Cafe Gibraltar

wood roasted seasonal oysters on the half shell, topped with a pimenton aioli and finished with a champagne vinegar, lemon confit and shallot vinaigrette

fresh maine lobster meat croquettes with caramelized onions, nutmeg and a touch of garlic, pan fried to a crispy golden brown and served with a lemon garlic aioli

fresh black truffle studded sea scallops, pan seared med-rare and caramelized with an apple glaze

lightly floured calamari sautéed with garlic, lemon, chili, cinnamon and olive oil.

pieces of roasted chicken sizzling in an earthenware dish with onions, chickpeas, tomatoes and garlic, in a mild roasted green chile and ginger sauce

victory ranch lamb shoulder baked in an earthenware dish with onions, mint, tomato-apricot chutney and a chickpea-eggplant melange

black-eyed peas baked in a cassola dish with olive oil, sage, garlic, chile, lemon and roasted eggplant

fresh housemade goat cheese baked in the wood oven in a clay dish over a mildly spicy tomato puree, topped with a pecan-sesame seed crust

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

wild boar slow braised with sweet onions, fingerling potatoes, garlic, root vegetables and sage, baked and served in a traditional cataplana pan

please ask for details

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.

octopus and calamari, grilled and then sautéed with garlic, chile flakes, lemon juice, green onions and tender herbs, served warm atop a red onion and watercress salad

peppered and pan seared fresh sashimi grade ahi tuna, tossed with avocados, orange segments, tomatoes, red onions, black olive sea salt and olive oil, served atop a bed of baby greens

medallions of filet mignon rubbed with green peppercorns and cabrales blue cheese, cooked to temperature and served atop roasted tomatoes, caramelized onions and a potato-onion-piquillo pepper ragout, topped with more cabrales blue cheese and finished with a savory wild mushroom demi-glace

fresh crab, scallops, seasonal white fish and prawns in a fresh tomato and vegetable broth seasoned with basil, lemon, white wine and mild peppers, topped with sardinian bread and garlic aioli

please ask for details

a sublime smooth and creamy custard with essence of lavender

fresh poached pear atop a flaky crust, with a crispy pecan and almond filling, served with a warm apple caramel glaze and vanilla bean gelato

exotic and delightful flavors of refreshing sorbet. ask about today's selection

a decadent flourless chocolate torte, served atop a raspberry coulis

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

de rose vineyards late harvest chardonnay

ruby port

1995 de rose vineyards port

10 year tawny port

30 year tawny port

tomato sauce and grated mozzarella.

with salami

choice of tomato sauce or butter and parmesan

our daughterâ??s favorite, simple cous cous with lemon