Cafe Gibraltar

Name: Cafe Gibraltar
Address: 425 Avenue Alhambra, 94019, CA, 94019
Telephone: 650-560-9039

425 Avenue Alhambra, El Granada, CA 94019, US

• Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-9:45PM •Saturday: 5:00PM-9:45PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

STARTERS

CROQUETES DE LLAGOSTA (CATALAN)

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.

OSTEONES ROSTISADOS (SPANISH)

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

AVOCAT FARCI CRABE (FRENCH)

California avocado stuffed with fresh local Dungeness crab tossed with fresh artichokes, green onions, tomatoes, lemon and olive oil, served atop a raw green tomato and herb puree.

CHIPPORONES AL AJILLO (SPANISH)

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

GUANCIA DI BOVINO (ITALIAN)

Beef cheek medallions braised and then caramelized, topped with aged balsamic braised cipollini onions and finished with a savory pomegranate glaze.

MANTI (TURKISH)

House made mini dumplings filled with seasoned ground beef, onions, garlic, tomatoes and spices, served with a yogurt garlic sauce and drizzled with a sizzling spiced sumac butter.

POLENTA CON GORGANZOLA E TARTUFO (ITALIAN)

Crispy-crusted house made polenta infused with gorgonzola cheese and studded with fresh black truffles, served atop a fresh tomato-basil puree.

FUNGHI MISTI IN UMIDO (CALABRIAN)

Wild mushrooms sautéed with garlic, tomatoes, herbs, dried chile, fresh mint and olive oil.

MEZZA PLATTER

Tyrosalata, hummus, tzatziki, savory tomato jam, nazuktan, ensaladilla de piquillos, roasted garlic cloves and house marinated olives, served with flatbread (serves 2 or more).

SIDE DISHES

SOUPS

SOUP OF THE DAY

BISQUE D' ECREVISSES (FRENCH)

Creamy shrimp bisque seasoned with apples, sweet onions, dill and white wine.

SALADS

GIBRALTAR

Fresh organic baby greens tossed with organic tomatoes, shaved red onions and pecorino cheese, served with a balsamic vinaigrette and flatbread croutons.

BURDQÂN SALATA (TUNISIAN)

Orange sections tossed with thinly sliced fennel bulb and red onion, toasted cumin seed, fresh mint, kalamata olives and olive oil served atop watercress.

INSALATA MISTA (ITALIAN)

Organic hearts of palm, fresh artichoke, red onions, baby romaine hearts, shaved Grana cheese and flat bread croutons, tossed in a lemon caper vinaigrette

SALADE CENDRILLON (FRENCH)

Marinated roasted artichokes, green beans, shaved fennel bulb, cherry tomatoes, English cucumbers, olives and house made croutons, tossed with a roasted leek vinaigrette.

AHTAPOT SALATSI (TURKISH)

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.

PIZZAS

ALBERGINIES AMB SOFREGIT (CATALAN)

Our thin crispy crust topped with tomato-sofregit spread, roasted eggplant, tetilla cheese, fresh basil and a drizzle of spiced honey

SALMONE AFFUMICATO (ITALIAN)

Our thin crispy crust topped with a sorrel, caper and dill spread, house-smoked salmon, truffle oil and pickled red onions

ENTRESS

AGNEAU AU PISTOU (FRENCH)

California lamb sirloin marinated with basil pesto, wood roasted medium, and served with a natural jus, red wine braised tarbais beans and roasted wild mushrooms.

DJEJ MATISHA MESLA (MOROCCAN)

Cornish game hen, served boneless, rubbed with a garlic, saffron and ginger marinade, wood roasted and then caramelized with a savory tomato chutney, served atop a faro-vegetable mélange, and finished with a spiced blood orange glaze.

PORC AMB SALSA DE MAGRANA (CATALAN)

Marinated seasoned pork shoulder, braised then wrapped in grape leaves and slow roasted, served with a pomegranate and roasted onion glaze and a favada dumpling.

DAUBE DE BOEUF (FRENCH)

Beef short rib meat, slow braised with seasonal vegetables, baby leeks, and pearl onions, in a savory spiced red wine and orange glaze, served with roasted golden potatoes.

CASSOLA (SARDINIAN)

Fresh crab, scallops, seasonal white fish and prawns in a fresh tomato and vegetable broth seasoned with basil, lemon, white wine and mild peppers, served with a house -made crouton topped with garlic aioli.

AL TOUNE B'IL TOMATICH (MOROCCAN)

Fresh sashimi grade ahi tuna pan-seared rare with chermoula, tomato-onion confit, capers, cured olives and housemade preserved lemons, served with a napa cabbage relish, atop a savory black beluga lentil mélange.

GNOCCHI DI PATATA (ITALIAN)

House-made potato gnocchi braised and tossed with cherry tomatoes, spring onions, baby: leeks, carrots fennel and artichokes, dill and vegetable stock, topped with Grana cheese and finished in the wood oven.

ANGINARES A LA POLITA (GREEK)

Local artichoke, marble potatoes, baby carrots, olives and pearl onions braised in a lemon-dill broth, drizzled with garlic infused extra virgin olive oil.

AUBERGINE ET BLETTE AU GRATIN (FRENCH)

Roasted eggplant and braised chard baked in an earthenware dish with fresh tomato concase and parmesan and mozzarella cheeses, layered atop a potato puree.

FISH OF THE DAY

SMALLER FOLK

PIZZA

Tomato sauce and grated mozzarella

NOODLES

Choice of tomato sauce or butter and parmesan.

SHEA'S COUS COUS

Our daughter's favorite, simple cous cous with lemon.