A Great Story Of

Chef / Proprietor Alec Schuler’s Journey:

Located in North Boulder, Old Town Lafayette and with the third location coming to Main St. Longmont in Spring of 2019,  Tangerine creates innovative takes on traditional morning fare. The menu is rich with natural quality and focused on fresh products, with many vegetarian and gluten free options. It’s American brunch/lunch format with a healthy and Mediterranean twist. Everything is made to order except for bread and some meats. Enjoy a morning experience worth waking up for, with expert baristas creating fine coffee drinks with Boulder’s Conscious Coffees, in-season local farm fresh produce, a full bar, and our bright and cheery decor.

TANGERINE

Get In Touch

BOULDER

2777 Iris Ave, Boulder, Colorado, 80304

Telephone: 303.443.2333

LAFAYETTE

300 S. Public Road, Lafayette, Colorado, 80026

Telephone: 303.443.5100

COMING to LONGMONT in June 2019

379 Main Street, Longmont, Colorado 80501

OPEN EVERYDAY: 7am-2:30pm

Closed Thanksgiving, December 25th & 26th

note: reservations accepted only for large groups on weekdays at times before 8:30am.  Please call the location you are requesting a reservation and ask for a manger.  We do NOT accept reservations via email.

: : THIS MENU IS AVAILABLE ALL DAY ~ EVERYDAY : :

TANGERINE HOUSE SPECIALTIES

ALL SERVED WITH YUKON GOLD HOME FRIES

STEAK & EGGS* [gluten free]
Grilled hanger beef steak over creamy polenta with two sunny side up eggs, guacamole, caramelized onions, red and anaheim peppers.
CHICKEN & WAFFLES
Belgian waffle topped with fried chicken breast scaloppine; with cashew cream and 100% pure organic maple syrup.
CORNED BEEF HASH* [gluten free]
[VEGGIE OPTION AVAILABLE]
House made corned beef, onions, bacon, potatoes, house spice blend, two sunny side up eggs, house made butter pickles and choice of toast.
BISCUITS & GRAVY
House made buttermilk biscuits smothered in sausage gravy, topped with two sunny side up eggs.
HUEVOS RANCHEROS* [gluten free]
Two corn tortillas topped with pinto beans, three pepper sauce, guacamole, pico de gallo, sour cream, queso fresco cheese and two sunny side up eggs.
THE VEGAN [gluten free]
Tempeh, guacamole, fresh arugula, sautéed spinach, eggplant caponata, pinto beans, almond romesco sauce and walnut pesto.

PANCAKES, FRENCH TOAST, WAFFLE

ONE PANCAKE OF YOUR CHOICE  [SUBSTITUTE GLUTEN FREE PANCAKES OR WAFFLE +$1 OR +$2]

BELGIAN WAFFLE [veggie]
Fresh waffle with strawberries, banana, mint, walnuts and honey sweetened mascarpone cheese.
BRIOCHE FRENCH TOAST [veggie]
Brioche french toast with spiced pear sauce, pecans and cinnamon butter.
BLR PANCAKES [veggie]
Blueberry, lemon and ricotta pancakes, with blueberry sauce.
THREE BUTTERMILK PANCAKES [veggie]
Includes 1 topping, ask your server.
Extra toppings range from .70 to 1.25 each.
SEASONAL PANCAKES SPECIAL
Rotating selection, ask your server or see specials sheet.
MONTE CRISTO SANDWICH
Brioche french toast, swiss cheese, ham and turkey; with blackberry preserves and home fries.

EXTRAS

PROTEINS & MEATS*
Bacon, pork sausage links, ham steak
Chicken sausage links
Chicken breast: grilled or fried scaloppine
Grilled steak
Sauteed shrimp
Smoked salmon
ONE EGG*
HOME FRIES [veggie|gluten free]
Seasoned Yukon Gold potatoes.
SIDES
Pinto beans or lentils or polenta.
SEASONAL FRUIT CUP [veggie]
Rotating selection, ask your server or see blackboard.
TEMPEH [veggie|gluten free]
Organic local tempeh with cherry tomatoes, garlic and fresh arugula.
GREENS [veggie]
Choose one: braised collards or sautéed spinach or sautéed kale or fresh arugula.
TOAST
Sourdough, whole wheat, rye or English muffin. [GLUTEN FREE +1]

EGGS, Eggs, eggs*

OMELETTES*

SERVED WITH TOAST (CHOICES UNDER EXTRAS) [GLUTEN FREE TOAST +1]
ADD YUKON GOLD HOME FRIES FOR $2 [SUBSTITUTE EGG WHITES +1]

