Evening Dinner Menu

Appetizers

Sweet Potato Ravioli. Sweet potato, brown sugar and thyme wrapped in a wonton and flavored with a sage butter sauce. 6.95

Pennsylvania Ham Pot Pie. A sampling of the region’s most notable cuisine, the local German twist on pasta. 6.95

Escargot. For those who love it or are adventurous enough to try it. Broiled in the shell with garlic butter and served with basil focaccia wedges. 6.95

Duck Salad. Orange and ginger duckling slices presented with Brie on toasted slices of walnut and raisin quickbread. Served over a bed of spinach drizzled with a port wine and currant sauce! 7.25

Crab & Wild Mushroom Cheesecake. A savory rendition of the dessert favorite with a French bread crust and the flavor of smoked Gouda cheese. 7.95

Sautéed Scallops and Andouille Sausage. Pan-seared sea scallops and andouille presented over a tangle of greens tossed in a Dijon and sherry vinaigrette. 7.95

Soup

Soup du Jour. Created by the chefs at Gabriel's and served with Nejaimes Lavasch, favorite flatbreads available at our gift shop next door. Cup 3.00 or bowl 3.25

Sherry French Onion Soup. Chef Scott’s hearty French onion soup broiled with croutons and Gruyère cheese. 4.25

Salads

Endive and Pears. Belgian endive, anise poached pears, grapefruit and Stilton cheese accented with an anise and mango dressing. 4.95

Fennel and Apple Salad. Thin slices of fennel, apple, and toasted pecans tossed with romaine and arugula in a creamy apple cider dressing. 4.95

Autumn Greens, Walnuts, and Roasted Beets. Baby greens, candied walnuts, roasted beets, and frisée topped with crumbled goat cheese and orange zest. Flavored with a white wine and orange vinaigrette. 4.95

Entrées

Stuffed Acorn Squash. Acorn squash half rubbed with lime juice and brown sugar, filled with seasoned vegetables and baked with Gouda cheese. 14.95

Chicken and Shrimp Marsala. A favorite of John’s. Chicken sautéed with mushrooms, garlic, onion, tomatoes, Marsala wine, and basil. Tossed with lemon pepper penne pasta. 16.25

Cornish Game Hen. Cornish hen slow-roasted with a Drambuie and orange glaze and filled with a chestnut and cornbread stuffing. Presented with an applejack brandy sauce. 17.50

Almond Crusted Salmon. An almond and lemon crusted salmon filet served with a creamy sauce of leeks and seasoned lemon. Presented on a bed of lentils. 17.50

Pork with Fennel. A Frenched pork chop marinated with Dijon and thyme, then grilled and roasted with fennel, carrots, and new potatoes. Finished with a Burgundy-rosemary sauce. 17.95

Roast Duckling. Duckling half slow-roasted with a maple and honey glaze. Napped with the Chef Scott's apple-mint barbeque sauce. 17.95

Veal Tenderloin Pinwheels. Veal tenderloins rolled with prosciutto, roasted peppers and Asiago cheese. Flavored with a plum tomato sauce. 18.25

Gabriel's Field and Stream. Grilled venison napped with a cherry and shallot sauce matched with a potato-crusted trout filet with a creamy lime and dill sauce. 19.95

Baked Lobster and Crabmeat Newburg. Diced lobster and jumbo lump crabmeat baked in a pimiento, chive and sherry cream sauce with mashed potato florets. 19.95

Grilled Rib-eye. Completely trimmed rib-eye steak, with a spicy southwestern rub, grilled and served with a mixed bean and chorizo sausage compote. 20.75

Beef Tenderloin. A char-grilled filet mignon served with pan-seared pears stuffed with gorgonzola and flavored with a Madeira wine reduction. 23.95

Finishing Touches

Colombian Coffee [2.00]
Steam Pressed Coffee Crema [3.00]
Espresso [3.00]
Cappuccino [3.50]
Raspberry Hot Chocolate [2.00]
Teas [2.00]

Teas, coffee, espresso & cappuccino are available caffeine-free.

Dessert Temptations [6.00]