| ANTIPASTO / SMALL PLATES | |
| TOASTED RAVIOLI Filled with homemade Italian sausage and Italian cheeses. |
ANTIPASTO PLATTER - Serves 2-4 An assortment of imported Italian meats and cheeses, with olives, marinated red peppers, grape tomatoes, and artichoke hearts. |
| TOASTED PROVOLONE WEDGES Served with marinara sauce. |
BRUSCHETTA Topped with tomatoes, pesto, and Provolone cheese. |
| CALAMARI Squid rings and tentacles hand breaded and fried to golden brown. Served with roasted red pepper sauce and a lemon dill mayonnaise. |
ITALIAN NACHOS Italian sausage, banana peppers, Asiago cheese, white sauce on toasted flour tortilla chips. |
| HOMEMADE ITALIAN SAUSAGE-STUFFED BANANA PEPPERS Spicy banana peppers stuffed with our Italian sausage. Served on a bed of Italian greens and topped with red sauce and melted Asiago cheese. |
PANCETTA-WRAPPED JUMBO GULF SHRIMP Grilled with savory tomato glaze. |
| FRESH SALMON CAKES Topped with roasted red pepper sauce and lemon dill aioli. |
PATÉ FORESTIERE Homemade paté of pork, chicken, veal, mushrooms, spices served with ground mustard, relish and toast points. |
| GRILLED PORTOBELLO MUSHROOM Served with grilled caponata relish. |
BRIE EN CROUTE Baked Brie in puff pastry and served with fresh fruit and candied walnuts. |
| MOZZARELLA POMODORO Vine-ripened tomatoes, fresh Mozzarella cheese, assorted Italian relishes and fresh basil with aged Balsamic vinegar and extra virgin olive oil. |
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| BEEF |
| BEEF TENDERLOIN MEDALLIONS GORGONZOLA Two 4oz USDA Choice beef tenderloin medallions served on carmelized red onions, topped with Gorgonzola cheese. |
| BEEF RIBEYE 16oz. USDA Aged Certified Choice Ribeye hand cut and grilled to your liking. |
| PRIME RIB OF BEEF (Served Fridays and Saturdays) USDA Certified Choice in 12 & 16 oz. |
| VEAL |
| VEAL PICCATA Three sautéed scallopine of veal finished with white wine and lemon-caper butter sauce. |
| VEAL SALTIMBOCCA Three sautéed scallopini of veal with prosciutto and Provolone cheese and deglazed with Madeira wine, and finished with our homemade veal demiglace. |
| VEAL MARSALA Three sautéed scallopini of veal sautéed with mushrooms, deglazed with Marsala wine, and finished with our homemade veal demiglace. |
| PORK |
| SMOKED BABY BACK RIBS Served with our homemade BBQ sauce. |
| PORK TENDERLOIN MEDALLIONS Two center-cut Berkshire pork tenderloin medallions grilled with a pork demi-glaze and served with Yukon gold mashed potatoes. |
| POULTRY |
| ITALIAN GRILLED CHICKEN Two 4-oz. boneless, skinless chicken breasts marinated in olive oil, vinegar and herbs, grilled and served with fresh grilled asparagus. |
| CHICKEN ROMANO Two 4-0z. boneless, skinless chicken breasts sauteed in a Romano cheese batter until golden brown, topped with a white wine sauce and served with our wild rice pilaf. |
| FIVE-CHEESE STUFFED CHICKEN BREAST One-half chicken breast stuffed with Mozzarella, Ricotta, Asiago, Parmesan and Provolone cheeses, grilled and then baked. Choice of red sauce, white sauce, or both. |
| ENTREE SALADS |
| AHI TUNA SALAD Sashimi grade Ahi Tuna perfectly seared to your liking, served over a bed of roasted sweet corn, radishes, cucumber and fresh crisp lettuce greens. Served with our homemade Toasted Sesame dressing |
