Sauteed in butter and roasted garlic.

Served with fire-roasted peppers, onions and pomodoro. Also sold by the pound for your backyard BBQ.

Flaky pastry filled with beef, chicken montrachet and fresh herbs.

Lightly coated and fried to a tender and crispy golden.

Gulf jumbo shrimp sauteed with garlic, chardonnay wine, herbs and lemon butter.

Handmade in our kitchen, fresh pasta pockets with crabmeat stuffing, topped with a bread dipping sauce of cheese, tomatoes and rose.

6 blue points, plum, topped with fresh spinach, Pernod sauce gratinee.

Romaine lettuce, our dressing, parmigiano regiano.

Served with choice of house made: Ginger sesame vinaigrette, creamy blue cheese or fresh garlic ranch dressing.

from chef Alain's famous soup selection.

Soups, sauces, dressings, pastas, desserts and breads are made fresh in our kitchen. The fresh herbs we use are grown in our garden.

The perfect marriage of seafood and fish in a Succulent bowl of fragrant fennel seafood broth, shrimp, scallops, fish, clams and mussels. Served with angel hair pasta.

In natural broth and chardonnay, garlic and Italian parsley served over angel hair pasta.

Sea scallops baked in creamy mascarpone sauce.

Caribbean herbs, charbroiled to your liking, topped with lemon sauce, fresh vegetable and roasted new potatoes.

Rosemary potatoes and fresh vegetables.

Bite into this exotic delicacy of the east. Pulled pheasant, a bouquet of fresh herbs, cinnamon, a dash of brown sugar, baked in airy, flaky phyllo. Steamy and tender inside, crispy and melt in your mouth outside.

Chicken breasts filled with Tasso Louisiana ham, montrachet and asiago cheese wrapped in a flaky pastry, banked. Oozing with flavor.

Breasts sauteed and simmered in a light reduction of chardonnay lemon caper sauce. Served with angel hair pasta marinara.

Tender veal dipped in egg wash sauteed, lemon butter sauce. Angel hair marinara.

Gently sautee scaloppini topped with fresh crabmeat, asparagus and hollandaise.

13 oz. of prime ribeye cut to order, char-grilled flambe with congac and topped with garlic herb butter.

13 oz. of prime ribeye chargrilled, flambe and simmered to capture the exotic flavor of the green peppercorn sauce.

Rack of Australian lamb trimmed and roasted with a rub of fresh roasted garlic and our own garden rosemary.

Made fresh at 7 Gables. Simmered in light rose and Roma tomato light cheese sauce.

Fresh jumbo shrimp and scallops simmered in creamy fresh tomato, mushroom vodka sauce. Tossed in angel hair pasta.

Tender veal saute in garlic butter, oregano and marsala wine. Angel hair pasta marinara.

Angel hair pasta marinara.

Served with angel hair pasta marinara.

Fresh handmade Italian sausage baked in a casserole with fresh tomatoes, topped with provolone and parmigiano regiano. Served with a side of angel hair marinara.

A house favorite. Traditional beef sauce served with today's fresh vegetables.

Tossed with sun-dried tomatoes, mushrooms, fresh spinach, olive oil, garlic and basil.

Fair trade goumet fresh ground house blend.

Laced with cinnamon schnapps, gin, dark creme de coca and kahlua.

Brewed coffee laced with grand marnier, topped with whipped cream.

Blended with kahlua and baileys.

At its best, with kahlua and amaretto. You won't even think about a siesta.

Great discoveries are made by accident, but you 'll agree this one is no mistake with a blend of frangelico and chambord.

A golden oldie of vandermint dark and white cocoa. Can you can AufWebersehn?

Pleasant dreams.