Cafe Gibraltar

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

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

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

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

Ask you server about today's preparation

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

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

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

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

Vegan

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

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

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

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

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

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

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

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

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 cheese

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 glaze, served with house rolled cous cous

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 a savory quince-caramelized onion chutney, finished with a green peppercorn glaze and served with an heirloom american red rice-vegetable croquette

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

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 roasted sesame oil

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

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

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

Tomato sauce and grated mozzarella

With Salami

Choice of tomato sauce or butter and parmesan

Our daughter's favorite, simple cous cous with lemon

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

A sublime smooth and creamy custard with essence of lavender

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

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

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

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

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

A decadent flourless chocolate torte, served atop a raspberry coulis

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

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

Exotic and delightful flavors of refreshing sorbet