Angus Club Steakhouse, Destined to Become NYC Leader

Angus1

ADDRESS: 135 East 55th Street

(Between Lexington & 3rd Avenues)

New York, NY 10022

WEB SITE: www.angusclubsteakhouse.com

TELEPHONE: (212) 588-1585

HOURS: Lunch:                      11:30 AM -  3:00 PM, Mon.-Fri.

Dinner:                       4:00 PM – 11:00 PM, Mon.-Fri.

                                                                             4:00 PM – 10:00 PM, Sat.-Sun.

Happy Hour:               4:00 PM -   7:00 PM, Mon.-Fri.

(1/2-price on specialty cocktails and select

global wines by the glass.)

Will open for weekend brunch in the near future.

CUISINE: Steakhouse (with Seafood Specialties)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees):      $22.00 – $37.00

Dinner (entrees):     $33.00 – $49.00

  Angus Steak

This May Be NY’s Best Steak

DRESS: Smart Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Upstairs Dining Room:          40

Downstairs Dining Room:     76                

Oak Room:             30

Cork Room:                          16

Leather Room:                      40

Chef’s Room:                        10

NUMBER OF ROOMS: 2 Dining Rooms (Upstairs and Downstairs)

(4 Private Party Rooms: Oak Room, Cork Room,

Leather Room, and Chef’s Room)

PARTY FACILITIES: Available upon request

(Dining Rooms, Oak Room, Cork Room, Leather Room,

Chef’s Room, and entire restaurant are available for

customized private parties and special events.)

 


Angus Club Steakhouse is Manhattan’s Newest Meat Lover’s Hit



At Angus Club Steak House , executive Chef Edward Avduli crafts a menu

featuring an impressive selection of Angus

beef steaks dry-aged on-site for 30-35 days.  In

addition, he prepares a superior selection

of seafood ranging from 3-pound lobsters,

Norwegian wild salmon, sushi-grade tuna (yellow

fin), and Phillips’ crab meat, to a wide variety of shellfish.

All produce is impeccable and the chef’s background is evident in the precise timing,

exquisite grilling and just about everything that leaves the kitchen.

Service is as good as it gets and the management team are Pros in every way.

The setting may be one of the most glamorous and luxurious in Manhattan with

Full-service sit-down bars.  The 10-foot long custom-made

L-shaped black marble upstairs bar features a wide variety

of single malt Scotch, and a global wine list with a particular

emphasis on California wines.  A select number of wines

are available by the glass.  In addition, a premier selection

of spirits, liquors, after-dinner drinks, dessert wines, imported

beers, and specialty  cocktails are also available.  The Lunch

and Dinner Menus are available at the bars.

 

The 16-foot long custom-made Art Deco style black marble

downstairs bar features the same superior selection of wines,

spirits, and specialty cocktails.  There is a custom-made climate-

controlled, glass-enclosed Wine Cellar downstairs housing more

than 1,000 bottles of wine.

Angus seafood

The UPSTAIRS DINING ROOM offers  expansive, romantic ambiance.  The stylish,

sophisticated upstairs Dining Room is enhanced by a 12-foot high

deep gray ceiling, handsome imported espresso-colored

leather chairs, elegant candle-lit tables with off-white

tablecloths, beige walls with antique mirrors, custom-made

oak chandeliers, tiled floors, Art Deco inspired cork columns,

mood lighting, and expansive windows looking out onto a

quiet side street to create an Art Deco style setting.  A grand

staircase with a classic Art Deco mirror, and reclaimed wood

and snakeskin walls, leads downstairs to a second stylish Dining

Room and four private party rooms (Oak Room, Cork Room,

Leather Room, and Chef’s Room).

angus chop

Lamb hops To Die for (Above)

LEATHER ROOM: The Leather Room, located off the side of the downstairs

Dining Room, is enhanced by a 9-foot high burgundy leather ceiling, burgundy leather walls,

oak floors, imported espresso-colored leather chairs, candle-lit tables with off-white

tablecloths, and antique light fixtures to create a sophisticated setting for customized private

parties and special events.  It seats 40.

