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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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» Executive Chef » Grey Whale
Bar & Café
» Purveyors » Restaurant
Events
» 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 Café Menu
Café Menu Summer 2005

APERITIFS

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

ALEXANDER'S ANTIDOTE - Roederer Estate Sparkling Wine with Bonny Doon
Framboise . . . 8.50

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


CAFÉ

OLIVE OIL TASTING a selection of Northern California extra virgin olive oils –

Stella Cadente, McEvoy, DaVero – served with house made sourdough . . . 6.

STEAMER CLAM CHOWDER with smoked tomato-saffron broth, garlic croutons, rouille . . . 13.

COMANCHE CREEK HEIRLOOM TOMATOES ‘BLT’ SALAD house made
mozzarella, applewood smoked bacon, microgreens, Stella Cadente olive oil, balsamic
drizzle, herb croutes * . . . 10.

LIBERTY FARM DUCK-LITTLE RIVER SHIITAKE STIR FRY
radicchio, cashews,
ginger-plum sauce . . . 14.

JERK SPICED ROCK SHRIMP TACOS house made corn tortillas, mango crema,
napa cabbage, cilantro. . . 14.

GRILLED FLATBREAD stuffed with roasted red bell peppers, arugula pistou, mozzarella,
toasted pine nuts . . . 12.

SMOKED WILD KING SALMON GNOCCHI GRATIN sugar snap peas, Vella Mezzo
Secco cheese, Arpeggio alderwood smoked salmon caviar * . . . 14.

EVENING SALAD 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.

WILD KING SALMON-MIDNIGHT MOON GOUDA MELT in a lemon thyme
popover, cherry tomato-arugula salad, sorrel aioli . . . 13.

MacTWINS
two Niman Ranch burgers, Cypress Grove Lamb Chopper cheese, caramelized onions, heirloom tomatoes, whole grain mustard mayo on sunflower seed buns, roasted potatoes . . . 11.

NIGHTLY NOODLES, RISOTTO OR GNOCCHI * . . . price as quoted


Executive Chef Alan Kantor •Sous Chef Michael Gordon

*Vegetarian version available
For parties of five or more an 18% gratuity is added. • All major credit cards accepted
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