special events

SPECIAL EVENTS
EVENTS MANAGER, JENNA WAGNER
jenna@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.
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: mail@angelerestaurant.com
EVENT INQUIRIES: Jenna Wagner, jenna@angelerestaurant.com