Cafe Gibraltar menu

Fish of the Day

Safed Chole

Baked fresh black eyed peas in a savory melange of eggplant, onions, tomatoes, garlic, turmeric, curry leaf and roasted mustard seed, baked and served in an earthenware dish. Vegan

Manti

House made dumplings filled with a roasted gberta farm pumpkin-nutmeg-green onion-garlic-pumpkin seed melange topped with a yogurt garlic sauce and finished with a drizzle of spiced butter

Ravioli di Osso Bucco

House made pasta wrapped around red wine brasied wagyu beef shank meat, with carrots, onions, garlic, rosemary and tomatoes, served in a beef broth and finished with gremolata and shaved grana padana

Kaskasu Bi'l Lahm

California victory ranch lamb shoulder meat slow braised and finished in the wood oven with carrots, green beans, artichoke hearts, pearl onions, garlic and eggplant, in a savory apricot-harissa glaz

Pintada con Membrill Lo

Fulton valley farm african pheasant breast, stuffed with a pheasant, vegetable, house cured pancetta, sage and ginger mousse, rolled, lightly breaded, flash fried in rice oil, sliced and topped with

Coniglio alla Cacciatora

California rabbit fricassee with fresh local porcini mushrooms, house cured pancetta, heirloom carrots, fresh thyme and a hint of red wine, served atop sweet onion risotto

Alaskan Steel Head

Fresh alaskan wild steel head filet, wood roasted, served atop an inca gold heirloom potato and wild mushroom melange, drizzled with a pomegranate-chardonnay-pink pepper corn glaze and a hint of roas

Pot au Feu de Poisson

Fresh scallops, shrimp, seasonal white fish, calamari and mussles simmered in a tomato, saffron white wine and herb broth, garnished with a rouille topeed crouton

Entrecote de Bison

Oregon farm raised bison, marinated with fresh horseradish, lemongrass and ginger, wood roasted to temperature, served with potato-pave and finsihed with a caramel-soy demi-glace

Shea s Cous Cous

Our daughter’s favorite, simple cous cous with lemon

Piza

Tomato sauce and grated mozzarella

Noodles

Choice of tomato sauce or butter and parmesan

Pizza

With Salami

Mapangos Fish & Veggies

Fresh seasonal white fish lightly battered and fried in fish oil, served with seasonal vegetables

Soup of the Day

Vegan

Wild Mushroom Bisque

Wood roasted wild mushrooms, seasoned with fresh thyme, madeira wine, thickened with house made crème fraiche and topped with shaved winter truffles

Gibraltar Tar Salad

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

Bisque de Crevettes

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

Mishwi Shamandar Salad

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

Panzanella Salad

House made rustica croutons, tossed with butter, garlic and basil pesto, red onions, house cured olives, french feta cheese and a red wine vinaigrette

Salade de Poire E Fromage Bleu

Zinfandel poached pear, tossed with toasted pecans, point reyes blue cheese and baby greens, in a creamy champagne vinaigrette

Ahtapot Salatsi

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

Tzatziky

Harissa

Marinated Olives

Hummus

Nazuktan

Tyrosalata

Lavender Creme Brulee

A sublime smooth and creamy custard with essence of lavender

Ever Changing Sorbets

Exotic and delightful flavors of refreshing sorbet

Maple Pecan Tart

Maple syrup caramelized pecan melange, atop a housemade flaky tart shell, served with a warm apple-caramel sauce and vanilla gelato

Brioche Bread Pudding

Housemade brioche baked with a rich custard and dark chocolate served warm with a seasonal berry melange, warm bourbon sauce and vanilla gelato

Banana Coconut Cream Pie

Housemade flaky pastry shell filled with caramelized bananas, coconut pastry cream, fresh whipping cream and shaved chocolate

Flourless Chocolate Torte

A decadent flourless chocolate torte, served atop a raspberry coulis

Lemon Tart

Refreshing house made lemon tart, atop a citrus glaze and topped with candied zest

Greek Float

House made ouzo gelato topped with a warm fig-currant compote and a splash of ouzo. An exotic and delightful treat

Churros con Chocolate

Traditional spanish churros stuffed with caramel, dusted in cinnamon-sugar and served with a spiced Moroccan hot chocolate

Quince & Huckleberry Cobbler

Individually prepared, in a cast iron dish, baked in the wood oven with a marcona almond, oat and cookie crumble crust, served with creme fraiche gelato

Chipporones al Ajillo

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

Osteones Curdos

Six canadian french kiss oysters served raw on the half shell, topped with a gazpacho granita, diced avocado, baby cilantro and Catalan extra virgin olive oil

Tian de Fromage de Chevre

Rosemary marinated eggplant, wood roasted and topped with caramelized onions and nut crusted goat cheese, baked in the wood oven and finished with a local honey vinaigrette

Vol au Vent aux Chamignos

Local wild and domestic mushrooms, sauteed with olive oil, garlic, parsley, smoked paprika and white wine, served atop a puff pastry shell

Mezza Platter

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

Entrecote Encebollado a La Pimienta

Tender pieces of filet mignon, sauteed with onions, roasted garlic, green peppercorns and piquillo peppers in a red wine demi-glace

Gateau de Crabe

Fresh local dungeness crabmeat bound with green onions, garlic, tomato concase and preserved lemon confit, lightly breaded, served with a green apple aioli and finished with a rhubarb vinaigrette

Crudo di Giorno

Ask you server about today's preparation

Ravioles au Confit de Canard

House made pasta stuffed with red wine braised duck, roasted sweet onions and fresh thyme, atop a fois fras glaze, finished with creispy shallots and a sliver of pan seared fois gras