Blue Angel Cafe & Catering Co

White chocolate and caramel.

Espresso and hot milk with chocolate added.

Made with espresso, steamed milk and caramel syrup.

Made with espresso and steamed milk.

Brewed espresso with added hot water.

David Rio. Black tea with a mixture of aromatic Indian spices and herbs.

Choice of natural herbs boiled in hot water.

Shot.

Italian coffee with double espresso and steamed milk foam.

Freshly squeezed lemon.

Sauteed vegetables, tater tots, scrambled eggs and cheddar wrapped in a toasted flour tortilla, fire roasted salsa.

Coriander-braised lamb on four mini tortillas. Served with kale coleslaw and tomatillo salsa. Gluten free.

Extra firm tofu crusted with coconut panko and flour. Fried and served with a Thai sweet chili dipping sauce.

Gluten-free by request. Sauteed in rosemary-garlic butter with warm baguette.

Served with creamy gorgonzola dipping sauce.

Chickpeas whipped into a smooth, tangy spread, with warm pita chips. Vegan.

Dill pickle chips fried in beer-batter and served with zesty sriracha dipping sauce.

Vegan.

Mixed greens, rocket, shredded vegetables and toasted almonds tossed in our dijon dressing. Vegan.

Vegan. Gluten Free.

Curry seasoned chicken, mayo, cranberries, and toasted coconut salad over mixed greens. Gluten free.

Marinated tomato wedges, slices of soft mozzarella, and house-roasted beets, laid over a mound of quinoa pilaf with fresh chopped basil. Gluten free.

Asian vinaigrette, cold smoked salmon, rocket and wasabi goat cheese crumbles. Gluten free.

1/2 lb. Pure angus beef, lettuce, tomato, onion on a brioche bun.

Lettuce, tomato and red onion on a brioche bun.

1/2 lb of pork, lamb, and beef ground together with melted gorgonzola cheese. Served with a side of our chef?s own tomato jam, lettuce and onion.

Blonde BBQ sauce and slow roasted pork. Served on a brioche bun and topped with a spicy kale coleslaw.

Soft mozzarella, avocado, lettuce and sundried tomato pesto.

Sugared walnuts, mango chutney, mixed greens on a sundried tomato wrap.

Mushrooms, peppers and gorgonzola. Vegetarian.

Mozzarella, marinara and Parmesan.

Mozzarella, marinara, fresh tomatoes and basil.

Sweet chili sauce, shredded chicken, goat cheese, bell peppers and cilantro.

Marinara, mascarpone, mozzarella, prosciutto and arugula.

Tri-tip braised in red wine and stewed for hours with a bouquet garni, onions, and mushrooms. Topped with mashed potato.

Gluten-free by request. Mussels, cod, crab and salmon in a savory herb and tomato broth.

African-spiced st. Louis ribs with mango glaze, mash and grilled veggies.

Cream sauce and marinara sauce blended with sauteed garlic, chili flakes, and sherry.

Melted parmesan cheese, cumin remoulade kale coleslaw and side salad. Gluten free.

Pastry topped chicken stew with fresh herbs and veggies with a side house salad.

House tartar sauce and lemons.

Vegetable coconut curry served with quinoa. Vegan. Gluten Free.

Miso-ginger glazed, quinoa and veggies. Gluten Free.

Roasted vegetables and mozzarella over polenta with fresh marinara and pesto. Vegetarian. Gluten free.

Salted Caramel Brownie with a pretzel crust served warm. Comes with a scoop of vanilla ice cream.