Gale's Specials, Friday, September 18, 2020

SOUP of the Day: Clam Chowder

APPETIZER

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

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

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

Manicotti with Local Made Ricotta Cheese and Spinach…21 Imported Manicotti Pasta Stuffed with a Savory Mixture of Gioia Ricotta Cheese, Fresh Spinach and Savory Spices, Blanketed with a San Marzano Tomato Marinara, Mozzarella and Parmesan Cheese (Gale's Nonna's favorite!)

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

Parmesan Crusted Pork Chop…34 12 oz. Pork Chop Lightly Breaded with Parmesan Cheese, Sautéed and Finished in the Pizza Oven Served with Creamy Risotto Parmesan and Sautéed Spinach

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 Local Halibut With Blistered Heirloom Tomato Salsa and Melted Leeks…34 Wild Local Halibut Simply Grilled and Topped with Warm Salsa of Crushed Castelvetrano Olive, BlisteredHeirloom Tomato and Melted Leeks.  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