Sunday, Wednesday & Thursday 5:00 p.m. to 8:00 p.m.
Friday & Saturday: 5:00 p.m. to 9:00 p.m.
PRELUDES
SHERRY FRENCH ONION SOUP. A hearty French onion soup with vegetable and beef base, broiled with croutons, and a three cheese blend. 5.50
SOUP DU JOUR. Created by the chefs at Gabriel’s. bowl 4.50
GABRIEL’S SALAD. Mixed field greens, caramelized pecans, warm innmade brown sugar bacon and cherry tomatoes flavored with a honey mustard vinaigrette. 7
CLASSIC CAESAR SALAD. Crisp romaine lettuce tossed in a buttermilk Caesar dressing, and garnished with rosemary asiago croutons, and fresh parmesan. 7
FRIED OYSTERS. Tender battered bluepoint oysters served with fried leeks and homemade tartar & cocktail sauces. 11
SEAFOOD MARTINI COCKTAIL. Jumbo lump crab meat, shrimp, and scallops, layered with guacamole and cocktail sauce. 12
ENTRÉES
JACOBS FILET MIGNON. A charbroiled 8oz. Filet mignon highlighted with a gorgonzola and white wine sauce. Plated with roasted garlic mashed potatoes, and fresh vegetables. 28
ROAST DUCKLING. Half duck slow roasted with a honeymaple
glaze. Served over fried rice with an apricotbell pepper sauce, and fresh vegetables. 28
VEAL SALTIMBOCCA. Tender sautéed veal served with a Kalamata olive, prosciutto, spinach, leeks, and tomato sauce over vermicelli. 27
ATLANTIC SALMON. Chargrilled salmon fillet served atop a puff pastry pillow with fresh vegetables and a Chardonnay Boursin cheese sauce. 25
AHI TUNA. Pan seared rare with Cajun spices and black & white sesame seeds. Drizzled with a cucumber wasabi sauce and pickled ginger. Plated with fried rice and fresh vegetables. 23
PEACHES & CREAM CHICKEN. Boneless breast of chicken sautéed with scallions, peaches, heavy cream, and champagne. Served with parmesan risotto and fresh vegetables. 21
NEW YORK STRIP BORDELAISE. Center cut 12oz strip, chargrilled
to order. Served with garlic mashed potatoes, fresh vegetables, and a mushroom, shallot, garlic, and veal demiglaze. 25
