|ANTIPASTO / SMALL PLATES|
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.
Topped with tomatoes, pesto, and Provolone cheese.
Squid rings and tentacles hand breaded and fried to golden brown. Served with roasted red pepper sauce and a lemon dill mayonnaise.
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.
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.
Vine-ripened tomatoes, fresh Mozzarella cheese, assorted Italian relishes and fresh basil with aged Balsamic vinegar and extra virgin olive oil.
|BEEF TENDERLOIN MEDALLIONS GORGONZOLA
Two 4oz USDA Choice beef tenderloin medallions served on carmelized red onions, topped with Gorgonzola cheese.
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.
Three sautéed scallopine of veal finished with white wine and lemon-caper butter sauce.
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.
|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.
|ITALIAN GRILLED CHICKEN
Two 4-oz. boneless, skinless chicken breasts marinated in olive oil, vinegar and herbs, grilled and served with fresh grilled asparagus.
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.
|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
|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.
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.
Grilled Sea Scallops with lemon caper butter sauce. Served over rice.
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.
Grilled veal chop with a shitake mushroom demi glaze. Served with Yukon Gold mashed potatoes.
|FISH / VEGETABLE DISHES|
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.
|MASHED POTATOES||HERBED RISOTTO|
|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.