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Pool Bar Menu

  1. Beverage Menu Dinner Menu
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Mufins | 5
blueberry or seasonal GF

Croissants | 6
made in house daily | butter or almond

Pain au Chocolat | 6

Seasonal Fruit Danish | 6


add applewood smoked bacon | 6
add roasted baby yukon potatoes | 5

Protein Frittata | 15
cracked eggs, hearts of palm, sweet piquillo peppers, foraged mushrooms, aged cheddar

GF Seasonal Fruit + Chia Seed Parfait | 10
lavendar honey, house made gluten free granola, vegan chia seed custard

Lemon Ricotta Pancakes | 14
thick cut bacon, house made blueberry jam, whipped butter

Shakshuka | 15
two poached eggs, braised tomatoes and peppers, feta, warm pita


add chicken | 8
add salmon | 10

Baby Kale Caesar* | 14
crispy chickpeas, shaved pecorino, brioche croutons, citrus caesar dressing

Shrip Louie Wedge | 16
smoked blue cheese, crispy bacon, tomato, pickled onion

Wild Arugula Salad | 14
dried fruit, toasted goat cheese, candied pecans, mimosa vinaigrette



add fries or side salad | 4
add seasonal fruit | 5

Avocado Toast | 14
hard boiled egg, queso fresco, pickled onion, mint, tomatoes, toasted sourdough

Smoked Salmon Toast* | 16
everything cream cheese, tomato, onion, capers, sourdough

GT Smashburger* | 18
grass fed beef, caramelized onions, pickle aioli, american cheese, little gem, brioche bun

BLT+E* | 16
thick cut bacon, lettuce, tomato, roasted garlic aioli, fried egg, sourdough

Roasted Turkey Sandwich | 16
honey dijon, avocado, hot house tomatoes, aged provolone, little gem lettuce

Monte Cristo | 16
country ham, gruyere, brioche, strawberry + harrisa marmalade




*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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