Gabriel's Restaurant Bar & Grill
Opens at 12:00 PM

Gabriel's Restaurant Bar & Grill

$ • Italian • Steak • Seafood
View delivery time and booking fee.

Location and hours

6501 Mississauga Rd, Mississauga, On L5n 1a6, Canada,
Sunday - Monday
Tuesday - Friday
05:00 p.m. - 09:00 p.m.Menu
12:00 p.m. - 02:00 p.m.Menu
05:00 p.m. - 09:00 p.m.Menu

6501 Mississauga Rd, Mississauga, On L5n 1a6, Canada,  • More info

  • Appetizers

    • Fritto Pesce

      An assortment of fresh fillet of red grouper, shrimp, and calamari, lightly fried served with our in house garlic, lemon-infused tartar sauce, and roasted red pepper sauce. (Original or Cajun)
    • Beef Skewers

      Three skewers (5 oz total) of Canadian or usda prime beef striploin, grilled, and served with a cognac spiced peppercorn sauce.
    • Escargot

      Baked polenta topped with sauteed escargots and wild mushrooms in garlic chardonnay cream sauce.
    • Portobello Mushroom

      Portobello, julienned and sauteed with spinach, garlic and roasted red pepper white wine, light cream sauce, topped with mozzarella cheese and oven baked.
    • Grilled Calamari

      Marinated calamari served with garlic lemon infused tartar sauce and roasted red pepper sauce.
    • Wrapped Sea Scallops

      Four bacon wrapped sea scallops (10 / 20) oven-baked with a grainy dijon cream sauce.
    • Gabriel's Prince Edward Island Mussels

      Cultivated p e i mussels, sauteed with onion, garlic & herbs with choice of three different sauces: chardonnay cream sauce, a spicy tomato white wine sauce or a cocunut curry sauce.
    • Grilled Antipasto

      Marinateed grilled calamari, three sea scallops, three jumbo tiger shrimp smoked Norwegian salmon, portobello mushrooms, red peppers, prosciutto, and grilled sliced tomato, with feta and bocconcini.
    • Beef Carpaccio

      Beef tenderloin (Canadian prime), sliced thin, cured with extra virgin olive oil, herbs, Himalayan pink salt, black truffle oil, garnished with arugula, capers and padano cheese.
    • Mushroom Crostini

      Lightly grilled bread topped with portobello, shimeji, button, oyster mushroom ragout, drizzled with imported truffle oil and padano cheese.
    • Thai Shrimp and Scallops

      Three jumbo tiger shrimp sauteed with two fresh sea scallops (10/20) in a spicy white wine thai sauce. Served with grilled Italian bread.
    • Prosciutto Wrapped Asparagus

      Organic asparagus wrapped with imported prosciutto topped with fresh bocconcini cheese oven - baked with a lemon wine sauce with a touch of cream. Served with sauteed spinach.
    • Fried Calamari

      Marinated calamari served with garlic lemon-infused tartar sauce and roasted red pepper sauce.
  • Salad

    • Mixed Green

      Medley of baby greens with our home made balsamic dressing. Served with wedged tomato.
    • Caesar Salad

      Crisp Romaine lettuce, croutons, and padano cheese tossed with our homemade dressing.
    • Greek Salad

      Iceberg lettuce, onion, tomato, cucumber, black olives crumbled with feta cheese, and tossed with our homemade creamy Greek dressing.
    • Gabriel Salad

      Mixed field greens, spinach leaves with quebec blue cheese, pine nuts tossed in our homemade pesto balsamic dressing placed on a bed of sliced tomato, and Bermuda onion.
    • Village Salad

      Julienne of red pepper, green pepper, cucumber, tomato, onion olives with feta cheese topped with extra virgin olive oil, and 15 year aged balsamic vinegar.
    • Goat Cheese Raspberry Pecan Salad

      A combination of spinach leaves and medley of baby greens, pecans, berries tossed with our homemade raspberry dressing and topped with goat cheese.
    • Spinach Salad

      Baby spinach tossed with juicy blue berries, fresh pears, goat cheese, and spicy glazed pecans and finished with our homemade honey mustard dressing.
    • Caprase Salad

      Fresh sliced tomato with bocconcini cheese, herbs, extra virgin olive oil. Served with tender greens with a 15 year aged balsamic vinegar.
  • Pizza

    • Americana Pizza

      Tomato sauce, pepperoni, mushroom, green pepper, and mozzarella cheese.
    • Calabrase Pizza

      Tomato sauce, prosciutto, greenpepper, mushroom, arugula, and mozzarella cheese.
    • Diavola Pizza

      Tomato sauce, spicy Italian sausage, hot pepper, mushroom, and mozzarella cheese.
    • Milano Pizza

      Pesto based, double smoked bacon, button mushroom, goat cheese, and mozzarella cheese.
    • Pizza Al Pollo Pizza

      Pesto based, grilled chicken, sundried tomato, and mozzarella cheese.
    • Gabriel's Margarita Pizza

      Tomato sauce, bocconcini cheese, and arugulai extra virgin olive oil.
    • Adriatica Pizza

      Tomato sauce, chicken, roasted redpepper, black olives, spinach, mozzarella, and feta cheese.
    • Sorrento Pizza

      Pesto based, blackened chicken, wild mushroom, Quebec bleu cheese, and mozzarella cheese.
    • Tuscany Pizza

