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About the Restaurant Executive Chef Alan Kantor Grey Whale Bar and Cafe Purveyors Events Recipes Chef Newsletter Chef Tasting Menu
» About the
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» Purveyors » Restaurant
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» Recipes » Chef Newsletter » Chef Tasting Menu
MacCALLUM HOUSE RESTAURANT
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

– Menu Archive
» Printable Dinner Menu

DINNER MENU - Fall 2005

Executive Chef Alan Kantor is noted for scouting out the very best in regional organic
products and creating dishes to showcase their exceptional quality

APERITIFS
DAISY’S DOSAGE Navarro Gewurztraminer grape juice and soda spritzer . . . 5.

ALEXANDER'S ANTIDOTE - Roederer Estate Sparkling Wine with Bonny Doon Framboise . . .9.

MacMARTINI & MacMANHATTAN wet with Vya vermouth . . . 6.

STARTERS

OLIVE OIL TASTING a selection of Northern California extra virgin olive oils –
Stella Cadente, McEvoy, DaVero – served with house made sourdough . . . 6.

SELECT PACIFIC RIM OYSTERS six on the half shell
horseradish-Fuji apple verjus mignonette . . . 12.
or broiled with Little River shiitake duxelles and applewood smoked bacon . . . 14.

THAI STEAMED PEI MUSSELS coconut, lemongrass, mint, chiles, Mendocino sea palm . . . 12.

GRILLED FLATBREAD smoked Rosie organic chicken, caramelized onions, port infused figs, Point Reyes Farmstead blue cheese* . . . 14.

LIBERTY FARM DUCK CONFIT grilled radicchio, cranberry vinaigrette, Humboldt Fog chevre, toasted pine nuts . . . 16.

GNOCCHI GRATIN house cured ham, Mt. McKinley goat cheddar, spinach, walnuts* . . .13.

EVENING SOUP highlighting the season’s freshest harvest . . . price as quoted

SEASONAL FIELD LETTUCES sherry hazelnut oil vinaigrette . . . 7.
with Cowgirl Creamery Red Hawk cheese on hazelnut croute, add 3.


MAIN COURSES

WILD MUSHROOM RISOTTO CAKES house made mozzarella centers, port wine sauce,
sautéed spinach, pine nuts, currants . . . 24.

CORIANDER CRUSTED ONO seared rare, papaya ginger verjus beurre blanc, daikon sprout salad,
coconut-mint rice . . . 28.

CARAMELIZED DAY BOAT SCALLOPS pastis creamed spinach, Duchess potatoes, Arpeggio
alderwood smoked salmon caviar . . . 30.

ROASTED ROSIE ORGANIC CHICKEN tarragon sauce, chanterelle bread pudding. . . 26.

PAN SEARED LIBERTY FARM DUCK BREAST fig balsamic sauce, chestnut spaetzle,
sautéed chard, butternut squash . . . 29.

GRILLED NIMAN RANCH T-BONE PORK CHOP melted Elk Creamery Camembert,
caramelized onion potato pancake, Fuji apple-arugula salad, Germain-Robin brandy spritz . . . 28.

VENISON MEDALLIONS wild boar sausage-yam hash, Mendocino huckleberry syrah sauce,
fried sage . . . 32.

GRILLED NIMAN RANCH STEAK
porcini butter mashed potatoes, bourbon glazed shallots
Your choice: hanger steak . . . 30.
filet mignon . . . 37.

Executive Chef Alan Kantor • Sous Chef Michael Gordon
Extra side dishes . . . 7. • No substitutions, please.
For parties of five or more an 18% gratuity is added. • All major credit cards accepted

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