Menus

The menus at Gabriella Café change not only seasonally, but micro-seasonally. We have a new menu every two weeks or so, and nightly specials that showcase the freshest and most beautiful produce we can offer. Please check out our list of farmers and sources of meat and dairy.

Late Winter 2008 Dinner
Evening Specials:
   Jan 5, 2008 featuring Smoked Tomato Black Pepper Ribeye
   Feb 2, 2008 featuring Seared Wild Striped Bass
   Feb 9, 2008 featuring Roasted Durock Pig’s Head for 2
   Feb 24, 2008 featuring Grilled Quail
   Mar 9, 2008 featuring Roasted Housemade Sausages

Our Wine List is "legendary" (Metro Santa Cruz, June 23, 1999): by the bottle or the glass, you'll find the perfect match.

Housemade desserts by pastry chef Jessica Yarr.

Some photos of the chef's work:
Top row, L-R: Calamari, mint, red chile oil, microgreens; Morels, seared sugar snap peas from Lindencroft Farm, pancetta vinaigrette; Little gems lettuce, shaved radishes, emulsion; Pork cheeks, soft polenta, rapini; Halibut confit, dijon-hazelnut dressing, cannellini, shaved onion, torn opal basil; Hamachi crudo, marinated heirloom cherry tomatoes, Iacobi Farm English peas, rucola, lemon salt.