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Tommy Bahama Tacos & Tequila Menu


Tommy Bahama Restaurant & Bar
adds a special touch to the gourmet tacos with their tangy island slaw that adds a crisp crunch and finishes them with chipotle aioli, lime sour cream and in some cases both! The selection of tacos boasts a mix of unique flavors, from tasty filet steak tacos with pecan wood bacon to vegetarian roasted vegetable tacos with wasabi lime avocado. The pork street tacos with salsa verde, red mole chicken tacos with queso fresco and blackened mahi mahi with tomato relish rounds out the collection. Tommy Bahama Restaurant & Bar is putting an island spin on two culinary classics. From now through May 31, the Tommy Bahama Restaurant & Bar annual ‘Tacos and Tequila’ menu is back with brand new, mouthwatering menu items. Taking inspiration from the Flavors of California Cookbook and the essence of Mexico, the limited-run Tommy Bahama Restaurant & Bar ‘Tacos and Tequila’ menu is the perfect reason to sit back, relax and enjoy the delectable delights.

Tacos:

  • Filet Steak Tacos – Pecan Wood Bacon, Sautéed Mushrooms, Island Slaw
  • Pork Street Tacos -Pickled Onions, Salsa Verde, Island Slaw, Lime Sour Cream
  • Red Mole Chicken Tacos – Queso Fresco, Island Slaw, Lime Sour Cream, Sesame Seeds
  • Blackened Mahi Mahi – Tomato Relish, Island Slaw, Chipotle Aïoli, Lime Sour Cream
  • Roasted Vegetable Taco – Wasabi Lime Avocado, Chipotle Aïoli, Island Slaw

To pair with the artisan tacos, Tommy Bahama has created a curated list of signature cocktails to please the palate including the Island Paloma which is featured in the Flavors of California cookbook. The refreshing beverage combines silver Tequila, grapefruit juice, and club soda.

Paloma
¼  part fresh grapefruit juice
1 ½  parts blanco or silver tequila
½  part simple syrup, or agave nectar
¼  part club soda

  • Add the grapefruit juice, tequila and simple syrup to a tall Collins glass and stir with a long bar spoon
  • Fill the glass with ice
  • Add enough club soda to top off the drink and stir gently
  • Garnish with the grapefruit wedge and serve