the New Zealand Red Cross Earthquake Appeal
Menu Guide
Vegetarian • Celiac Gluten Free • Shellfish Present • Nuts Present
Please make your server aware of any allergies not listed above. Many of our items can be modified slightly to fit your dietary needs.
Click here to view/download the Tango Bistro Lunch and Dinner Menu
Smugglers Group
For decades, Smugglers Inn restaurant has been synonymous with Calgary. The Smugglers ownership has seen a change in the great city of Calgary over these years and saw the need for a choice within our own building.
With the addition of Open Sesame in Oct. 2000, Bolero in May 2007 and now Tango Bistro, Calgarians have a choice of the best dining experience. Our guests know that the service, atmosphere and quality food that makes Smugglers great, can be found in all of our restaurants.
We use only the very best ingredients and support local and regional producers whenever possible. Our staff are the best in the business and we pride ourselves that many of our employees have made this their career instead of just a job. Their passion for excellence is what has brought us to where we are today.
Come and join us at any of our outlets and enjoy the choice you have at the Smugglers Group of Restaurants
– Mark Storring, General Manager
