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Dinner Menu

Award Winning Dining Downtown Boise, Idaho

Fine dining at Angell's Bar & Grill includes our stylish, comfortable and friendly atmosphere combined with an ever-changing menu centered on choice beef, chops, chicken, pasta and fresh Pacific seafood. Our fine wines and inventive cocktails will serve to enhance your overall Boise dining experience.

Dinner Menu

Beginnings

Ahi Tartare "Two Ways"

Yellow Fin tuna finely chopped with avocado, ginger, shallots, cucumbers, wasabi and Tobiko, also with red curry, ginger, sesame, garlic and mango. Sweet soy vinaigrette and toasted sesame crisps
12

Shrimp Cocktail

Pacific white prawns with lime and ancho tomatillo sauce.
10

Wild Mushroom Bruschetta

Portabello, Shiitake and Crimini mushrooms sautéed with shallots, tomatoes and garlic. Parmesan Crostini.
9

Oysters Rockefeller

Fresh Pacific oysters baked with spinach, Pernod, bacon, garlic, Hollandaise and Parmesan.
2.5 each

Tiger Prawns

Herbed tempura batter. Tamarind marmalade sauce.
2.5 each

Oysters on the Half-Shell

Northwest oysters with rice wine vinegar mignonette, ancho tomatillo sauce and grated horseradish.
2.25 each

Brie En Croûte

Soft French Brie with sweet cherries and Kirsch in a light pastry shell.  Toasted sourdough crostini and sliced pears.
9

Steamed Clams

Hood Canal clams steamed in white wine with garlic, parsley, shallots, chorizo, olive oil, basil and tomatoes. Herbed sourdough baguettes.
11

Duck Empanadas

Slowly roasted with honey smoked barbecue sauce in a delicate puff pastry.  Spicy Mandarin dipping sauce.
8

Crab Cakes

Portabello mushrooms stuffed with Dungeness crab, herbs, roasted peppers and shallots. Thai pepper aioli.
10

Calamari Fritti

Panko crusted tender squid. Lemon and artichoke aioli.
10

Soup

New England clam chowder or soup of the day
4.5 Cup or 6 Bowl

Greens

Angell's House

Mixed greens, cucumbers, Roma tomatoes, radishes, julienned carrots, sunflower seeds and Bleu cheese crumbles. Creamy vinaigrette.
6.5

Iceberg Wedge

Iceberg lettuce, diced tomatoes, bacon crisps, Bleu cheese crumbles. Roquefort dressing.
7.5

Spinach

Baby greens, dried cranberries, candied walnuts, Prosciutto, sliced egg and shaved Romano. Bacon balsamic vinaigrette.
7.5

Caesar

Crisp hearts of romaine tossed with a classic garlic Caesar dressing, grated Parmesan and sourdough croutons.
7.5

Add Chicken, salmon or Bay shrimp.
4

Savannah Salad

Gulf shrimp, Bay scallops, fresh fish, mushrooms, zucchini, tomatoes, arichoke hearts and Tortellini pasta sautéed in Cajun spices over Romaine.
12

Thai Noodle

Sirloin strips, mushrooms, broccoli spears, snow peas, chopped Napa cabbage and Romaine. Spicy sesame and peanut sauce over Soba noodles.
10.50

Cantonese Chicken

Sautéed chunks of chicken breast, water chestnuts and snow peas, tossed with iceberg lettuce, celery, radishes, almonds and Chinese noodles. Cantonese curry dressing.11

 

Sesame Shrimp

Sautéed Pacific Prawns over mixed greens with sesame seeds, Mandarin oranges and cashew nuts.  Sweet Soy vinaigrette.
12

Blackened Salmon

Fresh Atlantic salmon, mango, capers, toasted pine nuts, Romaine and mixed greens. Creamy dill-tarragon dressing.
12

Entrees

Roasted Prime Rib

Signature roast prime rib with smoked sea salt crust, pan au jus and creamy horseradish.
25

Angell's Cut
29

Top Sirloin

Prime cut, marinated in olive oil, rosemary, marjoram, black pepper and garlic. Herbed shallot steak butter.
26

Filet Mignon

Beef tenderloin with brandied wild mushrooms and sauce Bearnaise.
27

Texas Ribeye Steak

Pressed with garlic, thyme and black peppercorns.  Crisp onion strings
29

Roast Duck

Muscovy duck breast pan roasted in demi-glace, sweet red cherries, shallots, thyme, orange blossom honey and tawny Port.
26

New Zealand Lamb

Double cut chops with Balsamic lamb au jus and minted red currant chutney.
27

Pork Tenderloin Adobo

Grilled Berkshire pork with garlic, Chipotle and Ancho chilis, citrus juices, onion and maple sugar.  Chimichurri sauce.

19

Chicken Marseille

Oven roasted chicken breast with baby Portabellos, whole garlic, cream and Madeira pan sauce.
18

Idaho Trout

"Ruby Red" crusted with slivered almonds and pan fried with shallots and lemon Amaretto butter.
22

Sesame Crusted Ahi

Pacific yellow fin with grilled pineapple slaw, black vinegar, baby spinach and gingered Wasabi Sabayon.
29

Tempura Prawns

White gulf shrimp with Tamarind marmalade and toasted coconut.
22

Salmon

Fresh salmon roasted on a cedar plank with mild Amarillo chili rub, Cane brown sugar and orange citrus butter.
23

Scallop & Prawn Pasta

Sautéed Bay scallops and Gulf shrimp over 'Angell Hair' pasta with basil, Roma tomatoes, shallots and broccoli flowers.
22

Chicken Paparadelle

Arcadian chicken over Paparadelle pasta with sweet onions, wild mushrooms, Roma tomatoes, garlic, Andouille sausage, spinach and grated Parmesan.
19

Lobster Penne Fumé

Penne pasta, lobster, Roma tomatoes, baby spinach, garlic and fresh basil.  Sherry-tomato Fumè. 28

 



 

All entrées, except pasta, include seasonal fresh vegetables and your choice of:
crispy fries, roasted garlic mashed potatoes, Idaho Russet baker, jasmine rice, melange of wild and brown rice

18% gratuity added to parties of 6 or more. Thank you.

Consuming raw or under-cooked foods may increase the risk of food-born illness especially if you have certain medical conditions. If you have a health-threatening food allergy, please advise us before ordering.