Gale's Specials, Thursday, August 12, 2021

SOUP Beef Barley

APPETIZER

Tuscan Artichoke Fritti with Lemon Aioli…18 Fresh Baby Artichokes Lightly Breaded and Pan Fried with Lemon. Served with a Housemade Lemon Aioli

Calamari Fritto…18 Calamari Lightly Battered and Sautéed in Olive Oil Served Over Italian Style Cole Slaw with Lemon and Roman Style Tarter 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 Bianco with Local Made Fresh Burrata, Pancetta and Blistered Tomatoes…17 A Small Pizza with Mozzarella, Fontina, Olive Oil, Garlic, Crispy Italian Bacon, Roasted Blistered Tomatoes and Finished with Local Made Burrata and Fresh Basil

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

Vine Ripened Yellow Peach's and Berries with Local Made Burrata and Prosciutto…18 The Season's Vine Ripened Peaches with Driscoll Blackberries, Blueberries and Fresh Gioa Burrata Cheese, Imported Prosciutto with Olive Oil and Fresh Mint

ENTRÉE

Ravioli With Fresh Sweet Corn, Ricotta And Basil…28 Housemade Sweet Corn Ravioli with a Fresh Sauce of Sautéed Baby Heirloom Tomato, Corn and Fresh Basil and a Touch of Cream

Lemon Risotto with Oven Roasted Chicken, Asparagus and Green Peas…28 Canaroli Rice Sautéed with White Wine, Shallots and Finished with Lemon Essence, Oven Roasted Chicken, Fresh Basil, Asparagus and Green Peas

Manicotti with Local Made Ricotta Cheese and Mushrooms…26 Imported Manicotti Pasta Stuffed with a Savory Mixture of Gioia Ricotta Cheese and Porcini Mixed Mushroom Sauté. Blanketed with a San Marzano Tomato Marinara, Mozzarella and Parmesan Cheese

Linguine with Mixed Seafood Puttanesca…36 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

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

Poussin Mattone "Chicken Under a Brick" With Charred Corn Salad…36 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

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

Grilled Wild Swordfish With Crispy Capers…38 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 fish or vegetable)

Dessert

CHOCOLATE FLOURLESS CAKE

BLACKBERRY CREME BRULE

MIXED BERRY CRUMBLE

PEACH AND BLUEBERRY CROSTATA

HOUSEMADE CHEESECAKE

APPLE TART

TIRAMISU

COCONUT CRÈME CAKE

10

GELATOS AND SORBETO

ITALIAN ESPRESSO

WILD STRAWBERRY

SEA SALT CARAMEL

COCONUT

MANGO SORBET

10

GALE’S BISCOTTI TO GO

15

DESSERT SAMPLER PLATE

16