EGG SAMMY [veggie]
One fried egg, walnut pesto, tomato, balsamic dressed arugula and choice of cheese; on a potato roll.
ADD BREAKFAST MEAT $3 OR TEMPEH $4.25
EGGS YOUR WAY [veggie|gluten free]
Two eggs your way with choice of toast and Yukon Gold home fries.
ADD BREAKFAST MEAT $3 OR TEMPEH $4.25

POACHED, FRIED & SCRAMBLED*

SERVED WITH TOAST (CHOICES UNDER EXTRAS) [GLUTEN FREE TOAST +1]
ADD YUKON GOLD HOME FRIES FOR $2

POLENTA & ROMESCO [veggie|gluten free]
Two poached eggs over soft polenta with sautéed spinach, caramelized onions and almond romesco sauce.
EGGS ON SALAD [veggie|gluten free]
Two sunny side up eggs over lemon dressed greens with charred asparagus, onion, shaved fennel, carrot and cherry tomato.
PUTTANESCA SCRAMBLE [veggie|gluten free]
Two eggs scrambled with tomato concasse, kalamata olives, garlic, capers, onion and fresh herbs.
BEANS, ROOTS & GREENS [veggie|gluten free]
Two sunny side up eggs with pinto beans, beets, carrots, onions and braised collard greens.
ASPARAGUS & MUSHROOMS [veggie|gluten free]
Two poached eggs over roasted local Hazel Dell mushrooms, creamy soft polenta, charred asparagus and pecorino romano cheese.
LENTILS & BACON [gluten free]
Two poached eggs over green lentils, 3 bacon slices, sautéed spinach, walnut pesto and pecorino romano cheese.
[VEGGIE OPTION AVAILABLE]
SPECK & ARUGULA [gluten free]
Two sunny side up eggs, fresh arugula, Alto Adige speck ham, pine nuts and lemon.
CAPRESE [veggie|gluten free]
Open face omelet topped with fresh mozzarella, tomato concasse, basil pesto and fresh arugula.
VEGGIE [veggie|gluten free]
Filled with eggplant, zucchini, tomato, peppers, onion, spinach, sweet potato (ingredients cannot be modified) and choice of cheese: swiss, goat, brie, queso fresco, mozzarella, gorgonzola, dill mascarpone, pecorino romano, cheddar.
SALMON & ASPARAGUS OMELETTE [gluten free]
Filled with smoked salmon, asparagus, capers and onion; topped with dill mascarpone.

BENEDICTS*

ALL SERVED WITH TWO POACHED EGGS OVER AN ENGLISH MUFFIN
WITH HOLLANDAISE SAUCE AND YUKONGOLD HOME FRIES
[SUBSTITUTE GLUTEN FREE ENGLISH MUFFIN +1 OR GF QUINOA CAKES +1.25]

VEGGIE [veggie]
Walnut pesto sauce, spinach, tomato and guacamole.
SALMON CAPER
Smoked salmon, onion, capers and spinach.
TROUT & APPLE
Hickory smoked Idaho rainbow trout fillet, collard greens, caramelized onion and apple.
CLASSIC BENEDICT
Sliced black forest ham and spinach.
GREEN EGGS & HAM
Prosciutto di Parma, walnut pesto sauce and brie cheese.
BLT
Bacon, arugula, tomato, guacamole and balsamic reduction.
BRAISED SHORT RIB
Pulled beef, collard greens, caramelized onions, pico de gallo, red and anaheim peppers.

ON THE LIGHTER SIDE

STEEL CUT OATMEAL [veggie]
Cooked in whole milk. Served with: brown sugar or honey or housemade jams or add additional toppings for .70 to 1.25, ask your server.
HOUSEMADE GRANOLA [veggie]
Granola with nuts, dried fruits and cashew cream.
QUICHE & SALAD [gluten free]
Quiche of the day, lemon dressed green salad and Yukon gold home fries.
YOGURT BOWL [veggie|gluten free]
With fresh fruit, mint, nuts and honey. (ADD GRANOLA +1)
FRESH FRUIT BOWL [veggie|gluten free]
Seasonal fresh fruits with a side of honey sweetened and spiced mascarpone cheese.

to download pdf menu for print please click button below

TANGERINE BREAKFAST & BRUNCH MENU

WE DO NOT COOK WITH ANY CANOLA OIL, WE USE NON-GMO COLORADO SUNFLOWER OIL, BUTTER AND EXTRA VIRGIN OLIVE OIL.  ALL SALT IS EVAPORATED SEA SALT FROM NORTHERN CALIFORNIA.  ALL FLOURS ARE UNBLEACHED AND ORGANIC.  PRODUCE IS LOCAL WHEN AVAILABLE.

WE DO NOT GUARANTEE GLUTEN FREE IS 100% GLUTEN FREE.

