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Gabriel's Tuscan Bar
A'La Carte Menu

Bison Ribeye:

Grilled Regional Buffalo Ribeye with a wild cherry demi-glace, potato rosette and fresh vegetables. 30

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. 24

Seafood Orzo:

Sautéed Lobster, Sea Scallops and Prawns with lemon zest, basil & a hint of saffron in a Chardonnay butter sauce. 30

Osso Bucco Milanaise:

Braised Veal Osso Bucco in a veal stock with celery, carrots, onions and  peppers over mushroom risotto. 34

Shrimp Scampi:

Sautéed Prawns in a garlic-butter Chardonnay sauce over capellini with seasonal vegetables. 22

Chicken Piccata:

Breast of Chicken sautéed with capers, artichoke hearts and fresh tomatoes in a white wine-lemon-butter sauce served over tomato basil fettuccini. 17

Filet Mignon:

Beef Tenderloin Center-cut, grilled and topped with a truffle compound butter and port wine reduction, paired to fresh rosemary fingerling potatoes. 30

Lobster Gorgonzola:

Baked Cold Water Lobster Tail, topped with gorgonzola cream sauce, served over mushroom risotto and seasonal vegetables. 34

Stuffed Portobello Mushroom:

Grilled Portobello stuffed with spinach, onion, roasted red peppers and artichoke hearts, with a goat cheese cream sauce over tomato basil fettuccini. 15

Pepper Steak:

Center-cut New York Strip with Hennessey green peppercorn-cream sauce, served with fresh rosemary fingerling potatoes. 29

 

All A’La Carte dinners come with two pieces of warm garlic bread