MacCallum Restaurant
mendocino bed and breakfast
Luxury Accommodations & Fine Dining in the Heart of Mendocino Village
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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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   – Menu Archive
DINNER

Printable Dinner Menu (PDF)

STARTERS

select pacific rim oysters
six on the half shell with Bloody Mary granita
or broiled with Niman Ranch bacon, garlic butter, breadcrumbs and parsley ... 15

roasted beet salad
Humboldt Fog chevre, Meyer lemon, red onions, candied pecans, frisée ... 12

house made mozzarella
black olive tapenade, roasted peppers, balsamic reduction, Stella Cadente extra virgin olive oil, grilled sourdough ... 12

grilled white clam flatbread
Trumpet Royale mushroom duxelles, garlic, Vella dry jack, oregano-chile gremolata ... 14

sesame seed encrusted kona kampachi
seared rare, Asian slaw, ponzu sauce, wasabi aioli ... 16

evening soup ... price as quoted

seasonal field lettuces
spiced hazelnuts, honey mustard vinaigrette ... 9
add Cowgirl Creamery Red Hawk cheese on hazelnut croûte ... 3


MAIN COURSES

canneloni alla gratínata
roasted butternut squash, black chanterelle mushrooms, mascarpone
roasted garlic cream, toasted pine nuts, sautéed chard ... 25

caramelized scallops
green papaya salad, shrimp-shiitake toast, papaya beurre blanc ... 35

pan roasted petrale sole
Dungeness crab, asparagus, brown butter hollandaise, fried capers, roasted fingerling potatoes ... 37

roasted rosie organic chicken
Yukon Gold potato, leek and Fiscalini cheddar gratin, tarragon sauce ... 29

pan seared liberty farm duck breast
kumquat tamari glaze, duck fried rice ... 34

braised niman ranch lamb shank
creamy polenta, cherry cabernet sauce, a salad of arugula, Point Reyes Farmstead blue cheese, walnuts ... 31

grilled niman ranch steak
mashed potatoes with crème fraiche, applewood smoked bacon, green onions
roasted shallot mustard sauce, frizzled onions
hanger steak ... 35 filet mignon ... 42

extra side dishes ... 8

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. 

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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