APPETIZERS

Soup of the day $6.75

Classic Caesar salad with Parmesan chips and garlic croutons $8.50

Endive salad with Roquefort cheese and caramelized walnuts $8.95

Compressed salad of manchego cheese, arugula, red apples, dates, walnuts and pistachio vinaigrette $7.95

Seared sea scallops on white bean mousseline, pistou vegetables and baked zucchini blossoms $8.75

Spring vegetable bruschetta with roasted garlic hummus, toasted olive bread and lemon vinaigrette $8.25

A trilogy of marinated olives - Spain, France, Greece $7.50

Crispy crab cakes on a salad of mango, endive, cucumber and jicama with a scallion aioli $9.75

Basque cheese turnovers with chorizo, spinach and butter lettuce $7.95

Escargo with lots of sweet garlic and croutons $8.75

PASTA

Pasta manicotti of braised beef short rib and fontina cheese with spicy greens, crispy onions and sauce soubise $15.95

Chicken ravioli with broccoli rabe and a brown butter-sage sauce $15.75

Fettucini arrabbiata with garlic-chili shrimp, green beans, shaved Parmesan and oregano croutons $16.95

MAIN COURSES

Rotisserie chicken marinated with garlic and rosemary and served with garlic French fries $15.95

Sauteed Alaskan halibut with a basil crust, creamed white corn, smoked ham hocks and spring peas $16.95

Grilled filet mignon with Aligot potatoes, spinach, crispy onions and portobello mushroom $24.95

Acqua pazza - grilled whole fish du jour served in a spiced broth of artichokes, tomatoes, mussels, clams and aromatics $18.95

Osso bucco on creamy polenta with melted tomatoes and white truffle oil $18.95

Crispy duck leg with Muscat wine poached peaches, five-spice bread, market greens and a lavender-honey duck $23.95

Grilled pork chop with a twice-baked Yukon gold potato, slow-roasted apple sauce and morel mushrooms $17.50

Paella a la Valencia - assorted seafood, chicken and chorizo over Spanish rice $17.95

PLAT DU JOUR

different special dishes for each day - sample menus below

Monday - Grilled filet mignon and Maine lobster with fingerling potatoes, pancetta wrapped asparagus and sauce bearnaise $25.95

Tuesday - Bouillabaisse - seafood stew inspired from the South of France $19.95

Wednesday - Grilled rack of lamb with a spinach and feta cheese pie, eggplant, fava beans and oven-dried $20.95

Thursday - Chicken, zucchini and roasted pepper tagine with a pomegranate-walnut sauce and couscous $17.95

Friday - A duet of soft shell crabs with portobello mushrooms, white corn, cipollini onions and a warm wild garlic vinaigrette $21.95

Saturday - Rotisserie roasted prime rib with stewed wild mushrooms and potato Parmentier $24.95

Sunday - Tender rabbit with crispy polenta gnocchi, zucchini blossoms and a wholegrain mustard-sage jus $18.95

For the current dessert menu, please click here.

For the current children's menu, please click here.

Executive Chef - Bret Thompson, General Manager - Tom Franco

For Catal Restaurant and Uva Bar reviews, please click here.

For the current dinner menu offerings, please click here.

For the current uva bar and cafe menu offerings, please click here.

For Catal Restaurant and Uva Bar menu offerings from prior seasons, please click here.

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.)

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Last updated December 26, 2002.