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.
Tapas - $4.50 each or 3 for $12
Speck Wrapped Shrimp -4.50-
Smoked Proscuitto wrapped Prawns grilled then drizzled with Apricot Champagne Vinaigrette
Risotto Cake Noisette -4.50-
Arborio Rice slow cooked in white Wine, Shallots, & Yellow Pepper seared then encrusted with Hazelnuts.
Gypsy Pork Empanada -4.50-
Slow Roasted Pork, Chilies, and Manchego Cheese baked in a Cornmeal Pastry and topped with Cilantro/Lime Vinaigrette
Moroccan Spiced Shrimp Skewer -4.50-
Exotic Spiced Shrimp served on a bed of Local Sprouts
Cup of Zuppa -4.50-
Choose the house favorite, Spinach & Fontina or the fresh made Soup Du Jour
Harissa Grilled Egplant -4.50-
Topped with Feta Cheese and Apricot Champagne Vinaigrette
Espresso Crusted Beef Tenderloin -4.50-
Topped with Port Wine Reduction and Gorgonzola Picante
Moroccan Beer Nuts -4.50-
Crunchy Spiced Chickpeas dusted with Cumin and served with Lemon
Spiced Olives -4.50-
An array of Olives marinated in our own Spice Mix. Served with Crunchy Baguette
Fresh Bread -2.50-
Served with Arbequina Extra Virgin Olive Oil and Aged Balsamic
Small Plates 2 for $12
Papas Dolce -6.50-
A mix of Roasted Potatoes served with Truffle Aioli
Spiced Almonds & Gorgonzola -6.50-
Gorgonzola Picante and Spicy Almonds served with Crunchy Baguette, Grilled Pear, and Olive Oil
Roasted Cauliflower & Chick Peas -6.50-
Moroccan spiced Cauliflower roasted with Chick Peas, Red Onion, Crushed Red Pepper and Garlic. Served warm with Crunchy Bread
White Bean Hummus -6.50-
A Cannellini Bean puree with Garlic, Tahini, Roasted Yellow Tomatoes, Thyme and Lemon
Tomato Tapanade -6.50-
Served with Olive Gardinaria and Crostini
Shrimp Stuffed Mushrooms -6.50-
Balsamic Marinated Crimini Mushroom Caps stuffed with a mix of Shrimp, Bell Peppers and Onions.
Duck & Summer Salad -6.50-
House Roasted Duck Confit topped with Sweet Chili Vinaigrette and served with a Butternut Sweet Potato Slaw
Calamari Calabrese -6.50-
Fresh Calamari sauteed with Calabrese, Peppers, and Lemon. Served with Toasted Ciabatta
Cheese Encroute -6.50-
Asiago Fresco, Caramilized Onions, Candied Pecans and Fresh Sage wrapped in a House Made Pastry Dough
Qunioa Timbal -6.50-
Moroccan Spiced Quinoa wrapped in Swiss Chard and topped with Cilantro Mint Vinaigrette and Feta Cheese.
Organic Side Salad -4.50-
Organic Greens with English Cucumbers, Grape Tomatoes and choice of dressing.
Tin Angel Seasonal House Salad -11.50-
Organic Mixed Greens with Quinoa, Artichoke Hearts, Fennel, Fresh Tomatoes, Cucumber, Olives, Feta Cheese and a Cucumber/Dill Vinaigrette
Arugula and Sliced Beets -10.50-
Thin sliced beets, Organic Arugula, and fresh Goat's Cheese drizzled in Balsamic Reduction and EVO
Spinach Salad -10.50-
Organic Baby Spinach topped with Grape Tomatoes, Red Onions, Candied Pecans, Grilled Pear, Gorgonzola Picante and our House-Made Raspberry Vinaigrette.
Steak Salad -14.50-
Organic Greens with Roasted Mushrooms, Asparagus, Purple Onions, & Fingerling Potatoes, and Fresh Tomatoes. Topped with Marinated Pleasant Creek Flank Steak, House-Made Asparagus Vinaigrette and Gorgonzola Picante.
Bresaola Carpaccio -10.50-
Cured Beef Tenderloin sliced paper thin. Served with Fresh Arugula, Shaved Parmesan, and drizzled with Lemon, Olive oil, Sea Salt and Fresh Ground Pepper
Charcuterie Plate -12.50-
Felino and Calabrese made locally by Creminelli Brothers and Pork Lomo from Spain served with House Marinated Veggies and Crostini
Cheese Plate -12.50-
Utah Irish Cheddar from Nelson & Ricks, Robiola Bosina from Italy and Gorgonzola Picante from North of Milan paired with Fruit & Nuts and served with Crostini.