 

CHEF’S ROOM: The Chef’s Room, located off the side of the downstairs

bar, features a custom-made oak chef’s table and imported

espresso-colored leather chairs to create a communal setting

for customized private parties and special events.  It seats 10.

 

A perfect dinner might begin with terrific cocktails to enjoy with  sparkling oysters, lump crab

meat or airy crab cakes and a perfect Caesar salad. Follow with a massive veal chop, the

Porterhouse for 2 or more,  remarkable hash browns, creamless creamed spinach, perfect

steamed asparagus and TRUFFLE MAC AND CHEESE.

 

The wine list is still a work in progress, but there is a nice selection of wines by the glass at

about $12 each and I strongly suggest the excellent Supper Tuscan IL BRUCIATO TENUTA

GUADO AL TASSO, 2011, TUSCANY $75 to enjoy with your meal. It is a true steak-wine.

Don’t miss the wonderful desserts: Fluffy Tira Misu, cheesecake  or a decadent banana split

with fried bananas and Slog. Great cappuccino is a perfect conclusion.

We think you will love Angus Club Steak House.

Copyright 2014 By Punchin International. All Rights Reserved.

Disclosure

 

Sample Dinner & Lunch Menus

Appetizers

Seafood Platter

$32.00

Jumbo Shrimp Cocktail [4]

$18.00

Jumbo Shrimp Cocktail [6]

$25.00

Jumbo Crabmeat Cocktail

$21.00

Yellow Fin Tuna Tartar

$22.00

Lobster Cocktail

$24.00

Little Neck Clams

Little Neck Clams on the Half Shell

$14.00

Fresh Oysters

Fresh Oysters on the Half Shell

$16.00

Fried Calamari

$16.00

Crab Cakes

Pan Seared, Lump Crab Meat

$19.00

Prime Steak Tartar

$22.00

Baby Lamb Chops

Individual Baby Lamb Chops [2]

$18.00

Canadian Bacon

Thick Slab of Canadian Bacon

$5.00

Steak & Chops

Porterhouse Steak For Two

$98.00

For Three

$146.00

For Four

$193.00

Filet Mignon [14oz]

with Premium Pink Himalayan Salt

$49.00

NY Sirloin Steak [22oz]

Bone in

$46.00

Rib Eye Steak [22oz]

Bone in

$48.00

Colorado Lamb Chops [5]

$46.00

Veal Chop

Double Cut T-Bone

Seafood

Grilled Chilean Sea Bass

Sautéed with Capers and Carrots, in a Lemon and White Wine reduction

$36.00

Yellow Fin Tuna

Blackened with a Side of Wasabi Mayo

$36.00

Grilled Scottish Wild Salmon

$33.00

Lobster Tails

[Steamed, or Broiled]

$64.00

Jumbo 3LB Lobster

[Steamed or broiled]

$95.00

Surf & Turf

[12oz Filet Mignon and Lobster Tail]

Angus Lunch Menu

SEAFOOD PLATTER [MARKET PRICE]

JUMBO SHRIMP COCKTAIL [4] 17

JUMBO SHRIMP COCKTAIL [6] 25

JUMBO LUMP CRABMEAT COCKTAIL 22

YELLOW FIN TUNA TARTAR 22

LOBSTER COCKTAIL 24

LITTLE NECK CLAMS ON THE HALF SHELL 14

FRESH OYSTERS ON THE HALF SHELL 16

FRIED CALAMARI 16

CRAB CAKES pan seared lump crab meat 16

PRIME STEAK TARTAR 20

INDIVIDUAL BABY LAMB CHOPS [3] 22

THICK SLAB OF CANADIAN BACON 5

SALADS SOUPS

WEDGE ICEBERG SALAD 11

MIXED GREEN SALAD 9

CLASSIC CAESAR SALAD 12

with shaved parmesan cheese

SLICED BEEFSTEAK TOMATOES AND ONIONS 12

ANGUS CLUB SALAD 17

iceberg lettuce tossed with shrimp, green beans, tomatoes, onions,

bacon, and roasted red peppers in our house vinaigrette

FRESH MOZZARELLA AND BEEFSTEAK TOMATOES 12

FRENCH ONION 10

LOBSTER BISQUE 14

ANGUS BEEF BARLEY 11

CHOICE OF DRESSING:

HOUSE VINAIGRETTE, CREAMY GARLIC,

RUSSIAN, BLUE CHEESE

Warning: Consumption of undercooked meat, poultry, eggs, or seafood may increase risk of food

borne illnesses. Alert your server if you have special dietary needs.

