The Angus is a family owned and operated restaurant that provides a diverse menu of modern cuisine coupled with a contemporary atmosphere to spoil all our your senses...Antipastos Oysters Rockefeller Flowering Onion Spin/Art Dip Calamari -lightly fried and served with lemon and house made cocktail sauce Crab patties Saganaki {saw ga naw kee} -greek cheese flambed tableside, Opa! Coconut Shrimp Shrimp Cocktail Blue Crab Claws
Dirty South Gumbo
John's Mushrooms Green Tomatoes
Chicken Pantelis grecian seasoned chicken bites, served with tsatsiki sauce BrownieLemon Cake Sherbet Ice Cream Chocolate Mousse Coconut Creame Cake Spiced Cake Bread Pudding Cheesecake Greek Pasta Cake Key Lime Pie Banana's Foster Shortcake Strawberrt Shortcake Carrot Cake Hot Fudge Brownie Ala Mode Black and Blue Grouper Gulf of Mexico Lobster Tail Christos style Mediterranean House Filet Mignon Petite Filet Mignon Prime Rib -16 oz.. King Cut. -8oz..Queen Cut Maryland New York Porterhouse Orleans Sirloin Black Angus Sirloin The Angus has been a family owned and operated tradition since 1968. Originally began by Christian Bithos to fill the need for a quality steakhouse in Pensacola, the Angus has grown today into one of the top restaurants in the southeast. Now operated by Peter Bithos, Christian's son, the Angus is continuing it's family tradition of fine dining. Long known for its USDA Prime cuts Aged Midwestern Corn-fed Angus beef, fabulous fresh Gulf coast seafood, traditional handmade Greek desserts and outstanding house specialties, this Emerald Coast landmark restaurant is truly full-service. Whether in need of a flawless source for catering, carry-out or celebration, The Angus is proficient in all areas. Owner Chris Bithos opened the doors of The Angus in 1968, serving an exquisite Filet Mignon for only $1.49. Since it’s opening, the restaurant has expanded to its present size – more than 10,000 square feet of space – from a single dining room to two dining rooms, a bar/lounge and banquet facilities. Chris Bithos has recently retired and handed the keys to Peter Bithos, son and co-owner. Peter has worked alongside his father since he was a child. He’s done everything from bus to dishwasher, to being the cook. He believes the success of the restaurant is due to the hardworking and longtime staff, with over 100 years combined experience in the kitchen, and the fact that no one is afraid to get their hands dirty. It was the goal of Peter Bithos, co-owner, to make The Angus the most beautiful and unique place in town for receptions and reunions, banquets and birthday parties. For over 35 years The Angus has been honored to host community meetings, fund-raisers and corporate parties. Now it has the stunning visual environment to share, too. With a skillful facelift, paneled walls now shimmer with rich, inviting radiance; painted walls boast tropical pastels; refurbished fireplaces welcome heart to hearth; and deep blue carpet and newly tiled floors lay the stage, beckoning one to dine in comfort and luxury. Mediterranean magic has transformed the dark, classic steakhouse of last century into a contemporary seaside oasis. Breathtaking wall murals replicating the verandahs, water view and tranquil sunsets as might be seen in an elegant Greek country-club setting. There are few extraordinary restaurants in the Pensacola area and fewer which have the capability of serving 400 guests with the same grace and competence as they serve four. But at The Angus, a meal in the front room offers a cozy, family-room ambiance; the bar lounge simulates a garden patio; and the banquet rooms suggest the romantic, captivating awe of an Aegean retreat. Remember, a meal is more than just the food. It’s about the company and conversation. For your next night on the town, visit a Pensacola Landmark. Eat at the Angus. You can be assured the Bithos family will bring personal care to turn your special dining moments into lasting, enchanting memories. Joseph P. Flaningam Born December 20th, 1959 in Aguna Guam Served in the United States Air Force 1978-1982 Brandon Cominsky Born August 8th 1972 John Flannigan I began working at the Angus in 1977 and since then the restaurant has received a Golden Spoon Award, 2 Silver Spoon Awards, and received acknowledgement as on of the Top 400 Restaurants. I held the cover and was featured in Pensacola Magazine. On many occasions, I have been guest speaker at the University of West Florida during Chef and Culinary seminars. I have