Scampi a la Gabriel's

$ 28.5

Jumbo Shrimp sauteed in butter, white wine and Italian spices, paired to pasta primavera.

Shrimp & Lobster Fra Diavolo

$ 38

Jumbo Shrimp and Australian Cold Water Lobster sauteed in a spicy marinara sauce, with crushed red pepper, roasted garlic and fresh basil, over a bed of pasta

Lobster Gorgonzola

$ 39

Broiled Australian Cold Water Lobster tail on the shell, with a white wine veloute sauce, topped lightly with gorgonzola cheese and served with seasonal vegetables and mushroom risotto.

Veal Marsala & Shrimp Scampi

$ 36

Escalope of Veal sauteed in a Marsala wine and mushroom sauce, along with jumbo shrimp sauteed in butter, white wine and Italian spices, paired to potato rosette and seasonal vegetables.

Veal Antonio

$ 32

Escalope of Veal sauteed in a Marsala wine veloute sauce, enhanced with mushrooms and artichoke hearts, along with pasta primavera.

Grilled New York Steak

$ 37

With a light, creamy, roasted garlic, Madera wine sauce, topped with green pepper corns and fresh Portobello mushrooms, accompanied by potato rosette and seasonal vegetables

Grilled Bison Ribeye

$ 38

Regional Buffalo grilled and topped with a Wild Cherry Brandy demi-glace, served with potato rosette and seasonal vegetables.

Filet Mignon

$ 35

Grilled Filet Mignon topped with a Truffle compound butter and a port wine reduction, accompanied by potato rosette and vegetables.

Filet Mignon and Scampi

$ 39

Grilled Filet Mignon topped with a sauce of mushrooms and onions in Marsala wine, embellished with artichoke hearts and melted gorgonzola cheese, paired with three Shrimp Scampi, served with potato rosette and seasonal vegetables.

Petite Beef Marsala & Lobster Gorgonzola

$ 36.5

Medallion of Tenderloin sauteed with onions and mushrooms in a Marsala wine sauce, along with half an Australian Cold Water Lobster tail sauteed in cream with a hint of gorgonzola cheese and Artichokes, paired to potato rosette and seasonal vegetables.

Filet Mignon & Lobster Tail

$ 54.5

Grilled Filet Mignon topped with a sauce of mushrooms and onions in Marsala wine, along with a broiled Australian Cold Water Lobster tail on the shell, served with drawn butter, also potato rosette and seasonal vegetables.

Chicken Parmigiana

$ 24

Boneless Breast of Chicken sauteed in a marinara sauce, blanketed by melted parmesan and mozzarella cheeses, accompanied by pasta primavera.

Chicken Saltimbucca and Scampi

$ 29.50

Boneless Breast of Chicken sauteed with mushrooms and onions in a Marsala wine sauce, topped by prosciutto ham and melted mozzarella cheese, combined with Scampi and served with pasta primavera.

Colorado Rack of Lamb

$ 39.5

Pan-seared Colorado Lamb Cotellettes topped with a mint apple reduction, paired to mushroom risotto and seasonal vegetables

Lamb & Shrimp Dijonaise

$ 39.5

Cotellettes of Lamb and Jumbo Shrimp sauteed in Marsala wine, cream and Dijon mustard, served with mushroom risotto and seasonal vegetables.

Vegetarian Lasagna Specialty

$ 24

Grilled fresh vegetables, tossed with marinara sauce and parmesan and ricotta cheeses, baked, and finished with melted mozzarella cheese, accompanied by pasta.

Chocolate Strawberry Miroir Cake

$ 6.5

Layers of moist chocolate cake separated by fresh strawberries and finished with a decadent strawberry miroir .

Creme Brule

$ 6.25

Creamy vanilla custard finished withtoasted caramelized sugar.

Traditional Tiramisu

$ 6.5

Creamy Italian mascarpone cheese layered between kahlua flavored lady fingers and dusted with a finish of dark rich chocolate.

Strawberries Romanoff

$ 6.5

Fresh strawberries marinated in Grand Marnier Liqueur and topped with an orange zest creme anglaise.

Lemon Zest Cheesecake

$ 6.5

Rich vanilla cheesecake with the essence of lemon zest infused.

Spumoni Ice Cream

$ 5.75

A medley of creamy Italian pistachio, strawberry and chocolate ice creams.

Mango Fruit Sorbet

$ 5.75

A light and refreshing dessert.

White Zinfandel

$ 3.25

Beringer, California

Pinot Grigio

$ 4

Benvolio, Friuli

Chardonnay

$ 3.5

Beringer, Stone Cellars, California

Merlot

$ 3.5

Beringer, Stone Cellars, California

Cabernet/Shiraz

$ 4

Black Opal, South Eastern Australia

Blue Raspberry Lemonade

$ 5

A refreshing mix of Absolut Raspberry Vodka and sweet-n-sour with a float of Blue Curacao, served on the rocks with a lemon wedge.

The Vanilla Blues Martini

$ 6

Equal parts of Gabriel’s own infused vanilla vodka and our infused blueberry gin with just a splash of cranberry.

Rampart Rum Cocktail

$ 5

The two rums of Captain Morgan Spiced and Cruzan Rum, combined with pineapple juice and a splash of grenadine, served in a tall ice filled glass.

Golden Margarita

$ 5

Jose Cuervo Gold Tequila and Triple Sec with sweet-n-sour and lime juice; Either On The Rocks or Blended. Add fresh strawberries to the blend: $5.50

All well drinks

$ 3

Gabriel’s proudly pours these fine spirits in our well: Skyy Vodka, Broker’s Gin, Cruzan Rum, Jose Cuervo Gold Tequila, Famous Grouse Scotch and Jim Beam Bourbon.

Bud Lite

$ 2.25

Stella

$ 3

Samual Adams

$ 2.75

Breckenridge Agave Wheat

$ 2.75

Soup du Jour

sm $ 2.25 lg $ 3.75

Dinner Caesar’s Salad

$ 4.5

(add Chicken, $2)

Basket of Warm Parmesan-garlic Bread

$ 2.5

Stuffed Mushrooms

$ 5.25

With a Pate of Italian sausage, roasted garlic and green and red peppers, and parmesan cheese, served with Marsala wine sauce.

Pan Seared Ahi Tuna

$ 10.5

Ahi Tuna encrusted in bread crumbs, pan seared and served on crostini bread, topped with a basil and tomato relish with balsamic vinegar.

Calamari Mediterranean Style

$ 7

Sauteed in olive oil, white wine, roasted garlic, artichoke hearts, fresh basil and fresh tomatoes, then topped lightly with feta cheese.

Grilled Chicken Piccatta

$ 5.75

4 oz breast of Chicken topped with a piccatta sauce of white wine, butter, lemon, artichoke hearts, fresh tomatoes and capers, and accompanied with wild mushroom risotto .

Scampi a la Gabriel’s

$ 6.5

Three jumbo shrimp sauteed in butter, white wine and Italian spices, served on a bed of Capillini pasta.

Lobster Ravioli

$ 6.75

Lobster and Seafood stuffed ravioli on a bed of sauteed spinach, topped with sauce du jour.