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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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 - Summer 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.

STARTERS

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

STEAMER CLAM CHOWDER with smoked tomato-saffron broth, garlic croutons, rouille . . . 13.

COMANCHE CREEK HEIRLOOM TOMATOES ‘BLT’ SALAD house made mozzarella,
applewood smoked bacon, microgreens, Stella Cadente olive oil, balsamic drizzle, herb croutes * . . . 10.

LIBERTY FARM DUCK-LITTLE RIVER SHIITAKE STIR FRY
radicchio, cashews, ginger-plum sauce . . . 14.

GRILLED FLATBREAD stuffed with roasted red bell peppers, arugula pistou,
mozzarella, toasted pine nuts . . . 12.

SMOKED WILD KING SALMON GNOCCHI GRATIN sugar snap peas,
Vella Mezzo Secco cheese, Arpeggio alderwood smoked salmon caviar * . . . 14.

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

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

Our Dessert Menu features a Hazelnut Mascarpone Soufflé with chocolate sauce.
Please order with your Main Course to allow the extra time required for preparation.


MAIN COURSES

SPAGHETTI SQUASH ‘PASTA’ oyster mushrooms, fennel, chard, sweet peppers,
roasted tomato sauce, Vella Dry Jack cheese, pine nuts . . . 24.

ROASTED WILD KING SALMON grilled ratatouille, romesco sauce . . . 28.

AHI TUNA black pepper encrusted, seared rare, butter lettuce, brown butter, dry-cured olive
tapenade, roasted potatoes . . . 28.

ROASTED ROSIE ORGANIC CHICKEN tarragon-mustard sauce, Yukon Gold potato,
leek and house cured ham gratin . . . 26.

PAN SEARED LIBERTY FARM DUCK BREAST
duck confit, peach and arugula salad,
blackberry reduction, Humboldt Fog chevre . . . 29.

GRILLED NIMAN RANCH T-BONE PORK CHOP adobo brined, creamed corn with
fire-roasted green chiles, fried sage . . . 27.

GRILLED NIMAN RANCH STEAK Point Reyes Farmstead Blue cheese mashed potatoes,
zinfandel demi-glace, horseradish crème fraiche
Your choice: hanger steak . . . 30.
filet mignon . . . 37.

Executive Chef Alan Kantor • Sous Chef Michael Gordon
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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