Angus House & Lounge

Angus beef steak skewers served over arugula, gorgonzola and horseradish-roasted tomatoes

Six blue point oysters served with mignonette and micro greens

Jumbo shrimp with seasonal greens and cocktail sauce

Clams stuffed with bacon, peppers and onions

Traditional margherita style with roma tomatoes, fresh mozzarella, basil and garlic-olive oil.

Seasoned and lightly fried calamari served with tomato marinara and shaved Parmesan

Egg battered and sauteed in sherry-lemon-butter Sauce topped with asiago cheese

Mini shells, lobster claw meat, fontina, Cheddar and asiago cheeses topped with seasoned breadcrumbs and baked to perfection

Giardiniera, soprasata, prosciutto, roasted peppers, fresh mozzarella, olives, tomatoes, artichoke salad and grilled ciabatta

Jalapeno peppers stuffed with shrimp and wrapped in bacon. Served with citrus soy sauce

Flash-fried panko eggplant medallions layered with tomatoes and fresh mozzarella topped with sundried tomato, goat cheese, balsamic reduction, olive oil and basil chiffonade

Lightly fried calamari served with banana peppers, kalamata olives and roasted peppers tossed in a garlic oil and parmesan cheese

Baby spinach, toasted pine nuts, sliced mushrooms and roasted peppers with warm pancetta-red wine vinaigrette

Romaine, fresh mozzarella, red onions, kalamata olives and tomatoes with lemon-basil vinaigrette

Fresh, crisp romaine hearts tossed with romano cheese, crispy prosciutto and creamy caesar dressing topped with shaved parmesan cheese and fresh ground pepper

A crisp wedge of iceberg lettuce topped with red onion, crispy prosciutto and creamy gorgonzola

Topped with gruyere and provolone cheeses.

Served with creamy basil polenta, root vegetables and red wine demi-glace

Served with roasted garlic-mashed potato, haricot vert and choice of sauce

Served with roasted garlic-mashed potato, haricot vert and choice of sauce

Served with salt and vinegar potatoes and garlic broccolini

Bone-in ribeye served with beer-battered, thick-cut onion rings and mushroom-caper au jus

Balsamic marinated strip served with fingerling potatoes and roasted asparagus with maître butter

Chicken, artichokes, roasted peppers and spinach sauteed in white wine and garlic-cream sauce

With dried cherry-cornbread dressing, roasted carrots and pan jus

Pounded thin and breaded with panko breadcrumbs served with arugula salad, lemonbasil vinaigrette and shaved Parmesan

Chicken breast with Fontina and prosciutto served with roasted garlic-mashed potato and sauteed romaine and herb butter

Egg battered and sauteed in sherry-lemon-butter sauce served over angel hair pasta and topped with asiago cheese

Grilled eleven-ounce, center-cut pork chop with roasted Brussels sprouts, apple butter and sweet potato frites

Breaded and fried eggplant topped with Mozzarella and marinara served over angel hair pasta

Breaded, pan-fried veal cutlet topped with Mozzarella and marinara served over fettuccini

Jumbo shrimp sauteed in white wine and garlic-lemon-butter sauce tossed with parsley, Parmesan and angel hair pasta

With crispy pancetta wild mushroom risotto and grilled asparagus

Eight-ounce tail with drawn butter and vegetable couscous

Bacon and peas tossed with olive oil and fresh herbs and Parmesan cheese

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