Gale’s Specials, Saturday, October 16, 2021

SOUP Tomato Cabbage

APPETIZER

Creamy Pan Roasted Scallops with Risotto…20 Large Scallops Pan Seared and Finished in a Creamy Fresh Tomato Sauce Served Over Lemon Scented Parmesan Risotto

Roasted Figs With St. Agur Blue Cheese And Prosciutto Parma…18 Fresh Mission Figs of the Season Briefly Roasted with St. Agur Blue Cheese and Served with Italian Prosciutto di Parma

Brussel Sprout Salad With Roasted Marcona Almonds…14 Fresh Brussel Sprouts Finely Shaved and Tossed with Chopped Marcona Almonds, Grated Grana Padano Cheese, Lemon and Orange Vinaigrette and Chopped Egg

Frito Misto With Jumbo Shrimp, Calamari And Market Vegetables…20 Lightly Breaded, Pan Fried Shrimp and Calamari, Green Beans, Mushrooms and Lemon Served with Basil Remoulade and Roman Style Tartar Sauce

Zucchini Flowers Stuffed With Fresh Mozzarella And Burrata Cheese…18 Fried Zucchini Flowers Stuffed with Fresh Mozzarella and Burrata Cheese Served with a Spicy Warm Heirloom Tomato Puttanesca Salad and Melted Parmesan

Pizzetta Puttanesca with Olives, Capers and Fresh Oregano…17 Small Pizza with Kalamata Olives, Capers, Fresh Oregano, Blistered Heirloom Tomatoes, Mozzarella and Fontina Cheeses with Spicy San Marzano Tomato Sauce.

Crab, Roasted Beet, And Avocado Salad…20 Crab Meat Layered with Diced Avocado, Roasted Beets, and Chopped Baby Greens Dressed with Citrus Vinaigrette

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

Sugar Kiss Melon and Berries with Local Made Burrata and Prosciutto…18 The Season's Sugar Kiss Melon with Driscoll Blackberries, Blueberries and Fresh Gioa Burrata Cheese, Imported Prosciutto with Olive Oil and Fresh Mint

ENTRÉE

Crab and Shrimp Ravioli with Blistered Tomato Arrabiata…28 Ravioli Stuffed with Crab and Shrimp. Tossed in a Spicy Baby Heirloom Tomato Sauce with Garlic and Parsley and Finished with Chopped Arugula

Risotto Pomodoro with Oven Roasted Chicken and Local Made Fresh Mozzarella…28 Canaroli Rice Sautéed with White Wine, San Marzano Tomato Sauce, Sage Scented Roasted Chicken and Local Made Gioa Mozzarella Cheese

Pumpkin Tortelli With Fresh Sage…28 Fresh House Made Tortellini Stuffed with Weiser Farms Heirloom Pumpkin and Amaretto Sprinkles Served with a Traditional Butter Sage Sauce

Manicotti with Local Made Lemon Ricotta and Artichokes…28 Imported Manicotti Pasta Stuffed with a Savory Mixture of Local Made Ricotta with Lemon and Artichoke Hearts. Blanketed with a San Marzano Tomato Marinara and Bechamel Parmesan Sauce

Zuppe Di Pesce…36 Italian Style Seafood Soup with Fresh Market Fish, Salmon, Clams, Mussels and Shrimp in a Light Tomato Broth

Slow Roasted Short Ribs Braciole…38 Slow Roasted "Fall off the Bone" Short Ribs Cooked in a Savory Wine and Tomato Braise Finished with a Traditional Crumb, Pine Nut Topping and Served with Parmesan Risotto

Grilled Wild Canadian Salmon With Lemon, Olive Oil And Garlic Sauce…38Fresh Wild Canadian Salmon Grilled with Olive Oil, Lemon, Garlic and ParsleyServed with Sautéed Spinach and Broccoli

Grilled Wild Local Seabass With Capers, Blistered Heirloom Tomato, And Oven Roasted Shallots…38Fresh Wild Local Seabass Simply Grilled  with a Warm Salsa of  Blistered Heirloom Tomatoes, Capers,Melted Shallots and Fresh Oregano.  Served with Sautéed Asparagus and Spaghetti with Pepper and Parmesan

(fish can be prepared with either fish or vegetable)

Dessert

CHOCOLATE FLOURLESS CAKE

BLACKBERRY CRÈME BRULE

MIXED BERRY CRUMBLE

PEACH AND BLUEBERRY CROSTATA

HOUSEMADE CHEESECAKE

APPLE TART

TIRAMISU

COCONUT CRÈME CAKE

10

GALE’S BISCOTTI TO GO

15

DESSERT SAMPLER PLATE

16

Michelle Chila