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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

Mendocino Wine & Mushroom Fest, will be held Sunday, November 10, 2002

Chef Alan Kantor, Winemaker
Greg Graziano, Eric Schramm,
Mendocino Mushroom Company.

Mendocino Wine & Mushroom Fest Dinner Menu
Day Boat Scallop Mousse in Puff Pastry with Chanterelles and Tarragon
Arneis Beurre Blanc

Enotria 2000 Arneis
Roasted Gnocchi and Porcini Salad with House Made Mozzarella, Butternut Squash,
Arugula, Liberty Farm Duck Confit and Stella Cadente Extra Virgin Olive Oil

          Saint Gregory 2000 Pinot Noir Mendocino

Wild Mendocino Huckleberry Granita Intermezzo
Barbera Braised Niman Ranch Short Ribs with Morels and Celery Root-Horseradish
   Mashed Potatoes

                 Enotria 1998 Barbera Riserva

Cowgirl Creamery Pierce Point Cheese, washed in Muscat, with Hazelnut Bread,
Spiced Nuts, Moscato Poached Pears and White Truffle Honey

  Monte Volpe 2000 Tocai Friulano

Candy Cap Soufflé with Apple-Caramel Sauce and Candy Cap Cookie

                   Monte Volpe 2000 Dolce Alexandra (Late Harvest Tocai Friulano)

Note: Ingredients may vary depending on availability.

$75 per persons; reservations required.
($25 deposit per person tax and gratuity not included.)

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