ANGUS CLUB STEAKHOUSE

ü A STANDARD ON ITS OWN ü

STEAK & CHOPS [USDA PRIME, HAND SELECTED, DRY AGED AND BUTCHERED ON PREMISE]

PORTERHOUSE STEAK FOR TWO 98

FOR THREE 146

FOR FOUR 193

FILET MIGNON [14OZ) with premium pink Himalayan salt 49

NY SIRLOIN STEAK, BONE IN [22OZ] 46

RIB EYE STEAK, BONE IN [26OZ] 48

COLORADO LAMB CHOPS [5] 46

VEAL CHOP, DOUBLE CUT T-BONE 45

SEAFOOD

GRILLED CHILEAN SEA BASS 36

sautéed with capers and carrots in a lemon and white wine reduction

YELLOW-FIN TUNA blackened with a side of wasabi mayo 36

GRILLED SCOTTISH WILD SALMON 33

LOBSTER TAILS [steamed or broiled] 64

JUMBO 3 LB LOBSTER [steamed or broiled] 95

SURF & TURF [12oz filet mignon and lobster tail] 69

POTATOES VEGETABLES

ANGUS HOME FRIES 11

MASHED POTATOES 9

JUMBO BAKED POTATO 6

STEAK FRIES 9

[with truffle oil add $3]

TRUFFLE MAC AND CHEESE 12

[with lobster add $10]

SPINACH [creamed, sautéed or steamed] 10

ASPARAGUS [sautéed or steamed] 12

BROCCOLI [sautéed or steamed] 10

MUSHROOMS [sautéed or steamed] 11

ONION RINGS [fried or caramelized] 9

PEAS AND ONIONS 10

Warning: Consumption of undercooked meat, poultry, eggs, or seafood may increase risk of food

borne illnesses. Alert your server if you have special dietary needs.


