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.