Deli Menu

Linguine tossed with crispy pancetta, sautéed shallots, and a rich, creamy Alfredo sauce.

Linguine or penne in house marinara with fresh basil, sun‑dried tomatoes, garlic, capers, and ripe tomatoes.

Penne in lemon‑butter sauce with zucchini, yellow squash, broccoli, spinach, red peppers, green peas, and garlic.

Penne or linguine with shrimp, fresh broccoli, garlic, and shallots in a savory white‑wine Parmesan sauce.

Shrimp with penne or linguine in a decadent blend of creamy Alfredo and vibrant pesto sauces.

Linguine or penne with grilled chicken, Italian sausage, broccoli rabe, and garlic in a creamy Alfredo sauce.

Linguine or penne with chicken, broccoli, and silky Alfredo sauce.

Chicken, cherry tomatoes, spinach, mushrooms, and garlic in a white‑wine Parmesan cream over linguine or penne.

Linguine with tender clams, lemon, parsley, red‑pepper flakes, and a buttery sauce.

Ziti layered with house marinara, creamy ricotta, melted mozzarella, and Italian herbs, baked to perfection.

Layers of pasta, ricotta, mozzarella, Parmesan, and Pecorino baked with our house‑made marinara.

Sautéed chicken & shrimp with peppers, onions, garlic, and red‑pepper flakes in a spicy marinara over pasta.

Penne or linguine with sausage, roasted red peppers, onions, garlic, and a hint of red‑pepper flakes.

Crispy ribs tossed in Calabrian pesto and finished with a balsamic drizzle.

Crispy wings in Garlic Parmesan, Calabrian Pesto, or Hot sauce. Served with Ranch or Blue Cheese.

Golden baked, folded pizza stuffed with mozzarella–provolone blend. Choice of two toppings (cost varies by toppings.)

Three crispy fried macaroni‑and‑cheese balls with pepperoni, served with marinara.

Six cremini mushrooms stuffed with clam, mozzarella, Italian spices & breadcrumbs, baked to perfection.

Creamy mascarpone risotto with shallots, mushrooms, and a drizzle of truffle oil.

Fresh mozzarella topped with bruschetta & basil, finished with balsamic glaze; served with house crostini.

Warm, creamy artichoke–spinach dip with crispy house‑made crostini.

Chef’s board with 2 meats, 2 cheeses, nuts, fig jam, dried fruit, olives/pickled items, and crostini.

Gabila’s original New York–style knish.

Choose any two: half sub, small salad, or soup (must be different items; salads = house or Caesar).

Five buttery knots tossed in garlic & herbs, served warm with marinara.

Iceberg lettuce, tomato, onion, olives, pepperoncini, and house dressing.

Romaine lettuce with house Caesar dressing, topped with an Italian cheese blend.

Arugula, bresaola, roasted red peppers, Parmesan, and lemon dressing.

Arugula, prosciutto, roasted red peppers, tomato, Parmesan; house vinaigrette & balsamic glaze over focaccia.