The Tin Angel Café

May Dine O Round

We seek out local and/or organic products whenever possible.
Many of our suppliers are reight in the neighborhood or a short bike ride away.

2 Courses -10.00-

Italian BBQ Beef Sandwich - All Natural Beef slow cooked in Tomatoes and herbs topped with Provolone Cheese and Caramelized Onions. Served with your choice of side and Panna Cotta for dessert.

3 Courses -30.00-

Choice of Tapa: Speck Wrapped Shrimp - Smoked Proscuitto wrapped Prawn grilled and drizzled with Apricot Champagne Vinaigrette. OR Fried Risotto Cake - Crispy Wild Mushroom Risotto Cake served with Romesco Sauce Entree: Seared Pork Loin - Topped with Apricot Chutney and served with Moroccan Cous-Cous and Baby Vegetables. Dessert: Chocolate Torte

Lunch 11-3 Mon - Sat

We seek out local and/or organic products whenever possible.
Many of our suppliers are reight in the neighborhood or a short bike ride away.

Shrimp-Stuffed Mushrooms -8.50-

Roasted Sweet Peppers, farm-raised White Shrimp, Manchego Cheese and Organic Spinach stuffed into roasted Crimini Mushrooms.

Bresaola Carpaccio -8.50-

Cured Beef Tenderloin, sliced paper thin and served with Fresh Arugula, Shaved Parmesan, and drizzled with lemon, Olive Oil, Sea Salt and fresh Ground Pepper.

Tapanade Duo -6.50-

A Yellow Tomato/Garlic and a Green Olive/Feta Cheese Tapanade served together with plenty of House Crostini

Gnocchi with Gorgonzola Cream Sauce -8.50-

Little Potato Dumplings drenched in gorgonzola cream sauce

Charcuterie Plate -8.50-

Chef’s selection of Cured Meats and Marinated Veggies. Served with Crostini. Ask your server for the variety of the day.

Cheese Plate -8.50-

Chef's selection of Imported Cheeses, Fresh Fruit and Nuts

Organic Side Salad -4.50-

Organic Mixed Greens with English Cucumbers, Grape Tomatoes And your choice of dressing.

Tin Angel Seasonal House Salad Whole -8.50- / Half -6.50-

Organic Mixed Greens with Grape Tomatoes, Cranberries, local Sheppard’s Farm Goat’s Cheese, Pine Nuts, and an Apricot Champagne Vinaigrette.

Arugula and Sliced Beets -8.50-

Sliced Beets, Organic Arugula and Fresh Goat’s Cheese drizzled in Balsamic Reduction and Extra Virgin Olive Oil with Sea Salt and Fresh Ground Pepper.

Spinach Salad with Poached Pear and Gorgonzola -9.50-

Fresh Organic Baby Spinach, Sliced Pear, Grape Tomatoes, and Gorgonzola Cheese topped with Candied Almonds and Citrus Lavender Vinaigrette

Seared Ahi Tuna on Micro Greens -13.50-

Lightly marinated seared Ahi Tuna over Micro Greens, fresh sprouts with slow roasted Tomatoes, Cucumbers and Citrus Wasabi Dressing

Spinach & Fontina Zuppa Cup -4.50- / Bowl -6.50-

Organic Baby Spinach, Fresh Cream, Garlic and Fontina Cheese.

Ham and Cheese Croissant -8.50-

Black Forest Ham, Fontina Cheese, Dijon Mustard and Garlic Aioli on Croissant

Egg Croissant -8.50-

Fried or Scrambled Eggs with Garlic Aioli, Manchego Cheese and Fresh Roma Tomatoes on Croissant

Three Cheese Baguette -7.50-

Crunchy Baguette with warm Goat's Cheese, Brie, Provolone and Fresh Basil

Chicken and Cambozola Baguette -9.50-

Organic marinated Chicken Breast, Cambozola Cheese, Garlic Aioli, fresh Arugula and Roma Tomatoes.

Bresaola on Ciabbata -9.50-

Cured Beef Tenderloin sliced paper-thin with fresh Arugula, shaved Parmesan and Roasted Tomato Tapanade on Ciabbata

Turkey and Brie Panini -9.50-

Fresh Turkey, Brie, Sliced Pear and Pesto on Panini grilled Ciabbata Bread.

Vegetarian Mushroom Baguette -8.50-

Roasted Portobello Mushrooms, Goat's Cheese, fresh Arugula, and Roasted Red Peppers on an oven-warm baguette.

House Roasted Lamb Ciabbata -10-

Slow roasted Lamb with Feta Cheese, Balsamic-Red Onion Jam and Pesto served on Toasted Ciabbata Bread.

