created by the chefs at gabriels with fresh garden ingredients
$5.0
Sherry French Onion Soup
a hearty french onion soup with vegetable, chicken and beef stock, broiled with croutons, and a three cheese blend.
$6.5
Gabriels Salad
mixed field greens, caramelized pecans, warm inn-made brown sugar bacon and cherry tomatoes flavored with a honey mustard vinaigrette
$7.0
Caprese Garden Plate
fresh mozzarella, basil, tomato, and red onions, drizzled with extra virgin olive oil and a balsamic reduction.
$9.0
Classic Caesar Salad
crisp romaine lettuce tossed in a buttermilk caesar dressing, and garnished with rosemary asiago croutons, and fresh parmesan
$7.0
Fried Green Tomatoes
pan fried breaded tomato slices topped with jumbo lump crab meat and laced with a lemon, bacon, and dill butter sauce.
$12.0
Ahi Tuna
pan seared rare with cajun spices and black and white sesame seeds. served over greens with pickled ginger, fried leeks, and a cucumber-wasabi cream
$11.0
Fried Oysters
tender battered blue-point oysters served with fried leeks and homemade tartar & cocktail sauces
$13.0
Scallops Beurre Blanc
seared sea scallops presented with fresh spinach, and finished with a lemon-dill beurre blanc.
$12.0
EntrEes
Roast Duckling
glazed one-half roast duck served over jasmine rice pilaf with a southern comfort apricot sauce, plated with fresh vegetables
$32.0
Beef Tenderloin Bordelaise
grilled 8oz. filet mignon highlighted with a sauce of mushroom, garlic, and veal demi-glace. plated with smoked gouda au gratin potatoes and fresh vegetables
$32.0
Potato Crusted Veal
maui onion potato chip crusted veal medallions. presented on fresh spinach and vermicelli. finished with an artichoke, roasted red pepper, and kalamata olive saute
$29.0
Caprese Chicken
boneless breast of chicken stuffed with fresh mozzarella, tomato and garden basil. presented on vermicelli with an almond pesto sauce
$26.0
Ahi Tuna
pan seared rare with cajun spices and black and white sesame seeds. presented over jasmine rice pilaf with pickled ginger, fried leeks, and cucumber-wasabi cream.
$25.0
Chilean Sea Bass
brushed with olive oil and char-grilled. presented on jasmine rice pilaf with julienne vegetables. finished with lemon-dill beurre blanc, and garden herbs
$34.0
Sea Scallops
pan seared scallops, plated with smoked gouda au gratin potatoes and fresh vegetables. finished with a roasted red pepper and garlic coulis
$29.0
Wonton Ravioli
bok choy, mushroom, and vegetable filled wonton ravioli, presented on fresh spinach, and finished with sweet chili and hoisin sauces
