Angelique Euro Café’s Valentine’s Weekend Brunch Sat u r d ay, F eb ru ar y 1 2 t h t hr o u gh Su n d ay, F eb r u ar y 1 3 t h St ar t e r s Golden Tomato Soup- vine ripen tomatoes emulsified with E.V.O.O. topped with a rustic croustini 7 Angelique Pera Mista- house greens, poached Anjou pear, manchego cheese, candied walnuts 9 Artisan Salade- house baby greens, diced granny smith apple, gorgonzola and dried apricots 9
E g g s s e n t i al s T o r t il l a s C a t a l a n a s 12 Spanish open face omelets composed of eggs, potatoes, shallots and toasted baguette
P ar i s i an O m e l e t s 10 French style, filled and folded with choice of fruit or creamy grits
Spanish Chorizo
Spinach, Tomato and Gruyere
Mushroom and Manchego
French Ham and Brie
B e l gi an W af f l e 10 Served with powered sugar and REAL maple syrup Nutella and Seasonal Berries Peanut Butter and Banana Ghirardelli Chocolate & Caramel Sauce with hand whipped cream
& G r i t s 12 Creamy buttery white hominy grits filled and topped with one fresh farm egg any style Creole Grits- sautéed shrimp finished with spicy creole sauce Red Eye Grits- filled with chopped apple-wood bacon Parisian Grits- filled with chopped French ham and brie
T h e B en e di c t s 1 6 served over baby arugula and a herbed buttermilk biscuit with your choice of a soft poached or scrambled egg, hollandaise and patatas bravas Norwegian Benedict- Smoked Salmon Angelique Benedict-our famous Slow Cooked Pulled Pork with roasted peppers and tomato Barcelona Benedict- Char-grilled Spanish Pepino Chorizo
B ar c e l o n a Bu r g e r s 14 100% Angus Beef or Lamb, charred onion relish, lettuce & tomato on a french bun served w/ pomme frites or petite salad. Add fried egg to any burger .99 Red Eye “Hangover Burger”- fried egg, apple-wood bacon, english cheddar Cantimpalo Burger- Spanish chorizo, manchego cheese Porto-Burger- grilled marinated portabello mushroom, gruyere cheese
P as t a for grilled chicken, shrimp or steak to any pasta add 4 Pasta Con Fungi- Braised wild mushrooms, shallots with red wine demi-glace, roasted garlic & herb fused olio 13 Pasta Carbonara- sautéed pancetta, shallots, garlic, baby spinach, butter and white wine topped with pancetta chip and a poached egg 13 Pasta Criollo- sautéed shrimp or with a creamy tomato & roasted red pepper sauce 14
Entrees Rioja Bistec con Huevo- char-grilled 10oz sirloin topped with Spanish sofrito and a fried egg, patatas bravas 26 “Nawlins’ Style”- lump crab cake, poached egg, wilted baby spinach topped with hollandaise 24 Lobster Ravioli- topped with sautéed crimini mushrooms in truffle buerre blanc topped with a garlic gratin 24 Aragosta Fra Diablo- grilled Florida lobster tail, linguini fini, baby arugula in a spicy red pepper and tomato ragout 26