The Tin Angel Café

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 Tomato/Garlic and a Mixed Olive 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 -10.50- / Half -7.50-

Organic Mixed Greens with Roasted Yellow Peppers, Red Onion, Roasted Pumpkin Seeds, Tomatoes, Cucumbers, Feta Cheese and our Fresh Herb Vinaigrette.

Arugula and Sliced Beets -9.50-

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 -11.50-

Organic Baby Spinach topped with Fresh Currants, Candied Pecans, Grape Tomatoes, Cucumbers, Gorgonzola Picante and our House-Made Raspberry Vinaigrette.

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 Baguette -8.50-

Roasted Red Pepper Hummus, Cucumbers, Feta Cheese, Local Organic Sprouts and a drizzle of Balsamic Reduction.

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

Ratatouille & Farfalle with Shrimp Skewers -17.50-

Bowtie Pasta tossed with Onions, Zucchini, Yellow Squash, Peppers, Eggplant and Fresh Herbs then topped with Marinated 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

Wild Boar Agro Dolce -14.50-

Stewed pieces of Wild Boar spiced with Apricots, Onions, Carrots, Currants and a rich medley of Tomato, White Wine and Chicken Broth served over Bulger Wheat Pilaf.

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 5-Close

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 tomato/Garlic and a Mixed Olive 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 -10.50- / Half -7.50-

Organic Mixed Greens with Roasted Yellow Peppers, Red Onion, Roasted Pumpkin Seeds, Tomatoes, Cucumbers, Feta Cheese and our Fresh Herb 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 -11.50-

Organic Baby Spinach topped with Fresh Currants, Candied Pecans, Grape Tomatoes, Cucumbers, Gorgonzola Picante and our House-Made Raspberry Vinaigrette.

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 Picatta -17.50-

Pan Seared Organic Chicken Breast sauteed with White Wine, Lemon, Capers, and Butter. Served with Broccolini, and Fresh Linguine topped with Truffle Oil and Shaved Parmesan-Reggiano.

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.

Risotto Milanese -18.50-

Arborio Rice slow cooked in Saffron Stock, Shallots, Fennel, Roasted Tomatoes and Fine Herbs. Adorned with Baby Veggies and Shaved Parmesan.

Loin of Lamb -24.50-

Fresh Oregano and Lemon seared Morgan Valley Lamb served with Carmelized Fennel & Currant Bulger Wheat Pilaf, Baby Vegetables and topped with Fresh Cucumber Tzatziki.

Free Range Bison Tenderloin -27.50-

Provencal seared Bison Tenderloin nested on a Roasted Scallion Potato Galette and finished with Morel Butter & Gorgonzola Picante. Served with Baby Vegetables.

Duck on Duck -26.50-

Pomegranate Marinated Duck Breast served over White Bean Cassoulet and House Duck Confit finished with a Fig & Mirador Demi-Glace and Seasonal Vegetables.

Penne Pomodoro -9.50-

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

Ratatouille & Farfalle with Shrimp Skewers -17.50-

Bowtie Pasta tossed with Onions, Zucchini, Yellow Squash, Peppers, Eggplant and Fresh Herbs then topped with Marinated 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

Wild Boar Agro Dolce -14.50-

Stewed pieces of Wild Boar spiced with Apricots, Onions, Carrots, Currants and a rich medley of Tomato, White Wine and Chicken Broth served over Bulger Wheat Pilaf.

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