Our Menus

Valentine's Day Menu

Join us for a night of romance at Cafe Gibraltar on Valentine's Day! The cost is $90 per person for a distinctive five-course menu. Please call (650) 560-9039 for reservations.

Please make one selection from each category:

STARTER
HAPUKA CRUDO
Fresh Hawaiian Hapuka seabass, in a tamarind-ginger-champagne marinade, tossed with roasted rocoto chile, caramelized Maui onions, sea salt and baby cilantro, served atop an avocado coulis.

SAUTEED FILET MIGNON
Natural filet mignon cubes sautéed with roasted peppers, caramelized onions, tomato confit, heirloom peppercorns and garlic, in a red wine demi-glace, served atop baby arugula.

DUCK CROQUETTES
Wood roasted duck, bound with onions, garlic, curry leaf, mustard seed and tomato, rolled and breaded, fried in rice oil and served with a savory sour cherry- ponzu glaze.

WILD MUSHROOMS & POLENTA
Seasonal wild mushrooms sautéed with thyme, shallots, garlic, green onions and Marsala, atop crispy polenta.

SOUP
CRAB & SHRIMP VELOUTE
Fresh Dungeness crab and shrimp in a creamy base seasoned with sherry

CARROT-GINGER-ORANGE
Organic vegan vegetable puree.

SALAD
DUNGENESS CRAB & AVOCADO
Fresh Dungeness crab, atop avocado and baby greens tossed with hearts of palm, red onions and blood orange vinaigrette.

WOOD ROASTED HEARTS OF ROMAINE & PINEAPPLE
Wood roasted hearts of romaine, served chilled, tossed with sliced fennel bulb, red onions, roasted pineapple and chermoula vinaigrette.

ENTREE
BISON LOIN
California bison loin, cooked to temperature, served with Point Reyes blue cheese potatoes au gratin and roasted seasonal vegetables, finished with a huckleberry jus.

QUINOA CRUSTED STUFFED GUINEA HEN BREAST
California Guinea hen breast marinated in garlic, onion and sage, stuffed with Pecorino al Tartufo cheese, quinoa crusted and baked, served with a potato puree and roasted seasonal vegetables, finished with a shallot natural jus.

HAWAIIAN ONAGA
Wood roasted fresh Onaga, served atop a lepuy-beluga black lentil-brunoise vegetable mélange, finished with a hibiscus-ginger glaze.

CHARD & RICOTTA CANALONS
House made crepes, stuffed with a mélange of Swiss chard, housemade ricotta, carmelized onions and fresh dill, topped with creamy béchamel sauce, baked in the wood oven and finished with grated Grana Padana cheese.

DESSERT
SELECTION OF HOUSE MADE DESSERTS