| STEAK AND GORGONZOLA SALAD Beef Tenderloin sautéed to your liking, served over a bed of red onions, marinated grape tomatoes and fresh crisp lettuce greens. Topped with our homemade Green peppercorn dressing |
| CHICKEN OR SALMON SALAD Grilled Chicken or Salmon served over a bed of crisp lettuce greens and your choice of our homemade dressings |
| ITALIAN CLUB SALAD A assortment of Italian meats, red onions, marinated grape tomatoes and provolone cheese served over a bed of fresh crisp mix of lettuce greens |
| PASTAS |
| LINGUINI AND ITALIAN SAUSAGE Our homemade Italian sausage sauteéd with linguini. Choice of red, white or both sauces. Also add sauteéd mushrooms, onions and roasted peppers. |
| TORTELLONI MODENESE Homemade cheese and spinach-filled totelloni, tossed with peas, prosciutto and mushrooms, finished with a light Marsala wine cream sauce. |
| CANNELLONI al FORNO Tubular pasta filled with veal, chicken, pork and spinach. Choice of red, white or both sauces. |
| MANICOTTI al FORNO Tubular pasta filled with Ricotta, Mozzarella, Provolone and Asiago cheeses, garlic and parsley. Choice of red or white sauce, or both. |
| LASAGNE al FORNO Homemade pasta sheets, layered with Ricotta, our Italian sausage, and Italian cheeses. |
| SAM & GABES SIGNATURE DISHES |
| BEEF TENDERLOIN DEBURGO 8oz USDA Choice, dredged in our blend of seasonings and sautéed to order. Substitute shrimp if desired. |
| FRESH FISH OF THE DAY Asiago encrusted and pan seared fresh halibut. Served with a lemon caper butter sauce. |
| PENNE ALLA SOPHIA Prepared with garlic, mushrooms, sun-dried tomatoes,and fresh basil, finished in a light cream sauce. Also add chicken if desired. |
| SEA SCALLOPS Grilled Sea Scallops with lemon caper butter sauce. Served over rice. |
| CHICKEN ASIAGO Two 4oz boneless, skinless chicken breasts lightly dredged in seasoned flour,sautéed to a golden brown, topped with melted Asiago cheese. Choice of red sauce, white sauce or both. |
| DUCK BREAST AU PUOVE Sauteed peppercorn encrusted duck breast served over risotto. |
| VEAL CHOP Grilled veal chop with a shitake mushroom demi glaze. Served with Yukon Gold mashed potatoes. |
| FISH / VEGETABLE DISHES |
| FRESH SALMON Fresh grilled salmon filet served with a sour cream caper sauce. |
| JUMBO GULF SHRIMP Choice of char-grilled or scampi style, served on linguini or rice. |
| GRILLED EGGPLANT AND ZUCCHINI Topped with Italian greens, pine nuts, Asiago cheese and red sauce. |
| FOUR COURSE MEAL |
| Tuesday thru Thursday Includes APPETIZER (Toasted Ravioli, Toasted Provolone Wedges or Bruschetta) CHOICE OF SOUP OR SALAD CHOICE OF ENTREE: - SEAFOOD CANNELLONI - 8OZ CHOICE TOP SIRLOIN WITH A BAKED POTATO - BEEF TENDERLOIN TIPS Served with sauteed peppers onions, and mushrooms on a bed of rice. - CHICKEN PICCATA on a bed of rice. |
| SIDE DISHES | |
| BAKED POTATO | RICE |
| MASHED POTATOES | HERBED RISOTTO |
| FRENCH FRIES | ASPARAGUS |
| PASTA (Choice of red or white sauce) | ITALIAN GREENS (Escarole and endive blanched, sauteed in garlic and olive oil) |
| MEATBALLS (8) | MOZZERLLA POMODORO |
| GRILLED OR SAUTEED SHRIMP | |
ASK YOUR SERVER ABOUT OUR DESSERT MENU
ALL ENTREES SERVED WITH SALAD Hearts of Romaine and your choice of the following salad dressings, all made in-house:
- Creamy Garlic
- Creamy Cucumber
- Creamy Parmesan
- Classic Italian
- Balsamic Vinaigrette
- Classic Caesar
- Creamy Gorgonzola
- Mozzarella Pomodoro
For parties of six or more, a 20% gratuity may be added to the bill.