Grey Whale Bar
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Luxury Accommodations & Fine Dining in the Heart of Mendocino Village
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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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» 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
DINNER MENU - Spring 2006

» Printable Dinner Menu

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 . . . 6.

ALEXANDER'S ANTIDOTE - Roederer Estate Sparkling Wine with Bonny Doon Framboise . . . 9.50

MacMARTINI & MacMANHATTAN wet with Vya vermouth . . . 7.

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, ruby grapefruit-pastis mignonette . . . 12.

FRIED OYSTER POPOVER cornmeal encrusted, applewood smoked bacon,
buttermilk-celery root slaw, sorrel mayo . . . 14.

SHERRY STEAMED PEI MUSSELS house cured ham, chard, sun-dried tomatoes,
grilled rouille croutes . . . 12.

DUNGENESS CRAB CAKES Arpeggio’s alderwood smoked salmon caviar, tangerines,
endive, roasted golden beets, fennel, Stella Cadente Meyer lemon olive oil, habanero aioli . . . 16.

GRILLED FLATBREAD smoked Rosie organic chicken, black chanterelle duxelles,
grilled asparagus, house made mozzarella . . . 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 hazelnut croute, add 3.

MAIN COURSES

SPINACH AND SUN-DRIED TOMATO PESTO LASAGNA caramelized onions,
dry cured olives, oyster mushrooms, house made mozzarella, white sauce . . . 24.

PAN ROASTED STURGEON BAGNA CAUDA butter lettuce, asparagus,
porcini mascarpone polenta . . . 28.

SAUTEED PETRALE SOLE sage brown butter, Rose’s pistachios, grilled citrus,
chard, butternut squash . . . 27.

ROASTED ROSIE ORGANIC CHICKEN whole grain mustard spaetzle,
braised Comanche Creek greens, morel mushroom jus . . 26.

PAN SEARED LIBERTY FARM DUCK BREAST duck confit, wilted spinach,
yams, tangerine sauce. . . 29.

GRILLED NIMAN RANCH LAMB T-BONE lamb sausage, arugula, toasted walnuts
and Point Reyes Farmstead blue cheese salad, cherry-cabernet reduction . . . 32.

GRILLED NIMAN RANCH STEAK Yukon Gold potato-leek gratin,
zinfandel-black peppercorn demi-glace

Your choice: hanger steak…. 30.
Filet mignon . . . 37.

*vegetarian version available

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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