Penne Pomodoro -10.50-
Penne Pasta with Roasted Garlic, Stewed Tomatoes, and fresh Basil with Shaved Parmesan-Regiano
Moroccan Spiced Shrimp with Farfalle Pasta -17.50-
Bowtie Pasta tossed with Chick Peas, Roasted Cauliflower, Roasted Tomatoes and a Garlic/Chili Pepper & Lemon Pan Sauce and topped with Spiced Shrimp Skewers
Sage and Roast Chicken Pasta -15.50-
Penne Pasta and Fresh Chicken Breast tossed in a Garlic/Sage Cream Sauce and topped with Parmesan-Reggiano.
Gnocchi with Gorgonzola Cream Sauce -12.50-
A House Favorite! Potato Dumplings cooked with Cream and Gorgonzola Picante
Smokey Gnocchi -12.50-
Little Potato Dumplings cooked in a creamy Vodka Sauce with Smoked Proscuitto and Fresh Peas
Greek Risotto None -18.50- / Add Slow Roasted Lamb -6.00-
Arborio Rice slow cooked with Shallots, White Wine, and Olives then tossed with Basil Pesto, Fresh Tomatoes and Pine Nuts. Topped with Parmesan-Reggiano
Beef Tenderloin -24.50-
Espresso Rubbed Beef Tenderloin wrapped with Speck and topped with Seared Fresh Figs & Port Wine Reduction. Served with Baby Vegetables and a Mashed Potato/Parmesan Cake
Chicken Marsala -21.50-
Pan Seared Chicken Breast sauteed with Marsala Wine and a mix of Crimini & Wild Mushrooms. Served with Fresh Linguine, Baby Vegetables and topped with Crispy Prosciutto.
Vegetable Timbal None -19.50- / Add Chicken or Spiced Shrimp -6.00-
Cauliflower, Yellow Beets and Tahini wrapped in Swiss Chard over Quinoa Pilaf, Baby Vegetables and topped with a Pomegranate, Walnut & Red Pepper Puree.
Chicken Saltimbocca -19.50-
Chicken Breast topped with smoked Proscuitto, Fresh Sage and Fontina Cheese then finished with a White Wine Pan Sauce. Served with Fresh Linguine and Baby Vegetables
Eggplant & Seafood Torre -21.50-
Spanish for Tower, we stack Breaded Eggplant with an Herbed Crab Mascarpone Cheese and serve on a bed of Calamari/Shrimp Bolognese.
Bread Pudding -7.00-
this Award Winner is sure to please. Made with Croissants, and often featuring local ingredients. Flavors change with the Chef's Whims. Ask your server for Today's Variety.
Panna Cotta -6.00-
This elegant traditional Italian dessert is a set cream with a silky texture. Flavors are also whimsical.
Lady Fingers soaked in Espresso then layered with folded Brandy Mascarpone Cream, Chocolate and a dust of cocoa
Chocolate Hazelnut Torte -6.50-
A Decadent Flour less Treat with hints of Blackberry. Our Ganache is made with Artisan Chocolate and the edge is adorned with toasted Hazelnuts
Pear & Caramel Tart Brulee -7.00-
Chardonnay Poached Pear nestled in Pastry Cream on a Caramel-Glazed Tart Shell.
- Wine/Drink List
- City Weekly SLC Chopped
- City Weekly Best of Utah 2011
- City Weekly Dining Guide Top 100 of 2010
- Review in The Guide December 2010
- Best of the Beehive 2010
- Best Neighborhood Restaurant 2010 Dining Awards
- Tribune Top 10 Restaurants of 2008
- Washington Post Excerpt
- The Gourmand Syndrome - The Tin Angel Cafe
- Traveling Locavore Review
- City Weekly: Heaven Sent: Sandwiches, songs and a personal touch
- Salt Lake Tribune: The little restaurant that could
- Salt Lake Tribune Best Bites: Bread pudding
- Deseret News
- In Utah Magazine: A Taste of Heaven
- Tin is Hot
- Heaven Sent: The Tin Angel Cafe
- About Us