*CONSUMING ITEMS THAT ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS, MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS :: $1.50 FOR SPLIT PLATES

: : THIS MENU IS ONLY AVAILABLE MONDAY THRU FRIDAY 11AM TO 2:30PM : :

BIG SALADS

CAPONATA [veggie]
Eggplant, zucchini, tomato, peppers, onion, sweet potato, capers, kalamata olives, pine nuts and fresh herbs (ingredients cannot be modified) over lemon dressed baby greens; with almond romesco sauce and an olive oil crostini.
KALE & ARUGULA [gluten free]
Fresh arugula, massaged kale, pear vinaigrette, fresh apple, goat cheese, bacon pieces, almonds and beets.
EGGS ON SALAD* [veggie|gluten free]
Two sunny side up eggs over lemon dressed greens with asparagus, onion, shaved fennel, carrot, cherry tomato and choice of toast.
SHRIMP & SPINACH* [gluten free]
Five seared shrimp over spinach with avocado, romesco sauce, cherry tomatoes, shaved fennel and fennel seed vinaigrette.
SMOKED SALMON [gluten free]
Smoked salmon over lemon dressed greens with capers, onion, shaved fennel, and walnuts.
QUICHE & SALAD [gluten free]
Quiche of the day with a lemon dressed fresh green salad and home fries.
GORGONZOLA SALAD [veggie]
Balsamic vinaigrette dressed baby greens, with gorgonzola, tomato concasse, balsamic onions, croutons and pecans.
GRILLED CHICKEN*
Seasoned chicken breast over baby greens with raisins, apple, walnuts, croutons, shaved carrot and balsamic vinaigrette.
AHI TUNA NICOISE* [gluten free]
Grilled medium rare ahi tuna, fennel vinaigrette dressed greens, onion, red pepper, pickled green beans, yukon potato, Niçoise olives and hardboiled egg.
STEAK SALAD* [gluten free]
Grilled hanger steak over lemon dressed baby greens, avocado, asparagus, onion and gorgonzola cheese.
ADDITIONS*
Chicken breast: grilled or fried scaloppine
Sautéed shrimp
Honey smoked salmon
Grilled hanger steak

SANDWICHES

ALL SERVED WITH HAND CUT FRENCH FRIES OR LEMON DRESSED FRESH GREEN SALAD [1/2 FRIES AND 1/2 SALAD +1.50]

MEDITERRANEAN MELT [veggie]
Charred peppers, eggplant, zucchini, onion, spinach and sweet potato (ingredients cannot be modified) with almond romesco sauce, walnut pesto and melted swiss cheese on a ciabatta roll.
THREE CHEESE [veggie]
Cheddar, swiss and pecorino romano on griddle fried sourdough; with a cup of tomato-fennel soup.
ADD BACON $3
TANGERINE REUBEN
House made corned beef on rye bread with Swiss cheese, sauerkraut, basil-red pepper dressing, caramelized onions and peppers.
GRILLED CHICKEN*
Seasoned grilled chicken, tomato confit, avocado, mozzarella cheese and balsamic mayo on a ciabatta roll.
AHI TUNA*
On sourdough with medium rare grilled ahi tuna, balsamic mayo, caramelized onions, kalamata olives, lettuce and fresh tomato.
BLT
Bacon, fresh tomato, balsamic mayo and lettuce on griddle fried sourdough.
BRAISED SHORT RIB
Pulled beef, arugula, goat cheese, red and Anaheim peppers on a ciabatta roll; with au jus.
TANGERINE BURGER*
11
‘Never ever’ beef burger on a potato roll with house made butter pickles, balsamic onions, tomato chutney and lettuce.
ADD CHEESE $1.65
Swiss, goat, brie, queso fresco, mozzarella, Gorgonzola, pecorino romano, cheddar.
to download pdf menu for print please click button below
Tangerine Lunch Menu

WE DO NOT COOK WITH ANY CANOLA OIL, WE USE NON-GMO COLORADO SUNFLOWER OIL, BUTTER AND EXTRA VIRGIN OLIVE OIL.  ALL SALT IS EVAPORATED SEA SALT FROM NORTHERN CALIFORNIA.  ALL FLOURS ARE UNBLEACHED AND ORGANIC.  PRODUCE IS LOCAL WHEN AVAILABLE.

WE DO NOT GUARANTEE GLUTEN FREE IS 100% GLUTEN FREE.

*CONSUMING ITEMS THAT ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS, MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS :: $1.50 FOR SPLIT PLATES

KIDS MENU (12 & UNDER PLEASE)

: : THIS MENU IS AVAILABLE ALL DAY ~ EVERYDAY : :

TWO EGGS*, HOME FRIES, TOAST
* add a breakfast meat $2
OATMEAL
WAFFLE
FRENCH TOAST
ONE PANCAKE
Includes one topping
GRILLED CHEESE SANDWICH
Includes one side
FRESH FRUIT BOWL*
to download pdf menu for print please click button below
Kid's Menu

EGGS ARE LOCAL. PRODUCE IS LOCAL WHEN AVAILABLE. WE DO NOT GUARANTEE GLUTEN FREE IS 100% GLUTEN FREE.

