Gale's Specials, Tuesday, September 15, 2020

APPETIZER
Roasted Figs With St. Agur Blue Cheese And Prosciutto Parma…16
Fresh Mission Figs of the Season Briefly Roasted with St. Agur Blue Cheese and 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 Cheese Served with a Spicy Warm Heirloom Tomato Puttanesca Salad and Melted Parmesan

Jumbo Shrimp Salad with Fennel, Avocado and Arugula…18
Large Shrimp Sautéed and Served on a Salad of Arugula, Fennel, Hearts of Palm and Creamy Avocado with a Citrus Vinaigrette

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

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

Tree Ripened Yellow Peach and Berries with Local Made Burrata…16
Juicy Yellow Peaches, Driscoll Blackberries, Blueberries and Fresh 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
Ravioli Rustica With Slow Roasted Pork, Porcini Mushroom, Manchego And Crispy Onions…26
Ravioli Stuffed with Slow Roasted Pork, Porcini Mushroom and Aged Manchego Cheese. Served with Sauteed Mixed Mushrooms, Garlic, Parsley, Fresh Sage and a Drizzle of Truffle Oil and Finished with Crispy Onions

Risotto Alla Toscana With Spicy Chicken, Artichoke and Green Peas…27
Violine Rice Cooked with White Wine, Oven Roasted Chicken, Artichoke Hearts, Marinara, Green Peas, and Finished with Parmesan Cheese

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 Chicken Served 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 Parsley Served with Sautéed Spinach and Broccoli

Grilled Wild Swordfish With Blistered Heirloom Tomato Puttanesca…34
Fresh Center Cut Wild Swordfish Grilled with a Spicy Sauce of Roasted Baby Heirloom Tomatoes, Capers and Castelvetrano Olives. Served with Sautéed Asparagus and Linguine with Pepper and Parmesan Cheese

(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