Angells Bar & Grill menu

Baked Potato

Herbed Mashed Potatoes

Risotto

Basmati Rice

With diced vegetables

Catch Of The Weekend

Server about the chef’s featured seafood entree

Blackened Salmon

Fresh salmon filet rubbed lightly with our house blackening seasoning then grilled for a crisp exterior and juicy interior

Seafood Pasta

A wonderful arrangement of clams, jumbo black tiger prawns, scallops and a delicate white fish throughout the plate of angel hair pasta

Alaskan King Crab

Over a pound of king crab legs served with fresh drawn butter and a lemon wedge

Soup de Jour or Salad

Start out with either a cup of house made soup of the day or house side salad

Mashed Potatoes

Baked Potato

Lemon Vegetable Rice

Steak

Server about the chef’s featured steak

Salmon Champenoise

Fresh salmon filet baked with a champagne and cream sauce served over a vegetable and lemon rice

Pasta Formaggio

Linguini pasta sauteed with fresh herbs, shallots and garlic in rich formaggio cream sauce topped with aged parmesan your choice of: chicken, clams or prawns

Chicken Saltimbocca Roulade

Hormone free, organic chicken breast sauteed in a delicate white wine sauce with sage, olive oil, garlic and prosciutto

Carpet Bagger Steak

Oyster stuffed dakota farms, grass fed, hormone free angus beef. Rubbed with our special blend of cajun spices then seared in a white hot cast iron skillet. topped with panfryed oysters and finished

Grilled Lamb Porterhouse

Two 5oz lamb chops with a bobby flay inspired fig-cascabel sauce

Seafood Pasta

A wonderful arrangement of clams, jumbo black tiger prawns, scallops and a delicate white fish throughout the dish of angel hair pasta

Steak Au Pouvre Brandy Sauce

Certified angus new york steak dry rubbed with a five-peppercorn blend then topped with our brandy peppercorn demi-glaze.

Catch of The Day

Server about the chef’s featured seafood entree

Lobster Tail

Lobster tail grilled to perfection served with warm butter and lemon.

Steak Oscar

Certified black angus filet mignon topped with alaskan king crab leg served with drawn butter and lemon. Surf and turf

Rack of Lamb

Lamb rack encrusted with dijon mustard, parsley, fresh mint and rosemary

Sorbet Drizzled in Champagne or Ice Cream

With a variety of toppings

Duck a L’Orange Slider

Roasted duck breast topped with a wonderful l’orange sauce. Choice of fries or a whisper salad

French Dip Slider

Slow roasted beef served with au jus and horseradish. Choice of fries or a whisper salad

Renato Rockin’ Rockefeller

Three fresh oysters on the half shell baked with bacon, spinach, and aged parmesan cheese

Calamari Fritti

Lightly battered calamari served with our house made tzatziki sauce

Sweet Chili Prawns

Two colossal, lightly crisped prawns with a sweet & spicy chili sauce

Swiss Fondue

A white wine & swiss cheese fondue served with fresh fruit and artisan bread

Italian Meatballs

Three 3oz meatballs in a cabernet marinara, topped with fresh parmesan cheese

Lamb Lollipops

Herb encrusted new zealand lamb served with a house made sauce

Renato Wedge Salad

Romaine lettuce, bacon bits, radish, gorgonzola cheese crumbles, toasted almonds, tomatoes then topped with gorgonzola peppercorn dressing

Baked Brie

French brie cheese wrapped with a light filo dough, baked then topped with a warm berry puree served with sliced fruit and artisan bread

Wild Mushrooms Bruschetta

Grilled baguette slices topped with sauteed wild mushrooms, drizzled with a balsamic reduction

Twice Baked Potato Skins

Super sized Idaho potato skins filled with whipped potatoes & topped with sour cream, bacon bits, chives and cheese

Fried Oysters

Fresh oysters dipped in a egg bath, lightly breaded then cooked to have crispy crust

Angell’s Classic House Salad

Local greens lightly tossed with citrus ginger vinaigrette, radish and finished with spiced filberts, and chevre.

Caesar

Caesar coated greens, finished and surrounded by aged parmesan. Add chicken 3 add anchovies $1.00

Renato Wedge Salad

Iceberg lettuce, bacon bits, radish, gorgonzola cheese, toasted almonds, grape tomato and gorgonzola blue cheese dressing

Renato Rockin Rockefeller

Three fresh oysters on the shell baked with bacon, spinach and aged parmesan cheese

Calamari Fritti

Lightly battered calamari served with our in house made dipping sauce

Sweet Chili Prawns

Two colossal these are the big ones lightly crisped prawns in a sweet spicy sauce served with sorbet

Swiss Fondue

A traditional swiss fondue in a white cheese and wine sauce. Each is served with artisan bread and seasonal fruit for dipping.

Lamb Lollipops

Herb encrusted new zealand lamb with a mint yogurt sauce. It’s a lamb lollipop

Baked Brie

French brie baked to perfection topped with a berry sauce served with fresh fruit and artisan bread

Fried Oysters

Medium oysters dipped in a seasoned egg bath, dipped in panko flour then quickly fried to a delicate crisp

Escargot

French escargot baked with garlic butter and herbs served with warm bread

Capellini Pomodoro

Capellini pasta tossed in olive oil, white wine, fresh herb, shallot and fresh cherry tomatoes. Add chicken $5.00, add clams $5.00, add prawns $6.00

Pasta Formaggio Cream Sauce

Fresh herbs, shallots and garlic in rich formaggio cream sauce served over fresh pasta Add chicken $5.00, add clams $5.00, add scallops or prawns $6.00

Vegetarian Pasta

From the south of france made with wild mushrooms, zucchini, mild onions, bell peppers, garlic and tomatoes available with gluten free pasta add $3.00

Classic Style Spaghetti With Italian Meatballs

Colossal sized meatballs served in a spicy italian sauce served over spaghetti

Caribbean Chicken

Organic natural chicken breast grilled and surrounded by caribbean salsa

Chicken Saltimbocca

Organic natural chicken breast stuffed with sage and prosciutto topped with a white wine, olive oil and garlic sauce

Carribean Pork Medalllions

Grilled pork medallions marinated in an apple mango chutney sauce served over rice

Grilled Lamb Porterhouse Chops

Two 5oz lamb chops with a bobby flay inspired fig cascabel sauce

Rack Of Lamb

Lamb rack encrusted with dijon mustard, parsley, fresh mint and rosemary then baked to perfection

Steak Au Pouvre Brandy Sauce

Dakota farms, grass fed, hormone free aged black angus beef, dry rubbed with a five-peppercorn blend, a brandy peppercorn demi glaze.

New York Renato In A Cognac Sauce

Aged certified black angus served with a mushroom, bacon, cream and cognac sauce

Carpet Bagger Steak

Oyster stuffed aged black angus 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’

Kentucky Dry Rubbed

Dry rubbed rib eye charbroiled to perfection with a jack demi glaze

Rib Eye Steak Forestier

Black angus rib eye served with a mushroom, bacon, cream and cognac sauce

Filet Renato

Delicately aged filet mignon with truffle salt roasted fingerling potatoes and fennel, finished with a citrus lavender butter and cabernet gastrique

Steak Oscar

Aged black angus filet mignon topped with king crab legs served with drawn butter and lemon. Surf and turf