Gale's Specials, Thursday, November 5, 2020

APPETIZER

Crab, Roasted Beet, And Avocado Salad…18 Crab Meat Layered with Diced Avocado, Roasted Beets,and Chopped Baby Greens Dressed with Citrus Vinaigrette

Seared Jumbo Shrimp with Brown Butter Italian Farro Risotto…19 Large Shrimp Pan Seared and Finished in a Brown Butter Sage SauceServed Over Imported Italian Farro Risotto Style with Lemon and Parmesan

Zucchini Flowers Stuffed With Fresh Mozzarella And Burrata Cheese…16 Fried Zucchini Flowers Stuffed with Fresh Mozzarella and Burrata CheeseServed with a Spicy Warm Heirloom Tomato Puttanesca Salad and Melted Parmesan

Bruschetta With Smashed Avocado, Italian Bacon and Fried Egg…15 Ciabatta Bread Toasted and Rubbed with Garlic and Extra Virgin Olive OilTopped with Fresh Avocado, Fried Egg and Crispy Italian Pancetta

Fennel with Aged Manchego Cheese Salad…14 Fresh Fennel, Green Onions and Parsley Tossed in Light Olive Oiland Red Wine Vinegar with Shaved Aged Manchego Cheese

Autumn Bosc Pear, Pomegranate, Fennel and Roasted Almond Salad…15 Bosc Pear, Sliced Fennel, Arugula, Pomegranate and Roasted AlmondsWith a Fresh Citrus Vinaigrette and Finished with Aged Manchego Cheese

Meatballs della Casa…17 Small Meatballs cooked in Sauce with Mushrooms, Peppers and Onion Served Over Tomato Risotto with Parmesan Cheese

ENTRÉE

Ravioli With Oven Roasted Chicken And Spinach Genovese Style…26 Ravioli Stuffed with Oven Roasted Chicken, Local Made Ricotta, and Fresh Organic Spinach Served in a Fresh Pesto Basil Sauce with Green Beans

Lemon Risotto with Pan Roasted Shrimp and Grilled Salmon…30 Canaroli Rice Sautéed with White Wine, Shallots, Parmesan Cheese and Finished with Lemon Essence Served with Tender Jumbo Shrimp, Grilled Salmon and Fresh Basil

Cannelloni with Lemon Local Made Ricotta, Spinach and Artichokes…23 Housemade Crepes Stuffed with a Savory Mixture of Local Made Ricotta with Lemon, Artichoke Heart and Fresh Spinach. Blanketed with a San Marzano Tomato Marinara and Bechamel Parmesan Sauce

Linguine with Mixed Seafood Puttanesca…30 Imported Linguine Pasta with a Spicy a Ragu of Sautéed Large Shrimp, Clams, Mussels, Tomato Essence, Oregano, Castelvetrano Olives and Capers. Finished with Chopped Chives

Poussin Mattone "Chicken Under a Brick" With Charred Corn Salad…32 Small Whole Chicken Flattened and Grilled with Garlic, Herbs and Black Pepper. Served with Parmesan Risotto and a Charred Corn Salad of Arugula, Heirloom Tomato, Onion and Avocado

Zuppe di Pesce…34 Italian Style Seafood Soup with Fresh Market Fish, Salmon, Clams, Mussels and Shrimp in a Light Tomato Broth

My Brother Jerry's Tortelloni Bolognese…21 Housemade Tortelloni Stuffed with Tender Veal and Mary's Free Range ChickenServed in a Traditional Creamy Meat Sauce…. Gale's Brother's Favorite!!

Grilled Branzino With Lemon, Olive Oil And Garlic Sauce…34 Fresh European Striped Bass Filleted and Grilled with Olive Oil, Lemon, Garlic and ParsleyServed with Sautéed Spinach and Green Beans

Grilled Wild Swordfish With Spicy Blistered Heirloom Tomato, Caper and Roasted Shallots…34 Fresh Wild Center Cut Swordfish Simply Grilled with a Light Sauce of Roasted Heirloom Tomatoes, Capersand Roasted Shallots. Served with Sautéed Broccoli and Spaghetti with Black Pepper and Parmesan

(fish can be prepared with either preparation or vegetable)

Feed the Frontline Support our local fire fighters. If you would like to donate $15, we will supply meals to our First Responders