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Once an aspiring singer, Susan Nelson has hit all the high notes since arriving as Executive Chef at Anglebrook in the spring of 2007. Following her promotion from Sous Chef after just one year at Anglebrook, Nelson overhauled the dining room, grill room, halfway house and catering menus, breathing new life into the food & beverage operation.

“ I’ve always felt that if you keep a fresh face on Food & Beverage, by focusing on quality, big flavors and variety, plates will fly out the door,” says Nelson. “And that’s certainly proven to be the case here.”

The 20-year hospitality veteran who graduated from the Culinary Institute of America in 2004, has become popular at Anglebrook for her tasty seafood, slow-smoked meats with Southern American spices, tropical fruits and key lime brulee. Originally from the Finger Lakes region of upstate New York, she describes her cooking style as: “International, with a personal preference toward Caribbean and American Southern.”

Below is a sampling of some of the culinary delights that come from Susan’s kitchen:

 


 

SOUPS

Spring Pea with mint (chilled)

Wild Mushroom Bisque

Gazpacho

Corn & Crab Bisque

SALADS

Garden Salad
Mixed greens with cucumber, cherry tomatoes, bell pepper and red onion with your choice of dressing.

Mixed Sprout Salad
Bean sprouts, pea sprouts and corn sprouts tossed with mache on a bed of Boston bibb lettuce, served with balsamic vinegar and basil infused olive oil.

Pear and Blue Cheese Salad
Roquefort and pear soufflé on a bed of wild arugula with seasonal berry vinaigrette.

Mango Salad
Juicy mango wedges in a citrus marinade with large grilled shrimp

Cobb Salad
Crisp romaine lettuce topped with bacon, hard boiled egg, blue cheese crumbles, and your choice of Lump crab or grilled chicken breast.

SANDWICHES

Anglebrook Club Sandwich
Thin sliced Serrano ham, smoked Cajun crusted turkey breast and cracked black pepper bacon with crisp lettuce and heirloom tomato all layered between Italian bread. Served with choice of mayonnaise, mustard or chipotle dipping sauce.

Caprese Panini
Fresh mozzarella with juicy tomato on focaccia bread with basil pesto.

Picnic Panini
Salami, Serrano ham, marinated artichoke hearts & roasted red bell pepper on Rosemary Focaccia with Kalamata olive pesto.

Classic Burger
10 oz. Angus burger on toasted brioche bun. Add bacon, mushrooms and cheese

Mini Ahi Tuna Burgers
Seasoned Ahi Tuna seared and served on toasted bun with thin sliced cucumber and wasabi aioli. Served with pickled vegetables.

All Sandwiches served with a choice of French fries or Onion Rings

GRILLED PIZZA

Pizza Margharitta
Fresh tomato, mozzarella, & basil

Classic
House made marinara, shredded mozzarella & parmesan cheese

–Additional toppings: pepperoni, sausage, garlic, onions, olives, mushrooms, anchovies

FIRSTS

Duck Confit Wonton Tacos
Confit of duck glazed with sweet and spicy plumb sauce, in a crisp wonton shell with pea shoot and jicama salad drizzled with a cilantro cream and crumbled ricotta salata.

Oyster Po’ Boy
Fried oysters on mini toasted brioche buns, with remoulade sauce.

Spicy Crab & Cheese Dip
Succulent lump crab baked in a creamy cheese and serano pepper sauce. Served with house made pita chips.

Bay Scallp Ceviche
Sweet bay scallps cured in lime juice with pineapple, red bell peppers, Serrano peppers and tomatio, drizzled with coconut milk. Served with wonton chips.

Vegetable Spring Roll
Crisp vegetable spring roll served with spicy peanut or sweet and sour duck sauce.

Wings
Crisp chicken wings with your choice of sauces—fiery habanero, sweet and tangy BBQ, or garlic and herb. Or, try a combination of all three sauces! Single (5 wings) or Double (9 wings).

Pork Gyoza & Shrimp Shu Mai Dumplings
Served with dipping sauce.

Vegetable Tempura
Mix of fresh vegetables dipped in a light tempura batter, fried golden and crisp with a ginger scallion dipping sauce.

Trio of Fried Cheeses
Fresh mozzarella with classic marinara sauce, Goat cheese with herb pesto, & Huntsman with cherry and apricot chutney.

SECONDS

Ribeye
20 oz. Bone on ribeye steak pan roasted or grilled. Served with creamy horseradish fingerling gratine and seasonal vegetables.

BBQ Pork Plate
3 Pork ribs, slow roasted pulled pork, served with drunken beans, French fries and corn bread.

Poached Lobster
Poached lobster tail and claws with Andouille sausage, baked baby potato and small corn on cobb. Drizzled with butter and herb sauce.

Fish & Chips
Thick fillet of Cod in a light beer batter fried crisp. Served with house- made French fries and cole slaw.

Australian Spring Lamb
Tender lamb chops pan roasted with garlic mashed potatoes & haricot vert.

Soft Shell Crab
Two soft shell crabs pan fried crisp with a garlic black bean molé and charizo.

Halibut
Tender fillet of halibut served over a bed of sautéed bok choy and glazed snow peas with a ginger sauce.

Curry
Beef, Katsu, Vegetable or Rice Curry. All served with rice & pickled vegetables.

PASTA

Cheese Tortellini
In a creamy pesto sauce, topped with crispy serano ham, fresh basil and shaved grana padana parmesan cheese.

Rigatoni
With broccoli rabe and caramelized garlic.