Catal Restaurant Christmas Celebration Chef's Menu

Wednesday, December 24, 2003 and Thursday, December 25, 2003

First Course (choice of one)

Roasted chestnut soup with cheese griddle cake and wild mushrooms  $8.00

Foie Gras "two ways" with apple gelee, chestnut bread and petit greens  $12.00

Seared scallops with a grilled polenta cake, mussels, kalamata olives, and baby spinach  $9.00

Main Course (choice of one)

Roasted Duck breast with a chestnut cake, blood orange compote, brussel sprouts, kumquats and a sauce Albufera  $21.00

Butter poached chicken breast with gnocchi gallette, candied turnips, wild mushrooms, asparagus and a socca reduction  $19.00

Grilled venison loin with white nectarines, garnet yams, celery root and venison jus  $24.00

Dessert (choice of one)

Buche Noel rasperry  $6.00

Buche Foret Noire  $6.00

Three courses $35 food only

Executive Chef - Erick Kronquist, General Manager - Albert Leung

Catal Restaurant and Uva Bar / Downtown Disney District

1580 Disneyland Drive, Suite 103, Anaheim, California 92803

telephone:  714-774-4442          fax:  714-774-1850

For the current dinner menu offerings, please click here.

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Last updated October 9, 2003.