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

WILD MUSHROOM AND SHALLOT RAVIOLI. Hand made ravioli, plated on a romaine lettuce chiffonade, finished with a green peppercorn- caper marsala sauce and toasted pine nut garnish. 11

ENTRÉES

ROAST DUCKLING. Honey-maple glazed one-half roast duckling, served over almond Jasmine rice pilaf with a sweet and sour ginger sauce. 32

RACK OF LAMB. Marinated, char-grilled New Zealand lamb rack, plated
with smoked gouda au gratin potatoes, and finished with plum marsala sauce, and candied walnuts. 32

COCONUT-CURRY CHICKEN BREAST. Coconut milk battered chicken breast. Presented with an apple-walnut sauté, almond Jasmine rice pilaf, and a yogurt-curry sauce. 20

BEEF TENDERLOIN. Char-grilled 8oz. filet mignon served with smoked gouda au gratin potatoes, and wild mushroom-green peppercorndemi-glace. 32

ATLANTIC SALMON. Char-grilled maple-glazed salmon fillet plated with
almond Jasmine rice pilaf, and a mandarin orange-bourbon sauce. 24

SWORDFISH STEAK. Char-grilled swordfish steak, presented on almond Jasmine rice pilaf, and finished with a sun-dried tomato, olive, and sherry sauce. 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

WILD MUSHROOM AND SHALLOT RAVIOLI. Hand made ravioli, plated on
a romaine lettuce chiffonade, finished with a green peppercorn-caper marsala sauce and toasted pine nut garnish. 21

SURF & TURF. Ask your server for tonight’s feature. Market price

Chef Michael Benfer

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.