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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

» Printable Dinner Menu

DINNER MENU - Archive Summer 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.

TARTARE OF AHI TUNA cucumbers, tomatoes, lime, chipotle chile, toasted Mendocino sea palm . . . 12.

STEAMER CLAMS garlic, thyme, sherry butter sauce, gremolata . . . 13.

GRILLED FLATBREAD stuffed with Sweet Million cherry tomatoes, parsley-roasted garlic pesto, grilled eggplant, Bellwether Farms Crescenza cheese. . . 11.

WILD KING SALMON RILLETTES house smoked, fromage blanc, sorrel, toasted pine nuts with herbed crostini, red onions, fried capers . . . 12.

GRILLED CORN AND FIRE-ROASTED GREEN CHILE CHOWDER jalapeno corn muffin . . . 9.

COMANCHE CREEK HEIRLOOM TOMATOES “BLT” SALAD house made mozzarella,
applewood smoked bacon, microgreens, basil aioli* . . . 10.

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 a hazelnut croute, add . . . 3.

*Vegetarian version available

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


MAIN COURSES

SUMMER VEGETABLE CANNELLONI roasted tomato sauce, house made mozzarella . . . 22.

ROASTED WILD KING SALMON saffron summer squash risotto, romesco,green onion infused olive oil . . . 26.

CARAMELIZED DAY BOAT SCALLOPS off-the-cob creamed corn with wild rice, port wine sauce, Arpeggio alderwood smoked salmon caviar . . . 28.

ADOBO ROSIE ORGANIC CHICKEN cheddar grits, bourbon-chipotle sauce . . . 24.

PAN SEARED LIBERTY FARM DUCK BREAST duck confit-shiitake fried rice, ginger-plum sauce . . . 27.

GRILLED NIMAN RANCH PORK CHOP
warm peach salad, Humboldt Fog chevre, balsamic sauce . . . 25.

GRILLED NIMAN RANCH STEAK Point Reyes Farmstead blue cheese mashed potatoes, Syrah demi-glace,
horseradish crème fraiche
Your choice: hanger steak . . . 28.
                           filet mignon . . . 36.


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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