Cuban Panini -9.50-

Dry Cured and Slow Roasted Pork with Ham, Provolone Cheese, Spicy Aioli and House-made Pickles on a Cuban Roll

Penne Pomodoro -9.50-

Penne Pasta with Roasted Garlic, Stewed Tomatoes, and fresh Basil with Shaved Parmesan-Regiano

Pesto Farfalle with Grilled Shrimp -13.50-

Farfalle Pasta tossed in Fresh Pesto with Roasted Sunburst Squash, Fresh Garden Tomatoes, Pine Nuts and Marinated Grilled Shrimp Skewers.

Sage and Roast Chicken Pasta -14.50-

Penne Pasta with a creamy-rich Sage Butter Sauce topped with marinated strips of Organic Chicken

Chantrelle Mushroom and Roasted Tomato Ragout -14.50-

Wild Mushroom and Herb roasted Tomatoes in a Vegetable based sauce cooked with fresh Papardelle Noodles and topped with shaved Parmesan-Regiano. Add Organic Chicken or Shrimp 4

Bread Pudding -6-

Flavors change with the Chef's whims. Ask your server for the variety of the day.

Panna Cotta -5.50-

This elegant traditional Italian dessert is a set cream with a silky texture. Flavors are also whimsical.

Tiramisu -6-

Lady Fingers dipped in Espresso and topped with Brandy Zabigione and a dust of cocoa.

Chocolate Hazelnut Torte -6-

Rish and wonderful with hints of blackberry

Pear & Caramel Tart Brulee -6-

Chardonnay Poached Pear nestled in Pastry Cream on a Caramel-Glazed Tart Shell.

Dinner/Tapas

We seek out local and/or organic products whenever possible.
Many of our suppliers are reight in the neighborhood or a short bike ride away.

Speck Wrapped Shrimp -3.00-

Smoked Proscuitto wrapped Prawn, grilled then drizzled with Apricot Champagne Vinaigrette.

Ahi Tuna Squared -3.00-

Seared Ahi Tuna with Wasabi Creme Fraiche. Served on a bed of Radish Sprouts

Fish Cake -3.00-

Grilled Seafood Cake with spicy Aioli

Moroccon Meatball -3.00-

Ground Lamb and Beef with Garam Masala, Golden Raisins, and Pine Nuts. Topped with Raita

Fried Risotto Cake -4.00-

Crispy Wild Mushroom Risotto Cake topped with Romesco Sauce

Chorizo & Shrimp Skewer -4.00-

Spanish Chorizo, White Prawn, and a Crouton grilled and served on a bed of Arugula

Espresso Crusted Beef Tenderloin -4.00-

With Port Wine Reduction and Bleu Cheese

Roasted Fingerling Potatoes -6.00-

Garlic and Herb Roasted Potatoes with House-Made Aioli

Spiced Almonds with Bleu Cheese -6.00-

Gorgonzola Picante and Spicy Almonds served with Crunchy Baguette and Olive Oil

Olives Gardinaria -6.00-

Local Pickled Veggies, Olives and Baguette

Shrimp-Stuffed Mushrooms -8.50-

Roasted Sweet Peppers, Farm-raised White Shrimp, Manchego Cheese and Organic Spinach stuffed into roasted Crimini Mushrooms

Bresaola Carpaccio -8.50-

Cured Beef Tenderloin sliced paper-thin and served with Fresh Arugula, Shaved Parmesan, and drizzled with Lomon, Olive Oil, Sea Salt and Fresh Ground Pepper

Tapanade Duo -6.50-

A Yellow Tomato/Garlic and a Green Olive/Feta Cheese Tapanade served together with plenty of House Crostini

Gnocchi with Gorgonzola Cream Sauce -8.50-

Little Potato Dumplings drenched in Gorgonzola Cream Sauce

Charcuterie Plate -8.50-

Chef's selection of Cured Meats and Marinated Veggies served with Crostini. Ask your server for today's variety.

Cheese Plate -8.50-

Chef's selection of Imported Cheeses, Fresh Fruit and Nuts

Organic Side Salad -4.50-

Organic Greens with English Cucumbers, Grape Tomatoes and choice of dressing.

Tin Angel Seasonal House Salad Whole -8.50- / Half -6.50-

Organic Mixed Greens with Grape Tomatoes, Cranberries, Local Sheppard's Farm Goat's Cheese, Pine Nuts and Apricot Champagne Vinaigrette

Arugula and Sliced Beets -9.50-

Thin sliced beets, Organic Arugula, and fresh Goat's Cheese drizzled in Balsamic Reduction and EVO

Spinach Salad with Poached Pear and Gorgonzola -9-

Fresh Organic Baby Spinach, sliced Pear, Grape Tomatoes, and Gorgonzola Cheese topped with Candied Almonds and Citrus Lavender Vinaigrette.

