- PLEASE NOTE: The Queen's Feast specials shown on this website are available during dinner only, unless otherwise noted on an individual restaurant's menu page.
- The founder Roberto wanted to create an institution like that of his grandparents in Rome. Inspired by old family recipes, he created an instant classic. Angela’s is a neighborhood Italian restaurant and pizzeria. In addition to our famous pizza, we proudly offer Italian classics featuring a wide array of pastas made fresh in-house daily with seasonal ingredients. It’s the best of our Italian grandmothers’ cooking, but we also love to rethink our cuisine, in order to provide you new gastronomic experiences.
- $40 per person (does not include tax or gratuity)
- Appetizer (choice of one)
- Bruschette - toasted homemade bread topped with marinated tomatoes in fresh garlic and extra virgin olive oil
- Funghi – fresh, large button mushrooms stuffed with mixed ricotta, ground sweet Italian sausage, spinach, and pancetta over a reduced vodka sauce
- Angela Salad - mixed greens, fennel, sliced orange, caramelized walnuts seasoned in lemon juice and extra virgin olive oil
- Entree (choice of one)
- Gnocchi - our famous homemade gnocchi with mushrooms, calamari, cherry tomatoes and truffle oil
- Lamb Shank Ragù - braised lamb shank in a fresh tomato sauce with diced carrot, onion, celery and bay leaves
- Eggplant Parmigiana - tomato sauce, mozzarella, and cheese
- Costata - ribeye steak with roasted garlic mashed potatoes and baby broccoli
- Calamari Ripeni - stuffed fresh calamari in a light red sauce with peas
- Pizza Polpetta - homemade meatballs, mozzarella cheese, tomato sauce
- Pizza Campagna - Italian sausages, thinly sliced potatoes, mozzarella, rosemary
- Seafood Pizza - mussels, clams, shrimp, calamari, arugula, marinara sauce
- Dessert (choice of one)
- Limoncello Cake - lemon cake with limoncello liqueur, topped with sweet limoncello glaze
- Tiramisu - ladyfingers, espresso, mascarpone creme, shaved dark chocolate
- Cheesecake - a rich cream cheese filling on a Graham cracker crust
Photo: LORETTA HUGHBANKS