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Angela's Bistro 51       Dallas :: Uptown :: Downtown & Beyond :: none  
Angela's Bistro 51

www.angelasbistro51.com

2701 Guillot
Dallas, TX 75204

PH: 214.979.0051

Lunch:
Monday-Friday 11am-2pm
Dinner:
Wednesday-Saturday 5:30pm-Close
High Tea:
Saturday-By Reservation Only

Romantic Dining
Exceptional Wine List
Historic Setting
Saturday Tea (Reservations Required)
Catering Services Available
photophoto
From its humble beginnings as a small, home-based catering business, Angela's Bistro 51 has come a long way over the years. The concept started as Angela's Catering in 1977, and quickly became one of Dallas' premier catering companies. Owned and operated by its namesake, Angela Gordon, the success of the catering service was parlayed into Gordon's vision of opening a bistro, and thus Angela's Bistro 51 was born. Many nights Gordon is on hand to welcome guests at this cozy neighborhood eatery. Polished wood floors, bright modernist paintings, and romantic lighting create a relaxing atmosphere. The menu features an array of classic dishes, each prepared with the delicate attention to detail Gordon has become known for. Pork Tenderloin with red currant glaze, Lobster Ravioli with a wild mushroom crème sauce, and a Bistro Tenderlion with roasted garlic mashed potatoes are all just a few of the breathtaking dishes that grace the menu. If you're looking for the perfect place to unwind after a long day, Angela's Bistro 51 is not to be missed.

Featured in ‘The Best Restaurants of 2005’ -The Dallas Morning New Guide
… All About Comfort in an Uptown Way (2005-2006) -The Dallas Morning News Discover Guide
"Unbelievable Food" -The Park Cities People
sample menu selections
starters::
Warm Tuscan Spinach  10
Artichoke and Parmesan spread with toasted baguettes
Bistro Crab Cakes  10
Topped with tomato-orange chipotle sauce
Warm Walnut Garlic Brie  12
With herb crostini
Smoked Salmon  12
With dill, capers, purple onion, and herb cream cheese
Trio of Cheeses  12
With Manchengo, double crème brie, and buttermilk blue with fruit
Tradional Shrimp Cocktail  12

salads::
House Salad  8
Mixed greens with Parmesan chives, cherry tomatoes, and kalamata olives with a Greek vinaigrette
Smoked Mozzarella  12
With tomatoes, asparagus, hearts of palm, fresh basil, and balsamic vinaigrette
Baby Spinach
12; Grilled Chicken, 16; Salmon, 18
With Granny Smith apples, oranges, pecans, purple onion, buttermilk blue cheese, and warm bacon vinaigrette
Boston Bibb  10
With warm goat cheese, toasted pine nuts, roasted red peppers, and balsamic vinaigrette

entreés::
Rosemary Airline Chicken  18
With balsamic glaze, cipollini onions, cream cheese mashed potatoes, and baby vegetables
Roasted Pork Tenderloin  25
With red currant glaze, nutted wild rice with scallions, and brown sugar baby carrots
Pan-Seared Scallops  28
With Champagne, linguini, sauteéd asparagus, portobello mushrooms, and spinach
Tortilla-Crusted Nova Scotia Salmon  24
With stone-ground mustard-dill sauce, herb orzo pasta, and roasted roma tomato
Bistro Tenderloin  34
With red wine reduction, roasted garlic mashed potatoes, and sauteéd fresh asparagus
Lobster Ravioli  26
With wild mushroom crème sauce, asparagus, and Tartufella truffle cheese
Grilled Shimp and Arugula Salad  16
With goat cheese, purple onion, grape tomato, and lemon vinaigrette
Rack of Herb-Crusted Lamb  30
With demi-glace, portobello mushroom risotto, and fresh spinach sautéed with garlic
Chef's Selection of the Evening  Market Price