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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
DINNER - Fall 2008
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. 

Printable Dinner Menu

STARTERS

SELECT PACIFIC RIM OYSTERS six on the half shell with Fuji apple-horseradish verjus mignonette or broiled with Little River shiitake duxelles . . . 15.

LAUGHING BIRD CAYE SHRIMP STIR FRY Little Gem lettuce wraps, toasted cashews, ginger port sauce . . . 14.

GNOCCHI ALLA CARBONARA* Niman Ranch ham, chanterelles, sugar snap peas, Vella dry Jack cheese . . . 14.

SMOKED ROSIE ORGANIC CHICKEN FLATBREAD* figs, Point Reyes Farmstead blue cheese,
caramelized onions, balsamic reduction . . . 14.

LIBERTY FARM DUCK CONFIT grilled radicchio, cranberry vinaigrette, Humboldt Fog chevre, toasted pine nuts . . . 15.

EVENING SOUP . . . price as quoted

SEASONAL FIELD LETTUCES spiced hazelnuts, honey mustard vinaigrette . . . 9.
with Cowgirl Creamery Red Hawk cheese on hazelnut croûte, add 3.


MAIN COURSES

WILD MUSHROOM RAGÙ creamy mascarpone polenta, tempeh, arugula, roasted red peppers, freshly-made mozzarella . . . 25.

PAN ROASTED HALIBUT Dungeness crab bisque sauce, crab-corn fritter . . . 37.

BLACK PEPPER ENCRUSTED AHI seared rare, warm bacon-olive potato salad, port reduction . . . 34.

THYME SCENTED ROASTED ROSIE ORGANIC CHICKEN white truffle country gravy, cheddar buttermilk biscuit . . . 29.

PAN SEARED LIBERTY FARM DUCK BREAST brown butter sage spaetzle, cider gastrique, endive-Fuji apple Elk Creamery Camembert salad . . . 34.

GRILLED NIMAN RANCH PORK LOIN wild boar sausage-chestnut bread pudding, Mendocino wild huckleberry syrah sauce . . . 31.

GRILLED NIMAN RANCH STEAK bourbon glazed shallots, porcini butter, horseradish mashed potatoes
Your choice: hanger steak . . . 35.
filet mignon . . . 42.
center cut rib eye . . . 46.

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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