Gale's Specials, Thursday, September 17, 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 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

Seared Jumbo Scallops with Brown Butter Risotto…18 Large Scallops Pan Seared and Finished in a Brown Butter Sage SauceServed Over Lemon Scented Parmesan Risotto

Grilled Asparagus Milanese with Local Made Burrata…16 Fresh Grilled Asparagus, Warm Roasted Red Peppers and Burrata CheeseFinished with Housemade Pesto and Extra Virgin Olive Oil

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

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

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

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

Tuscan Tortelloni of Osso Bucco with Brown Butter Osso Bucco Sauce…26 Tortelloni Stuffed with Slow Osso Bucco and Finish in a Traditional Sauce of Brown Butter Veal Sauce with Shallots 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.  Finished with Chopped Chives

Flat Iron Steak "Tagliata"…38 Marinated Angus Flat Iron Steak Seasoned with Herbs, Seared and Thinly Sliced Over Parmesan Mashed Potatoes and Arugula Heirloom Tomato Salad with Shaved Parmesan Cheese

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 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 Italian Castelvetrano Olive Salsa Verde…34 Fresh Wild Line Caught Swordfish Simply Grilled and Served with a Sauce of Capers, Parsley, Castelvetrano Olives,Garlic, Crushed Red Pepper and Arugula.  Served with Sautéed Asparagus and Spaghetti with Pepper and Parmesan

(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