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Cuisine
Entrées

Gabriel's Restaurant and Tuscan Bar specializes in Four-Course Dining. Your evening will begin with a Special Appetizer, followed by Soup, then Salad, and the entree of your choice.

The price for your entree includes all four courses.

Warm Garlic Bread is served with all courses.

 

Please select your Appetizer, Soup and Salad from these offerings, to accompany the Entrée of your choice.

 

APPETIZERS

Harvest Squash Ravioli

Ravioli stuffed with butternut squash and pumpkin, along with

 ricotta and parmesan cheeses, in a creamy tomato basil sauce.

Sausage Cacciatore

Broiled Italian Sausage in a spicy marinara sauce

embellished with green peppers and black olives.

 

Smoked Salmon Primavera:

“Hot Smoked” Alaskan King Salmon, hand flaked, melded with diced red onions

and pimentos, peas and corn, mixed with Dijon mustard and mayonnaise.

 

SOUPS

Italian Vegetable

 

Cream of Spinach

 

SALADS

Traditional Caesar

 

Autumn Caprese

Fall harvested tomatoes and basil with fresh mozzarella,

drizzled with extra virgin olive oil and a balsamic reduction.

 

 

ENTRÉE SELECTIONS

Bison Ribeye:  Grilled Regional Buffalo Ribeye

with a wild cherry demi-glace, potato rosette and fresh vegetables 39

 

Osso Bucco Milanaise:  Braised veal Osso Bucco in a veal stock

with celery, carrots, onions and peppers, served over mushroom risotto 43

 

Veal Piccata:  Scaloppini of veal sautéed with capers, artichoke hearts and fresh tomatoes

in a Chardonnay wine, lemon and butter sauce over tomato basil fettuccini 33

 

Seafood Orzo:  Sautéed Lobster, Sea Scallops and Prawns with lemon zest

and a hint of saffron in a white wine and butter sauce 39

 

Lobster Gorgonzola:  Baked Cold Water Lobster Tail, topped with gorgonzola cream sauce

and served over mushroom risotto and seasonal vegetables 43

 

Shrimp Scampi:  Sautéed Prawns in a garlic-butter-Chardonnay wine sauce,

over capellini and fresh vegetables 31

 

Beef Marsala and Lobster Gorgonzola:  A combination of Petite Beef Tenderloin in a

Marsala wine sauce, and Half a Cold Water Lobster Tail in a gorgonzola cream sauce,

with potato rosette and seasonal vegetables 39

 

Chicken Saltimbucca:  Boneless Breast of Chicken sautéed with mushrooms and onions

in a Marsala wine sauce, topped with prosciutto ham and melted mozzarella cheese,

served with pasta primavera 28

 

Lamb Dijonnaise:  Colorado Lamb Chops sautéed in a Marsala wine-Dijon cream sauce,

accompanied with mushroom risotto and fresh vegetables 45

 

Pepper Steak:  Center-cut New York Strip with Hennessey green peppercorn-cream sauce,

served with fresh rosemary fingerling potatoes 38

 

Filet Mignon:  Beef Tenderloin Center-cut, grilled and topped with a truffle compound butter

and port wine reduction, paired to fresh rosemary fingerling potatoes 39

 

Eggplant Parmigiana : Eggplant lightly breaded and sauteed in marinara sauce, topped with

melted mozzarella cheese, accompanied with pasta primavera 24

 

IF YOU WISH . . .

Add to your Entrée;

Full Lobster Tail 21.00

Half a Lobster Tail 12.00

Three Jumbo Prawns 7.50

 

 

~ We always accommodate Vegetarian, Vegan and Gluten Free ~

~  All Entrée Selections can be prepared Gluten-Free, except for the Osso Bucco  ~

~  Please let your Waitperson know in advance should you require separate checks.  ~

~ This menu is subject to change ~