Angells Bar & Grill Menu

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

Lightly battered calamari served with our in house made dipping sauce

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

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

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

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

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

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

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 chevre.

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

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

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

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 available with gluten free pasta add $3.00

With diced vegetables

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

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

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’

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

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

Aged black angus 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

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

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

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

Server about the chef’s featured seafood entree

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

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

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

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

Organic natural chicken breast grilled and surrounded by caribbean salsa

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

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

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

Lightly battered calamari served with our house made tzatziki sauce

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

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

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

Herb encrusted new zealand lamb served with a house made sauce

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

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

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

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

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

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

Server about the chef’s featured steak

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

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

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

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

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

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

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

Server about the chef’s featured seafood entree

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

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

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

With a variety of toppings