SPECIAL EVENTS EVENTS MANAGER, NICOLE BALDOCCHI mail@angelerestaurant.com 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. OUR STORY 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. OUR FOOD Refined French country cuisine highlighted by local ingredients. OUR WINE We have an extensive wine program boasting both local and French varietals.
THE PROPRIETORS 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.
EXECUTIVE CHEF ROGELIO GARCIA 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.
EVENT 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. MENUS 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 WINTER DINNER EVENT MENU CANAPÉS Black Truffled Deviled Quail Eggs Baby Beets, Apple Compote Gougéres with Housemade Ricotta Ribeye Tartare, Toasted Brioche WINTER EVENT DINNER MENU OPTIONS FOUR COURSES - $85 PER PERSON Canapé Soup/Salad Entrèe Dessert FIVE COURSES - $105 PER PERSON Canapé Soup/Salad Appetizer Entrèe Dessert SIX COURSES - $125 PER PERSON Canapé Appetizer Fish Entrèe Cheese Dessert SOUP/SALAD Kale and Winter Greens Salad, Soft Cow s Milk Cheese, Hazelnuts, Apples, Pomegranates Hamachi Crudo, Watermelon Radish Salad, Cassoulet Bean Hummus Sunchoke Soup Oysters on the Half Shell served with Mignonette ($3 per) APPETIZERS Warm Ricotta Custard, Shaved Black Truffles, Wild Mushrooms, Parmesan Crispy Rabbit Stuffed Gnocchi, Veal Bolognese Country Paté En Croute, Pickled Vegetables, Mustard Vinaigrette Foie Gras and Duck Liver Terrine (additional $18 per person) MAIN COURSES Roasted Mt. Lassen Trout, Winter Citrus & Lemon Caper Butter Sauce Coq au Vin, Red Wine Braised Chicken, Lardons, Mushrooms, Garden Carrots, Baby Potatoes Perigold Black Truffle Farro Risotto, Shave Black Truffles, Parmesan, Early Fava Leaves Prime New York Steak, Lollipop Kale, Rosefin Potato Galette, Wild Mushroom Sauce White Alba Truffle Risotto, Parmigiano-Reggiano (additional $45 per person) DESSERT Chocolate Pot du Crème Warm Walnut and Apple Bread Pudding, Bourbon Crème Anglaise BON APPÉTIT *This is a sample menu. Menu items are subject to change according to season and availibility.
SAMPLE WINTER LUNCH EVENT MENU WINTER EVENT LUNCH MENU OPTIONS TWO COURSES - $35 PER PERSON Entrèe Dessert THREE COURSES - $48 PER PERSON Appetizer Entrèe Dessert APPETIZERS Brandade and Smelt Croquettes, Charred Meyer Lemon Housemade Fava Leaf and Black Trumpet Agnolotti, Artichokes, Sunchokes Little Gem Lettuces, Fines Herbs, Red Wine Vinaigrette Foie Gras and Duck Liver Terrine, Apple and Foie Gras Newton (additional $18 per person) Oysters on the Half Shell served with Mignonette ($3 per) MAIN COURSES Roasted Chicken Salad, Spinach, Radicchio, Frisée, Winter Fruit, Farro, Sauce Verte Niçoise Salad, Olive Oil Poached Tuna, Haricôt Vert, Niçoise Olives, Little Gems, Marinated Peppers, Farm Egg Bœuf Bourguignon, Mushrooms, Baby Carrots, Buttered Housemade Noodles Croque Monsieur Parisian Ham, Melted Gruyére, Toasted Levain, Bechamél Sauce (Madame with Egg) DESSERT Sorbet of the Day BON APPÉTIT *This is a sample menu. Menu items are subject to change according to season and availibility. FOUR COURSES - $60 PER PERSON Appetizer Entrèe Cheese Dessert
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. DINNER SUN - THURS 5 p.m until 9 p.m. DINNER FRI + SAT 5 p.m until 10 p.m. EVENTS MANAGER: Nicole Baldocchi INQUIRIES: mail@angelerestaurant.com