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.
Small Plates 2 for $12
Papas Dolce -6.50-
A mix of Roasted Potatoes served with Truffle Aioli.
Spiced Almonds & Gorgonzola -6.50-
Served with Crunchy Baguette, Grilled Pear and Olive Oil
Roasted Cauliflower & Chickpeas -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. Served with Toasted Ciabbatta Triangles
Tomato Tapanade -6.50-
Served with Olive Gardinaria & 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 Butternut Sweet Potato Slaw
Cheese Encroute -6.50-
Asiago Fresco, Caramelized Onions, Candied Pecans and Fresh Sage wrapped ina House-Made Pastry Dough.
Quinoa Timbal -6.50-
Moroccan spiced Quinoa wrapped in Swiss Chard topped with Cilantro Mint Vinaigrette and Feta Cheese.
Organic Side Salad -4.50-
Organic Mixed Greens with English Cucumbers, Grape Tomatoes And your 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-
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.
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.
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.
Charcuterie Plate -12.50-
Felino & 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 and Nuts and served with Crostini.
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
Chicken and Cambozola Baguette -10.50-
Marinated Chicken Breast, Cambozola Cheese, Garlic Aioli,Pesto, fresh Arugula and Roma Tomatoes.
Bresaola on Ciabbata -11.50-
Cured Beef Tenderloin sliced paper-thin with fresh Arugula, shaved Parmesan and Roasted Tomato Tapanade on Ciabbata
Turkey and Brie Panini -10.50-
Fresh Turkey, Brie, Sliced Pear and Pesto on Panini grilled Ciabbata Bread.
Vegetarian P.T.S.G -9.50-
Balsamic Marinated Portobello Mushroom with Fresh Tomato, Local Sprouts, Red Onion, Shepperd's Farm Goat's Cheese and Pea Shoot Pesto. All on a Toasted Ciabatta Bun.
House Roasted Lamb Ciabbata -11.50-
Slow roasted Morgan Valley Lamb with Feta Cheese, Balsamic-Red Onion Jam and Pesto served on Toasted Ciabbata Bread.
Cuban Panini -10.50-
Dry Cured and Slow Roasted Pork with Ham, Provolone Cheese, Spicy Aioli and House-made Pickles on a Cuban Roll
Penne Pomodoro None -10.50- / Add Chicken or Shrimp -6.00-
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 Chickpeas, Roasted Cauliflower, Roasted Tomatoes and a Garlic/Chili Pepper & Lemon Pan Sauce then topped with Spiced Shrimp Skewers.
Sage and Roast Chicken Pasta -15.50-
Penne Pasta and Seared Chicken Breast tossed in a Garlic/Sage Cream Sauce and topped with Parmesan- Reggiano
Gnocchi in 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
Wagyu Short Ribs -19.50-
Braised Pleasant Creek Wagyu Short Ribs, Mushrooms, Yellow Peppers and Caramelized Onion served over Fresh Pappardelle Pasta and topped with a Dubhe Dijon Cream
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 Flourless 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