The Tin Angel Café

Lunch Menu

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 -9-

Roasted Sweet Peppers, farm-raised White Shrimp, Manchego Cheese and Organic Spinach stuffed into roasted Crimini Mushrooms.

Bresaola Carpacio -9-

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 -7-

A Roasted Tomato/Garlic Tapanade and a Greek Olive/Feta Cheese Tapanade., Served together with Fresh Crostini.

Gnocchi with Gorgonzola Cream Sauce -9-

Little Potato Dumplings drenched in gorgonzola cream sauce

Antipasto Platter for Two -16-

Chef’s selection of Cured Meats, Imported Cheeses, and Marinated Veggies. Served with Crostini. Ask your server for the variety of the day.

Caprese Insalata -9-

Layered fresh Mozzarella, sliced tomatoes, and fresh Basil with Extra Virgin Olive Oil, Sea Salt and Fresh Ground Pepper

Organic Side Salad -4-

Organic Mixed Greens with English Cucumbers, Grape Tomatoes And your choice of dressing.

Tin Angel Seasonal House Salad Whole -8- / Half -6-

Organic Mixed Greens with Grape Tomatoes, Cranberries, local Sheppard’s Farm Goat’s Cheese, Pine Nuts, and an Apricot Champagne Vinaigrette.

Arugula and Sliced Beets -9-

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 with Poached Pear and Gorgonzola -9-

Fresh Organic Baby Spinach, Sliced Pear, Grape Tomatoes, and Gorgonzola Cheese topped with Candied Almonds and Citrus Lavender Vinaigrette

Seared Ahi Tuna on Micro Greens -14-

Lightly marinated seared Ahi Tuna over Micro Greens, fresh sprouts with slow roasted Tomatoes, Cucumbers and Citrus Wasabi Dressing

Smoked Salmon and Chevre -13-

Smoked Alaskan King Salmon over Organic Field Greens with pickled Grapes, Cucumbers, and Tomatoes sprinkled with Toasted Hazelnuts and Honey Tarragon Vinaigrette.

Ham and Cheese Croissant -8-

Black Forest Ham, Fontina Cheese, Dijon Mustard and Garlic Aioli on Croissant

Egg Croissant -8-

Fried or Scrambled Eggs with Garlic Aioli, Manchego Cheese and Fresh Roma Tomatoes on Croissant

Chicken Salad on Croissant -9-

Organic Chicken Breast blended with Cranberries and Cashews, served on Croissant with Garlic Aioli.

Three Cheese Baguette -8-

Crunchy Baguette with warm Goat's Cheese, Brie, Provolone and Fresh Basil

Chicken and Cambozola Baguette -10-

Organic marinated Chicken Breast, Cambozola Cheese, Garlic Aioli, fresh Arugula and Roma Tomatoes.

Bresaola on Ciabbata -9-

Cured Beef Tenderloin sliced paper-thin with fresh Arugula, shaved Parmesan and Roasted Tomato Tapanade on Ciabbata

Turkey and Brie Panini -9-

Fresh Turkey, Brie, Sliced Pear and Pesto on Panini grilled Ciabbata Bread.

Grilled Veggie and Fresh Mozzarella -9-

Thinly sliced, marinated ribbons of Zucchini, Yellow Squash, Carrots and Onions with Fresh Mozzarella and Pesto on Baguette

House Roasted Lamb Ciabbata -10-

Slow roasted Lamb with Feta Cheese, Balsamic-Red Onion Jam and Pesto served on Toasted Ciabbata Bread.

Penne Pomodoro -10-

Penne Pasta with Roasted Garlic, Stewed Tomatoes, and fresh Basil with Shaved Parmesan-Regiano

Red Pepper Shrimp and Farfalle -14-

Farm-raised White Shrimp, sauteed with Garlic, roasted Red Pepper, and served over Farfalle Pasta with shaved Manchego Cheese and fresh Green Onions.

Sage and Roast Chicken Pasta -15-

Penne Pasta with a creamy-rich Sage Butter Sauce topped with marinated strips of Organic Chicken

Chantrelle Mushroom and Roasted Tomato Ragout -15-

Wild Mushroom and Herb roasted Tomatoes in a Vegetable based sauce cooked with fresh Papardelle Noodles and topped with shaved Parmesan-Regiano. Add Organic Chicken or Shrimp 4

Bread Pudding -6-

Flavors change with the Chef's whims. Ask your server for the variety of the day.

Panna Cotta -6-

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

Cheese Plate -8-

Chef's selection of Imported Cheeses, Fresh Fruit, and Nuts.

Dinner

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 -9-

Roasted Sweet Peppers, Farm-raised White Shrimp, Manchego Cheese and Organic Spinach stuffed into roasted Crimini Mushrooms

Bresaola Carpacio -9-

Cured Beef Tenderloin sliced paper-thin and served with Fresh Arugula, Shaved Parmesan, and drizzled with Lomon, Olive Oil, Sea Salt and Fresh Ground Pepper

Tapanade Duo -7-

A Roasted Tomato/Garlic Tapanade and Greek Olive/Feta Cheese Tapanade served together with Fresh Crostini

Gnocchi with Gorgonzola Cream Sauce -9-

Little Potato Dumplings drenched in Gorgonzola Cream Sauce

Antipasto Platter for Two -16-

Chef's selection of Cured Meats, Imported Cheeses and Marinated Veggies served with Crostini. Ask your server for today's variety.

