Gale's Specials, Sunday, September 6, 2020

Soup of the Day: 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 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

Fried Heirloom Green Zebra Tomatoes With Spicy Remoulade…14
Organic Heirloom Green Zebra Tomatoes Light Crusted with Polenta, Sautéed in Olive Oil Served with a Spicy Lemon Buttermilk Remoulade

Brussel Sprout Salad With Roasted Marcona Almonds…13
Fresh Brussel Sprouts Finely Shaved and Tossed with Chopped Marcona Almonds, Grated Grana Padano Cheese, Lemon and Orange Vinaigrette and Chopped Egg

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
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

Pumpkin Tortelli With Fresh Sage …26
Fresh House Made Tortelli Stuffed with Heirloom Squash and a Sprinkle of Italian Amaretti Cookie Served with a Traditional Sage and Butter Sauce

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

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

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

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 Wild Swordfish With Lemon, Olive Oil And Garlic Sauce…34
Fresh Wild Center Cut Swordfish Grilled with Olive Oil, Lemon, Garlic and Parsley Served with Sautéed Spinach and Broccoli

Grilled Organic Canadian Salmon With Warm Blistered Tomato Salsa and Crispy Shallots…34
Fresh Organic Canadian Salmon Simply Grilled, Served with Blistered Heirloom Tomato and Castelvetrano Olive Salsa with Crispy Shallots and Finished with Sautéed Asparagus and Spaghetti with Pepper and Parmesan

(fish can be prepared with either preparation or vegetable)

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