      Tomato sauce, portobello mushroom, grilled chicken, roasted red pepper, pesto, goat cheese, mozzarella cheese.
    • Gabriel's Pizza

      Tomato sauce, red and green peppers, Bermuda onion, sliced tomato, bacon, bocconcini cheese, and mozzarella cheese.
    • Venezia Pizza

      Tomato sauce, pepperoni, bacon, spicy Italian sausage, and mozzarella cheese.
    • Boscaiola Pizza

      Tomato sauce, oyster mushroom, portobello mushroom, button mushroom, shimeji mushroom, mozzarella cheese, and truffle.
  • Fine Seafood

    • Grilled Wild Salmon

      Sockey salmon from the waters of british columbia, grilled medium rare, with a side of grainy dijon mustard cream sauce. Served with assorted vegetables and roasted potato.
    • Grouper Florentine

      Fresh fillet of pacific red grouper topped with creamed spinach sprinkled with breadcrumbs and oven baked. Served with rice and vegetables.
    • Pacific Red Snapper

      Fresh fillet topped with saffron infused rice and oven baked. Served with vegetables.
    • Halibut

      Canadian halibut, prosciutto wrapped and placed on grilled bread, finished with a piccata sauce, topped with a poached egg. Served with roasted potato and assorted vegetable.
  • Fine Meats

    • House Cut Canadian Prime Striploin

    • House Cut USDA Prime Striploin

    • Beef Tenderloin (8 oz)

  • Veal

    • Shrimp Gabriel

      Three fresh jumbo tiger shrimp, baby shrimp, and ribboned with a light cream marsala sauce. Served with vegetables and roasted potato.
    • Boscaiola

      A wild mushroom tomato cream sauce. Served with vegetables and roasted potato.
    • Marsala

      A wild mushroom light cream marsala sauce. Served with vegetables and roasted potato.
    • Piccata

      A white wine lemon butter herb cream sauce. Served with vegetables and roasted potato.
    • Saltibuca

      Topped with prosciutto, asparagus, bocconcini cheese, and finished with a white wine cream sauce. Served with vegetables and roasted potato.
  • Gabriels Specialties

    • Pollo Tuscany

      11 oz free range grain fed organic chicken placed on a bed of garlic mashed potato topped with wild mushroom Quebec blue cheese sauce. Served with assorted vegetables.
    • Pollo Involtini

      11 oz of marinated organic chicken breast rolled and stuffed with spinach, an assortment of cheese topped with a tomato cream wild mushroom sauce. Served with assorted vegetables and garlic mashed potato.
    • Chicken Supreme

      11 oz free range grain fed organic chicken with garlic mashed potato & assorted vegetables with a chardonnay lemon butter sauce.
    • Chicken Souvlaki

      Served with roasted potato, Greek salad, and tzatziki.
    • Veal Cutlet Parmigana

      Choice veal striploin breaded, topped with tomato sauce, mozzarella cheese oven baked to perfection. Served with fusilli in tomato sauce.
    • Gabriels Meatloaf

      House made meatloaf, slowly baked, and accompanied with a savory gravy. Served with garlic mashed potatoes, assorted vegetables.
    • Shrimp Paella

      Three jumbo tiger shrimps seared with three bay scallops, calamari, mussels, fresh lobster meat pieces, tossed in a garlic saffron lemon - infused white wine cream, and oven baked rice.
  • Pasta

    • Butternut Squash Ravioli

      12 butternut squash stuffed ravioli, roasted red pepper, and goat cheese cream sauce.
    • Mushroom Ravioli

      Violi, wild mushroom truffle cream sauce, topped with 12 mushroom stuffed, and shaved padano.
    • Homemade Gnocchi

      Potato, ricotta gnocchi, parmesan sauce, and topped with prosciutto.
    • Gabriels Pasta

      Linguini, lobster meat, two jumbo tiger shrimp, calamari, two scallops, mussels, and white wine light cream sauce.
    • Fusilli Bistro

      Fusilli, julienne grilled chicken, pine nuts, and pesto Quebec blue cheese cream sauce.
    • Penne Pollo

      Penne, julienne grilled chicken, roasted red peppers, Bermuda onion, sun dried tomatoes, dash of rosemary, garlic cream reduction or traditional aglio olio.
    • Rigatoni Funghi

      Rigatoni, mushrooms (portobello, shimeji, button, oyster) garlic and herb black truffle oil cream sauce, topped with padano cheese.
    • Penne Alla Vodka

      Penne, chopped Bermuda onions sauteed with vodka, tomato cream sauce, pancetta bacon or smoked Norwegian salmon.
    • Fettuccine Fantasia

      Fettuccine, Bermuda onion, sundried tomato, smoked Norwegian salmon, four seared tiger shrimp simmered in white wine, and touch of cream.
    • Moroccan Fettuccine

      Fettuccine, julienne grilled chicken, three seared jumbo tiger shrimp, and mild curry cream sauce.
    • Capellini Portifino

      Capellini, wild mushrooms, asparagus, baby tiger shrimp, lobster meat, salmon, and tomato cream sauce.
    • Linguini Blanc

      Linguini, two bay scallops, three tiger shrimp, braised leeks, asparagus, and riesling beurre blanc sauce.
    • Rigatoni Diavola

      Rigatoni, asparagus, spinach, hot Italian sausage, and tomato pesto cream.