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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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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 - Summer 2006
Printable Dinner Menu


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

CORIANDER ENCRUSTED AHI TUNA seared rare, roasted Little River shiitakes,
chile oil, frisée, mango coulis, toasted Mendocino sea palm . . . 16.

BAKED STUFFED CLAMS OREGANATO leeks, applewood smoked bacon,
breadcrumbs, garlic butter . . . 14.

buttermilk-celery root slaw, lime aioli . . . 15.

GRILLED FLATBREAD roasted tomato sauce, house cured ham,
oyster mushrooms, hand pulled mozzarella, Stella Cadente extra virgin
olive oil drizzle . . . 13.*

EVENING SOUP price as quoted

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

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


SUMMER VEGETABLE TORTA morel mushrooms, grilled eggplant, roasted bell peppers,
zucchini, San Joaquin Gold farmstead cheese, polenta crust, red pepper coulis . . . 24.

CARAMELIZED DAY BOAT SCALLOPS creamed corn with basil,
romesco, crispy fried onions . . . 32.

PAN ROASTED HALIBUT saffron summer squash risotto, confit of fennel, tomatoes,
garlic cloves, lemon slices, lemon thyme, toasted pine nuts . . . 29.

ROASTED ROSIE ORGANIC CHICKEN jalapeno cheddar corn pudding,
bourbon chipotle sauce . . . 26.

PAN SEARED LIBERTY FARM DUCK BREAST duck confit shiitake fried rice,
ginger plum sauce . . . 30.

GRILLED NIMAN RANCH T-BONE PORK CHOP warm house cured ham, peach
and arugula salad, Humboldt Fog chevre, balsamic wild blackberry demi-glace . . . 28.

GRILLED NIMAN RANCH STEAK applewood smoked bacon-green onion
mashed potatoes, syrah demi-glace, horseradish crème fraîche
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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