Seared Ahi Tuna on Micro Greens -13.50-

Lightly marinated seared Ahi Tuna over Micro Greens, fresh sprouts with Slow Roasted Tomatoes, Cucumbers, and Citrus Wasabi Dressing.

Spinach and Fontina Zuppa Cup -4.50- / Bowl -6.50-

Organic Spinach, Cream, Garlic and Fontina cheese

Soup Dujour Cup -4.50- / Bowl -6.50-

Chef's daily creation which often includes vegan options

Chicken Saltimbocca -17.50-

Pan Seared Organic Chicken Breast topped with a Smoked Prosciutto, Fresh Sage, Fontina Cheese and Natural Pan Sauce. Served with Broccolini and Fresh Linguine tossed in Olive and Truffle Oil.

Chicken Al Forno -17.50-

House-Breaded Organic Chicken baked and striped with Roasted Garlic Tomato Pomodoro and topped with Shaved Parmesan-Reggiano and served with Broccolini and Fresh Linguine tossed in Olive and Truffle Oil.

Spring Risotto -16.50-

Arborio Rice slow cooked in White Wine, Shallots, and Vegetable Broth adorned with Spring and Baby Veggies, Truffle Oil and Shaved Parmesan.

Pimenton Pork Loin -24.50-

Smoked Paprika and Herb Seared Pork Loin served on a Grilled Scallion Potato Cake with Saffron Cream and Baby Vegetables.

Lamb Tenderloin -24.50-

Garlic and Herb Marinated Morgan Valley Lamb Seared and Nested on a bed of Warmed Bulger Wheat Pilaf and topped with a Tomato/Piquillo Pepper Marmalade and Spring Veggies

Seared Beef Tenderloin -26.50-

Peppercorn Crusted All Natural Beef Tenderloin with Beehive Emigrant Cheddar Cream and Caramelized Shallots. Served with Roasted Fingerling Potatoes and Baby Vegetables

Penne Pomodoro -9.50-

Penne Pasta with Roasted Garlic, Stewed Tomatoes, and fresh Basil with Shaved Parmesan-Regiano

Pesto Farfalle with Grilled Shrimp -13.50-

Farfalle Pasta tossed in Fresh Pesto with Roasted Sunburst Squash, Fresh Garden Tomatoes, Pine Nuts and Marinated Grilled Shrimp Skewers.

Sage and Roast Chicken Pasta -14.50-

Penne Pasta with a creamy-rich Sage Butter Sauce topped with marinated strips of Organic Chicken

Chantrelle Mushroom and Roasted Tomato Ragout -14.50-

Wild Mushroom and Herb roasted Tomatoes in a Vegetable based sauce cooked with fresh Parpadelle Noodles and topped with Shaved Parmesan-Regiano. Add Organic Chicken or Shrimp - 4 -

Bread Pudding -6-

Flavors change with the Chef's whims. Ask your server for the variety of the day

Panna Cotta -5.50-

This elegant traditional Italian dessert is a set cream with a silky texture. Flavors are also whimsical.

Tiramisu -6-

Lady Fingers dipped in Espresso and topped with Brandy Zabigione and a dust of cocoa.

Chocolate Hazelnut Torte -6-

Rich and wonderful with hints of blackberry

Pear & Caramel Tart Brulee -6-

Chardonnay Poached Pear nestled in Pastry Cream on a Caramel-Glazed Tart Shell.

Brunch Saturday 11am-3pm

We seek out local and/or organic products whenever possible.
Many of our suppliers are reight in the neighborhood or a short bike ride away.

Our Fluffy Three Egg Omelets are made with Farm Fresh Eggs -Varies-

We scramble them with cream and fold traditionally with fresh ingredients. They are served with House Potatoes and Toast

Choose Your Own Cheese Omelet -8-

Choice of Provolone, Fontina, Chevre or Feta. Add Exta items from the menu for $2 each.

Omelet Isabella -12-

House-made Truffle/Cranberry Pork Sausage with Crimini Mushrooms and Fontina Cheese

Eggs Your Way -6-

Two Fresh Eggs any way you like with House Potatoes and Toast

Sausage and Eggs -9-

Chef's fresh Pork Sausage patties made with Truffles and Cranberries. Served with Eggs Your Way, House Potatoes and Toast

Beef Tips and Eggs -12-

Marinated All Natural Steak Tips Seared and served with House Potatoes, Eggs and Toast