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Restaurant Executive Chef Alan Kantor Grey Whale Bar and Cafe Purveyors Events Recipes
» Restaurant » Executive Chef » Grey Whale
Bar & Café
» Purveyors » Events » Recipes
MacCALLUM HOUSE RESTAURANT
Winter Hours:
Breakfast
8:00 - 10:00 am Monday - Friday 8:00 am - 11 a.m. Saturday, Sunday & Holidays

Grey Whale Bar
opens at 4:00 pm Daily
Dining Rooms & Café open at 5:30 pm Every Evening
Please note: The restaurant and Grey Whale Bar and Café will be closed for dinner only for our annual winter break from Sunday, January 1 through Thursday, February 8, 2007. We will remain open for breakfast. We look forward to greeting you again with an exciting spring menu when we re-open for dinner on Friday, February 9, 2007.
» Printable Dinner Menu

DINNER MENU - Spring 2005

Executive Chef Alan Kantor is noted for scouting out the very best in regional organic
products and creating dishes to showcase their exceptional quality

APERITIFS

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

ALEXANDER'S ANTIDOTE - Roederer Estate Sparkling Wine with Bonny Doon Framboise . . .9.

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


OLIVE OIL TASTING A selection of Northern California extra virgin olive oils – Stella Cadente, McEvoy, DaVero – served with house made sourdough . . . 6.

SELECT PACIFIC RIM OYSTERS six on the half shell with ruby grapefruit pastis granita . . . 12.
broiled with creamed leeks, horseradish, applewood smoked bacon . . . 14.

SESAME ENCRUSTED AHI
seared rare, Mendocino sea palm-Little River shiitake salad, habanero oil . . . 13.

STEAMED P.E.I. MUSSELS house cured ham, sun-dried tomatoes, grilled rouille croute . . . 12.

GRILLED FLATBREAD stuffed with smoked Rosie Organic chicken, asparagus, black chanterelle duxelles, house made mozzarella* . . . 14.

DUCK CONFIT & BELGIAN ENDIVE SALAD roasted golden beets, blood oranges, Humboldt Fog chevre, spiced hazelnuts* . . . 14.

EVENING SOUP highlighting the season’s freshest harvest . . . price as quoted

SEASONAL FIELD LETTUCES . . . sherry-hazelnut oil vinaigrette . . . 7.
with Cowgirl Creamery Red Hawk cheese on a hazelnut croute, add . . . 3.

Our Dessert Menu features a Rum-Banana-Walnut Soufflé with chocolate sauce. Please order with your Main Course to allow the extra time required for preparation.

MAIN COURSES

THAI GREEN CURRY spaghetti squash, sugar snap peas, Little River shiitakes, tofu, Mendocino sea palm, cashews, sesame seeds . . . 22.

PAN ROASTED STURGEON BAGNA CAUDA Arpeggio alderwood smoked salmon caviar, butter lettuce, sautéed red potatoes . . . 26.

CARAMELIZED DAY BOAT SCALLOPS Meyer lemon-saffron risotto, grilled radicchio, asparagus, parsley oil . . . 28.

ROASTED TARRAGON ROSIE ORGANIC CHICKEN honey-mustard mashed potatoes, morel mushroom-sherry jus . . . 25.

PAN SEARED LIBERTY FARM DUCK BREAST wild boar-yam hash, cherry port sauce . . . 28.

GRILLED NIMAN RANCH LAMB T-BONE CHOPS mint-pistachio pesto, lamb shank and ham cassoulet, black olive butter . . . 36.

GRILLED NIMAN RANCH STEAK arugula-roasted shallot-walnut salad, Point Reyes Farmstead Blue cheese popover, cabernet demi-glace
Your choice: hanger steak . . . 30.
filet mignon . . . 37.

Extra side dishes . . . 7. • No substitutions, please.
For parties of five or more an 18% gratuity is added. • All major credit cards accepted
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