CATAL RESTAURANT - DINNER MENU - FALL 2006 (served upstairs)     tapas Marinated olives - Manzanilla, Nicoise, Gaeta, Lucque and Moroccan $9.00 Empanadillas of Spanish cheeses and Yukon gold potato with salsa verde $9.00 Butcher plate - Shaved Serrano, Coppa ham, Spanish chorizo, olives, caper berries and grilled bread $14.00 Tartine of oven-dried tomatoes, piquillo peppers and Idiazabal cheese $7.00 Grilled skewer of Spanish chorizo with garlic roasted potatoes and saffron aioli $8.00   appetizers Soup of the day $7.00 A selection of cheeses imported from around the Mediterranean $12.00 Smoked salmon, chives, lemon creme fraiche, watercress, toasted coriander, Fleur de Sel and crispy pastry $13.00 Wild Burgundy escargot with Du Puy lentils, garlic broth, tomatoes, parsley and pain de mie croutons $13.00 Tuna tartare with blood orange reduction, Yuzu vinaigrette, avocado and fire-roasted shishito peppers $14.00 Egg in a hole - Organic egg in toasted brioche with frisee salad and applewood smoked bacon vinaigrette $10.00 Oysters on the half shell with lemon and mignonette granita (half dozen) $14.00   salads Market greens with garlic croutons and balsamic vinaigrette $9.00 Caesar salad with Romaine, Boston lettuce and Pain de mie croutons $10.00 Endive salad with Fourme d'Ambert bleu cheese and caramelized walnuts $11.00 Compressed salad of Manchego cheese, arugula, red apples, dates, walnuts and pistachio vinaigrette $12.00   pasta and gnocchi Rigatoni with spicy tomato sauce, crispy garlic chips, and olive oil marinated ricotta cheese $19.00 Potato gnocchi with caramelized butternut squash, harissa roasted rock shrimp and spicy peppercress $22.00 Paella a la Valencia - Bay scallops, clams, mussels shrimp, chicken and chorizo with saffron rice and garlic aioli $22.005   catal specialties Rotisserie roasted half chicken with sweet garlic jus and garlic French fries $19.00 Ahi tuna seared rare, grilled eggplant caponata, yelloe tomato emulsion and black olive oil $26.00 Espelette pepper crusted salmon, roasted spaghetti squash and shellfish emulsion $24.00 Russian Hokkaido scallops with braised pork agnolotti and caramelized baby Brussels sprouts $26.00 Grilled duck breast with braised cherry tart, parsnip puree, salted caramel and toasted pinenuts $26.00 Moroccan braised lamb shank Pastilla with olive potatoes 'fourchette' and lemon confit $23.00 Boneless braised short ribs with creamy polenta, wild mushrooms and braising jus $24.00 Prime rib with cave-aged Gruyere cheese potato au gratin, watercress and red win jus $31.00 (10 oz.) $40.00 (16 oz.) Grilled beef filet with twice-baked potato filled with short rib and mushroom, watercress and sauce Bearnaise $34.00 Bone-in 'Prime' New York steak with watercress salad and sauce Bearnaise $36.00 (14 oz.) Dijon rosemary braised rabbit with hand rolled cavatelli, white truffle oil, parmesan and grilled scallions $28.00 Grilled venison filet with roasted lettuce, molten chestnut cake and sauce grand veneur $31.00   For the dessert menu, please click here.   special kid's menu available   For the current uva bar and cafe menu offerings for lunch and dinner, please click here.   An 18% service charge will be automatically added to parties of 8 or more. For private rooms, special events or holiday parties, please call Jennifer Brannon at 714-776-4000.   Executive Chef - Nicholas Weber; General Manager - Albert Leung CHEF JOACHIM SPLICHAL'S PATINA GROUP RESTAURANTS AT DOWNTOWN DISNEY DISTRICT   For Catal Restaurant and Uva Bar reviews, please click here. For Catal Restaurant and Uva Bar menu offerings from prior seasons, please click here.   Catal Restaurant and Uva Bar / Downtown Disney District 1580 Disneyland Drive, Suite 103, Anaheim, California 92803 telephone:  714-774-4442          fax:  714-774-1850 catal@patinagroup.com   HOURS OF OPERATION Catal Sunday - Thursday     11am - 10pm Friday - Saturday     11am - 11pm   To see Catal's specific webpage in the Patina Group website, please click here.  (Note that the menus on the site are out-of-date, but there are some nice views of the restaurant and some background.)   Back to DLR Restaurant Reviews. Back to home. Last updated November 1, 2006.