Il Gabbiano

Plump sweet clams baked with seasoned aromatic breadcrumbs, fresh herbs, and crispy pancetta.

Succulent jumbo shrimp broiled in garlic butter, white wine, and aromatic oregano breadcrumbs.

Fresh creamy Italian buffalo mozzarella paired with vine-ripened tomatoes, sweet basil leaves, and extra virgin olive oil.

Thinly sliced aged San Daniele prosciutto draped over sweet, juicy cantaloupe melon wedges.

Authentic Roman-style tender artichoke hearts marinated with olive oil, garlic, mint, and fresh herbs.

Fresh squid lightly seasoned and grilled over open flames, served with a squeeze of fresh lemon and virgin olive oil.

Fresh Prince Edward Island mussels simmered in a spicy tomato sauce with garlic, chili, and fresh white wine.

Paper-thin slices of raw beef filet topped with capers, shaved Parmigiano-Reggiano, and a drizzle of white truffle oil.

Curated platter of traditional Tuscan cured meats, aged cheeses, marinated olives, and warm crostini.

Fresh baby spinach leaves tossed with crispy bacon, sliced mushrooms, and a light balsamic dressing.

Crisp Belgian endive tossed with sweet walnuts, crumbled Gorgonzola cheese, and a delicate citrus dressing.

Peppery wild arugula tossed in extra virgin olive oil, fresh lemon juice, and crowned with shaved Parmigiano-Reggiano.

Classic Caesar salad prepared tableside for two with crisp romaine hearts, garlic croutons, fresh anchovies, and aged Parmesan.

Crisp salad greens paired with sweet red wine poached pears, rich Gorgonzola cheese, and candied walnuts.

Selection of garden-fresh field greens, cherry tomatoes, and English cucumbers drizzled with house balsamic vinaigrette.

Traditional Florentine egg drop soup infused with fresh spinach and grated Parmigiano cheese in rich chicken broth.

Delicate angel hair pasta cooked in a light, flavorful homemade capon broth with fresh parsley.

Handmade meat-stuffed pasta ringlets served in a aromatic, rich homemade meat broth.

Hearty Italian vegetable soup slow-simmered with seasonal garden vegetables, beans, and fresh basil.

Classic rustic Italian soup featuring ditalini pasta and tender borlotti beans in a garlic-herb tomato broth.

Soft handmade potato gnocchi tossed in a light, sweet plum tomato sauce finished with fresh basil leaves.

Traditional Roman spaghetti tossed with crispy pancetta, egg yolk, freshly cracked black pepper, and Pecorino Romano cheese.

Ribbons of fresh egg fettuccine served with a rich, slow-simmered Northern Italian beef ragù sauce.

Linguine pasta sautéed with sweet littleneck clams, roasted garlic, white wine, and fresh flat-leaf parsley.

Delicate angel hair pasta tossed in a fiery red tomato sauce enriched with crushed red chili peppers and garlic.

Two-color straw and hay egg fettuccine with prosciutto, green peas, and mushrooms in a delicate parmesan cream sauce.

Fresh fettuccine ribbons tossed in a rich, velvety sauce of sweet butter and grated Parmigiano-Reggiano cheese.

Il Gabbiano's signature delicate angel hair pasta served in a special secret house sauce of sweet tomatoes, cognac, and herbs.

Creamy Arborio rice slow-cooked with fresh shrimp, clams, mussels, and calamari in a light white wine seafood broth.

Traditional Arborio rice slowly simmered with earthy wild porcini mushrooms, white wine, and parmesan cheese.

Rich Arborio rice infused with aged Barolo red wine, caramelised shallots, and aged Parmigiano-Reggiano cheese.

Authentic Milanese saffron-infused Arborio rice cooked with rich butter, bone marrow essence, and grated Parmesan.

Tender green peas sautéed Roman-style with shallots, savory prosciutto, and extra virgin olive oil.

Fresh garden spinach sautéed with extra virgin olive oil, gently toasted garlic slices, and a splash of lemon.

Crispy, shoestring-cut zucchini fried until golden brown and served with a side of rich marinara sauce.

Selection of fresh seasonal vegetables grilled over open flames and drizzled with aged balsamic reduction.

Fresh broccoli rabe sautéed with olive oil, crushed garlic, and a pinch of red pepper flakes.

Fresh tender asparagus spears stuffed with creamy Fontina cheese and wrapped in savory prosciutto ham.

Tender veal medallions sautéed in fresh heavy cream and rich, sharp Gorgonzola blue cheese.

Delicate veal cutlets prepared with capers, vine-ripened tomatoes, garlic, and savory Mediterranean anchovies.

Tender veal scaloppine sautéed in a silky sauce of sweet butter, fresh lemon juice, capers, and white wine.

Thin, bone-in veal chop lightly pan-fried golden in clarify butter, served with fresh lemon and arugula.

Veal scaloppine sautéed with plum tomatoes, sweet bell peppers, wild mushrooms, and fresh oregano.

Tender veal cutlets sautéed in white wine sauce, draped with aged prosciutto and melted mozzarella cheese.

Sautéed morsels of chicken breast and sweet Italian sausage prepared with garlic, fresh rosemary, and white wine.

Chicken breasts stuffed with sweet prosciutto, melted Fontina cheese, and tender asparagus spears in white wine sauce.

Chicken breasts encrusted in Parmesan cheese and egg batter, pan-seared in a delicate lemon white wine sauce.

Lightly breaded pan-fried chicken cutlet topped with a crisp salad of fresh arugula and cherry tomatoes.

Prime center-cut beef filet mignon cooked to order and finished with a rich reduction of Barolo red wine.

Charbroiled prime sirloin steak seasoned with sea salt, cracked black pepper, and fresh rosemary olive oil.

Seared filet of beef served with caramelised shallots and a decadent pâté of wild porcini mushrooms.

Fresh Florida red snapper fillet gently pan-seared in a white wine, lemon butter, and caper sauce.

Jumbo scampi egg-washed and sautéed in a delicate lemon, butter, and white wine sauce.

Littleneck clams simmered in a light tomato, garlic, and fresh white wine broth.

Fresh Atlantic salmon fillet simmered with tomatoes, garlic, capers, black olives, and sweet onions.

Classic Venetian dessert prepared for two with warm egg yolks whipped with sweet Marsala wine over fresh berries.

Chef's daily curated assortment of artisanal Italian miniature pastries and house-baked sweet bites.

Fresh seasonal wild berries served with homemade sweet whipped cream or zabaglione sauce.

Curated selection of imported Italian artisanal cheeses served with organic honey and toasted walnuts.

Authentic Italian cheesecake baked with light ricotta cheese, citrus zest, and vanilla bean.

Decadent flourless dark chocolate cake served warm with fresh berry compote and vanilla gelato.

Fresh sliced Positano oranges steeped in Grand Marnier liqueur and lightly dusted with cinnamon.

Poached fresh pears simmered in sweet Picolit dessert wine with star anise and cinnamon stick.

Classic Italian tiramisu with coffee-soaked ladyfingers, velvety mascarpone cream, and dark cocoa dusting.