been part of WEAR's Coastal Cooking, BLAB's Cooking with Gas, and featured as a Chef in Mobile Travel Guide. Salads From Ms. Sarah's GardenSouthern Pecan Chicken -pecan crusted fried chicken bites, craisins, blue cheese crumbles, tomatoes, cucumber, shaved bermuda onion, covering a medley of fresh greens served with a caramelized pear and balsamic vinaigrette Korbel Extra Dry Frexienet Cordon Negro Brut Martini and Rossi Asti Gloria Ferrer Brut CHARDONNAY Matanzas Creek Kendall-Jackson "Vintner's Reserve" Sebastiani Sonoma Clos du Bois Penfolds "Thomas Hyland" Hess Select Covey Run Fetzer "Sundial" ALTERNATIVE WINES Nobilo "ICON" Pinot Gris Pighim (Italy) Pinot Grigio Kendal-Jackson Sauvignon Blanc Kenwood Sauvignon Blanc Kendal-Jackson Johnannisberg Riesling Rosemount Estate Traminer Riesling Forest FireWhite Zinfandel Fetzer White Zinfandel Penfolds Shiraz Blend Antinori "Santa Cristina" Sangiovese Tiziano Chianti Rosemount Estate Cabernet / Shiraz AMERICAN REDS Blackstone Napa Merlot Kendal-Jackson Cabernet Sauvignon Kendal-Jackson Merlot Covey Run Barrel Select Merlot Kenwood Pinot Noir Rosewood Cabernet Sauvignon Rosewood Zinfandel Fetzer "Fire Rivers" Merlot Rosewood Zinfandel Fetzer "Fire Rivers" Cabernet Sauvignon Firesteed Pinot Noir
WHITES Merryvale Reserve Chardonnay Cakebread Sauvignon Blanc Stags Leap Chardonnay
REDS Frogs Leap Cabernet Sauvignon Rosemount "Show Reserve" Shiraz J. Lohr "Hilltop" Cabernet Sauvignon Stags Leap Cabernet Sauvignon Silver Oak Cabernet Sauvignon Featured Best Samos Shrimp -sauteed in extra-virgin olive oil, with mushrooms, sun dried tomatoes, capers, greek peppers, calamata olives, feta cheese and fresh parsley Chicken Crustacean -hand breaded breast, lump crabmeat, bite size shrimp, with a light cream sauce over pasta Lobster Icon
-tender lobster bites sauteed with garlic, lemon, whole butter, house spice, finished with nobilo ICON Sauvignon Blanc, tossed with fresh pasta Chicken Chardonnay -pan fried in olive oil, tossed with sun dried tomatoes, capers, lemon, dill, deglazed with California's finest, before being finished with a light cream sauce Shrimp and Tasso -shrimp, red and green sweet pepper strips, garlic, bound with a spicy tasso cream sauce (Without the Noodle) Chicken Acropolis -crusted in house made breadcrumbs, oven roasted, topped with feta cheese and capers, dressed with a lemon and sweet cream butter sauce, served over chef's rice Chicken Desoto -oven roasted breast topped with broccoli florets, baby eye swiss cheese, light cream sauce, topped with smokey bacon, served over chefs rice Welcome to the Angus experience. The Angus has been instrumental in hosting some of the most unforgettable occasions in the greater Gulf Coast area for over 35 years. Whether it is an intimate family gathering, corporate meetings or the grandest of wedding receptions, rest assured elegance, attentive service and providing the highest quality food is top priority. Our experienced staff can help you plan your event from start to finish. From coordinating dinner choices to your decor and entertainment needs, we will work with you every step of the way. Generations of customers have complimented us on our high standards and helped us to sustain our longevity. Satisfied Patrons... The Pensacola Surgical Society has held their monthly meetings at the Angus for over 10 years. The food and service are great. Our continued patronage speaks for itself. Pam Owen, Pensacola Surgical Society Getting through a wedding day is very stressful. but once we arrived for the reception there was nothing for us to do but enjoy ourselves. The staff was wonderful and the food was fabulous. All of the guests I spoke with were very impressed with the food and service. Thank you for making the night fun and enjoyable. Cindy Jones, 2005 Wedding Reception Our fundraising dinner at your beautiful restaurant was a major success, certainly due in lare part to you and your extrordinary staff. The premises were immaculate, beautiful ambiance; excellent service and the food...well, as we all knew it would be, absolultey delicious! Please convey my special thanks to your chefs, kitchen and servers, bartenders, clean up crews and everyone who was there that evening, they really went the extra mile for us in accommodating our unexpected guests, whose number exceeded our anticipated party. Gary Willis, 2004 Campaign for Sheriff For More information please contact Naomi Conner Catering and Banquet Manager 850.432.0539