Mendocino Accommodations
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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 - Summer 2007
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

COMANCHE CREEK HEIRLOOM TOMATOES house made mozzarella, basil,
Stella Cadente olive oil, balsamic drizzle, Celtic sea salt, grilled sourdough . . . 11.

CITRON VODKA CURED WILD KING SALMON toasted rye bread, red onion, capers,
cherry tomatoes and cucumber salad, herbed cream cheese . . . 15.

GRILLED WHITE CLAM FLATBREAD Trumpet Royale mushroom duxelles, garlic,
Vella Dry Jack cheese, oregano-chile gremolata . . . 14.

RED SEAL ALE BRAISED BABY BACK RIBS
chocolate nibby BBQ sauce,
buttermilk papaya slaw . . . 11.

EVENING SOUP . . . price as quoted

EVENING SALAD highlighting the season’s freshest produce . . . price as quoted

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

MAIN COURSES

SMOKED TOMATO ‘BOUILLABAISSE’ vegetarian, fennel dusted tofu,
grilled sourdough croutes, rouille . . . 25.

PAN ROASTED WILD KING SALMON grilled creamed corn with roasted green chiles,
romesco sauce . . . 31.

HALIBUT & RED CURRY wrapped in banana leaf, coconut rice, shiitake-lemon grass broth,
julienned carrots and snap peas . . . 32.

ROASTED ROSIE ORGANIC LEMON THYME CHICKEN sherry mushroom gravy,
green onion-bacon mashed potatoes, crème fraiche . . . 27.

PAN SEARED LIBERTY FARM DUCK BREAST duck confit-juniper spaetzle,
wild Mendocino blackberry sauce . . . 31.

GRILLED NIMAN RANCH T-BONE PORK CHOP warm peach, arugula and applewood
smoked bacon salad, Elk Creamery Black Gold Camembert, potato pancake, Madeira sauce. . . 28.

GRILLED NIMAN RANCH STEAK bourbon-glazed shallots, Yukon Gold potato gratin,
black pepper-shallot butter
Your choice: hanger steak . . . 30.
filet mignon . . . 37.

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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