Café Gabbiano Thanksgiving Menu Formaggi & Salumi Plate

Build Your Own (or) Chef’s Choice: Mixture of items 14 (or) Family Style Chef’s Choice 11 pp

Formaggi - Salumi - Meats – Italian made from cow’s milk. 8 Prosciutto – Cured Ham. 5 – Italian cheese made from buffalo’s milk. Speck – Smoked Prosciutto. 4 9 Pancetta – Cured Pork Belly. 3 Scamorza – Mozzarella that is smoked 9 Capicola – Cured Salumi. 4 – Outer shell of mozzarella creamy inside. 9 Preparazione - Preparations Parmigiano Reggiano – Italian cheese aged a minimum of 18 Tomatoes & Basil – 4 months. 6 Fresh Pesto & Crostini – 2 Blue Cheese – A cultured earthy cheese. 5 Arugula Salad & Cherry Tomato – 3 Goat Cheese – Soft cheese made from goat milk. 5 Marinated Cherry Tomato & Crostini – 5 Warm Brie – A soft cheese from cow’s milk from the Brie area Marinated Olives – 5 of France. 6 Honey Truffle Drizzle – 3

ANTIPASTI Costolette di Vitello Parmigiana – Bone in 12-ounce center Bruschetta di Ischia – Cherry tomatoes, fresh basil, garlic cut Veal Chop pounded thin, lightly breaded, fried and and extra virgin olive oil over toasted Italian bread. 10 topped with marinara sauce and fresh mozzarella. Cozze alla Isolana – PEI mussels sautéed in garlic, olive oil, OR white wine and fresh basil. 12 Costolette di Vitello Milanese – Milanese style topped Calamari con Pomodoro – with an arugula and cherry tomato salad finished with Choice of: balsamic. 30 Breaded & fried fresh with marinara sauce. Costolette di Vitello – Bone in 14-ounce Veal Chop. OR Prepared with sautéed mushrooms, cream and brandy. 40. Sautéed with cherry tomatoes, garlic, basil white wine, and Availability Limited marinara 14 Scaloppine Mamma Lucia – Veal sautéed in Marsala wine with fresh wild mushrooms, topped with eggplant and fresh mozzarella cheese. 29 INSALATE Insalate di Stagione – Seasonally prepared based around Filet of Grouper – A locally caught white fish. Prepared current in season ingredients. 11 special by the chef daily. 32 Insalata di Cesare – Romaine lettuce with homemade Honey Truffle Salmon – Atlantic salmon seasoned, pan Cesare dressing tossed and topped with croutons. 11 seared and finished with truffle honey. 30 The Poached Pear – A whole pear poached in sauvignon Lobster Ravioli – Sautéed shallots, vodka and cream blanc, sugar, lemon and cinnamon with arugula, goat finished with a touch of marinara making a creamy cheese, candied walnuts with our homemade balsamic delicacy. 25 dressing. 12 Pollo Mamma Lucia – Free range chicken breast sautéed

ENTREES with wild mushrooms, Marsala wine, and a touch of marinara, then topped with mozzarella. 25 Turkey Dinner – Garlic mashed potatoes, green beans, stuffing, cranberry sauce and gravy. 30 Pollo Parmigiana – Free-range chicken breast lightly breaded, fried, finished with marinara sauce and Allen Brothers Filet Mignon – 24-day aged Filet Mignon, mozzarella cheese. 24 served with mushrooms & truffle pate, risotto and the vegetable of the day. 45 Add Shrimp 11 Lasagne Bolognese – Fresh pasta with , mozzarella, Parmigiano and Bolognese sauce. 19 Ossobuco – Braised veal shank with celery, carrots, onion, rosemary, thyme, sage and red wine, served with a risotto. 35