Menu for Gabriel's

Hors D'oeuvres‌

Fresh Fruit and Imported Italian Cheeses

Assorted Dried Sausages and Salami

Grilled Asparagus Wrapped In Prosciutto

Skewered Sea Scallops Wrapped In Pancetta

Fontina Cheese Risotto Balls

Tomato and Feta Cheese Pockets

Potato Croquettes

Brie and Raspberry Phyllo Stars

Wild Mushroom In A Brioche Cup

Portobello Mushroom and Parmesan In Phyllo

Brioche Cups Filled With Crab Meat

Goat Cheese and Tomato Tart

Mini Spinach and Parmesan Tart

Assorted Bruschetta With

Tomato, Garlic and Basil

Goat Cheese and Chive

Spicy Chickpea Puree

Smoked Salmon and Crème Fraîche

Lunch‌

Appetizers

11.00 Mixed Greens With a sherry shallot vinaigrette

14.00 Baby Arugula, Tossed With raspberry vinaigrette, poached pears, goat cheese and walnuts

13.00 Beets and Field Mache With‌ dijon mustard dressing, toasted almonds and sesame seed and parmigiano puff stick

13.00 Spinach Salad Tossed With a creamy garlic and anchovy dressing with shaved red onions, warm pancetta and gorgonzola cheese

12.00 Toscana Soup With italian sausage, white beans and tuscan kale in a light tomato base

Pasta

22.00 Mezzaluna, Half-Moon Shaped Pasta Filled With spinach, pine nuts, and aged ricotta in a sauce of tomato, mascarpone, and oregano

21.00 Penne With sautéed garlic, fresh tomatoes, basil and fresh mozzarella

22.00 Ravioli Zucca, Pasta Filled With caramelized butternut squash and tossed in brown butter and sage

25.00 Tagliatelle Tossed With shrimp, bay scallops, calamari and tomato sauce

23.00 Fettuccine Tossed With sausage and hot and sweet peppers

23.00 Fusilli Tossed With sautéed chicken, peas, garlic and parmigiano cream sauce

Entrees

25.00 Grilled Rib Eye Steak, Topped With sauteed cremini mushrooms with chianti and grilled asparagus

23.00 Chicken Breast Stuffed With wild mushrooms and aged ricotta served with green beans, toasted polenta and tomato and truffle coulis

25.00 Sea Scallops Served With tarragon aioli, roasted potatoes and grape tomato and sweet corn salad flavored with basil

24.00 Branzino Finished With herb butter served over leeks and peas braised in white wine

24.00 Fennel-Brined Pork Tenderloin Served With cous cous and baby carrots

22.00 Yellowfin Tuna Steak With horseradish cream over panzanella salad

20.00 Chicken Caesar Salad, Hearts of Romaine Tossed With sesame seeds and croutons, and topped with shaved parmesan cheese

Dinner‌

Appetizers

12.00 Mixed Greens Dressed With gabriel’s house dressing of parmesan, sherry wine vinegar, shallots, and olive oil

15.00 Artichoke Hearts Dressed With extra virgin olive oil and lemon tossed with baby spinach, parmesan cheese and black olives

14.00 Mussels Steamed With white wine, tomato, garlic and hot pepper

14.00 Caesar Salad, Hearts of Romaine Tossed With maine crab meat, sesame seeds and croutons.Topped with shaved parmesan and marinated anchovies

15.00 Bresaola Served With baby arugula and parmesan cheese drizzled with lemon and extra virgin olive oil

15.00 Field Mache and Beets Tossed With a dijon mustard dressing, toasted almonds and goat cheese

15.00 Grilled Calamari, Marinated With lemon, extra virgin olive oil and red pepper, topped with pickled red onions, caper, tomato and black olive sauce

15.00 Roasted Sweet Peppers Marinated In Olive Oil, Toasted Garlic and Oregano and Served With buffalo milk mozzarella and drizzled with pesto sauce

12.00 Shiitake and Fregola, Hearty Vegetable Soup Garnished With parmesan croutons

Pasta

25.00 Mezzaluna, Half-Moon Pasta Filled With‌ spinach, pine nuts and aged ricotta, in a sauce of tomato, mascarpone, and oregano

