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About the Restaurant Executive Chef Alan Kantor Grey Whale Bar and Cafe Purveyors Events Recipes Chef Newsletter Chef Tasting Menu
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Breakfast 8:00 - 10:00 am Monday - Friday 8:00 - 11:00 am Saturday & Sunday
Grey Whale Bar opens at 5:00 pm
Dinner from 5:30 pm



"The Grey Whale Bar & Cafe, in the restaurant's glassed-in porch, offers lighter, less expensive fare that's equally delicious." — Sunset, November 2004

"This is a place where visitors from everywhere mix with locals in a casually elegant atmosphere. With some of the best food in northern California, chef Alan Kantor's menu is serious, his touch is witty—creations from the sea, nearby farms and the countryside—all natural, organic whenever possible. His cooking is the essence of genuine California cuisine. (Wine list, by the way, is superb.) Whether you catch a bite in the cozy bar or linger at a table in the Victorian dining room, there is no better place to spend time in Mendocino." —Pat Fusco, Pacific Sun

"Stop by the MacCallum House for the bartender's one-of-a-kind blood orange and huckleberry margaritas or apple daquiris. With the aid of a blender, this "berry freak" serves iced glasses sporting purple, pink and orange drinks-a new flavor for every season." InsideBayArea.com

Drink Recipes
Blood Orange Margarita Wild Huckleberry Daiquiri
Ben Hayter's Oyster Six-Shooter  Ben's Bloody Mary Mix

Blood Orange Margarita
Serves 2

2 ounces tequila
2 ounces triple sec
2 ounces fresh lime juice
2 ounces sweet and sour mix
4 ounces fresh-squeezed blood orange juice
3 cups ice cubes

Blend well at high speed. Rub the rim of a Margarita glass with a piece of fresh lime and dip rim in sea salt. Pour drink into glass and garnish with a slice of fresh blood orange.

Wild Huckleberry Daiquiri
Serves 2

3 ounces rum
2 ounces fresh lime juice
6 ounces sweet and sour mix
4 tablespoons huckleberries
3 cups ice cubes

Blend well at high speed. Serve in a Daiquiri glass and garnish with a fresh mint leaf.

Ben Hayter's Oyster Six-Shooter
If it doesn't make you hiccup, it's not too hot!

Stuff your own garlic olives. Marinate garlic cloves two weeks in olive juice.
(Musco Green Deli Olives) Pit olives and stuff marinated garlic into cavity so that it makes a tight fit.

Oysters must be small to medium in size. Place 1-1/2 ounces Stoli vodka into a nice glass. (The bar uses a glass called a "bucket".) Add 3-1/2 ounces Bloody Mary mix and a small scoop of cracked ice. Place three oysters in the mix and stir very gently; do not bruise the oysters. Make three toothpick skewers containing one oyster and one garlic olive each. Arrange in glass. Garnish with small celery stalk from the interior of the bunch and serve with an oyster fork.

Ben's Bloody Mary Mix has been a well-kept secret, but he is divulging the ingredients. The particular hot chile and amounts couldn't be pried out of him:

chile peppers, fresh dill, grated fresh horseradish, celery, salt, black pepper, lemon and lime juice, Worcestershire and tomato juice.

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