Naughty Angel

Appetizers

• ESCARGOT

  20

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

• RATATOUILLE

  16

  Eggplant, Zucchini, tomato, onions, and garlic, baked in olive oil and herbs, topped with a roasted red pepper sauce

• BACON WRAPPED PRAWNS

  22

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

• JAPANESE SCALLOPS

  19

  Served on a bed of pineapple raspberry butter and balsamic reduction

• TARTINE

  17

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

• CRAB CAKES

  20

  Lump crab, red bell pepper, and shallot cakes, sautéed in herb butter, topped with creamy roasted red pepper sauce, lemon beurre blanc drizzle, and micro herbs

• PAILLASSONS DE COURGETTES

  14

  Pan fried zucchini and Gruyère cakes drizzled with red pepper cream sauce

• STEAK TARTARE

  21

  Chilled, raw, and tender steak, deliciously prepared and topped with Italian Oscietra caviar. Served with toasted French bread

• SAUCISSE LONGANIZA

  15

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

• DEVILED APPLES

  16

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

• ANGEL’S DEVILED EGGS

  18

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

• BLACK CEVICHE

  18

  Tender Tiger Shrimp served with fresh cucumber, shaved red onion, Japanese Yoom tomatoes, and avocado topped with crispy potato strips and yuca chips

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

  15

  Luscious bisque full of tender chunks of lobster meat

• CREAMY FRENCH ONION SOUP

  14

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

• CAESAR SALAD

  13

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

• CRAB LOUIE

  17

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

• RED DEVIL SALAD

  16

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

• BEET SALAD

  16

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

• MELON SERRANO SALADsourcing signal

  16

  Freshly shaved cantaloupe, thinly sliced Spanish Serrano ham, Manchego cheese, strawberries, and toasted almonds, topped with a citrus vinaigrette

• SIDE SALAD

  9

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

Steaks

Every steak is topped with Herb Garlic Butter and Fried Kale. SAUCE ACCOMPANIMENTS – Choose from Demi-glace, Black Peppercorn, Béarnaise, or Creamy Horseradish 3

• 45-DAY DRY AGED BONE-IN NEW YORK STRIP, 18OZsourcing signal

  85

• DELMONICO RIBEYE, 24oz

  90

• FILET MIGNON, 8oz

  57

• PICANHA, 16oz

  45

• PRIME NEW YORK, 16ozsourcing signal

  60

• DRY-AGE PRIME COWBOY, 18ozsourcing signal

  75

• DOMESTIC WAGYU, 8ozsourcing signal

  115

Steak Add-Ons

• FOIE GRAS, 2oz

  22

• LOBSTER TAIL, 5oz

  26

• BLUE CHEESE CRUST

  8

• MUSHROOMS AND ONIONS

  9

• OSCAR STYLE

  22

Main Dishes

• SEARED DUCK BREAST

  49

  Duck breast marinated in red pepper aioli, seared and topped with red wine demi-glace and micro herbs. Accompanied with potatoes au gratin

• COQ AU VIN

  38

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

• CHICKEN FRICASSEE

  38

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

• PAN-SEARED SALMONsourcing signal

  39

  Faroe Island Salmon topped with lemon beurre blanc sauce. Accompanied by creamy roasted red pepper risotto*

• BRANZINO A LA BRAZA

  45

  Grilled whole boneless branzino, accompanied by tabbouleh

• BRAISED LAMB SHANKS

  65

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

• PARMESAN LINGUINE AND CLAMS

  40

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

• LOBSTER MAFALDINE

  55

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

• PORC ET HARICOTS

  37

  French cut pork chop marinated with herbs and Dijon, seared and served atop white beans simmered in a delicious tomato and bacon sauce

• STUFFED DOVER SOLEsourcing signal

  58

  Tender pieces of chopped Dover Sole tossed with herbs and butter, then stuffed inside a Dover Sole fillet. Topped with lemon beurre blanc sauce and served with a creamy herb risotto

Sides

• TWICE BAKED POTATO

  12

  Potato mixed with butter and sour cream, topped with cheese, bacon and chives

• STUFFED PASILLA PEPPERS

  11

  Grilled mild pasilla pepper, stuffed with melted mozzarella cheese and topped with red pepper cream sauce

• POMME FRITES

  8

  Thick cut French fries

• KOHLRABI

  14

  German turnip grilled and finished with herb butter

• LEMON BUTTER ASPARAGUS

  13

  Asparagus sautéed in lemon butter herb sauce with hollandaise*

• BAKED SWEET POTATO

  10

  Topped with butter and sugar, brûlée style. Finished with a light dusting of cinnamon

• HERB RISOTTO

  12

  Creamy risotto with fresh herbs

• GARLIC MASHED POTATOES

  10

  Buttery and smooth mashed potatoes

Desserts

• GRAND MARNIER CRÈME BRULEE

  14

  Topped with fresh whipped cream and berries

• CHOCOLAT FONDUE POUR DEUX

  22

  Served with an assortment of fresh fruits, cake, macarons and marshmallows

• DEVIL’S RED APPLE

  14

  A whole apple poached and soaked in mulled wine for 3 weeks, then cored and filled with cream cheese icing. Served with vanilla ice cream, fresh whipped cream and a drizzle of caramel sauce

• GÂTEAU AU RHUM

  16

  A rich, glazed rum cake accented with cream-cheese frosting

• BAKED ALASKA

  15

  Sponge cake topped with ice cream and covered in meringue. Finished tableside

• LEMON TART

  15

  A baked buttery, shortbread-like crust filled with a tangy, creamy lemon curd

• COEURS EN CHOCOLAT BLANC

  17

  Chocolate Heart Cup filled with Chocolate Mousse