WE DO NOT COOK WITH ANY CANOLA OIL, WE USE NON-GMO CO SUNFLOWER OIL, BUTTER AND EXTRA VIRGIN OLIVE OIL.

*CONSUMING ITEMS THAT ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS, MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS :: $1.50 FOR SPLIT PLATES

MAIN SQUEEZE

PROUDLY SERVING LOCALLY ROASTED, ORGANIC CONSCIOUS COFFEES

ESPRESSO DRINKS

Espresso [Dark roast - Mantecca]
[New crop Espresso - single origin] +.40
Americano
Cortado
Con Panna
Macchiato
Cappuccino
Latte
Mocha
Extra espresso shot
Soy, almond or rice milk
House vanilla whipped cream
Flavor shot
House made chocolate

COFFEE DRINKS & MORE

Drip coffee [TANGERINE blend]
17oz french press (single origin)
Café au lait
Cold brewed (spring/summer only)
Florentine
House made hot chocolate
Steamer (add a flavor shot !)

TEA

House made chai
Dirty chai
Organic Allegro teas
Cambric
London fog
Kombucha, Upstart

JUICES

Freshly squeezed orange juice
Large or Small
House made lemonade
Large or Small
Grapefruit / Apple / Tomato
Large or Small

SMOOTHIES

Banana, kale, apple (dairy free)
Banana, peanut, berry
Banana chai
Banana berry

WHITE WINE

PINOT GRIGIO
Stella, Sicily, Italy
CHARDONNAY
Rotating Selection

BUBBLES

CAVA
Segura Viudas, Brut Reserva, Spain

RED WINE

CABERNET SAUVIGNON
Rotating selection

BEER

example selections only

MOIRAI IPA
Fate, Boulder
LAVA LAKE WIT ALE
Crazy Mountain, Edwards
CONSILIUM PALE ALE
Renegade, Denver
CREEDENCE PILSNER
Crazy Mountain, Edwards
ROTATING DARK BEER
Ask your server
GLIDER CIDER
Colorado Cider Co., Denver
CORONA EXTRA
Mexico
ROTATING NA BEER
Ask your server

SOMETHING SWEET ?

DAILY PASTRIES
ask your server or see the blackboard, many gluten free options too!
CONSIDER THESE ITEMS:
Ice Cream
Pancakes, Waffle, French Toast
Fresh Fruits, Granola, Yogurt
Mocha, Housemade Chai, Flavored Coffee Drinks

DRINKS

MIMOSAS

SPARKLING WINE & FRESH OJ
HOUSE MADE LEMONADE CAN BE SUBSTITUTED FOR OJ
Classic, only OJ
Blackberry purée, peach purée, raspberry purée, strawberry purée

BEERMOSA

LAVA LAKE WIT ALE & FRESH OJ
Add a fruit purée for .50 more

BELLINIS

SPARKLING WINE & FRUIT PURÉE
Peach. raspberry, strawberry, blackberry

MOJITOS

FRESH MINT, WHITE RUM, LIME & SODA
Classic, raspberry, strawberry, blackberry

MARGARITAS

WITH HOUSEMADE SOUR MIX
Classic, raspberry, strawberry, blackberry

BLOODY MARY

House made spiced bloody mix with Colorado Mell vodka and a pickled carrot

SUNRISE

Tequila, fresh OJ, raspberry purée

COFFEE

Irish: Irish whiskey, Irish cream
Keoke: Brandy, Kahlua, Crème de cacao

CHEF OWNER: ALEC SCHULER

BOULDER :: CHEF DE CUISINE: PATRICK COOK :: GENERAL MANAGER: ISA ROSKE-MARZON

LAFAYETTE :: CHEF DE CUISINE: ZAC DWIGHT :: SOUS CHEF: ASHLEY WILFRED :: GENERAL MANAGER: JUSTIN MEDLIN

The Press

“Top 25 Dishes We Love: Green Eggs and Ham Benedict”

YellowsceneFebruary 2012

Food: 3 stars
Service: 3 1/2 stars
Ambiance: 3 1/2 stars
“Go to your happy place; a creative menu, well prepared and served.”

Daily CameraOctober 2011

“If you don’t live in the neighborhood, it’s worth a trip, and one suspects it will become a fixture of the local a.m. dining scene.”

Boulder Weekly

“Take in a view of the Flatirons from the patio while you choose from an array of beautiful egg dishes in scrumptious combinations.”

5280 Magazine

OUR BOULDER LOCATION

OUR LAFAYETTE LOCATION