Hours: Mon.-Fri. 11 a.m.-10 p.m. Sat.-Sun. 5–10 p.m. Now open for lunch Mon.-Fri. 11 a.m.-2 p.m.
Three fresh oysters on the shell baked with bacon, spinach and aged parmesan cheese
Lightly battered calamari served with our in house made taziki sauce
Two colossal (these are the big ones!) Lightly crisped prawns in a sweet spicy sauce served with sorbet
Frog legs seasoned & battered then lightly crisped to a golden brown. Oh la la
Scallops baked in there own shell with saffron sauce au gratin. Served with a side of rice
A traditional swiss fondue in a white cheese and wine sauce. Each is served with artisan bread and seasonal vegetable for dipping
Rack of lamb on a skewer with a mint yogurt sauce. It's a lamb lollipop!
French brie baked to perfection served with a cranberry sauce with sliced pears
Iceberg lettuce, bacon bits, radish, gorgonzola cheese, toasted almonds, grape tomato and gorgonzola blue cheese dressing
Local greens lightly tossed with citrus ginger vinaigrette, radish and finished with spiced filberts, and chèvre
Caesar coated greens, finished and surrounded by aged parmesan
Capellini pasta tossed in olive oil , white wine, fresh herb, shallot and fresh cherry tomatoes
Fresh herbs, shallots and garlic in rich formaggio cream sauce served over fresh pasta
A duck breast sautéed with fresh herbs, finished with a traditional egg cream and served over pasta
A wonderful arrangement of clams, jumbo black tiger prawns, scallops and a delicate white fish throughout the plate of angel hair pasta
Colossal sized meatballs served in a spicy italian sauce served over spaghetti
From the south of france made with wild mushrooms, zucchini, mild onions, bell peppers, garlic and tomatoes
Certified angus new york steak dry rubbed with a five peppercorn blend, a brandy peppercorn demi-glaze
Served with a mushroom, bacon, cream and cognac sauce
Oyster stuffed steak rubbed with our special blend of cajun spices and seared in a "white hot" iron skillet. Topped with pan fried oyster and finished with a mushroom sauce. An angell's classic is back!
A rib eye served with a mushroom, bacon, cream and cognac sauce
A rib eye served in a light jameson white cheese sauce
Dry rubbed rib eye charbroiled to perfection with a jack demi glaze
Filet mignon topped with king crab legs served with drawn butter and lemon. Surf and turf!
Delicately aged filet mignon with truffle salt roasted fingerling potatoes and fennel, finished with a citrus lavender butter and cabernet gastrique
Chili dusted wild scallops seared to a golden brown, finished with anisette crème bedded over a vegetable and lemon rice
Fresh salmon filet baked with a champagne and cream sauce served over a vegetable and lemon rice
Two 5oz lamb chops with a fig-cascabel sauce
Grilled pork medallions marinated in an apple chutney sauce served over rice
An organic and natural chicken breast oven roasted with mushrooms, garlic, cream and madeira pan sauce
Organic and natural chicken breast grilled and surrounded by caribbean salsa
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