RECENT menus

Menu featuring starters and soups at Gabe's Gourmet, including charleston crab cakes, east coast oysters, seared scallops, beef tartare, grouper crudo, salads, corn chowder, clam chowder, lobster bisque, and steak and potato soup, with illustrated mushrooms and garlic on the sides.
Menu from Gabe's Gourmet featuring entrees and sides. Entrees include pan roasted airline chicken, mushroom stuffed chicken, peppered pork chop, herbed filet mignon, beef Wellington, seasonal fish, ginger salmon, and lemon grouper. Sides include creamy mashed potatoes, rosemary roasted fingerling potatoes, fondant potatoes, sweet potato puree, roasted sweet potatoes, parsnip puree, gourmet mac and cheese, risotto, and vegetables like charred broccolini, elote corn with cotija cheese, green goddess asparagus, carrot confit, glazed carrots, roasted beets, haricot vert, and BBQ spiced cauliflower.
Dessert menu from Gabe's Gourmet featuring blackberry panna cotta, bananas foster, tres leches cake, cheesecake, vegan chocolate cake, creamy bread pudding, and tiramisu, with decorative illustrations of mushrooms, garlic, and herbs.
Menu with three courses: first course includes steamed mussels, tomato and garlic broth, toasted buttery baguette; second course features goat cheese and lobster ravioli with sage infused brown butter; third course offers warm apple crisp and vanilla ice cream. Decorative green leaves in the top left and bottom right corners.
holiday chef menu
Weekly menu featuring main dishes with ingredients such as chicken, sweet potato, broccolini, egg, corn, acorn squash, shrimp, tomato, pork, green bean, and bacon, decorated with green leaves and a small orange logo.
Elegant black and white floral border surrounding a dinner menu titled 'The Menu', listing starer, main, and dessert dishes, with an orange chef logo at the bottom and a cursive signature reading 'Gabe's Gourmet'.
Elegant menu with sections for starter, main, and dessert, featuring charcuterie, surf & turf, and dessert options, with a minimalist design and a small leaf illustration at the top.
A weekly menu with autumn themed watercolor illustrations of orange and yellow leaves, green leaves, and orange berries, and a small orange and white logo at the bottom.
Menu with a floral design, titled "bon a petite," listing appetizer, main, and dessert options.
A menu with a watercolor background in pastel shades of beige, peach, and yellow. It features the word "the" in black cursive, "MENU" in large uppercase brown letters, and sections for STARTER, MAIN COURSE, and DESSERT with dishes listed underneath.
menu
Valentine's Day menu featuring buttermilk marinated fried chicken with honey sauce and gravy, stuffed French toast with blueberry compote, shrimp and grits with Cajun andouille sauce, and other dishes, decorated with pink hearts, flowers, and champagne glasses. It also includes contact information and a QR code.