Cafe Gibraltar

425 Avenue Alhambra, El Granada CA 94019

$$$ Mediterranean

This gem of the San Mateo coast sparkles with the numerous honors and awards it has enjoyed throughout the years. Fresh, authentic, and intriguing Mediterranean fare is served up in an equally fresh and intriguing dining space. Rich earth tones bath the walls, and flowing panels drape down from the ceiling to create a warm and inviting atmosphere. Similarly, the menu entices patrons with culinary delights that span the entire Mediterranean region. The Tunisian Kaskasu Bi’l Lahm is a slow-braised Victory Ranch lamb sholder, and the Manti is a Turkish dish of house-made dumplings. There is much to explore and savor on this jet-setting menu.

Reservations

Cafe Gibraltar Reservations

(650) 560-9039

Date

Time

Party Size

Business Info

Address: 425 Avenue Alhambra, El Granada CA 94019
Cross Street: Palma Street
Location: San Mateo County | El Granada
Cuisine: Mediterranean | Middle Eastern |
Cost: | Moderate
Category: Fine Dining
Star Rating:
Reservations: Unknown
Dress Code: Unknown
Meals Served: Dinner |
Parking: Street |
Payment Options: VISA | Amex | MasterCard | Discover |
Corkage Fee: N/A
Website: http://www.cafegibraltar.com
Phone: (650) 560-9039
Features: Ocean View, Catering Services, Live Entertainment, Organic Ingredients, Prix Fixe Menu, Winning Wine List, Working Fireplace, Wheelchair Access, Personal Wines Allowed, Chef’s Table,
Occasion: Child Friendly, Romantic Dining, Dining Alone, Quiet Conversation, Special Occasion,

Photos

Business Hours

Reservations Available

Monday
Tuesday: 5 p.m. - 9 p.m.
Wednesday: 5 p.m. - 9 p.m.
Thursday: 5 p.m. - 9 p.m.
Friday: 5 p.m. - 9:45 p.m.
Saturday: 5 p.m. - 9:45 p.m.
Sunday: 5 p.m. - 9 p.m.

Menus

Dessert Menu

Dessert

LAVENDER CREME BRULEE 7.00: A sublime smooth and creamy custard with essence of lavender.
RUSTIC PEAR & PECAN TART 8.00: House-made shortbread crust topped with pecan spread & poached pears, topped with warm apple-caramel sauce & served with housemade lavender-honey gelato.
EVER-CHANGING SORBETS 7.00: Exotic and delightful flavors of refreshing sorbet. Ask about today's selection.
FRUIT FRICASSEE CREPE 8.00: House made crepe filled with caramelized apples and served with a honey and Little Sky Lavender house made gelato, finished with a warm Armagnac-caramel-apple glaze.
BANANAS FOSTER 8.00: From the kitchen comes this traditional dessert of bananas, brown sugar, banana liqueur, butter and rum, atop house made vanilla gelato.
FLOURLESS CHOCOLATE TORTE 7.00: A decadent flourless chocolate torte, served atop a raspberry coulis.
LEMON TART 7.00: Refreshing house made lemon tart, atop a citrus glaze and topped with candied zest.
GREEK FLOAT 8.00: House made ouzo gelato topped with a warm fig-currant compote and a splash of ouzo. An exotic and delightful treat!
SPICED MOROCCAN HOT CHOCOLATE WITH COUSCOUS COOKIES 8.00: A blend of 70% cacao chocolate, cardoman, cinnamon, ginger and a hint of chile, topped with fresh whipping cream and a couscous cookie.

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