The Menu

Appetizers

ESCARGOT

Baked escargot in a rich herb butter, accompanied by sliced toasted baguette.

CRUDITES

A delicious assortment of fresh and crisp raw vegetables. Accompanied by creamy Dijon aioli, sherry vinaigrette, and hummus for dipping. Served with flatbread triangles.

BACON WRAPPED PRAWNS

Tender prawns wrapped in hickory smoked bacon, served with spicy aioli.

TARTINE

Toasted baguette with Gournay herb cheese, topped with chopped pancetta, tomato, sherry vinegar, fresh basil and tarragon.

CRAB CAKES

Lump crab meat, red bell pepper and shallot cakes, sauteed in herb butter and topped with lemon beurre blanc.

PAILLASSONS DE COURGETTES

Pan fried zucchini and Gruyere cakes drizzled with spicy aioli.

STEAK TARTARE

Chilled and raw, tender steak deliciously and served with toast points and creamy Dijon aioli.

SAUCISSE LONGANIZA

House made herb sausage sliced and served with flatbread and a chunky sauce piquante a la tomate.

DEVILED APPLES

Granny Smith apple slices topped with Manchego cheese, Serrano ham and spicy apple butter jam.

ANGEL’S DEVILED EGGS

Heavenly elevated deviled eggs topped with micro chives. (optional add-ons: sliced steak, lump crab meat)

Soups And Salads

All of our salad dressings are made in house. Choice of Blue Cheese, Ranch, Caesar, Louie, or Sherry Honey Vinaigrette

LOBSTER BISQUE

Luscious bisque full of tender chunks of lobster meat.

CREAMY FRENCH ONION SOUP

A velvety smooth, creamy onion soup topped with a slice of toasted baguette and melted Gruyere cheese.

CAESAR SALAD

Romaine lettuce with house-made Caesar dressing, croutons, and shaved parmesan. Choose your salad preparation with or without anchovies.

CRAB LOUIE

Romaine and iceberg lettuce, lump crab meat, asparagus, cucumber, tomato, special radish, hard-boiled egg, and Louie dressing.

RED DEVIL SALAD

Baby Red Romaine lettuce, blue cheese crumbles, tomato, thinly sliced red onion, crumbled bacon, micro herbs, and blue cheese dressing.

BEET SALAD

Spring mix, beets, feta cheese, tomato, toasted almonds, sherry honey vinaigrette.

SIDE SALAD

Spring mix, cucumber, tomato, red onion, your choice of dressing.

Main Dishes

SEARED DUCK BREAST

Marinated duck breast with potatoes au gratin and roasted pepper aioli, topped with micro herbs.

COQ AU VIN

Succulent chicken braised in burgundy wine with pancetta, mushrooms, carrots, onions, garlic and fresh herbs. Served with garlic mashed potatoes.

CHICKEN FRICASSEE

Tender, slow cooked chicken and vegetables in a rich cream sauce. Served with garlic mashed potatoes.

PAN-SEARED SALMON

Faroe Island Salmon topped with lemon beurre blanc. Accompanied by creamy herb risotto

BRANZINO A LA BRAZA

Grilled whole boneless branzino, accompanied by tabbouleh.

BRAISED LAMB SHANKS

Lamb shanks slowly braised in red wine and herbs, served with garlic mashed potatoes.

PARMESAN LINGUINE AND CLAMS

Littleneck clams with Linguine noodles tossed in a white wine parmesan sauce, crushed red pepper, herbs, and lemon.

LOBSTER MAFALDINE

Lobster tail perched atop Mafaldine pasta tossed in a creamy lobster sauce, cherry tomatoes and fresh spinach leaves.

ANGEL’S SHRIMP FRANCESE

Colossal shrimp in a buttery white wine and lemon sauce, tossed with herbs and angel hair pasta.

PORC ET HARICOTS

French cut pork seared and drizzled with Dijon aioli, served atop white beans simmered a delicious tomato and bacon sauce.

Steaks

PICANHA STEAK
FILET MIGNON
RIBEYE

SAUCE ACCOMPANIMENTS – Choose from Demi-glace, Black Peppercorn, or Creamy Horseradish

Sides

TWICE BAKED POTATO

Twice baked with cheddar cheese, bacon, butter, sour cream and chives.

STUFFED PASILLA PEPPERS

Grilled mild pasilla peppers stuffed with mozzarella cheese.

BAKED SWEET POTATO

Topped with butter, cinnamon and brown sugar.

HERB RISOTTO

Creamy risotto with fresh herbs.

GARLIC MASHED POTATTOES

Buttery and smooth mashed potatoes

Desserts

MOLTEN LAVA CAKE

Served with vanilla ice cream GRAND MARNIER.

CRÈME BRULEE

Prepared tableside.

HUMMINGBIRD CAKE

A rich pineapple-banana spiced rum cake topped with cream cheese icing and chopped pecans.

DEVIL’S RED APPLE

A whole apple poached in mulled wine, served with pie spiced vanilla ice cream.

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