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
Artichoke Risotto Cake -4.50-
Arborio Rice slow cooked in White Wine, Shallots & Artichoke Hears, seared then encrusted with Almonds and topped with a Preserved Lemon Vinaigrette and Fried Rosemary.
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
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
Harissa Fingerlings -6.50-
A mix Fingerling Potatoes roasted with our House Made Harissa Sauce and drizzled with Garlic 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
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.
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.
Organic Side Salad -4.50-
Organic Greens with English Cucumbers, Grape Tomatoes and choice of dressing.
Smoked Trout Salad -16.50-
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 None -11.50- / Add Chicken, Flank Steak or Spiced Shrimp -6.00-
Thin sliced beets, Organic Arugula, and fresh Goat's Cheese drizzled in Balsamic Reduction and EVO
Spinach Salad None -10.50- / Add Chicken, Flank Steak or Spiced Shrimp -6.00-
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, another local cheese from Strawberry Peaks and Gorgonzola Picante from North of Milan paired with Fruit & Nuts and served with Crostini.
Penne Pomodoro Arrabbiata None -11.50- / Add Chcken Flank Steak or Spiced Shrimp -6.00-
A Spicy Penne Pasta with Roasted Garlic, Stewed Tomatoes, Fresh Basil, Garlic & Red Chili Flakes served over Penne Pasta. (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 None -13.50- / Add Duck Confit or Wagyu Short Ribs -6.00-
A House Favorite! Potato Dumplings cooked with Cream and Gorgonzola Picante
Smokey Gnocchi None -13.50- / Add Flank Steak or Wagyu Short Ribs -6.00-
Little Potato Dumplings cooked in a creamy Vodka Sauce with Smoked Proscuitto and Fresh Peas
Braised Short Rib Pappardelle None -19.50- / Vegetarian Style -14.50-
Fresh Pappardelle tossed with Pumpkin, Calabrese Peppers and Garlic Cream. Topped with Goat's Cheese, Crispy Speck and Pleasant Creek Wagyu Short Ribs.
Risotto Verjus None -19.50- / Add Wagyu Short Ribs or Duck Confit -6.00-
Arborio Rice slow cooked with Shallots, Verjus & Roasted Butternut Squash. Served with Seasonal Veggies, Spiced Almonds and 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.
Polenta Timbal None -19.50- / Add Chicken or Spiced Shrimp -6.00-
Spicy Tomato and Peppers stuffed in a Polenta Timbal served over Fingerling Potatoes and Quinoa. Topped with Harissa and Manchego Cheese.
Utah Rainbow Trout -21.50-
Herb Seared and resting on Red Flannel Potatoes & Seasonal Veggies. Topped with Saffron Bacon Beurre Blanc.
Chicken Confit -21.50-
Airline Chicken Breast glazed with Honey, Rosemary & Orange slow roasted and served on Fennel/Apple Orzo Pilaf.
Lamb Strip Loin -24.50-
Morgan Valley Lamb lightly seasoned with Curry, seared and served with Baby Vegetables, Quinoa Pilaf, Apricot Chutney and Goat's 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