special events
Transcription
special events
SPECIAL EVENTS EVENTS MANAGER, JENNA WAGNER [email protected] 540 Main Street, Napa, California 94559 707.252.8115 www.angelerestaurant.com ...for considering Angele Restaurant and Bar for your next event. We’d love to host your next birthday, business luncheon, wedding reception or other special occasions. O UR STO R Y We are a French country restaurant and bar offering sophisticated bistro fare, wine and cocktails on the Napa riverfront in the heart of downtown. Our dining room, located in the historic 1890’s ship chandlery now known as the Hatt Building, evokes the simple romance of the classic French brasserie, while our riverfront patio celebrates the region’s temperate climate and relaxed atmosphere. O UR F O O D Refined French country cuisine highlighted by local ingredients. O UR W INE We have an extensive wine program boasting both local and French varietals. THE P R O P R IETO RS BETTINA ROUAS, MANAGING PARTNER Born into the hospitality industry, restaurant veteran Bettina Rouas started her career as a manager at The French Laundry restaurant and continued to refine her craft as general manager at Bistro Jeanty and Bistro Don Giovanni, two of Napa Valley’s revered restaurants. Her first solo endeavor, Angèle, which opened in 2002, is the culmination of everything she knows and loves about restaurants. Today surrounded by a very dedicated, loyal and longstanding staff, Bettina likes to personally greet diners as they arrive at Angèle. CLAUDE ROUAS, PARTNER A pioneer in Bay Area luxury hospitality, Claude Rouas made his first mark on the industry in 1966 with the opening of San Francisco’s legendary French restaurant L’Etoile on Nob Hill. Less than two decades later, he again redefined haute living with world-class Auberge du Soleil, a Relais & Chateaux resort in Rutherford. Still deeply entrenched in Napa Valley’s offerings, Claude is a partner with Bettina in Angèle and with Chef Richard Reddington in the Yountville restaurant Redd. E X E CUTIV E CHEF R O G EL IO GAR CI A Born in Mexico City and raised in Los Angeles and Napa, Rogelio Garcia unwittingly started his career during high school as a dishwasher in an Italian restaurant in Yountville. It was there that his curiosity to “know more” set him on a path to the well-earned position of executive chef. His culinary career started with a request for the cooks to teach him to chop parsley. That quickly turned to informal tutorials on Italian cuisine. Soon he wanted more. He found the opportunity in 2003 at Napa’s Hurley’s, where he spent three years as a line cook, building his culinary foundation. Insatiable for knowledge, he moved to Angèle in 2006. There he spent four years as a line cook, and was then promoted to sous chef, garnering an intimate understanding of French cuisine and the benefit of leveraging ingredients from the local farmer’s market and nearby farms. But that quest for more still drove him. He spent days off staging at Yountville’s Redd and San Francisco’s Michael Mina until Angèle’s Bettina Rouas, recognizing his desire to advance his skills, helped Rogelio get a saucier position at Cyrus restaurant. At Cyrus, in Healdsburg, Rogelio worked every station in the kitchen, challenging and elevating his culinary expertise on a daily basis. A year and a half into the job, he decided to cook closer home and took a sous chef position at Calistoga Ranch. Quickly promoted to executive sous chef, he gained insight into the hotel side of the hospitality industry. That craving for more lured him to a chef de partie position at The French Laundry. When the opportunity to return to Angèle as executive chef arose he couldn’t resist. Not only a homecoming, his position is the perfect expression of many years of industrious exploration and his love of French food, fresh