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.

Appetizers

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

Salads

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.

Soups

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

Entrees

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

Pasta

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 -

Desserts

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