Choose one: braised collards or sauteed spinach or sauteed kale or fresh arugula. Organic local tempeh with cherry tomatoes, garlic and fresh arugula. Sourdough, whole wheat, rye or English muffin.īacon, pork sausage links, chicken sausage links, ham steak. Granola with nuts, dried fruits and cashew cream. Seasonal fresh fruits with a side of honey sweetened and spiced mascarpone cheese. Served with: brown sugar or honey or housemade jams. Smoked salmon, onion, capers and spinach. Prosciutto di parma, walnut pesto sauce and brie cheese. Hickory smoked idaho rainbow trout fillet, collard greens, caramelized onion and apple. Walnut pesto sauce, spinach, tomato and avocado.īacon, arugula, tomato, avocado and balsamic reduction. Pulled beef, collard greens, caramelized onions, fresh salsa, red and Anaheim peppers. Benedicts All served with two poached eggs over an English muffin with hollandaise sauce and yukon gold home fries.Filled with smoked salmon, asparagus, capers and onion topped with dill mascarpone. Open face omelet topped with fresh mozzarella, tomato confit, basil pesto and fresh arugula. Filled with eggplant, zucchini, tomato, peppers, onion, spinach, sweet potato (ingredients cannot be modified) and choice of cheese: Swiss, goat, brie, cotija, mozzarella, gorgonzola, dill mascarpone, pecorino romano, cheddar. 2 poached eggs over roasted local hazel dell mushrooms, creamy soft polenta, charred asparagus and pecorino romano cheese. 2 sunny side up eggs, fresh arugula, alto adige speck ham, pine nuts and lemon. 2 eggs scrambled with tomato confit, kalamata olives, garlic, capers, onion and fresh oregano. 2 sunny side up eggs over lemon dressed greens with charred asparagus, onion, shaved fennel, carrot and cherry tomato. 2 poached eggs over green lentils, crispy pancetta, sauteed spinach, Italian salsa verde and pecorino romano cheese. 2 poached eggs over soft polenta with sauteed spinach, caramelized onions and almond romesco sauce. 2 sunny side up eggs with pinto beans, beets, carrots, onions and braised collard greens. Poached, Fried & Scrambled Served with toast.1 fried egg, walnut pesto, tomato, balsamic dressed arugula and choice of cheese on a potato roll. Two eggs your way with choice of toast and yukon gold home fries. Blueberry, lemon and ricotta pancakes, with blueberry sauce. Fresh waffle with strawberries, banana, mint, walnuts and honey sweetened mascarpone cheese. Brioche French toast with spiced pear sauce, pecans and cinnamon butter. House made corned beef, onions, bacon, potatoes, house spice blend, 2 sunny side up eggs, house made butter pickles and choice of toast.īrioche French toast, Swiss cheese, ham and turkey with blackberry preserves and home fries. Grilled hanger beef steak over creamy polenta with 2 sunny side up eggs, avocado, caramelized onions, red and Anaheim peppers. Tempeh, avocado, fresh arugula, sauteed spinach, eggplant caponata, pinto beans, almond romesco sauce and walnut pesto.īelgian waffle topped with cast iron pan fried chicken breast scaloppine with cashew cream and 100% pure organic maple syrup. 2 corn tortillas topped with pinto beans, 3 pepper sauce, avocado, fresh salsa, cotija cheese and 2 sunny side up eggs. Tangerine House Specialties All served with yukon gold home fries.We take advantage of the great outdoor lifestyle that Boulder offers with a hike or a mountain bike ride in the vicinity of the Peak to Peak Scenic Byway.

Pick some apples and wild peas, if in season.Load up the truck and head to the local mountains, into Boulder Canyon towards Nederland.Gather my wife and four sons and take everyone for a stroll and some people-watching at the Boulder Farmers Market or on the Pearl Street Mall.Then head to Tangerine for the perfect Salto Coffee Works oat milk cappuccino along with our famous trout-and-apple Benedict.

Wake up to the Boulder sunshine and start my day with a meditation and some Qigong.

His nutrition-oriented culinary training, culinary passions and lifestyle all come through on the innovative menus he creates at Tangerine. In his late twenties, Alec enrolled at Manhattan’s nutrition-oriented Natural Gourmet Institute and fell even more in love with creating food and putting flavors together. He became captivated by restaurants and the food scene when he started bussing tables as a teenager. Chef/proprietor Alec Schuler was born and raised in the suburbs of New York by immigrant European parents and went on to study at the University of Colorado Boulder.

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