Wednesday, Thursday & Sunday 5:00 p.m. to 8:00 p.m.
Friday & Saturday: 5:00 p.m. to 9:00 p.m.
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, chickenand beef stock, broiled with croutons, and a three cheese blend. 6
GABRIEL’S SALAD. Mixed field greens, caramelized pecans, warm inn-made 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
CAPRESE GARDEN PLATE. Fresh mozzarella, basil, tomato, and red onions, drizzled with extra virgin olive oil and a balsamic reduction. 8 With... jumbo lump crab 13
SEAFOOD COCKTAIL. Jumbo lump crab, shrimp, and scallops, with Gabriel’s own cocktail sauce and fresh guacamole. 12
FRIED GREEN TOMATOES. Pan fried breaded tomato slices topped with jumbo lump crab meat and laced with a lemon, twice smoked bacon, and dill butter sauce. 12
AHI TUNA. Pan seared rare with Cajun spices and black and white sesame seeds. Served over greens with pickled ginger, fried leeks, and a cucumber-wasabi cream. 10
FRIED OYSTERS. Tender battered blue-point oysters served with fried leeks and homemade tartar & cocktail sauces. 13
PESTO BEEF TENDERLOIN. Medium rare grilled 4 oz filet with sautéed mushrooms, and a fresh toasted almond pesto sauce. 13
ENTRÉES
ROAST DUCKLING. Honey-maple-glazed one-half roast duck plated with Jasmine rice pilaf and fresh vegetables. Finished with a Vidalia onion-fig sauce. 29
SAMUEL’S BEEF TENDERLOIN. Char-grilled 8oz. filet mignon highlighted with a savory Madeira caper sauce. Plated with smoked gouda au gratin potatoes and fresh vegetables. 29
NEW YORK BORDELAISE. A char-grilled center cut 12oz. Strip, plated with smoked gouda au gratin potatoes and fresh vegetables. Finished with a sauce of mushroom, garlic, and veal demi-glace. Sided with grilled tomato. 28
SALUTATION CHICKEN. Breaded boneless chicken breast stuffed with ricotta, fresh mozzarella, tomato, and fresh herbs. Served over vermicelli with a toasted almond pesto sauce. 25
CHILEAN SEA BASS. Sesame encrusted and pan seared with julienne vegetables, served over Jasmine rice pilaf and accented with orange and hoisin sauces. 32
AHI TUNA. Pan seared rare with Cajun spices and black and white sesame seeds. Presented over Jasmine rice pilaf with pickled ginger, fried leeks, and cucumberwasabi cream. 25
SCALLOPS BUERRE BLANC. Pan seared jumbo sea scallops served with Jasmine rice and laced with lemon, bacon, horseradish, & dill butter sauce with fresh vegetables. 28
WILD MUSHROOM RAVIOLI. Gabriel’s own ravioli, filled with wild mushrooms, roasted red bell pepper, and leeks. Presented on a bed of greens with grilled summer vegetables, and roasted fennel vinaigrette. 19
SURF & TURF. Ask your server for tonight’s feature. Market price