Caprese Insalata -9-

Layered fresh Mozzarella sliced Tomatoes and fresh basil with Extra Virgin Olive Oil, Sea Salt and fresh Ground Pepper

Organic Side Salad -4-

Organic Greens with English Cucumbers, Grape Tomatoes and choice of dressing.

Tin Angel Seasonal House Salad Whole -8- / Half -6-

Organic Mixed Greens with Grape Tomatoes, Cranberries, Local Sheppard's Farm Goat's Cheese, Pine Nuts and Apricot Champagne Vinaigrette

Arugula and Sliced Beets -9-

Thin sliced beets, Organic Arugula, and fresh Goat's Cheese drizzled in Balsamic Reduction and EVO

Spinach Salad with Poached Pear and Gorgonzola -9-

Fresh Organic Baby Spinach, sliced Pear, Grape Tomatoes, and Gorgonzola Cheese topped with Candied Almonds and Citrus Lavender Vinaigrette.

Seared Ahi Tuna on Micro Greens -14-

Lightly marinated seared Ahi Tuna over Micro Greens, fresh sprouts with Slow Roasted Tomatoes, Cucumbers, and Citrus Wasabi Dressing.

Smoked Salmon and Chevre -13-

Smoked Alaskan King Salmon over Organic Field Greens with Pickled Grapes, Cucumbers, and Tomatoes sprinkled with Toasted Hazelnuts and Honey Tarragon Vinaigrette.

Spinach and Fontina Zuppa Cup -4- / Bowl -6-

Organic Spinach, Cream, Garlic and Fontina cheese

Soup Dujour Cup -4- / Bowl -6-

Chef's daily creation which often includes vegan options

Chicken Picatta -18-

Pan Seared pounded Organic Chicken Breast topped with a reduction sauce of White Wine, Butter, Lemon, Garlic and Capers. Served with fresh Linguini and Broccolini

Chicken Marsala -18-

Organic Chicken Breast pan seared and topped with Mushrooms, Garlic and Marsala Wine with fresh Linguini and Broccolini

White Wine and Hazelnut Risotto -19-

Arborio Rice and Toasted Hazelnuts slow cooked in White Wine, Butter and Vegetable Broth topped with fresh Spring Veggies, Shaved Parmesan and Truffle Oil

Harrissa Glazed Pork -24-

Bone-in Pork Rack baked with Harrissa Sauce and topped with an Apricot/Pear Chutney served with Quinoa Pilaf and Seasonal Baby Vegetables.

Seared Lamb Tenderloins -28-

New Zealand Lamb Tenderloins marinated in Orange Blossom and Coriander served with Sweet Potato and Black Truffle Flan, Seasonal Vegetables and Natural Lamb Jus.

Idaho Kobe Beef Medallions -28-

Seared Idaho Kobe Beef Tenderloin Medallions served on a warm Yokon Gold Potato and Parsnip Puree striped with Cotes Du Rhone Blanc Demi-Glace and dusted with Shaved Horseradish

Fresh Fish of the Day -Market Price-

Ask your server for today's Fresh Fish Special

Penne Pomodoro -10-

Penne Pasta with Roasted Garlic, Stewed Tomatoes, and fresh Basil with Shaved Parmesan-Regiano

Red Pepper Shrimp and Farfalle -14-

Farm-raised White Shrimp sauteed with garlic, roasted Red Pepper and served over Farfalle Pasta with shaved Manchego Cheese and fresh Green Onions.

Sage and Roast Chicken Pasta -15-

Penne Pasta with a creamy-rich Sage Butter Sauce topped with marinated strips of Organic Chicken

Chantrelle Mushroom and Roasted Tomato Ragout -15-

Wild Mushroom and Herb roasted Tomatoes in a Vegetable based sauce cooked with fresh Parpadelle Noodles and topped with Shaved Parmesan-Regiano. Add Organic Chicken or Shrimp - 4 -

Bread Pudding -6-

Flavors change with the Chef's whims. Ask your server for the variety of the day

Panna Cotta -6-

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-

Rich and wonderful with hints of blackberry

Cheese Plate -8-

Chef's selection of Imported Cheeses, Fresh Fruit and Nuts

Brunch - Saturday 9am-3pm

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.

Our Fluffy Three Egg Omelets are made with Farm Fresh Eggs -Varies-

We scramble them with cream and fold traditionally with fresh ingredients. They are served with House Potatoes and Toast

Choose Your Own Cheese Omelet -8-

Choice of Provolone, Fontina, Chevre or Feta. Add Exta items from the menu for $2 each.

Kestrel Spring Omelet -12-

Fresh Tomatoes, Organic Baby Spinach, Feta cheese and Basil Pesto

Omelet Noisette -12-

Asparagus, Fontina, White Truffle Oil and sprinkled with Toasted Hazelnuts

Omelet Isabella -12-

House-made Truffle/Cranberry Pork Sausage with Crimini Mushrooms and Fontina Cheese

Eggs Your Way -6-

Two Fresh Eggs any way you like with House Potatoes and Toast

Sausage and Eggs -9-

Chef's fresh Pork Sausage patties made with Truffles and Cranberries. Served with Eggs Your Way, House Potatoes and Toast

Salmon Hash and Eggs -12-

Mix of Diced Potatoes, Sweet Potatoes, Onions and Peppers topped with Smoked Salmon, Eggs and Hollandaise.

Beef Tips and Eggs -12-

Marinated All Natural Steak Tips Seared and served with House Potatoes, Eggs and Toast