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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
CAFÉ - Fall 2008
It is our mission to serve you the highest quality regional food in season. Our fruits, vegetables and 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.
Margarita in the cafe Enjoy the ocean and garden views while dining on local blackberries and huckleberries, wild chanterelles and porcini mushrooms, fresh seafood and regional produce and meats from neighboring farms and ranches. Savor one of the many award-winning wines from nearby Anderson Valley or enjoy a memorable Margarita. Don't miss the scrumptious house made ice creams and sorbets.

Printable Café Menu

SMALL PLATES

A TRIO OF ARTISANAL CHEESES FROM NORTHERN CALIFORNIA white truffle honey, fall fruit,
house made sourdough . . . 12.

SELECT PACIFIC RIM OYSTERS six on the half shell with Fuji apple-horseradish verjus mignonette
or broiled with Little River shiitake duxelles . . . 15.

LAUGHING BIRD CAYE SHRIMP STIR FRY Little Gem lettuce wraps, toasted cashews, ginger port sauce . . . 14.

GNOCCHI ALLA CARBONARA* Niman Ranch ham, chanterelles, sugar snap peas, Vella dry Jack cheese . . . 14.

SMOKED ROSIE ORGANIC CHICKEN FLATBREAD figs, Point Reyes Farmstead blue cheese,
caramelized onions, balsamic reduction . . . 14.

LIBERTY FARM DUCK CONFIT grilled radicchio, cranberry vinaigrette, Humboldt Fog chevre, toasted pine nuts . . . 15.

EVENING SOUP . . . price as quoted

SEASONAL FIELD LETTUCES spiced hazelnuts, honey mustard vinaigrette . . . 9.
with Cowgirl Creamery Red Hawk cheese on hazelnut croûte, add 3.

BIG PLATES

DUNGENESS CRAB TAMALES (3) adobo sauce, melted Vella soft Jack cheese, refried black beans,
cilantro rice . . . 16.

SHRIMP POT PIE carrots, potatoes, Trumpet Royale mushrooms, leeks, sherry, puff pastry . . . 15.

SHAVED RIB EYE FRENCH DIP SANDWICH sourdough roll, arugula salad, horseradish mashed potatoes . . . 15.

MacBURGER ROYALE Niman Ranch, Fiscalini white cheddar, applewood smoked bacon, avocado,
mustard-mayo, toasted onion bun, shoestring potatoes with chipotle salt . . . 14.

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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