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.