We seek out local and/or organic products whenever possible.
Many of our suppliers are right 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 -4.50-
Arborio Rice slow cooked with White Wine, Mushrooms and Herbs. Grilled and topped with Port Wine Reduction.
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
Espresso Crusted Beef Tenderloin -4.50-
Topped with Port Wine Reduction and Gorgonzola Picante
Fresh Bread -2.50-
Served with Arbequina Extra Virgin Olive Oil and Aged Balsamic
Jones Creek Beef Slider -4.50-
With House Made Pickles, Fresh Tomatoes and Harissa.
Small Plates 2 for $12
Harissa Fingerlings -6.50-
A mix Fingerling Potatoes roasted with our House Made Harissa Sauce and drizzled with Horseradish Creme Fraiche
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
Roasted Garlic Hummus -6.50-
A Traditional Hummus served with Toasted Ciabatta
Shrimp Stuffed Mushrooms -6.50-
Balsamic Marinated Crimini Mushroom Caps stuffed with a mix of Shrimp, Bell Peppers and Onions.
Pato Tacos -6.50-
House Roasted Duck Confit, Hummus, Slaw, Feta and Pickled Onions together in a Corn Tortilla fried crispy in Duck Fat.
Calamari Calabrese -6.50-
Fresh Calamari sauteed with Calabrese, Peppers, and Lemon. Served with Toasted Ciabatta
Grilled Brussel Sprouts -6.50-
Brussel Sprouts and Red Cabbage grilled and then sauteed in White Wine. Topped with Spanish Sherry and Shepherd's Farm Goat's Cheese and served with toasted Baguette.
Seared Polenta Cake -6.50-
Topped with Spanish Chorizo, Romesco and Manchego.
Organic Side Salad -4.50-
Organic Greens with English Cucumbers, Grape Tomatoes and choice of dressing.
Smoked Trout Salad -14.50-
House Smoked Utah Rainbow Trout served over Organic Mixed Greens, Shaved Fennel, Pickled Red Onion, Fresh Tomatoes, Cucumbers,Shepherd's Farm Goat's Cheese and Pine Nuts. Topped with Cucumber Dill Vinaigrette.
Arugula and Sliced Beets Vegetarian -11.50- / Add Chicken, Flank Steak or Spiced Shrimp -6.50-
Thin sliced beets, Organic Arugula, and fresh Goat Cheese drizzled in Balsamic Reduction and EVO
Spinach Salad Vegetarian -11.50- / Add Chicken, Flank Steak or Spiced Shrimp -6.50-
Organic Baby Spinach topped with Grape Tomatoes, Red Onions, Candied Pecans, Grilled Pear, Gorgonzola Picante and our House-Made Raspberry Vinaigrette.
Steak Salad -16.50-
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 -11.50-
Cured Beef Tenderloin sliced paper thin. Served with Fresh Arugula, Shaved Parmesan, and drizzled with Lemon, Olive oil, Sea Salt and Fresh Ground Pepper
Penne Pomodoro Arrabbiata Vegetarian -12.50- / Add Chcken Flank Steak or Spiced Shrimp -6.50-
A Spicy Penne Pasta with Roasted Garlic, Stewed Tomatoes, Fresh Basil, Garlic & Red Chili Flakes served over Penne Pasta and topped with Parmesan-Reggiano. (Can be made mild upon request)
Sage and Roast Chicken Pasta -16.50-
Penne Pasta and Fresh Chicken Breast tossed in a Garlic/Sage Cream Sauce and topped with Parmesan-Reggiano.
Gnocchi with Gorgonzola Cream Sauce Vegetarian -13.50- / Add Duck Confit or Wagyu Short Ribs -6.50-
A House Favorite! Potato Dumplings cooked with Cream and Gorgonzola Picante
Smokey Gnocchi Regular -14.50- / Add Flank Steak or Wagyu Short Ribs -6.50-
Little Potato Dumplings cooked in a creamy Vodka Sauce with Smoked Proscuitto and Fresh Peas
Braised Short Rib Fettucine Regular -19.50- / Vegetarian Style -14.50-
Fresh local Fettucine tossed with Pea Shoot Pesto Cream Sauce, Roasted Heirloom Carrots, Caramelized Onion and Fresh Tomato. Topped with Braised Jones Creek Short Ribs
Greek Risotto Vegetarian -19.50- / Add Wagyu Short Ribs or House Roasted Lamb -6.50-
Arborio Rice slow cooked with Shallots, White Wine & Olives then tossed with Basil Pesto, Fresh Tomatoes and Pine Nuts. Topped with Parmesan-Reggiano.
Beef Tenderloin -26.50-
Beef Tenderloin wrapped in Smoked Proscuitto and served atop a bed of Horseradish Cauliflower Mashers. Finished with Natural Jus and Whipped Bleu Cheese Butter.
Vegetable Timbal Vegetarian -19.50- / Add Duck Confit or Spiced Shrimp -6.50-
Cauliflower, Yellow Beets & Tahini wrapped in Swiss Chard and served with Quinoa Pilaf & Baby Vegetables. Topped with a Pomegranate, Walnut & Red Pepper Puree.
Utah Rainbow Trout -22.50-
Herb Seared and resting on Red Flannel Potatoes & Seasonal Veggies. Topped with Saffron Bacon Beurre Blanc.
Chicken Saltimbocca -22.50-
Chicken Breast topped with Smoked Proscuitto, Fresh Sage and Fontina Cheese over Fresh Fettucine with a White Wine Pan Sauce and Baby Vegetables.
Lamb Strip Loin -25.50-
Morgan Valley Lamb lightly seasoned with Curry, seared and served with Baby Vegetables, Quinoa Pilaf, Apricot Chutney and Goat's Cheese.
Wild Boar Agro Dolce -19.50-
Wild Boar braised with Apricots,Onions, Carrots and Currants then slow cooked in White Wine, Chicken Broth and Tomatoes. Served over Creamy Polenta and topped with Manchego Cheese.
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