PRELUDES
SOUP DU JOUR. Created by the chefs at Gabriel’s with fresh garden ingredients. bowl 5
SHERRY FRENCH ONION SOUP. A hearty French onion soup with vegetable, chicken
and beef stock, broiled with croutons, and a three cheese blend. 6.50
GABRIEL’S SALAD. Mixed field greens, candied pecans, warm brown sugar
bacon and cherry tomatoes flavored with a honey mustard vinaigrette. 7
CAESAR SALAD. Crisp romaine lettuce, croutons, and Romano cheese tossed with a
buttermilk Caesar dressing. 7
SALUTATION SALAD. Chopped romaine lettuce with a warm apple, walnut, and leek sauté,
crumbled gorgonzola, and a caramelized onion-cider vinaigrette. 8
LOLLYPOP LAMB CHOPS. Marinated, char-grilled lamb chops, plated with mixed greens and
finished with a plum marsala sauce and candied walnuts. 13
CROUSTADE. Puff pastry square filled with jumbo lump crabmeat and langostino imperial,
broiled with Romano cheese. Served with Artisan crackers. 13
FRIED OYSTERS. Tender battered blue-point oysters served with fried leeks and homemade
tartar & cocktail sauces. 13
PUMPKIN AND SUN-DRIED TOMATO RAVIOLI. Hand made ravioli, brown sugar bacon,
and a cider-balsamic vinegar reduction. 10
ENTRÉES
ROAST DUCKLING. Honey-maple glazed one-half roast duckling, served over
almond Jasmine rice pilaf with a spiced rum-apple butter sauce. 32
RACK OF LAMB. Marinated, char-grilled New Zealand lamb rack, plated
with a potato-carrot mash, and finished with plum marsala sauce, and
candied walnuts. 32
BUTTERMILK CHICKEN BREAST. Buttermilk battered chicken breast
presented with an apple-walnut sauté, almond Jasmine rice pilaf, and
rosemary-thyme buttermilk gravy. 20
BEEF TENDERLOIN. Char-grilled 8oz. filet mignon served with smoked gouda
au gratin potatoes, and wild mushroom-green peppercorn demi-glace. 32
ATLANTIC SALMON. Char-grilled maple-glazed salmon fillet plated with
almond Jasmine rice pilaf, and a mandarin orange-bourbon sauce. 24
AHI TUNA. Cast iron seared ahi tuna, served with a pinot noir-caper sauce,
potato-carrot mash, and fried leeks. 25
CRAB AND LANGOSTINO CAKES. Jumbo lump crab and tender langoustinos,
lightly seasoned and pan-fried. Presented with smoked gouda au gratin
potatoes, and a Manhattan clam coulis. 30
PUMPKIN AND SUN-DRIED TOMATO RAVIOLI. Hand made ravioli,
plated with a chiffonade of romaine lettuce and finished with a
cider-balsamic reduction and candied walnuts. 19
SURF & TURF. Ask your server for tonight’s feature. Market price
A gratuity of 18% will be added to all parties of six or more
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-born illness.
