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 -8.50- / Half -6.50-

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 -8.50-

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 with Poached Pear and Gorgonzola -9.50-

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 -13.50-

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

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 Mushroom Baguette -8.50-

Roasted Portobello Mushrooms, Goat's Cheese, fresh Arugula, and Roasted Red Peppers on an oven-warm baguette.

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

Pumpkin & Goat's Cheese Farfalle with Shrimp Skewers -17.50-

Puree of Pumpkin blended with Goat's Cheese, White Wine and Cream then tossed with Farfalle Pasta and topped with Herb Grilled Shrimp Skewers, Red Pepper Confit and Crispy Panchetta.

Sage and Roast Chicken Pasta -14.50-

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

Chantrelle Mushroom and Roasted Tomato Ragout -14.50-

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

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 Creamy Polenta then topped with Manchego Cheese.

Lamb & Chorizo Stew -14.50-

Tender pieces of Morgan Valley Lamb slow cooked with Spanish Chorizo, Onion, Tomatoes, Garlic and Red Wine. Served over Sweet Potato Mashers and garnished with Haricot Vert.

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.

Dinner/Tapas 5-Close

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.

Speck Wrapped Shrimp -3.00-

Smoked Proscuitto wrapped Prawn, grilled then drizzled with Apricot Champagne Vinaigrette.

Ahi Tuna Squared -3.00-

Seared Ahi Tuna with Wasabi Creme Fraiche. Served on a bed of Radish Sprouts

Fish Cake -3.00-

Grilled Seafood Cake with spicy Aioli

Moroccon Meatball -3.00-

Ground Lamb and Beef with Garam Masala, Golden Raisins, and Pine Nuts. Topped with Raita

Fried Risotto Cake -4.00-

Crispy Wild Mushroom Risotto Cake topped with Romesco Sauce

Chorizo & Shrimp Skewer -4.00-

Spanish Chorizo, White Prawn, and a Crouton grilled and served on a bed of Arugula

Espresso Crusted Beef Tenderloin -4.00-

With Port Wine Reduction and Bleu Cheese

Roasted Fingerling Potatoes -6.00-

Garlic and Herb Roasted Potatoes with House-Made Aioli

Spiced Almonds with Bleu Cheese -6.00-

Gorgonzola Picante and Spicy Almonds served with Crunchy Baguette and Olive Oil

Olives Gardinaria -6.00-

Local Pickled Veggies, Olives and Baguette

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 Lomon, 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 today's variety.

Cheese Plate -8.50-

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

Organic Side Salad -4.50-

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

Tin Angel Seasonal House Salad Whole -8.50- / Half -6.50-

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

Arugula and Sliced Beets -9.50-

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 -13.50-

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

Spinach and Fontina Zuppa Cup -4.50- / Bowl -6.50-

Organic Spinach, Cream, Garlic and Fontina cheese

Soup Dujour Cup -4.50- / Bowl -6.50-

Chef's daily creation which often includes vegan options

Chicken Saltimbocca -18.50-

Pan Seared Organic Chicken Breast topped with a Smoked Prosciutto, Fresh Sage, Fontina Cheese and Natural Pan Sauce. Served with Broccolini and Fresh Linguine tossed in Olive and Truffle Oil.

Chicken Al Forno -17.50-

House-Breaded Organic Chicken baked and striped with Roasted Garlic Tomato Pomodoro and topped with Shaved Parmesan-Reggiano and served with Broccolini and Fresh Linguine tossed in Olive and Truffle Oil.

Wild Mushroom Risotto -16.50-

Arborio Rice slow cooked in Sweet Wine, Shallots, Wild Mushrooms, and Vegetable Broth adorned with Baby Veggies, Truffle Oil and Shaved Parmesan.

Seared Pork Chop -24.50-

Seared Bone-in Pork Chop with a Madeira Apple-Fennel Pan Sauce, Sweet Potato & Pecan Bread Pudding and Baby Vegetables.

Loin of Lamb -26.50-

Herb seared Morgan Valley Lamb served on French Green Lentils cooked in Tomato Balsamic Jus. Topped with Morel Mushroom/Rosemary Compound Butter and served with Baby Vegetables.

Free Range Bison Tenderloin -27.50-

Provencal seared Bison Tenderloin served with Sweet Potato Mashers, Baby Vegetables, and topped with a Tart Cherry-Juniper Berry Demi-Glace and Gorgonzola

Penne Pomodoro -9.50-

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

Pumpkin & Goat's Cheese Farfalle with Shrimp Skewers -17.50-

Puree of Pumpkin blended with Goat's Cheese, White Wine, and Cream then tossed with Farfalle Pasta and topped with Herb Grilled Shrimp Skewers, Red Pepper Confit, and Crispy Panchetta.

Sage and Roast Chicken Pasta -14.50-

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

Chantrelle Mushroom and Roasted Tomato Ragout -14.50-

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 -

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 Creamy Polenta then topped with Manchego Cheese.

Lamb & Chorizo Stew -14.50-

Tender pieces of Morgan Valley Lamb slow cooked with Spanish Chorizo, Onion, Tomatoes, Garlic and Red Wine. Served over Sweet Potato Mashers and garnished with Haricot Vert.

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-

Rich and wonderful with hints of blackberry

Pear & Caramel Tart Brulee -6-

Chardonnay Poached Pear nestled in Pastry Cream on a Caramel-Glazed Tart Shell.

Brunch Saturday 11am-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.

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

Beef Tips and Eggs -12-

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