Gale's Specials, Friday, September 11, 2020

SOUP: Clam Chowder

APPETIZER

Roasted Figs With St. Agur Blue Cheese And Prosciutto Parma…16 Fresh Mission Figs of the Season Briefly Roasted with St. Agur Blue Cheeseand Served with Italian Prosciutto di Parma

Crab, Roasted Beet, And Avocado Salad…17 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

Clams and Mussels Arrabiata…19 Fresh Manilla Clam and Canadian Black Mussels Quickly Sautéed and Served in aSpicy Garlic Tomato Based Fish Broth

Shrimp Scampi with Brown Butter Risotto…19 Large Shrimp Gently Sautéed and Finished in a Brown Butter Sage SauceServed Over Lemon Scented Parmesan Risotto

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

Crab Cakes With Roman Style Tarter Sauce…18 Pan Grilled Crab Cakes Topped Served with a Housemade Roman Tarter Sauce and Served with Arugula, Heirloom Tomato Salad

Tree Ripened Yellow Peach and Berries with Local Made Burrata…16 Juicy Yellow Peaches, Driscoll Blackberries, Blueberries andFresh Gioa Burrata Cheese with Olive Oil and Fresh Mint

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

ENTRÉE

Crab and Shrimp Ravioli with Blistered Tomato Arrabiata…26 Ravioli Stuffed with Crab and Shrimp. Tossed in a Spicy Baby Heirloom Tomato Sauce with Garlic and Parsley and Finished with Chopped Arugula

Spaghetti with Blistered Heirloom Tomato, Basil and Local Made Burrata…21 Spaghetti Pasta Tossed with Oven Roasted Heirloom Tomato, Fresh Basil, Extra Virgin Olive Oil, Garlic, Parmesan and Finished with Local Made Burrata Cheese  (Gale's Favorite… Add Shrimp or Grilled Salmon!)

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

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

Osso Buco with Risotto Milanese…36 Small Size Veal Shank Braised with Wine, Tomato and Vegetables in Savory Broth Served with Traditional Risotto Milanese Style with Saffron and Green Peas

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 Broccoli

Grilled Wild Swordfish With Crispy Capers…34 Fresh Wild Line Caught 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)

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