Gale’s Special, Sunday, Feb. 21, 2021

SOUP of the Day: Chicken Noodle

APPETIZER

Roasted Tomato Burrata Salad…16 Warm Oven Roasted Tomatoes, Avocado, and Fresh Burrata Finished with Pesto

Seared Jumbo Scallops with Brown Butter Risotto…20 Large Scallops Pan Seared and Finished in a Brown Butter Sage SauceServed Over Lemon Scented Parmesan Risotto

Frito Misto With Jumbo Shrimp, Calamari And Market Vegetables…20 Lightly Breaded, Pan Fried Shrimp and Calamari, Green Beans, Mushrooms and LemonServed with Basil Remoulade and Traditional Cocktail Sauce

Baked Olive Cheese Bread…12 Artisinal Local Made Italian Rolls Baked with a Savory Mixture of Parmesanand Provolone Cheese, Kalamata and Castelvetrano Olives

Pizzetta Bianco With Spicy Shrimp, Italian Bacon and Basil…16 Small Pizza with Jumbo Seasoned Shrimp, Red Onion, Crispy Pancetta, Local Made Ricotta,Mozzarella, Fontina, Garlic, Olive Oil and Finished with Torn Basil Leaves

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

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

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

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

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

Eggplant Parmesan With Fettuccini Pesto…28 Eggplant Sliced, Breaded, Sautéed and Stacked with Light Tomato Sauce, Mozzarella and Parmesan Cheese.  Served with Fettuccini al Pesto

Lemon Risotto with Oven Roasted Chicken and Asparagus…26 Arborio Rice Sautéed with White Wine, Shallots, Asparagus, Lemon Zest, Oven Roasted Chicken, Fresh Basil and Green Peas

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.  

Gnocchi With Slow Braised Beef Brisket and Porcini Mushroom with Crispy Onions…28 Housemade Yukon Gold Potato Gnocchi in a Slow Oven Braised Beef Brisket Ragu with Mixed Mushrooms, Garlic, Parsley and a Drizzle of Truffle Oil, Finished with Crispy Onion Strings

Slow Roasted Short Ribs Braciole…34 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

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

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 Broccoli

Grilled Wild Swordfish With Crispy Capers…34 Fresh Wild Center Cut Swordfish Simply Grilled and Finished in a Light Sauce of White Wine,Butter and Crispy Capers.  Served with Sautéed Asparagus and Spaghetti with Parmesan and Black Pepper

(fish can be prepared with either preparation or vegetable)