Table Side - Saganaki (Greece) 12
Cheese flambé at your table by your server. So delicious and so much fun! Served with crostini.
Escargots de Bourgogne (France) 14
Snails baked in the shell with a garlic herbal butter
Oyster Rockefeller (recipe from 1889 New Orleans) 15
Fresh shucked oyster topped with a combination of spinach sautéed with bacon, fresh herbs and Pernod crusted with parmesan reggiano.
Peking Duck Breast (China) 15
Pan seared duck breast with a honey horsin reduction and a small touch of French cooking.
Oysters on the Half Shell 15
Served with mignonette and lemon.
Piccola Conchiglia (Italia) 16
4 bay scallops in the shell baked with a pesto cream crusted with parmesan reggiano.
Camembert Henry (France) 14
French camembert baked in puff pastry served with a blueberry chutney
Garides (Greece) 14
Large prawns grilled and flambeed with Ouzo.
Oyster Champenoise (France) 15
Fresh shucked oyster topped with a champagne saffron cream sauce crusted with parmesan reggiano.
King Crab Flatbread (Alaska) 13.50
Very thin crust with sour cream, scallions, fresh mushrooms and crab meat crusted with Italian cheese.
Traditional French Onion Soup (France) 13.50
Finished in the oven and topped with fresh grated parmesan cheese and served with artisan crostinis
SOUP DU JOUR 8
Friday and Saturday
Ask your server for fresh homemade soup
Caesar Salad Cardini’s Recipe (Italy) 10.50
Grilled Romaine lettuce tossed with house made Caesar dressing and surrounded with parmesan reggiano.
Grecque Salad (Greece) 10.50
Original Greek salad made with fresh tomatoes, cucumber, onions, bell peppers, feta cheese, Kalamata olive finished with a oregano dressing.
Thai Salad (Thailand) 10.50
Made with green and red cabbage, bell peppers, carrots, green onions, cilantro, thai basil, mint, edamame and cashews. Served with a sesame ginger garlic dressing.
Endive au Bleu (France) 13.50
A beautiful combination of fresh endives and blue cheese with walnuts and caramelized pear, drizzled with house dressing.
WITH CHEF’S RECCOMENDED WINES
Spaghetti Carbonara (Italy) 15.50 Bin # 7W
Sauteed spaghetti pasta in a creamy sauce with pancetta and parmesan cheese drizzled with pine nuts.
Seafood Pasta (Italy) 32.50 Bin # 4W 6W
Sauteed clams, mussels, bay scallops and shrimp With fresh tomatoes, white wine pesto and parmesan cheese.
Lobster Ravioli (Italy) 29.50 Bin # 6W
Lobster stuffed ravioli sauteed in a pesto, tomato and white wine cream sauce.
Chicken, Sausage and Mushroom (Italy) 19 Bin # 2R 7R
Linguini pasta sautéed with organic chicken breast, Italian sausage, fresh herbs and mushrooms topped with aged parmesan cheese
Day Boat Scallops Mango (Carribean) 29.50 Bin#10W 18W
Pan seared u10 scallops with a creamy mango sauce served with penne pasta.
Seared Ahi (Alaska) 29 Bin # 7R 21R
Fresh seared ahi, served with wasabi mashed potatoes, centered on our crispy spring wrapper served with seasonal vegetables
Wild King Salmon (Alaska) 34.50 Bin # 13W 11R
Baked in a banana leaf & herbal lemon butter. Served over saffron rice with roasted vegetables.
Idaho Ruby Trout (Idaho) 29 Bin #2W 35W
Idaho filet baked with house made Mandarin glaze, white wine and herbs plated with seasonal vegetables. A true Idaho favorite!
Fish Duo (France) 29.50 Bin #1W 4W
A combination between Dover Sole and King Salmon baked with white wine cream and pesto. Served with a bulgur risotto.
Prawns Skewer Provencale (France) 32.50 Bin # 16R 28R
Large prawns grilled with herbes de Provence and brushed with a garlic butter served with grilled Romaine salad and grilled tomatoes. Served with a cranberry mustard sauce.
Scallops Au Gratin (France) 32.50 Bin # 18W
19W Baked in the shell with a Saffron Champagne sauce crusted with parmesan reggiano and served with sauteed baby spinach bacon and pine nuts.
Pork Gambas (France) 29.50 Bin # 13R
Very nice dish with pork tenderloin and prawns sauteed with fresh tomatoes, pesto and white wine. Served with penne pasta.
Veal Piccata (Italy) 29.50 Bin # 10W
Veal scalopini with lemon and capers. Served with roasted vegetables and truffle mashed potatoes.
Schweizereschnitzel (Germany) 29.50 Bin # 12R
German speciality, breaded pork loin pan fried and covered with a cream mushroom sauce crusted with Swiss cheese. Served with homemade spatzel.
8 oz. Filet Mignon 38 Bin # 5R
An 8 oz. prime Filet Mignon grilled to perfection with a brandy reduction. Presented with truffle mashed potatoes and roasted vegetables.
Duck Breast (France) 29 Bin # 24R 38R
Pan seared duck breast with a honey truffle reduction. Served with truffle mashed potatoes and roasted vegetables.
Chicken Curry (India) 24.50 Bin # 1W 10W
Baked chicken breast with coconut milk, curry and pineapple. Served with bulgur risotto.
Carre d’Agneau (Greece) 36 Bin #7R 21R
Lamb rack crusted with a herbal parmesan. Served with truffle mashed potatoes and roasted vegetable.
16oz Ribeye Steak Forestier (France) 39.50 Bin #16R
Grilled and served with a mushroom brandy sauce. Served with truffle mashed potatoes and roasted vegetables.
Pork Gorgonzola Dolce (Italy) 27.50 Bin # 11R 17R
Braised pork tenderloin flambeed with port wine finihed with original gorgonzola cheese and cream. Served with penne pasta.
Carpet Bagger Steak (USA) 29 Bin # 22R 40R
Oyster dressing stuffed in an aged prime black angus steak seasoned with our special Cajun rub. Topped with pan fried oysters and finished with mushroom brandy sauce. Plated with an Idaho baked potato and seasonal vegetables. A 20 year tradition!
A dessert tray will be presented to your table.
See Marika, Catering and Events Director, for information regarding your upcoming event and catering needs.
We are pleased to announce our new event center, Angell’s on the Lake at Lake Harbor. Ideal for weddings and all of your special events. Indoor and outdoor or both!
From 40 to 600 guests.
208 342-4900 or www.angellscatering.com
For parties of 8 or more there is a suggested 20% gratuity added, please let your server know if that is not the % you wish to give. Split orders will be charged $6 split fee. Coupons or any discount programs can not be used with Daily Specials. Consumption of raw or undercooked foods like shellfish & eggs may cause food borne illness