Cafe Gibraltar

Valentine's Day Menu

Please make one selection from each category

Starter

Hirami Crudo
Fresh Hawaiian sashimi grade Hirami marinated with house preserved lemon, golden mustard seed, truffle oil, sea salt, red onion and fennel, served atop Japanese cucumbers and diced avocado, finished with cilantro sprouts.

Pincho Moruno
California natural filet mignon cubes, marinated with ginger, garlic and lemongrass, skewered, cooked over the embers and finished with a caramel soy glaze, served atop a julienne of marinated Eastern radish.

Duck Ravioli with Fois Gras Glaze
House made pasta stuffed with red wine braised duck, roasted sweet onions and fresh thyme, sitting in a pool of fois gras glaze, topped with crispy shallots.

Spanakopita
A phyllo dough purse stuffed with local Tunitas Creek Ranch swiss chard, French feta cheese, baby dill, lemon zest and sweet onions, baked and served atop a salsify-lemon glaze.

Soup or Salad

Roasted Chestnut-Pumpkin Bisque
Wood roasted local pumpkin, caramelized carrots, roasted chestnuts, crème fraiche, sweet onions, chardonnay and hint of curry.

Crab Bisque
Creamy fresh local crab bisque seasoned with sherry, sweet onions, dill and carrots.

Fresh Ahi Tuna Salad
Peppered, pan seared fresh sashimi grade ahi tuna, tossed with avocados, blood orange segments, tomatoes, kalamata olives, red onions, sea salt and olive oil, served atop a bed of baby greens.

Warm Vegetable Salad
Red wine marinated wood roasted seasonal vegetables topped with roasted nut crusted goat cheese, drizzled with aged balsamic vinaigrette.

Entree

Lamb Sirloin
Rosemary-olive oil marinated California grass-fed lamb loin, wood roasted to temperature, sliced and served atop crispy polenta with a roasted pepper-eggplant mélange, finished with a Zinfandel demi-glace.

Crab Stuffed Petrale
Local Petrale sole stuffed with a mélange of local fresh Dungeness crab meat, baby dill and caramelized onions, served atop a braised potato puree and finished with a kumquat beurre blanc.

Boar Loin
Sage pesto marinated natural farm raised boar loin, wood roasted and sliced, served atop a black beluga lentil and basmati rice mélange, finished with stone ground mustard and green peppercorn glazes.