Cafe Gibraltar

Dinner Menu

Appetizers

OSTEONES DOS PREPARACIONES (Ugalde) 12.00

Oysters prepared in two different styles, three of each: Wood roasted, topped with pimenton ailoi and champagne mingonette; Raw, marinated in a Gazpacho coulis, topped with diced avocado and baby cilantro.

CUDO DIGIORNO (Italian) 14.00

Ask your server about today's fresh sashimi grade raw seafood specialty.

CROQUETES DE LLAGOSTA (Catalan) 16.00

Fresh Maine lobster meat croquettes with caramelized onions, nutmeg and a touch of garlic, pan fried to a crispy golden brown and served with a pimenton aioli.

CHIPPORONES AL AJILLO (Spanish) 8.00

Lightly floured calamari sautéed with garlic, lemon, chili, cinnamon and olive oil.

MAR Y TIERRA (Ugalde) 15.00

Cubes of sashimi grade ahi tuna and filet mignon, pan seared with shaved onions, green peppercorns, tomatoes, chives and a balsamic jus, served atop spiced greens.

JOUE DE BOEUF (French) 14.00

Tender braised Wagyu beef cheek medallions lightly crusted and layered with wood roasted Pastorino Farms white beets and caramelized onions, garnished with a horseradish cream.

MOUSSAKAA LUBNANI (Lebanese) 8.00

An eggplant, chickpea, onion, tomato, chard and garlic mélange, slow baked in the wood oven. Vegan.

PEYNIRILI GUVEC (Turkish) 10.00

Fresh housemade goat cheese baked in the wood oven in a clay dish over a mildly spicy tomato puree, topped with a pecan-sesame seed crust.

MEZZA PLATTER (Mediterranean) 13.00

Tyrosalata, hummus, tzatziki, savory tomato jam, nazuktan, ensaladilla de piquillos, roasted garlic cloves and house marinated olives, served with flatbread. Vegan option, serves 2 or more.

SIDE DISHES 0.00

Tyrosalata $7, Hummus $6, Nazuktan $6, Tzatziky $5, Hârissa $4, Marinated olives $5.

Soups and Salads

SOUP OF THE DAY 6.00

Please ask for details.

BISQUE D’ ECREVISSES (French) 8.00

Creamy shrimp bisque seasoned with apples, sweet onions, dill and white wine.

CONSOMME DE BOEUF (French) 8.00

Fortified and clarified beef broth infused with wild mushrooms and garnished with chives and shaved mushrooms.

GIBRALTAR SALAD 7.00

Fresh organic baby greens tossed with organic tomatoes, shaved red onions and pecorino cheese, served with a balsamic vinaigrette and flatbread croutons.

BURDQâN SALATA SALAD (Tunisian) 9.00

Orange sections tossed with thinly sliced fennel bulb and red onion, toasted cumin seed, fresh mint, Moroccan green olives, avocado and a harissa-citrus vinaigrette, served atop baby greens. Vegan.

MISHWI SHAMANDAR SALAD (Palestinian) 9.00

Wood roasted organic heirloom baby beets, tossed with an orange glaze, aged balsamic, red onions and a touch of truffle oil, topped with feta cheese and tasted Macona almonds.

POIR E FROMAGE BLEU (French) 10.00

Roasted and caramelized Little Sky Farms pears, toasted-caramelized pecans and Point Reyes blue cheese, served atop frisee greens, tossed with a creamy citrus dressing

AHTAPOT SALATSI SALAD (Turkish) 15.00

Octopus and calamari, grilled and then sautéed with garlic, chile flakes, lemon juice, green onions and tender herbs, served warm atop a red onion and watercress salad.

ENSALADA DE ATUN FRESCO SALAD (Spanish) 16.00

Peppered and pan seared fresh sashimi grade ahi tuna, tossed with avocados, orange segments, tomatoes, red onions, black olive sea salt and olive oil, served atop a bed of baby greens.

Entrees

JARRET D'AGNEAU AVEC DATES (French) 22.00

Local Victory Ranch lamb shank slow braised in a savory haris-date-red wine broth, served atop a local butterbean and vegetable ragout, finished with a drizzle of natural jus.

CARNE DI COSTATA DI BOVINO CON ARANCIA (Italian) 22.00

California Harris Ranch beef short rib meat, slow braised with pearl onions, seasonal root vegetables and rosemary, served atop soft polenta and finished with a red wine-blood orange glaze.

FILET MIGNON ROTI (French) 25.00

Wood roasted peppercorn and sea salt marinated filet mignon, sliced, served with heriloom potato-chestnut pave and roated seasonal vegetables, finished with bordelaise sauce.

CATAPLANA DO MARISCOS (Portuguese) 23.00

A melange of prawns, white fish, calamari, scallops, ebro rice, tomatoes, garlic, rosemary and lemon, cooked and served in the Portuguese cataplana pan.

POLLASTRE AMB CEPES (Catalan) 20.00

Boneless Santa Cruz Poulet Rouge chicken, braised with seasonal wild mushrooms, white wine, dijon mustard, potato dumplings and sundried tomatoes.

CASSOLA (Sardinian) 23.00

Fresh crab, scallops, seasonal white fish and prawns in a fresh tomato and vegetable broth seasoned with basil, lemon, white wine and mild peppers, topped with Sardinian bread and garlic aioli.

SAMAK BORTOKAL (Jordanian) 22.00

Couscous encrusted fresh seasonal white fish, wood roasted and served atop a basmati rice-vegetable melange, drizzled with a savory harissa-blood orange glaze and finished with wood roasted baby onions.

MANTI (Turkish) 21.00

House made dumplings filled with roasted duck, garic, tomato and sweet onion, topped with a yogurt-garlic sauce and finished with a drizzle of sizzling sumac butter.

CASSOLET AUX CHAMIGNON (French) 18.00

Chanterelle, oyster, portabella, matsutake and fresh local porcini mushrooms simmered with tarbaise beans, tomato confit, baby leeks, fresh thyme, red wine, roasted celery root, garlic and fresh black truffles, topped with herb-seasoned breadcrumbs. Vegan

CANALONS CON BECHAMEL (Catalan) 18.00

House made crepes stuffed with a swiss chard, tomato and onion confit, baked in an earthenware dish and topped with bechamel sauce and grated aged cheese. Vegetarian

FISH OF THE DAY 0.00

Please ask for details.

GNOCCHI DI ZUCCA AL TARTUFO (Italian) 18.00

House made pumpkin-truffle dumplings, baked in a corn glaze, sprinkled with Point Reyes blue cheese, shaved black truffles and roasted walnuts. Vegan optional