Wine list

RED WINES

  1. BERINGER, CABERNET SAUVIGNON, 2013, NAPA VALLEY 37

  2. BENZIGER, CABERNET SAUVIGNON, 2009, SONOMA VALLEY 45

  3. SEVEN FALLS, CABERNET SAUVIGNON, 2010, COLUMBIA VALLEY 45

  4. COPPOLA DIRECTORS CUT, CABERNET SAUVIGNON, 2011, ALEXANDER VALLEY 50

  5. SIMI, CABERNET SAUVIGNON, 2011, ALEXANDER VALLEY 55

  6. HESS ALLOMI, CABERNET SAUVIGNON 2011, NAPA VALLEY 58

  7. FERARI CARANO, CABERNET SAUVIGNON, 2010, ALEXANDER VALLEY 63

  8. BERINGER KNIGHTS VALLEY, CABERNET SAUVIGNON, 2011, NAPA VALLEY 65

  9. SEQUOIA GROVE, CABERNET SAUVIGNON, 2010, NAPA VALLEY 80

  10. JORDAN, CABERNET SAUVIGNON, 2009, ALEXANDER VALLEY 105

  11. STAGS LEAP, WINE CELLARS (ARTEMIS), CABERNET SAUVIGNON, 2010, NAPA VALLEY 110

  12. GRGICH HILLS, CABERNET SAUVIGNON, 2010, NAPA VALLEY 130

  13. DUCKHORN, CABERNET SAUVIGNON, 2010, NAPA VALLEY 141

  14. CAKEBREAD, CABERNET SAUVIGNON, 2010, NAPA VALLEY 150

  15. SILVER OAK, CABERNET SAUVIGNON, 2009, ALEKSANDER VALLEY 158

  16. CAYMUS, CABERNET SAUVIGNON, 2011, NAPA VALLEY 160

  17. STAGS LEAP, WINE CELLARS (FAY), CABERNET SAUVIGNON, 2006, NAPA VALLEY 190

  18. SILVER OAK, CABERNET SAUVIGNON, 2008, NAPA VALLEY 220

  19. ROBERT MONDAVI, CABERNET SAUVIGNON RESERVE, 2010, NAPA VALLEY 275

  20. OPUS ONE,  2010, NAPA VALLEY 350

  21. INSIGNIA, JOSEPH PHELPS, CABERNET SAUVIGNON, 2010, NAPA VALLEY 320

  22. BERINGER, MERLOT, 2013, NAPA VALLEY 35

  23. KENWOOD JL, MERLOT, 2010, SONOMA VALLEY 45

  24. MARKHAM, MERLOT, 2011, NAPA VALLEY 55

  25. DUCKHORN, MERLOT, 2011, NAPA VALLEY 108

  26. RAVENSWOOD, RED ZINFANDEL, LODI 45

  27. ST. FRANCIS, RED ZINFANDEL, 2011,SONOMA VALLEY 46

  28. ALAMOS,MALBEC, 2013, MENDOZA 37

  29. VAMOS GANAR , MALBEC RESERVE, 2012 MENDOZA 40

  30. ALTA VISTA, MALBEC, 2012, MENDOZA 55

  31. GRAN DANTE, MALBEC, 2009, MENDOZA 70

  32. BRANCOTT, PINOT NOIR, 2011, MARLBOROUGH 40

  33. ERATH, PINOT NOIR, 2011, OREGON 45

  34. COPPOLA, DIAMOND SERIES, PINOT NOIR, 2010, MONTEREY 48

  35. LYRIC, PINOT NOIR, 2012,SANTA BARBARA 52

  36. THE CALLING, PINOT NOIR, 2012, RUSSIAN RIVER 68

  37. ARGYLE, PINOT NOIR, 2011, OREGON 80

  38. FRANCIS COPOLLA, CLARET, DIAMOND SERIES, MERITAGE , 2010, SONOMA VALLEY 48

  39. THE PRISONER, ORIN SWIFT CELLARS, MERITAGE, 2012, NAPA VALLEY 95

  40. QUINTESSA, MERITAGE, 2010, NAPA VALLEY 275

  41. GABBIANO, CHIANTI, 2012,TUSCANY 35

  42. CAPOSALDO, CHIANTI, 2011, TUSCANY 37

  43. NOZZOLE, CHIANTI CLASSICO RISERVA, 2010, TUSCANY 60

  44. RUFFINO, CHIANTI CLASSICO, RISERVA DUCALE, 2010, TUSCANY 65

  45. RUFFINO, CHIANTI CLASSICO, GOLD LABEL, RISERVA DUCALE, 2008, TUSCANY 99

  46. CASTIGLION DEL BOSCO, BRUNELLO, 2008, TUSCANY 95

  47. IL POGGIONE, BRUNELLO, 2007, TUSCANY 135

  48. MARCHESI DI BARROLLO, BARROLO, 2008, PIEDMONT 115

  49. MASI, AMARONE COSTASERA, 2008,VENETO 120

  50. BERTANI, AMARONE, 2006, VENETO 220

  51. LE DIFESE, TENUTA SAN GUIDO, 2011, TUSCANY 69

  52. IL BRUCIATO TENUTA GUADO AL TASSO, 2011, TUSCANY 75

  53. GAJA CA’ MARCANDA PROMIS, 2011, TUSCANY 96

  54. DELAS COTE DU VENTOUX, 2012, RHONE 35

  55. CHATEAU MONT REDON, CHATEAUNEUF DU PAPE, 2009, RHONE 95

  56. CHATEAU DE LA GARDINE, CHATEAUNEUF DU PAPE, 2010, RHONE 107

  57. VIEUX TELEGRAPH, CHATEAUNEUF DU PAPE, 2010, RHONE 165

