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MacCALLUM HOUSE RESTAURANT
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Breakfast 8:00 - 10:30 am Monday - Friday • 8:00 am - Noon Saturday, Sunday & Holidays
Grey Whale Bar opens at 4:00 pm Daily • Dining Rooms & Café open at 5:30 pm Every Evening
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– Menu Archive – |
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» Printable Dinner Menu
DINNER MENU - Spring 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.
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 with ruby grapefruit pastis granita . . . 12.
broiled with creamed leeks, horseradish, applewood smoked bacon . . . 14.
SESAME ENCRUSTED AHI seared rare, Mendocino sea palm-Little River shiitake salad, habanero oil . . . 13.
STEAMED P.E.I. MUSSELS house cured ham, sun-dried tomatoes, grilled rouille croute . . . 12.
GRILLED FLATBREAD stuffed with smoked Rosie Organic chicken, asparagus, black chanterelle duxelles, house made mozzarella* . . . 14.
DUCK CONFIT & BELGIAN ENDIVE SALAD roasted golden beets, blood oranges, Humboldt Fog chevre, spiced hazelnuts* . . . 14.
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 a hazelnut croute, add . . . 3.
Our Dessert Menu features a Rum-Banana-Walnut Soufflé with chocolate sauce. Please order with your Main Course to allow the extra time required for preparation.
MAIN COURSES
THAI GREEN CURRY spaghetti squash, sugar snap peas, Little River shiitakes, tofu, Mendocino sea palm, cashews, sesame seeds . . . 22.
PAN ROASTED STURGEON BAGNA CAUDA Arpeggio alderwood smoked salmon caviar, butter lettuce, sautéed red potatoes . . . 26.
CARAMELIZED DAY BOAT SCALLOPS Meyer lemon-saffron risotto, grilled radicchio, asparagus, parsley oil . . . 28.
ROASTED TARRAGON ROSIE ORGANIC CHICKEN honey-mustard mashed potatoes, morel mushroom-sherry jus . . . 25.
PAN SEARED LIBERTY FARM DUCK BREAST wild boar-yam hash, cherry port sauce . . . 28.
GRILLED NIMAN RANCH LAMB T-BONE CHOPS mint-pistachio pesto, lamb shank and ham cassoulet, black olive butter . . . 36.
GRILLED NIMAN RANCH STEAK arugula-roasted shallot-walnut salad, Point Reyes Farmstead Blue cheese popover, cabernet demi-glace
Your choice: hanger steak . . . 30.
filet mignon . . . 37.
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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Luxury Accommodations & Fine Dining in the Heart of Mendocino Village
