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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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» 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 - Fall 2006
Printable Dinner Menu

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

SELECT PACIFIC RIM OYSTERS six on the half shell, pear verjus
horseradish mignonette . . . 14.

PORCINI DUSTED SCALLOPS creamed leeks, Arpeggio’s alderwood
smoked salmon caviar . . . 16.

GRILLED FLATBREAD cornmeal encrusted fried oysters, spinach, brie,
sun-dried tomato pesto*. . . 16.

HOUSE CURED HAM POPOVER wilted arugula, Elk Creamery Camembert,
apple mustard sauce . . . 14.

ROSEMARY BRAISED RABBIT WITH OLIVES creamy soft polenta,
salad of parsley, chanterelles and house made mozzarella . . . 15.

EVENING SOUP . . . price as quoted

SEASONAL FIELD LETTUCES sherry hazelnut oil vinaigrette . . . 8.
with Cowgirl Creamery Red Hawk cheese on hazelnut croute, add 3.

MAIN COURSES

WILD MUSHROOM RISOTTO CAKES house made mozzarella centers,
roasted butternut squash, sautéed chard, pinot noir sauce . . . 25.

PAN ROASTED HALIBUT lemongrass coconut red curry broth,
cauliflower purée . . . 29.

FENNEL-BLACK PEPPER ENCRUSTED AHI TUNA seared rare,
applewood smoked bacon potato hash, port demi-glace . . . 32.

ROASTED ROSIE ORGANIC CHICKEN gratin of Yukon Gold potatoes,
Cypress Grove Midnight Moon Gouda, house cured ham and leeks, tarragon sauce . . . 26.

PAN SEARED LIBERTY FARM DUCK BREAST yam spaetzle,
toasted chestnuts, Germain-Robin fine brandy apple demi-glace . . . 31.

VENISON MEDALLIONS a sauté of spinach, pine nuts, and currants,
porcini bread pudding, Mendocino wild huckleberry syrah sauce . . . 34.

GRILLED NIMAN RANCH STEAK roasted garlic mashed potatoes,
sherry wild mushroom beurre blanc
Your choice: hanger steak . . . 30.
filet mignon . . . 37.

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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