  58. CHEVAL NOIR, 2010, SAINT EMILION 54

  59. CLARENDELLE ROUGE, 2006, BORDEAUX 58

  60. CAMPO VIEJO, GRAN RESERVA, 2005, RIOJA 65

  61. JACOBS CREEK, RESERVE, SHIRAZ, 2010, SOUTH AUSTRALIA 40

WHITE WINES

  1. WILLIAM HILL, CHARDONNAY, 2011, NAPA VALLEY 35

  2. HESS SELECT, SELECT MINISTRY, CHARDONNAY, 2011, NAPA VALLEY 39

  3. FRANCISCAN, CHARDONNAY,2012, NAPA VALLEY 42

  4. CHAMISAL, STAINLESS CHARDONNAY,2012, NAPA VALLEY 45

  5. SONOMA CUTRER, CHARDONNAY, 2011, SONOMA VALLEY 47

  6. GABBIANO, PINOT GRIGIO, 2011, TUSCANY 35

  7. CAPOSALDO, PINOT GRIGIO, 2012, VENETO 35

  8. SANTA MARGARITA, PINOT GRIGIO, 2012, ALTO ADIGE 58

  9. INFAMOUS GOOSE, SAUVIGNON BLANC, 2012, MARLBOROUGH 37

  10. MATUA, SAUVIGNON BLANC, 2012, MARLBOROUGH 38

  11. MICHELE REDDE, POUILLE FUME, 2012, LOIRE 62

  12. LOUIS JADOT, POUILLE FUISSE, 2012, BURGUNDY 65

  13. LANGLOIS, SANCERRE, 2012, LOIRE 45

  14. HERMANN J. WIEMER, RIESLING, 2012, FINGER LAKES 50

  15. SUTTER HOME, MOSCATO, NAPA VALLEY 35

  16. LISTEL, ROSE GRAIN DE GRIZ, 2012, ROUSSILLON 38

CHAMPAGNE

  1. BIVIO ITALIA, PROSECCO,VENETO 38

  2. DOMAIN CARNEROS ULTRA BRUT, 2009, CARNEROS 48

  3. PIPER HEIDSIECK BRUT, CHAMPAGNE 80

  4. ROEDERER BRUT COLLECTION, 2009, CHAMPAGNE 85

  5. PERRIER-JOUET GRAND BRUT, CHAMPAGNE 90

  6. TAITTINGER PRESTIGE BLANC, CHAMPAGNE 125

ROEDERER CRISTAL BRUT, 2005, CHAMPAGNE 490


Angus Club Steakhouse Lunch Price Fix

A Standard on its own

 

APPETIZERS

CHOICE OF

TOMATO & ONION

FRENCH ONION SOUP

MIXED GREENS SALAD

ENTREES

CHOICE OF

JUNIOR RIBEYE STEAK

NORWEGIAN SALMON

PASTA PRIMAVERA

* ALL STEAKS ARE USDA PRIME & DRY AGED IN-HOUSE.

*ALL ENTREES SERVED WITH MASHED POTATOES AND SAUTED BROCCOLI

DESSERT

(CHOICE OF ONE)

CHOCOLATE MOUSSE CAKE

$35 PER PERSON

not including tax & gratuity


DOWNSTAIRS DINING

ROOM: Intimate, romantic ambiance.  The handsome, stylish

downstairs Dining Room is enhanced by a 12-foot high

beige ceiling, handsome imported espresso-colored

leather chairs, elegant candle-lit tables with off-white

tablecloths, reclaimed wood walls, oak wood floors,

rustic sconces, custom-made vintage chandeliers,

to create an Art Deco inspired setting.  It opens onto

four separate private party rooms and the climate-

controlled Wine Cellar.

OAK ROOM: The Oak Room, located off the side of the downstairs

Dining Room, is enhanced by a 9-foot high beige ceiling,

reclaimed wood walls, oak floors, imported espresso-

colored leather chairs, candle-lit tables with off-white

tablecloths, and antique light fixtures to create a classic

setting for customized private parties and special events.

It seats 30.

CORK ROOM: The Cork Room, located off the side of the downstairs

Dining Room, is enhanced by a 9-foot high beige ceiling,

cork walls, tiled floors. Imported espresso-colored leather

chairs, candle-lit tables with off-white tablecloths, and Art

Deco inspired recessed lighting to create an intimate setting

for customized private parties and special events.  It seats 16.


DESIGNER: Zimmerman Design Associates, Inc.

EXECUTIVE CHEF: Edward Avduli

WINE DIRECTOR: Margent Maslinka

OWNERS: Margent Maslinka

Edward Avduli

Aldin Gacevic

Zef Makaj

OPENING DATE: January, 2014


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