The chefs at Il Gabbiano pack their menu of authentic Italian dishes with fresh, seasonal ingredients and seafood. Pairs can take edible trips across the Italian peninsula with the antipasto caldo for two ($14.95), which unites eggplant rollatini and stuffed mushrooms from the land with reclusive sea dwellers, including shrimp, mussels, and clams oreganata. Tendrils of linguine Gabbiano ($21.95) anchor succulent morsels of lobster, shrimp, and clams to plates and form edible lassos to corral wild forks. Al dente rigatoni noodles ($13.95) simmer with shallots and tomatoes in a rich vodka cream sauce. Chefs gingerly stuff the vitello Gabbiano's ($17.95) veal cutlet with prosciutto and fontina cheese before drizzling the finished product with a porcini-mushroom sauce. The BYOB eatery swathes its candlelit tables with crisp, white tablecloths and prints napkins with sheet music for romantic string quartets.