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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
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» 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

» Printable Dinner Menu

DINNER MENU - Spring 2004

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 Anderson Valley sparkling wine with Bonny Doon Framboise . . . 8.

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


STARTERS

OLIVE OIL TASTING a trio 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 horseradish verjus
or broiled with Little River shiitake duxelles . . . 12.

AHI TUNA SASHIMI MARTINI tequila mango-lime salsa, toasted sea palm,
pickled ginger . . . 12.

STEAMED PRINCE EDWARD ISLAND MUSSELS sherry, shallots, chervil with
rouille croutons . . . 9.

GRILLED FLATBREAD STUFFED WITH ROSIE ORGANIC SMOKED CHICKEN*
caramelized onions, port-infused figs, Bellwether Farms Crescenza cheese . . . 12.

GRILLED ASPARAGUS AND RADICCHIO house made bocconcini, Stella Cadente extra virgin olive oil, Meyer lemon gremolata . . . 11.

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

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

*Vegetarian version available

Our Dessert Menu features a Honey Tangerine Soufflé with Grand Marnier caramel and candied citrus peel. Please order with your Main Course to allow the extra time required for preparation.

MAIN COURSES

SPINACH, OYSTER MUSHROOMS AND FROMAGE BLANC CREPES sun-dried tomato
and asparagus pestos . . . 21.

PAN ROASTED SEA BASS BAGNA CAUDA Arpeggio alderwood smoked salmon caviar,
butter lettuce, sautéed potatoes . . . 25.

CARAMELIZED DAY BOAT SCALLOPS Belgian endive-applewood smoked bacon fondue,
port wine sauce . . . 27.

ROASTED ROSIE ORGANIC CHICKEN whole grain mustard spaetzle, black trumpet mushroom jus, braised greens . . . 23.

PAN SEARED LIBERTY FARM DUCK BREAST duck confit bread pudding, blood orange reduction, roasted beets, Humboldt Fog . . . 26.

NIMAN RANCH LAMB T-BONE AND SAUSAGE Yorkville Cellars Malbec morel sauce, arugula-roasted shallot salad, Point Reyes Farmstead blue cheese popover . . . 29.

GRILLED NIMAN RANCH STEAK Yukon Gold potato-leek gratin, Zinfandel demi-glace
Your choice: Hanger Steak . . . 26.
Filet Mignon . . . 34.

Extra side dishes . . . 5. • No substitutions, please.
For parties of five or more an 18% gratuity is added. • All major credit cards accepted

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