Mendocino Accommodations
mendocino bed and breakfast
Luxury Accommodations & Fine Dining in the Heart of Mendocino Village
Reservations | 800.609.0492
 
 ROOMS & RATES
      RESERVATIONS
      AMENITIES
      INTERNET SPECIALS
      PACKAGES
      PET FRIENDLY
 RESTAURANT & BAR
 ABOUT THE PROPERTY
      PHOTO-GALLERY
      WINE TOURS
      WEDDINGS
      MENDOCINO EVENTS
      SWEEPSTAKES
      DIRECTIONS
Concierge Services
Order a gift certificate
Join our mailing list:
 
About the Restaurant Executive Chef Alan Kantor Grey Whale Bar and Cafe Purveyors Events Recipes Chef Newsletter Chef Tasting Menu
» About the
Restaurant
» 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
DINNER - Summer 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. 

Printable Dinner Menu

STARTERS

LAUGHING BIRD CAYE SHRIMP COCKTAIL romesco sauce, avocado, sea salt . . . 14.

SESAME SEED ENCRUSTED KONA KAMPACHI seared rare, Asian slaw, ponzu sauce, wasabi aioli . . . 16.

COMANCHE CREEK HEIRLOOM TOMATO ‘BLT’ SALAD house made mozzarella, applewood smoked bacon, butter lettuce, Stella Cadente olive oil, balsamic drizzle, herbed croutes . . . 14.*

TOASTED CASHEW HUMMUS grilled pita, roasted peppers, black olives, grilled fennel, cucumber, Meyer lemon oil . . . 12.

GRILLED CLAM FLATBREAD Trumpet Royale mushroom duxelles, garlic, Vella dry Jack cheese, oregano-chile gremolata . . . 15.

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

SUMMER VEGETABLE RED CURRY lemon grass coconut broth, shiitake mushrooms, coriander encrusted tofu, cashews, cilantro rice . . . 25.

PAN SEARED SCALLOPS grilled creamed corn with basil, Arpeggio’s alderwood smoked salmon caviar, parsley-cherry tomato salad . . . 37.

PAN ROASTED HALIBUT tomato beurre blanc, chives, roasted fingerling potatoes, broccoli purée, toasted almonds . . . 34.

ROASTED ROSIE ORGANIC CHICKEN tarragon sauce, scalloped Yukon Gold potatoes with ham and leeks . . . 29.

PAN SEARED LIBERTY FARM DUCK BREAST Mendocino blackberry demi-glace, warm peach, arugula, duck confit and Humboldt Fog chevre salad, wild rice cake . . . 32.

GRILLED NIMAN RANCH PORK LOIN fig port sauce, creamy mascarpone polenta, braised greens . . . 28.

GRILLED NIMAN RANCH STEAK melted Point Reyes Farmstead blue cheese, zinfandel demi-glace, caramelized onions, horseradish mashed potatoes
Your choice: hanger steak . . . 35.
                     filet mignon . . . 42.
                     center cut rib eye . . . 46.

Executive Chef Alan Kantor • Sous Chef Michael Gordon


For parties of five or more an 18% gratuity is added • All major credit cards accepted
mendocino lodging Send this page to a friend