24.00 Ravioli Zucca, Pasta Filled With caramelized butternut squash and tossed in brown butter and sage

26.00 Tortelloni Filled With lamb in a dried porcini mushroom glaze and crisp pancetta

28.00 Potato Gnocchi With lobster, peas, grape tomato, white wine and butter sauce

26.00 Pappardelle With a duck ragu, flavored with rosemary, black olives and dried porcini

26.00 Tagliatelle Tossed With sauteed onions, anchovies, capers, olives, and tomato sauce

25.00 Fettuccine With sausage and hot and sweet peppers

26.00 Ravioli Filled With wild mushrooms, simmered in mushroom broth and drizzled with white truffle oil

26.00 Lasagna Bolognese, Sheets of Pasta Filled With meat and a ricotta cream sauce

Wood Grill

34.00 Baby Chicken Marinated In Garlic, Lemon and Rosemary With garlic mashed potatoes and broccolini

35.00 Yellowfin Tuna Steak Topped With horseradish, with sautéed spinach, julienned celery root and sun-dried tomatoes

44.00 Marinated Lamb Chops Served With truffle honey, asparagus and scalloped potatoes.

35.00 Alaskan King Salmon Served With‌ a cerignola and caper vinaigrette, roasted potatoes and braised fennel

Sauté and Roast

34.00 Kid Arrabbiato, Slow Roasted Goat With red wine vinegar and hot pepper. served with roasted potatoes and snap peas

35.00 Codfish With fennel, peas and clams steamed in white wine and saffron broth

36.00 Short Ribs of Beef Braised In Dark Beer, Orange and Sage, Served With creamy white polenta and wild mushrooms

35.00 Sea Scallops Served With tarragon aioli, roasted potatoes and grape tomato and corn salad

Side Dishes

10.00 Wood Grilled Asparagus With parmesan cheese

10.00 Sautéed Wild Mushrooms

10.00 Wood Grilled Broccolini

8.00 Garlic Mashed Potatoes

8.00 Sautéed Green Beans

8.00 Wood Grilled Head of Garlic With olive oil and parsley

Dessert‌

14.00 Warm Chocolate Truffle Cake, Soft-Hearted Cake With grand marnier, vanilla gelato and raspberry sauce

12.00 Italian Style Rice Pudding With‌ vanilla beans and mascarpone, dusted with cinnamon

14.00 Warm Apple Strudel, Flaky Pastry Filled With vanilla bean flavored apples and aged ricotta cheese served with cinnamon gelato and caramel sauce

13.00 Pumpkin Crème Brulee

14.00 Tiramisu, Ladyfingers Soaked In Espresso With zabaglione, mascarpone and chocolate sauce

12.00 Gelato and Sorbet Options: Hot fudge (+3.00) , Warm caramel (+3.00) , Honey (+3.00)

Gelato Chocolate, vanilla, espresso, toasted almond, maple pecan, cinnamon and pistachio

Sorbet Blood orange, mango, passion fruit, lemon, green apple and raspberry

14.00 Fresh Fruit Bellini Champagne and fresh fruit

3.00 Coffee

5.00 Cappuccino

3.75 Espresso

3.00 Decaf Coffee

5.00 Decaf Cappuccino

3.75 Decaf Espresso

Tea

4.00 Della Robbia Pear, apple, plum, orange, hazelnut

4.00 Canton Spice 9Th and 10th century trade route spice

4.00 Baltimore Clipper China black, young hison

4.00 English Breakfast

4.00 Earl Grey

4.00 Green Tea with Red Bush

4.00 Chamomile

4.00 Decaf Earl Grey

4.00 Mint Julep Peppermint, hibiscus

Restaurant Week‌

Appetizers

Mixed Greens With sherry shallot vinaigrette

Baby Spinach tossed With a Garlic and Anchovy dressing served with pine nuts,

Gorgonzola and shaved Red Onions

Roasted Sweet Peppers marinated With olive oil, toasted garlic and oregano

Served With buffalo milk mozzarella and drizzled with pesto sauce

Toscana Soup With Italian sausage, beans and tuscan kale in a light tomato base

Entrees

Mezzaluna, Half-moon shaped Pasta filled With spinach, pine nuts, and aged

Ricotta in a sauce of Tomato, Mascarpone, and Oregano

Penne tossed With sautéed garlic, fresh tomatoes, basil and fresh mozzarella

Chicken Breast sautéed With White Wine, Caper and Tomato served with

Asparagus and Toasted Polenta

Sea Scallops served With tarragon aioli, roasted potatoes and a pear tomato and sweet corn salad flavored with basil

Tuna Steak With horseradish cream, marinated cucumbers, marinated tomato

and Watercress

Desserts

Gelato Chocolate‌ and vanilla

Sorbet Blood orange, mango or passion fruit Options: Mango, Passion

Menu for Gabriel's

Menu

Hors D'oeuvres‌

Lunch‌

Appetizers

Pasta

Entrees

Dinner‌

Appetizers

Pasta

Wood Grill

Sauté and Roast

Side Dishes

Dessert‌

Tea

Restaurant Week‌

Appetizers

Entrees

Desserts

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