local ingredients, and gathering people around the dinner table for an excellent meal. E V ENT SPACES MAIN DINING ROOM OUTDOOR TERRACE PRIVATE DINING ROOM OFF - PROPERTY We will help you celebrate your special occasion in the restaurant or at an offsite location. M ENUS We offer a few different menus for groups and work closely with you to create and customize the perfect menu for any occasion. MAIN DINING ROOM Our Main Dining Room can accomodate up to 75 seated guests. Table configurations will vary according to party size. *Parties of 40 or more considered to be a “buy out” of the restaurant. *Buyout pricing varies according to date and time of event OUTDOOR TERRACE Our Outdoor Riverfront Terrace can accommodate groups from 10 guests to 120 and is the perfect atmosphere for all types of events. *Parties of 50 or more considered to be a full patio “buy out.” *Buyout pricing varies according to date and time of event. PRIVATE DINING ROOM Our Private Dining Room can accommodate up to 10 guests and is an ideal setting for an intimate gathering or for business meetings. *$1200 food and beverage minimum to reserve for DINNER *$800 food and beverage minimum to reserve for LUNCH *$400 deposit required upon booking. SAMPLE SPRING DINNER EVENT MENU CANAPÉS Deviled Quail Eggs Baby Beets, Apple Compote Gougéres with Housemade Ricotta Ribeye Tartare, Toasted Brioche SOUP/SALAD Beet Salad, Burrata Cheese, Baby Garden Greens, Red Wine Beet Vinaigrette, Orange Oil Hamachi Crudo, Black Rice Cracker, Avocado Mousse SPRING EVENT DINNER MENU OPTIONS FOUR COURSES - $85 PER PERSON Canapé Soup/Salad Entrèe Dessert Garden Gazpacho Oysters on the Half Shell served with Mignonette ($3 per) APPETIZERS Warm Ricotta Custard, Spring Peas, Wild Mushrooms, Parmesan Country Paté “En Croute”, Pickled Vegetables, Mustard Vinaigrette Foie Gras Terrine, Candied Almonds, Fruit Gelée, Toasted Brioche (additional $12 per person) MAIN COURSES Alaskan Halibut, Baby Leeks, Roasted King Trumpet Mushrooms, Green Garlic Emulsion FIVE COURSES - $105 PER PERSON Canapé Soup/Salad Appetizer Entrèe Dessert Braised Spring Lamb Stew, Peas, Fava Beans, Marble Potatoes Early Spring Garlic Farro Risotto, Thumbelina Carrots, White Truffle Oil Prime New York Steak, Potato Mille-Feuille, Wild Mushroom Sauce (additional $18 per person) DESSERT Valrhona Chocolate Pot du Crème Warm Apple and Walnut Bread Pudding, Almond Streusel, Bourbon Crème Anglaise Lemon Meringue Tart SIX COURSES - $125 PER PERSON Canapé Appetizer Fish Entrèe Cheese Dessert BON APPÉTIT *This is a sample menu. Menu items are subject to change according to season and availibility. SAMPLE SPRING LUNCH EVENT MENU APPETIZERS Garden Gazpacho Wild Mushroom and Asparagus Agnolotti Peas, Shaved Parmesan Little Gem Lettuces, Fines Herbs, Red Wine Vinaigrette Oysters on the Half Shell served with Mignonette ($3 per) SPRING EVENT LUNCH MENU OPTIONS TWO COURSES - $35 PER PERSON Entrèe Dessert MAIN COURSES Roasted Chicken Salad, Angèle Garden Greens, Spring Vegetables, Farro Niçoise Salad, Olive Oil Poached Tuna, Haricôt Vert, Niçoise Olives, Little Gems, Marinated Peppers, Farm Egg “Croque Monsieur” Parisian Ham, Melted Gruyére, Toasted Levain, Bechamél Sauce (Madame with Egg) DESSERT Sorbet of the Day THREE COURSES - $48 PER PERSON Appetizer Entrèe Dessert FOUR COURSES - $65 PER PERSON Appetizer Entrèe Cheese Dessert Ice Cream of the Day BON APPÉTIT *This is a sample menu. Menu items are subject to change according to season and availibility. 540 Main Street, Napa, California 94559 707.252.8115 www.angelerestaurant.com HOURS OF OPERATION: open seven days a week LUNCH 11:30 a.m. until 3 p.m. AFTERNOON 3 p.m. until 5 p.m. DINNER SUN - THURS 5 p.m until 9 p.m. DINNER FRI + SAT 5 p.m until 10 p.m. GENERAL INQUIRIES: [email protected] EVENT INQUIRIES: Jenna Wagner, [email protected]