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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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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 - Spring 2008
It is our mission to serve you the highest quality regional food in season. Our produce & grains are organic; the meats are sustainably raised. In selecting ingredients for our menus, we look to partner with those committed to environmental and social responsibility. 

Printable Dinner Menu

STARTERS

SELECT PACIFIC RIM OYSTERS six on the half shell, spicy cocktail sauce . . . 15.

DUNGENESS CRAB PARFAIT kumquats, Moroccan black olives, frisée, Stella Cadente Meyer lemon olive oil, tangerine ice . . . 16.

SEARED BLACK PEPPER ENCRUSTED AHI warm bacon vinaigrette, fingerling potatoes, Comanche Creek lettuce . . . 16.

GRILLED FLATBREAD prosciutto, black chanterelles, mascarpone, spinach chiffonade, house made mozzarella . . . 13.*

LIBERTY FARM DUCK PATÉ Germain-Robin brandy, pickled red onions, apricot mustard, herbed croûtes . . . 12.

EVENING SOUP . . . price as quoted

SEASONAL FIELD LETTUCES spiced hazelnuts, honey mustard vinaigrette . . . 8.
with Cowgirl Creamery Red Hawk cheese on hazelnut croûte, add 3.

MAIN COURSES

RISOTTO PRIMAVERA grilled radicchio, asparagus and Meyer lemons, sugar snap peas, morel mushrooms, leeks, pine nuts, Vella dry Jack, green onion oil . . . 25.

SAUTÉED PETRALE SOLE Dungeness crab, black chanterelles, capers, golden beet beurre blanc, whipped Yukon Gold potatoes . . . 32.

SAUTÉED SEA BASS red curry-shiitake coconut broth, clams, butternut squash purée . . . 31.

ROASTED ROSIE ORGANIC LEMON THYME CHICKEN creamed spinach, mustard spaetzle . . . 27.

PAN SEARED LIBERTY FARM DUCK BREAST duck confit-fromage blanc bread pudding, blood orange port sauce . . . 31.

GRILLED NIMAN RANCH T-BONE LAMB CHOPS lavender popover, cherry cabernet demi-glace, arugula, Point Reyes Farmstead blue cheese and walnut salad . . . 37.

GRILLED NIMAN RANCH STEAK black peppercorn zinfandel reduction, green onion-bacon mashed potatoes, horseradish crème fraîche
Your choice: hanger steak . . . 33.
filet mignon . . . 39.

Executive Chef Alan Kantor • Sous Chef Michael Gordon


For parties of five or more an 18% gratuity is added • All major credit cards accepted
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